My brother in law wanted some pancakes that were "Suuuuuuper fluffy....Like Cracker Barrel!" That's when I found this. it's amazing :)
I used all brown sugar instead of white and doubled the raisins. I'm not sure what happened in other kitchens, but these turned out perfectly for me :)
Oh. My. God. This stuff is amazing! I added a teaspoon of pumpkin pie spice (since I didn't have the separate ingredients on hand) and I used brown sugar instead of white. Amazing. I don't forsee any more pumpkin pie out of my kitchen! By the way, this is GLORIOUS when paired with a cup of hazelnut coffee :)
I really wish I would have trusted my instincts on this one. I followed the recipe exactly, despite the lack of yeast-proofing and warm liquids. I also ran into the issue of the dough being like a gooey paste and having to add a lot more flour than called for. I was making them ahead, so I put them into the refrigerator at the point specified in the video, despite the lack of a "first rise"......Needless to say, the rolls didn't rise, even a little. I'm still going to put them in the oven, but I'm not at all excited about it. Oh, well. Live and learn.
I was looking for a mac and cheese that didn't require a million ingredients and a lot of time.Being native to the south, my family and I are pretty picky about our baked mac & cheese. This is the first one that I've made myself and actually liked. I didn't expect this recipe to turn out badly, but I also didn't expect it to be SO good. I had to use Rotelle pasta, because that's just what I had laying around. I also doubled the cheese sauce (I used Sargento's Four State Chef's Blend) and tweaked the seasonings a bit. (Tony Chachare's "More Spice", and a few pinches each of cayenne, ground mustard, and white pepper.) I topped it with cheese, and then topped that with a Panko/butter mixture. Thank you so much for sharing!
Four egg yolks, green sriracha, and two tablespoons of lemon juice. Best. Hollandaise. Ever.