I just tried these this morning, and they were fantastic!

I adjusted it slightly, using white whole wheat flour, and Sweetleaf (stevia product) in place of the sugar. The batter was very thick, so I did end up thinning it slightly with a little water, but overall, the waffles turned out perfect, and my kids scarfed them up.

Thank you!

Made this a while back and forgot to leave a review. Very refreshing! Certainly keeping this recipe in mind when I have friends/company over.

We LOVED this pie-- my husband has always loved s/r pie, but I had never tried it, and both of us were delighted with this recipe. We made a whole wheat crust with palm shortening and it turned out perfectly.

made this recipe for the first time and the first time ever making waffles and it was amazing!!!!!!!!!

I used this recipe at least 4 times this month. The first time, I was too sleepy in the midnight( ususally it's my baking fun time), I doubled all the ingredients but miseed one stick of the butter. But muffins turned out very fine. I served them for 20 parents in my son's graduation party. The second time I used vegetable oil insteaded of the butter. It's a little dry and not rich enough. The third time I tried the whole wheat flour instead of the regular flour, turns out perfect! The fouth time I used the almond flour instead of the regular flour. It's a totally tragedy. The muffins had to eaten in the cake pan. I smashed one muffin to my 3 years old boy as his snack this morning. He was okay with that anyway. I guess this recipe will be my year around breakfast recipe. Thank you, Tammy!

I don't care the name if it is really cafe cake. Every bite taste so good so fluffy so pleased. This recipe saved my crazy starwberries stock from the farmer's market last week. I baked stawberry pie before, but my boys seemed not like that kind of creamy and sweet pie. I can't wait to serve them this yummy cake for their breakfast tomorrow morning. I want to wake them up now... I used my 9" round pan, perfect size. I add one more tablespoon for the topping (becasue lazy to cut it), perfect. When I finished the batter, I surprised by the sticky status and double checked the ingredients. After all the cake growing well. This is a out of ten cake.

Let me just say I had never made (leavened) bread before I tried this recipe. I had attempted a couple of times, but the bread would never rise(I think my liquids were too hot). I was so excited when these turned out so big and fluffy and delicious. I have just been making them round roll style because my family like really big rolls(this recipe makes about 8 huge rolls). My whole family loves and requests these rolls often. My mom says they are her favorite thing that I make. So basically I went from never making bread to suddenly being the dinner roll queen all because of this recipe;) THANK YOU TAMMY!!!

Don't let the number of ingredients fool you - this recipe was pretty simple to make. I used my bread maker to make the dough for me, so that simplified things tremendously. The dough ended up being VERY easy to work with, and it didn't require any pre-baking before putting the toppings on. We like to bake tomato slices in our pizza under the cheese, so we made that addition. I'll be making this again!

First, I must confess that I took several shortcuts on this one. Which, admittedly, felt like cheating since the recipe was easy as it was. I didn't have a deep enough pan or short enough pan to layer it properly. The long pan was too long and my short pan wasn't deep enough. So, I didn't really layer it. Instead, I spread the stuffing on the bottom of the pan, topped it with the chicken, and poured the soup mix over that. I, also, didn't bother cutting the chicken (except for my mother, who can't chew well) as I was feeling too lazy. Neither of those things damaged the recipe any! The soup was soupy enough to reach the stuffing below and cook it properly and both chicken and stuffing absorbed the flavor. I'm not much of a chicken person (I'll eat it, but only to vary my diet), but even I loved the way the chicken tasted in this one. I think next time I'll use homemade stuffing and soup, as mine was a bit high in MSG. But my cupboards are running low and I wanted something that didn't require too much. This is the perfect recipe to use at the end of the month, when everything needs stocking.

i worked at a restaurant and the bars we made were many times better than these. I don't have the former recipe so I tried these. These were dry and bland tasting. I think part of the problem is that it called for 1 tsp. of baking soda. I would use only 1/2 tsp, in the future and 1/2 ti 1 tso, of baking powder. Too muc baking soda can ruin the taste. Also, bake for less time.

Hi Tammy, Thanks a bunch for sharing such wonderful information. I own a Zo and make bread about twice a week (for just two of us- me and my husband). I have three questions and I experience these problems with all bread recipes including your wonderful wheat bread recipe-
1. The breads turn out great but they are as soft as a cake. I am unable to cut it thin because I am worried it will tear. But they still manage to hold together but I want a bread that is slightly elastic not sponge-like.
2. My breads mold on the 4th day. So I dont know what people do under such circumstances but I usually powder it and store as breads crumbs. I am looking for a solution to make my bread not mold.
3. How can I get storebought bread texture in my crust? Chewy. As as mentioned in first point, my bread and the crust are all too soft. So I stopped buttering the top of my loaf after I take it out of the bread pan after the cycle ends, because then the crust becomes cloth-like/limp.
Please advise.

Tammy, this is the best if ever had..I make it alot and we all love it.

I don't have a rice cooker, so I sauteed the onions until they were translucent, added the chicken broth, tumeric, and rice, and cooked according to the packaged instructions. These went great with the cheese enchiladas on your site!

I just made this this morning! So good! I can actually take the kefir this way. :) I found your site a while ago when I first got my kefir grains. You have great ideas for this stuff. My kids and husband are not all that fond of kefir, but maybe they can eat it this way!

I give it a 10! Good stuff!

I had tried other black bean brownie recipes before, but they had more of a cake-like consistency and just tasted "off." I admit I was skeptical when I saw the title of "fudgy", but these were fantastic. Mine needed only 35 minutes in the oven, and they were very moist and fudgy. I used honey instead of sugar and just eyeballed the amount. I was worried at first when the batter seemed very runny, but I couldn't have asked for a better end product. These are going on my recipe short-list for sure!

I also appreciate the tip about cooking beans in a slow cooker. I try to avoid buying items in cans since I don't trust can linings, so I bought a bunch of dry beans. I cooked them on high, and they were already splitting after 4 hours (even without presoaking), but it was perfect for this recipe, and I liked not having to man the oven to cook the beans.

These were fantastic! I had never heard of 3-oz packages of cream cheese, but fortunately Tammy clarified that 3 ounces was the correct amount. Even my fiance who's not a huge fan of cheese absolutely loved them.

I had kefir coming out of my ears! So, I decided to try this. Wonderful flavor...

My only problem was that the cheapest, Rival Ice Cream Maker that I bought for about $25 will probably only last one or two more goes. I told my husband we had to drive to Cantril, Iowa to go to the Dutchman's Store and by a hand crank ice cream maker there. Uh, it is almost $200 and about 12 hours away... :o(

I baked twice in this month. Super easy and tasty. Not to heavy or sweet. It is just right in everywhere.

Hi Tammy,
I used your recipes for about 4 weeks ago.
They are really useful and easy for me to cook or bake.
I'd like to use this recipe to bake a green tea cheese cake. Can I just add up green tea powder or have to decrease something to make up? And how much Tbs do you think I should add up in? Thank you!
PS..My cheese cake is in the oven now. Looks---- heart breaking beautiful!

I made these for Chag HaMatzot and they were a HUGE hit with my whole family! Literally, every single person who had these wants more. I am actually seasoning another batch right now for Shavuot because of this peperoni outcry :)

I used Himalayan pink salt instead of the Tender Quick to avoid the nitrates and nitrites and it turned out great. The peperoni wasn't quite as pink as the picture here but the taste was so good nobody cared. THANK YOU FOR THIS RECIPE!!!!!!