chocolabhawaii

Made these exactly as written. WONDERFUL!!! Slightly brown on the top, fluffy on the inside. I did use about a teaspoon of sugar in recommended amount of water, then added SAF yeast (1 3/4 teaspoons) rather than put in the bread maker directly. I also divided the dough initialing into 2 portions, one subdivided into 4 rolls for sandwiches, then the other into 6 portions for dinner rolls. I easily could have divided the second portion into 8 rolls as they were still a bit large. EXCELLENT RECIPE KAY!!!!! THANK YOU SO MUCH!!!

TOTALLY AWESOME!!!! Made exactly as outlined in the recipe, except 2 very minor changes. I used only 3/4 cup of confectioners sugar in the glaze, per our preference. I also used 1 1/2 tsps of glaze on the doughnut. THESE ARE DEFINITELY A KEEPER. SOOOO VERY DELICIOUS!!!!

OMG!!! This is the BEST EVER Seafood Omelet!!!!! 100% I will make this again and again! I used crab claw meat and approx 8-10 small to medium cooked, peeled, and deveined shrimp, and Jarlsberg cheese. I used a Ulu to chop the crab, shrimp and cooked mushrooms together. The omelet came out super fluffy (like it does in fine restaurants). Otherwise I followed the recipe to the "T" . I would rate this a 9.5 out of 10. Only change I will make next time is to set my electric stove top to a setting of 6 instead of 6.5 as it came out just a bit browned on the top.

CLEARLY THE BEST CHOCOLATE CHIP COOKIE I'VE EVER MADE! Soft, chewy, a little "mounded"(as opposed to flat and crispy--ugh). Looks just like the picture of original recipe. I calculated for 36 servings and made only a few minimal changes, as others had suggested. I added 1/2 tsp baking powder, 1/2 tsp salt to the dry ingredients. Increased the pure vanilla (not imitation) to 1 1/2 tsp. I baked them at 325 degrees for 10 minutes on parchment paper, then let them sit on the cookie sheet for 3 minutes before moving them to parchment paper to cool. I REALLY WANT TO THANK THE ORIGINAL WRITER, AND THOSE WHO ADDED COMMENTS, AS THIS RECIPE IS GREAT!!! Bonnie