Vintage American Male

I never thought of adding Salsa to a chili recipe, but wow! It sends it right over the top. I used the Chili Seasoning Mix II from this site and it was the best chili I have ever made in my life. A perfect combination of heat and spices. I will never need another recipe again!

A perfect combination of spices! This worked so well when I paired it with Debdoozies Blue Ribbon Chili from this site. The best chili I have ever made, and I will be making this mix again and again.

I am an experienced baker but thought the directions were vague about kneading and how long to knead. After struggling to incorporate 5-1/4 cups of flour I stopped and added no more. I think 1 tsp of salt is also inadequate for 6 cups of flour. After all this work, I was very disappointed in the flavor and texture. They were very dense, not airy at all and rather tasteless. They definitely needed more salt! I may try again, but again maybe not.

I made this instead of the usual recipe I have been using for 30 years. This was so much better! Followed directions exactly, though I used a glass Pyrex dish, so I lowered the oven temp to 330 degrees. Exactly 40 minutes to bake to perfection. Let it sit for at least 10 minutes before serving and it is the perfect pudding consistency and still nice and warm. This will replace my old recipe!

Not too bad for a 90 minute cinnamon roll! Will definitely make again. I only buy regular active dry yeast, so I just dissolved/proofed it in the warm milk and water for 5 minutes and then proceeded with the recipe. I let it rise an additional 10 minutes to compensate. I found the dough could use a touch more sweetness for my taste, so next time I will add 1/3 cup instead of 1/4. I also did not mix the brown sugar mixture, but melted the butter and spread it, then sprinkled with the brown sugar cinnamon combo. Baked in 13 X 9 pan. Everyone loves it!

I first made this pie a few years ago, and had not made it again until recently. Now I remember why I never made it again after the first time...I just don't care for it. The syrup contains way too much butter. After baking and cooling, there were pockets of butterfat that separated from the syrup. The most butter I have put into an apple pie is 1 Tbsp, if any at all. The syrup is also opaque, like a gravy, rather than translucent like a cornstarch thickened syrup would be, and I find it unappetizing in appearance. It also has a gummy texture more like canned pie filling, which I also didn't like. Needless to say, I will not make this one again.