Erin Kate

Followed recipe exactly and put in freezer overnight. Perhaps this isn't a good dough to freeze, because these ended up flat and dry. Tried playing around with oven temperature, but no good.

Awesome! I used dried cherries, cherry preserves and sliced almonds. I used an 8oz. wheel of brie. Doing some research on Brie en Croute, I toasted the almonds in a pan with 2 TBLS salted butter and a TBLS of dijon mustard. I sliced the brie in half and put the preserves, cherries and toasted almonds between the two halves and left a little out to place on top of the brie as well. Since I was using a smaller wheel of brie, I trimmed the edges of the puff pastry a bit before I folded it over the top, sealed the edges with egg wash and flipped it over into a glass pie pan to bake (I used the puff pastry trimmings to make a bow on top). I baked it for the full time and let it sit for 45 minutes before serving - it was still gooey and warm. There was about 1/3 left and I place it in a tupperware container in the fridge and reheated it three days later in the microwave at 50% power - still tasted great!

Lacking in orange flavor. A little dry and tough.

Delicious! Light and airy with a subtle pumpkin flavor. I did not have vinegar, so I took another reviewer's suggestion and used fresh lemon juice instead. I was worried when I could taste the lemon in the batter, but once the pancakes cooked up I couldn't taste it. Like other reviewers, I was also concerned that the batter was too thick, but it worked fine. Only criticism is that I used a bit more pumpkin than called for and even then I still wish it had more of a pumpkin flavor.

Surprisingly good for how simple they are. Used walnuts instead of pecans. I didn't have the full 1 1/4 cups quick oats, so half of it was regular oats. I think this contributed to the texture, which was more like a bran muffin... not quite as soft and moist as a typical muffin, but that was OK by me. I added a tsp vanilla per other reviewers suggestions and I think I will try using some cinnamon in the topping next time too, to give it a little more kick. As is, it's probably a little plain, but there's so much room for variation.

Holy cow! I've never made cornbread from scratch before, but I'm eating this right now and it's everything I'd ever want cornbread to be! If you like your cornbread on the sweet side that is. The texture is spot on. It's moist and soft, but sturdy with a crisp top and edges. It's a sweet cornbread, but not overly so. Like others, I was concerned the eggs might start to scramble when I added it to the pot with the melted butter, but I think this isn't an issue as long as you melt your butter on low heat. I made this all in one pot. I will never need to look for another cornbread recipe! Perfect!