odessyboina

This is my favorite pizza dough recipe and it so happens to be the quickest one to make! It is a lovely base recipe just as is. I also like adding more salt plus garlic powder, herbs, etc. to vary the flavour a little bit. I make breadsticks or garlic knots with this recipe too. It is fantastic. Thank you for the recipe.

I've made this several times and my whole family loves it. I use 1/4 cup sugar plus 2 Tbsps honey. I always feel it's missing something when I forget to add the honey. The crust is nice; the bread itself very soft . It's a forgiving recipe. The dough is slightly sticky, so be careful with adding too much flour. What I do to help with kneading is only add one tablespoon of oil to the mix and keep adding little by little drops of oil to the dough ball rather than adding more flour.

These were very good. I might have done something differently; I rolled the cookies in the confectioner's sugar/cinnamon after they were cooked. I don't know, it just sounded weird to do it before baking and I wasn't in the mood to risk it. Also, I subbed some butter for lard because the original recipe uses only lard; they came out very tender, slightly crumbly, as they should. The dough is very crumbly and needs to be smoshed together to form the cookie, but they keep their shape just fine while baking and afterwards too. I rolled only half of them in the conf. sugar/cinnamon and I think I liked the ones without much better. I also only got 20 small cookies from the batch and would have liked maybe 1/2 a batch more (husband and I have a mega sweet tooth) . If you have pecans, that would be sooo delicious to add! But that's not traditional. Like another reviewer said, the traditional thing in Spain is to dab the top of the cookies in sesame seeds and then bake . And lard. They're called mantecadas here in Spain(manteca=lard) ! Definitely will make again :)

I don't know...honestly I didn't like this too much. It tasted too much like banana bread (sans the actual bananas). It was OK. Just right on the sweetening, the texture, the amount of cinnamon, etc. I love cinnamon, but I didn't really like this bread. The flavor is just really lacking. We'll eat it, but I definitely won't make again. Also, the swirl did nothing. It just sunk all to the bottom of the pan making for a very buttery bottom. My bread was done in 30 minutes , but I split the batter into two smaller loaves. I guess if you like banana bread, you'll like this. Not that it tastes like bananas- just reminds me too much of it.

They were very good, actually, they taste exactly like the "cake mix cookies" recipes on this site, so if time and convenience is a major factor for you, there you go. I did substitute lard for shortening just because i can't find it in Spain. I also made a mistake and used baking chocolate (chopped in chunks- but the inevitable small flakes also fell in) instead of chocolate chips and for a moment while the first batch was baking, i panicked because the cookies were spreading a bit much for my comfort. They turned out just fine, slightly puffy or cakey so definitely be careful when dropping the spoonfuls to not tower them too high. My cookies also came out with a major chocolate molten center because of my mistake, but still delicious. I got 20 cookies and they cooked in about 7 or 8 minutes. They come out a little wobbly, but leave them to set in the pan out of the oven for about 2 minutes. All in all, they were good, but I won't make them often.

Very good! It tastes so buttery. I did change the recipe a bit by adding the full cup of milk as others recommended. I only added it because the batter was too doughy, like cookie dough rather than cake batter. I was afraid it would be way too dry for the 40 minute cooking time. Anyway, the cake came out perfect : very tender, spongy but compact. It cooked for about 33 minutes. I lined my pan with wax paper and oiled it a bit. The cake slid right off and no clean up necessary. We had it plain, but I think strawberries with sugar would make it even nicer.