kay444

Very tasty! Made these alterations: Made cupcakes instead of a large cake (cooking time 20 minutes), substituted milk in place of 1/2 the oil, used only 3 eggs, and omitted the wheat bran and wheat germ. Still very good!

Very neutral taste, ready to create either savory or sweet crêpe. Simply prepared from ingredients you already have in your kitchen. I used whole-wheat flour, with no negative consequences - just a bit more 'chewy'.

Excellent! I toned down the pasta to about 1/2 what's called for, and stirred it into the pesto mixture at the end. I suggest making small cubes from the tofu to make everything more bite-sized. Also, I browned the tofu for about 25 minutes, which gave a nice crispy outer edge. If you're cooking for one, know that it makes for great leftovers!

Best dough I've had, be it in a restaurant or at home! It's very light, so be prepared to make a thick crust if you intend on using a healthy portion of toppings. I've used both Rapid-Rise and regular yeast, and both result in a similar product: the only difference is that the regular yeast must be prepped (with warm water and sugar) before being added to the flour. With the Rapid-Rise yeast, this is done very quickly, almost quickly enough that you can preheat the oven after kneading. I used a KitchenAid dough hook for the kneading work, and it worked just fine; you may want to add the extra 1/2 cup flour slowly with this method, though. This will help keep extra dough off the bottom.

Excellent! I cut down on the butter (3 tablespoons instead of 5) and it was still very satisfying, even to a southern-raised fatty-soup lover. I used diced pork chops instead of ham (had them frozen, waiting to be consumed), and the substitution worked more efficiently than anticipated. Overall, a great treat!