Jennifer Scherping

This recipe is fast and easy. It made a delicious cake. I served it with whipped cream into which I folded some well drained, crushed pineapple. A little shredded coconut would be perfect. I will definitely make this again. I may buy a carton of egg whites next time rather than cracking and separating a dozen eggs.

I used blue cheese dressing instead of ranch as a personal preference. I also used Bibb lettuce as it's what I had on hand. It makes a pretty salad that is nutritious and delicious. I think I would prefer it with something crunchy like a crouton that's been broken up a bit finer.

It was pretty easy. I scaled it down to test the recipe. I used dry whole milk powder instead of buttermilk. about 1/2 c of the mix with 2 Tbsp of water and it made one decent sized biscuit. I am practising for light backpacking menus and this baked up in a muffin foil just right in a makeshift camp oven. It took about 20 min which is my guess when cooked over hot coals rather than direct heat. It will be a pleasure to have fresh baked bread once in a while during my hike.

I'm made this and the lasagne many times. It's fantastic!

I made them 2 inches wide after using a small scoop to form balls. I cooked one batch to the time listed. They turned out crisp. The second batch got 2 min less in the oven which worked out better. I had to adjust for smaller cookies. The flavour is excellent.

The recipe was easy to follow and had great results exactly as written. My personal taste is for a little less sugar next time. I have a tiny appetite so I made a dozen buns from this recipe. If I turned it into 16 I think they'd be perfect slider size. I used a kitchen scale to portion out the buns to all the same size.