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  1. Isabel
    August 21, 2015 @ 6:35 pm

    I like very much all the recipes!


    December 10, 2015 @ 2:42 pm

    I love the recipes can’t wait to start cooking.


  3. Pam
    December 8, 2017 @ 5:00 pm

    Do you think these can be made the night before and put in the refrigerator and then let rise the last time and bake in the morning? This recipe sounds delicious. Needing for a family Christmas brunch. Thanks!!!


  4. meilleur drone fr
    December 23, 2017 @ 7:30 pm

    This is a great tip especially to those fresh to the blogosphere.
    Simple but very accurate information… Appreciate your
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  5. Cj
    September 7, 2020 @ 6:15 pm

    2 stars
    The ingredient list doesn’t mentioned margarine, but the instructions do. That’s a bit confusing.


    • CJ

      Hey. Thank you for the comment.

      Originally we had the phrase “Butter or Margarine” in many of our recipes. Being from the South, we have always known that butter tasted better, but recent studies have also shown what we have long suspected – that it is actually better for you than margarine. So during our last update, we removed most of the margarine references and just went with butter where either would work. We did it in the “ingredients” but missed it in the “directions.” Thanks for the heads up – it is fixed now.



      • Bernadette
        June 24, 2021 @ 11:01 pm

        Is the dough suppose to be extremely sticky? I tried 7 cups of flour which helped but it still was sticky, but they tasted wonderful. I am not use to working with a sticky dough. I have seen a very similar recipe on another sight that says 8 cups of flour. Would I still get the same delicious results with 8 cups?


        • Bernadette, Yes, the flour is very sticky. We are glad that they tasted good – so it sounds like you can work with sticky flour after all. 😉 But, if you like, try 8 cups. We haven’t tried that many – but it doesn’t seem like it would “break” the recipe. Let us know please what results you have. Thanks, James


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  7. 1 star


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