• kelly_okldv3 on November 08, 2025

  Group gave it 4.25 stars, felt like it needed more topping.

Notes about Recipes in this book

• Flaky butter biscuits

  • Rachaelsb on June 26, 2022

    Sooooo buttery good. Yum! My buttermilk may have been too watery-or something??-cos my dough was very wet. Just added more flour when mixing and didn’t seem to impact,

  • thetatooedlady on July 29, 2023

    I have actually made flaky biscuits that rise now. The taste is very buttery and they were easy to make.

  • midwifemel on January 26, 2026

    I've been in search for the perfect biscuit and this recipe came out to be the ONE. They rose up tall. The folding gave buttery flakes. Went well with a sausage. I did use a cuisinart to mix in the cold butter.

• Scallion and cheddar cathead biscuits

  • jenmacgregor18 on August 12, 2023

    These bake up crispy on the outside and flaky and tender on the inside. Fantastic aroma and flavor. I used Sargento sharp cheddar. I think if I'd used a really good quality extra sharp cheddar, they'd be absolutely amazing. I did flatten them a bit too much prior to baking. I'll use a lighter hand next time. Quick to put together and they reheat really well. I appreciate her instructions on reheating and freezing some for later, as we can't eat up the whole batch at once. At least we shouldn't.

• Skillet cornbread

  • Lepa on January 04, 2022

    Something has to be wrong with this recipe. It calls for a tablespoon of salt! I worried it might be too much but ignored my instinct because the sweet cornbread calls for 2 teaspoons. Unfortunately, the cornbread was so salty we couldn't eat it. Even my kids, who love cornbread, didn't want to eat it. The texture was good but not sure I'll try this again because there are so many good cornbread recipes out there. This is the first recipe I've tried from the book and I feel really disappointed.

  • sgpinson on January 02, 2023

    Delicious with less salt - I used 1 tbsp diamond kosher salt which is the equivalent of about 2 tsp of sea salt (10 g)

• Cinnamon streusel coffee cake

  • Tinala523 on January 27, 2022

    This was delicious and looked so beautiful. I subbed Greek yogurt for some of the sour cream since I ran out. The cardamom was very subtle, I would double it next time. Will definitely make again!

• Very chocolate bundt cake with dark chocolate ganache frosting

  • senzler on May 26, 2026

    The treatment of the pan was magic! The cake was fantastic but the ganache had a bit too much coffee flavor for me. I will make again with a different ganache frosting. For a coffee flavor I might just add a coffee liqueur.

• Cold-oven pound cake

  • hillsboroks on May 19, 2023

    This cake was the most finely crumbed cake I have ever made. Plus the outside had a delightful but of crunch the only heightened the joy of eating it. I used baker’s sugar (caster sugar) and pastry flour which may have made a bit of difference. I served it with home canned apricots to which I added a bit of Amaretto and topped it with whipped cream. My guests all said it was wonderful. I baked it 60 minutes in my nonstick Bundt pan sprayed with Baker’s Joy and a tester came out clean so I took it out of the oven but later had a bit of trouble getting it out of the pan. Next time I will let it bake an extra 10 minutes. Mid-bake it was also browning too quickly on top so I took it out and moved an oven rack so that I could let it finish baking lower in the oven. Next time I will let it bake the entire time on a lower rack.

  • ellwell on May 29, 2023

    Mine turned out with a nice crumb, came out of the pan with no trouble, and rose nicely as promised. My cake was finally done at 85 minutes. I thought the taste was fine but unremarkable and would add a different flavoring next time. I did not add sugar on top as there were already 3 cups of sugar in the cake. Needs ice cream or something to go with it.

• Chocolate pound cake

  • mmlstarr on April 14, 2025

    Suggested bake time is 25-28 minutes. Mine was primarily liquid at 25 minutes. I'd say cover with foil at about 30 minutes and cook for a total of about 50 minutes. Despite the timing issue, the cake is an exquisite texture and has a wildly deep chocolate flavor - I used Valrhona 70%. Delicious!

• Sweet honey corn muffins

  • br22 on January 16, 2023

    Quantities are way off. Makes more than 24 fairly tasteless muffins.

• Peach streusel muffins

  • Rachaelsb on September 02, 2023

    Flavorful and light. Streusel was a miss for me-maybe I didn’t mix enough. Make sure cool completely in tin otherwise bottoms can be crumbly. Still looking for that wow of a peach muffin….this wasn’t it.

• Strawberry and cream muffins

  • cookingbychapter on May 01, 2025

    We really liked these! The recipe halved beautifully. Will make again.

  • harry_14phue on February 21, 2026

    Delish. Love a sour cream muffin

• Raised yeast doughnuts

  • harry_14phue on February 21, 2026

    Thanksgiving favorite

• Buttermilk rolls

  • KevinSeattle on November 25, 2022

    I made these for Thanksgiving, they were superb. The texture is very soft, almost like a brioche or challah, nice full buttery flavor, and they a gorgeous toasty-brown color. I was worried about the 30-minute bake time, but it was needed to get to the internal temperature listed in the recipe. I’ll be making these again.

• Lemon buttermilk cake

  • gamulholland on January 05, 2022

    Our daughter made this— delicious, buttery, and we would use more lemon next time because we love lemon, but you can definitely taste it as is. :)

  • Tinala523 on January 12, 2022

    I halved the recipe and baked it in an eight inch round. It had a lovely firm crumb and just the right amount of lemon. A keeper!

• Italian cream cake

  • Suzannefrc on April 04, 2026

    Haven’t tried it yet. I made this for Easter Sunday for tomorrow. Hopefully it’s really good.

• Strawberries and cream cake

  • senzler on September 26, 2024

    Fabulous. The cake has a nice crumb. I would up the chantilly cream next time.

• Bill Smith's famous Atlantic Beach pie

  • senzler on September 04, 2023

    Made this because last year it was such a rage. My family loved it. I would add another tablespoon or two of butter in the crust as it was very crumbly. An easy bake.

• Peanut butter cookies

  • locopomtini on March 11, 2022

    I followed the recipe exactly as printed. Need to rough chop the peanuts. I will make these again. I used a 1 tablespoon scoop and the cookies were too small and crumbled. Next size up was perfect.

• Jam thumbprint cookies

  • Rachaelsb on December 20, 2023

    The batter is delicious and combined with raspberry jam-such yum and homemade goodness. Be careful with batter-it doesn’t hold together as well as it should-make sure mix enough-can be somewhat crumbly. Also each spoon of batter should weigh around 23g to get right size.

• Sweet potato spice cookies

  • KristenS on December 18, 2022

    So very very frustrating and disappointing. I'm an experienced baker, former baker's assistant. Followed recipe exactly including gram measurements and chill time in fridge. They spread all over pan. Not usable as a cookie at all. Love Cheryl Day's recipes but this was a waste of time and ingredients.

• Ginger molasses cookies

  • sayeater on October 07, 2024

    So I was a little surprised that a cookie recipe (esp a molasses one) starts with 3 sticks of butter! But I decided to trust the recipe. The cookies turned out exactly like you'd expect a cookie with 3 sticks of butter to turn out. Flat and greasy, but with really good flavor. I could only eat a bite of a cookie and my 19 yo son (who I made them for) only ate half of one. Not a win for us. Personally, for all that butter I'd rather have a shortbread or something else really indulgent. Molasses cookies should be homier and less rich, something you feel OK eating on any regular day. I have to say the one thing I'd take away from this recipe is the addition of lemon zest, That added a great enhancing note that I will try out in other molasses cookie recipes.

• Mexican wedding cookies

  • julesamomof2 on December 23, 2021

    These turned out nicely- a nice addition to the holiday cookie tray. That said, I'm not sure this recipe differs from many others out there.

• S'mores bars

  • EmilyR on October 19, 2023

    recipe also found in Desserts: Over 140 of Our Most Beloved Recipes by Editors of Food & Wine. Link here : https://www.foodandwine.com/recipes/smores-bars-marshmallow-meringue

  • EmilyR on October 19, 2023

    This is so similar to the Smitten Kitchen recipe, yet so different, so I had to make both. Despite different techniques and a few tweaks in ingredients the end result is similar. This is sweeter with more butter and sugar. The crust of this is also more substantial and mine crumbled at the corners while cutting. Pre-cutting and then piping the meringue helped for cleaner edges.

• Classic lemon bars

  • senzler on September 03, 2025

    I have made my mother’s lemon bars for years but thought I would try this. Easy and oh so good. Very lemony.

• Creole bread pudding

  • sayeater on October 07, 2024

    This was a huge hit! My family could not stop talking about it and my husband said it's the best bread pudding he's ever had (we visit New Orleans regularly and eat well there so that's saying something!) This recipe is pure indulgence with eggs, butter, half and half, cream, 3 types of sugars, but you knew it was special with every bite. I used my homemade 3 year triple fold Brazilian vanilla extract for the first time here and I like to think that was the crowning touch. This bread pudding manages to have a light texture even with all the rich ingredients, and the sauce on top is buttery deliciousness, This recipe is going on my special occasion/holiday fave list!

• Hot-pink pepper jelly

  • alysekstokes on January 31, 2022

    Delicious with a lovely balance of fruit and vegetal flavors, mingled with a steady heat. I cut the recipe in half, and the yield was a pint jar of jelly (based on 2 cups of strained juice before adding sugar and boiling.) Subbed whole dried Guntur Sannam chillis for fresh red chillis by taking the weight of fresh chillis and cutting in half.

• Apple butter

  • jenmacgregor18 on August 05, 2023

    You cook it on the stove for 50 minutes, puree it and then add it to a slow cooker. The slow cooker makes it fairly hands off. No constant stirring. And it turned out really well. Best I've had in a long time. Though, I'm thinking that I might leave out the pepper next time. I ended up putting 4 half pints up in a hot water bath.