"Okay, I have been baking for 35 years, but I admit, it is not my strong point. I made this, carefully following the directions. The batter seemed loose, filled the bundt pan, I baked it, tested it with a piece of spaghetti, and it came not out clean, but with crumbs on it. I took it out, placed it on a rack and let it rest in the pan for 15 minute..."

"Take the eggs off and don't use as much bacon fat. Many of her recipes come straight out of old cookbooks. As for this recipe, it is almost like a restaurant that used to be in Tulsa, Charlie Mitchell's. A form of that place has come back, and the difference in the salad is they shredded their eggs on top and I think they put shredded cheddar on "

"I made these last night. They were very good, but I think my potatoes were too small. I also did them in a neighbor's oven, which is old, so the temp may have been off. They didn't open up like they did for Robert. Maybe I didn't cut deep enough, or it might have been the other mentioned factors. The flavors were great though, and the cheese that "