These were phenomonal!! I didn't have an orange to zest so I did without it, I also doubled th cinnamon, added some almond extract and added a tsp of nutmeg. The consistency of the dough was absolutly perfect. The end result was a lite, crispy cookie with INCREDIBLE flavor. My huband said it was a perfect Christmas cookie, which is what I was hoping for, and without the nutmeg is would e a perfect yearround cookie. Give this recipe a try!!!!!

I made this fondant twice in early October (minus the vanilla extract). The first time I made it was for a practice cake, I kneaded it by hand, and it took forever but it was good and covered the cake well. The second time I made it was for the 'final' birthday cake and I used my kitchen aide mixer to incorporate the ingredients. The final result from the KA was a much smoother, more consistant, easier to work with fondant. The flavor is great! Others have commented on the end result not being white white but more of an off white color but ours was not, it was very white and worked perfectly for our cake. I used wilton food colors to color other portions of the fondant and it turned out beautifully! My daughter LOVED her birthday cake, and so did all of her party guests!!

I have been making this exact recipe for years, and so did my mom before me. It was a favorite of my brother and I growing up. Althought others have suggested adding some form of liquid to the meat there is no need to do so. As long as you cook on low your meat will come out perfectly tender 6 to 8 hours later. I have cooked smaller roasts for slightly less time, and much larger roasts for a few hours longer, adding an extra can of soup or the larger roasts. The only change we make is that we don't pour the mixture in then coat the meat with it. We do as follows: 1. Line baking dish with aluminum foil (make it lon enough to wrap around the meat) or one of those reynolds oven bags 2. place the meat in the baking dish 3. spread the cream of mushroom soup over the top of the meat and down the sides 4. sprinkle onion soup mix over top 5. add veggies around meat 6. wrap and tent the meat with the aluminum foil or close the oven bag 7. Cook at 275 for 6 to 8 hours ENJOY!!!! If done correctly the meat comes out so tender it melts in your mouth and it makes its own gravy. My brother and I called this stringy meat when we were little because it literally falls apart and almost looks stringy.

With a few modifications this recipe makes and EXCELLENT loaf of bread. I changed the recipe size to 15 servings which made a perfect 2 lb loaf. Based off that change I made the following modifications: I added extra honey, I'm not sure exactly how mch, but it was more than the recipe called for, I would add it to suit your tastes. I also added extra salt, all the other bread recipes I make call for a ratio of one packet or 2 1/4 tsp yeast to 1 1/12 tsps salt, so thats what I used. I also changed the ratio of flour to 2/3 wheat flour and 1/3 bread flour so that I got more of a wheat bread than a white wheat bread. The bread is perfect, it has a soft but not too soft texture with an excellent crust, the taste is also perfect! It looks just like the bread I'd buy from the store, but at a fraction of the price and a much better taste.

EXCELLENT!!!! The only change I made from the original recipe was to add an extra 1/2 tsp of salt as was suggested by several other reviewers. I will make this again and again!!

This recipe is great!! Everyone I have ever made it for absolutely loves it. After a few times making it as a crumble I decided to try using it for pies. If you like apple crumble pies you will love this recipe as pies. The only thing I do differently is to make sure that the apples are really pretty dry so that I don't end up with a soggy crust. If you are making it as a cobbler make sure that you use a 9x13 dish. I also put the caramel on before the crumble top, and season to taste.

I made this recipe for a bbq we had a few weeks ago. Overall we were pretty impressed with the flavor, however we did omit the vinegar and the sugar (I waas running short on time and just mixed everything together, didn't realize it until later) and added some other colors of bell peppers as they are one of our favorite veggies. We were looking for a recipe with a little bit of tang to it as opposed to macaroni noodles coated in mayo and this recipe definitely did the job. Next time I'll try to follow the recipe a little better and maybe it will earn five stars instead of four.

This potato salad was great! The amount of dressing was perfect for a nice creamy potato salad both the first and second days!! I will be making this MANY more times in the future!! My husband requests it every time I buy potatoes. I do follow the other reviewers recomendations and use half sour cream instead of all mayo, I also add fresh chopped onion and bell peppers for some added color.

Very very good. I opted to use the allspice cream cheese frosting instead of the glaze but otherwise followed the recipe exactly. My guests all enjoyed it.

The taste of this carrot cake is excellent. I cut the oil down to 1 cup and used 1/2 white sugar 1/2 brown sugar. Only problem was that it was still VERY wet, it stuck to the pan very badly so we ended up just breaking it into pieces in a bowl and drizzling frosting over it as it was dished out.

Excellent!!! All of our guests loved this frosting. They were scraping the bowl hoping for more. I used it on carrot cake this time but it be incredible on home made cinnamon rolls or as icing on iced raisin bread.

Excellent!!! The glaze was fantastic! Many of our guests used it to top there potatoes and rolls too.

This was good, my mother in law was very excited to see that I was serving a salad with poppy seed dressing. I especially liked that the dressing was not too vinegary.

This bread was great! Everyone raved about it. I'll definitely be making this again. For everyone considering making this recipe: be very careful when heating the milk mixture. We had to do it twice as we killed the yeast the first time. In the end we wound up throwing the ingredients in a bowl and putting them in the microwave for 30 seconds rather than heating them on the stove. This worked perfectly and when we added the yeast it foamed just like the recipe says.

A+++ I was looking for a stove top recipe because I wanted to end up with something as close to what my grandma makes as possible. I followed this recipe exactly with the exception of the fact that I didn't measure out 1 1/2 cups of cooked rice, I just used the whole amount and I omitted the raisins since my husband and I both don't like them. It couldn't have been any easier to make and the taste was fantastic. Next time I make it I think I'll add a little extra vanilla just because I really like it. As a tip for those of you wanting to eat leftovers but finding them a bit dry: spoon as much as you want in to a bowl, poor a little bit of milk over top, mix and throw it in the microwave until it has reached the desired temperature. You should find that it tastes just like it did the first night.