I made this pie for our church luncheon yesterday. I did put a dash of cinnamon and nutmeg in the filling, not enough to overpower but just enough to add a touch of goodness. Even though my pie dough fell apart as I was trying to put it in the pan and I had to piece it together, it must have been a great success, I came home with an empty pie pan. Everyone that had a piece said it was excellent. I really like the idea of the pureed berries to add to the whole fruit. I am going to try a blueberry pie this way also. Thanks for the grand idea.

What a nice little cookie and the dough is so soft. I didn't try to roll them out, I just rolled them in plastic wrap, chilled them, then while still in the plastic wrap rolled them into a long tube about the size of a 50 cent piece. I cut them thin, baked them for 11 minutes and sprinkled them with powdered sugar. My 88 year old Dad who is a master cornbread maker and has it every day, loved these cookies. I gave some of the dough to my friend and she and her husband loved them also.

When I made this I sprayed a large cast iron skillet and browned the egg plant, squash and onions together. In addition to the low fat ricotta I also added a container of low fat cottage cheese. This slices up so nicely I put a square in a quart freezer bag. It sure makes for a nice leftover meal when I don't feel like cooking.

Excellent muffin but I love Oat Bran and eat it every morning for breakfast. This recipe is also good made with wheat flour and add some gold raisins that have been soaked in apple juice with a cinnamon stick.

These are delicious. I found a white coconut flavored chocolate bar and melted it with a dab of shortening. Dipped some of the balls in that and some in a good quality bittersweet chocolate. I also found a bag of Toll House Cherry flavored chips and I am going to melt some of those tonight and dip some of the balls in the cherry. Never had coconut & cherry but it sounds good to me. I found that all this works better if it is kept cold. Make a few balls and stick them in the freezer before you try to coat them. Keep the dough in the fridge, make small batches at a time. When it starts getting too sticky then it's not cold enough. Patience pays off with this recipe. In case you buy your powdered sugar by the big bags, 3 3/4 cups = 1 pound.

Everyone at the office liked this cobbler. I put everything in a cast iron skillet, put the topping on it and just popped it in the oven.

I absolutely love the taste of these biscuits. You get just a tiny hint of cinnamon every now and then. Just perfect. I wanted biscuits with butter so I didn't put the icing on them, just ate them plain. Heavenly.

I made this for supper last night and thought it was good. I followed the recipe exactly and even though I drained the spinach, it was still watery. I also drained the grease off the sausage but it was still a little greasy.

I just had to try this last night and it is well worth it. When I was measuring out the cream I noticed that it was already sweetened (it's been a long, long time since I bought cream). I used good chocolate and melted it in a 4 cup pyrex measuring cup in the microwave. I took the advise of another reviewer and folded dollops of cream into the chocolate and it worked perfectly. I put some of this on top of a cheesecake I had made and it was delicious.

This is so good. It's thick and moist. I soaked some golden raisins in apple juice with a cinnamon stick, added these and chopped walnuts to this wonderful recipe. Everyone bragged about it.

These are good and chocolaty, just what I wanted. After I got the batter ready it seemed very thin but I put it in the fridge and it firmed up wonderfully. I couldn't roll it into balls because it stuck to my fingers so I just dropped them by teaspoonsful. I frosted some of the cooled cookies with chocolate frosting and oh my, they are so good.

Good chocolate cake. I added 1 cup of chocolate chips to the batter for some extra chocolate, baked it in a 10" spring form pan for 70 minutes and frosted the top with chocolate fudge frosting. 5 thumbs up.

I really don't like to give any recipe a bum rap but I never had a rubber biscuit before until I made and tried to eat these. I've been making biscuits for years and have never had any problems but this recipe simply does not work. Sorry.

These little puffs are delicious and everyone at our Easter church breakfast enjoyed them. I did change it up a bit to suit my low cholesterol diet. I used canadian bacon, egg substitute, lowfat cheese and wheat flour. My pot of chives are looking great right now so I also added a handful of chopped chives which gave them a good flavor. I used mini muffin pans which are teflon coated and I also sprayed each tin with canola but they still didn't want to come out of the pans so that was a bit time consuming. After the first 3 pans I decided to use paper liners in the next 3 pans. These are the ones I took to the breakfast. They were very pretty but you had to did them out of the paper liners which wasn't the idea I had in mind. Oh well, they were still mouth watering.

I was afraid to try to knead this dough so I just put it in the fridge to chill. I could only wait about 5 minutes because I was so anxious to bake some. OMG I ended up eating the whole pan of cookies, again! I really can't taste the nutmeg but the cookies are fantastic. As usual I baked them on parchment paper and they were perfect. Light brown on the bottom and oh so tasty. Love, love, love these.

I made this one Saturday for our church luncheon on Sunday. It was fairly well received but no one raved about it.

This is easy and good but it sure is sweet. I added 1/2 cup of chopped dry roasted peanuts to mine.

This has an excellent taste. At first I thought I had too much flour and not enough liquid but it made a perfect round loaf and I'm not a bit dissapointed. I love the dense texture.

I'm not sure if I like lamb so I used beef stew meat. This was so good and I really like the taste of parsnips, gave it a nice "bite". I let my potatoes cook a little too long and some of them fell apart but it was still excellent tasting.

Another yummy recipe. I used apricot and blackberry jam. Make some with a chocolate chunk in the middle and some with walnuts and pecans. I left the rest plain and ate those myself. Baked on parchment paper and they were perfect. The paper also keeps the jam off your pans. Fine recipe.