I have used this glaze recipe several times and it always comes out perfect. (I use the double-boiler method.) Yes, it is thicker than many glazes. I use a ladle and lightly push the glaze so that it oozes nicely down the sides. It usually stops midway, staying thick the entire time -- a nice effect. Yesterday I made four bundt cakes for a church affair and the glaze recipe quadrupled was just as good as for one cake.

I've made this cake three times now with no changes from the original recipe. I get raves each time and have been asked to make it again this weekend for a fundraiser cake sale. Definitely an easy cake to make -- very rich and moist.

I made this for Thanksgiving and everyone loved it! There were 3 (of 10) who said they didn't like apples, but each one loved the dish. The subtle pineapple flavor was a nice suprise that everyone enjoyed. There was plenty of "stuffing" left over and I added marshmellows to the top of a small casserole dish and that was gobbled up, too! The only changes I may make in the future was to cut wider holes, allowing more stuffing to be in the apple. I used Granny Smith, which were perfect apples to use for this dish. (I also bought a bag of cinnamon hard candies since I couldn't find the "red hots" easily. I melted them in a crock pot with water. This worked wonderfully!)

I made this for Thanksgiving, exactly as it was called for in the recipe. Although it was a tender and moist turkey, there was a definitely salty taste to the meat and the gravy. We like salt, so it isn't like we're purists. However, the saltiness was overwhelming and really made the gravy inedible.

Packaged baking mix would be something like "Bisquick" -- a baking mix with multiple ingredients in it.

This recipe turned out very well and reminds me of the ones I grew up with as a child. I'm cooking a batch for my local Firefighters right now! SingleGuyWhoCooks? I guess your family didn't cook like this when you were little! Good Italian meatballs are cooked first (oven or stovetop, although 1 hour is a bit long) before they're plopped into the sauce to simmer all day on the stove. The sauce permeates the meatballs and just adds to their flavor. They can certainly be cooked quickly and served with store-bought spaghetti sauce, but meatballs just get better and better if they're allowed to simmer in the sauce for several hours. (They're fantastic cooked a day or two ahead, too! My meatballs will be served to the Firefighters in two days. They've just come out of the oven and are sitting in my sauce where they will cool to room temperature and go in the fridge till Monday. Reheating them will be fabulous!)

I made this for a baby shower and everyone loved it. My only adaptations were that I added about 1 Tblspn garlic and 1 tsp of Worchestershire as well as fresh parsley instead of dried.

I have now tried this recipe three times. I have been trying to duplicate the Savoiardi I grew up with in New York. The cookies are too spongy and the crispy outer crust that I remember is just not the same. Also, the flavor is almost, but not quite, as I remember. The ones I grew up with had a distinct almond flavor to them.

This chili recipe has become a family tradition for our Thanksgiving weekend in the mountains. It sets up beautifully in a crock pot and, served with homemade cornbread, it always finishes off our day of treasure hunting through mountain towns! I don't change a thing!

This was fantastic! Summer vegetables from the garden always makes me yearn for Gaspacho and this recipe didn't let me down. I only changed a few things: I don't care for vinegar, so I substituted 2 Tblsp of Worcestershire sauce and I like my Gaspacho crunchy, so I added two ribs of sliced celery. YUM!

I made a double batch for a group of firefighters who are watching their weight and they loved it! I did add four chicken breasts, cut into small chunks. I simply plopped them into the sauce and let them cook in the sauce. (I added extra water and let it simmer for an hour.)

I made this for 8 Firefighters and they LOVED it. My Firefighter son asked if I could make this for his upcoming birthday. Interesting that as we read through the reviews, most of us have gotten away from a true Cream Puff and created an Eclair-like recipe instead. I did the same, adding 1/2 package of melted milk-chocolate chips on top of the pastry before adding the pudding mixture. Then I used chocolate shell topping over real whipped cream. I think next time I'll try chocolate pudding instead of vanilla, as I think that would be even better! (I've only given it four stars instead of five because I made it as an Eclair and not a Cream Puff.)

I made this with Mexican Rice III from this site for a group of Firefighters and it was a huge hit! As other cooks mentioned, the meat mixture filled my pan, so I took the 2 cans of refried beans and added a little milk to make it more spreadable and used that as an extra layer (tortillas, beans, meat mixture and then cheese). Worked out great!

I made this with the Burrito Pie on this site it was a huge success! Eight Firefighters inhaled a double batch, making sure to let me know they want this on a regular basis. My only changes were that I didn't use green peppers as I didn't have any on hand and I used two cans of tomatoes with chilis instead.

This turned out great, even with two different sizes of ramekins cooking at the same time. I have had Creme Brulee with a hint of lavender at a local restaurant and it's a real treat. This recipe works well with that treatment. (Take a loose tea infuser and add dried lavender buds. Add to the cream mixture as it is warming up.) I can imagine that this would work with many things -- lemon peel, cinnamon, etc.)

I have now made this several times and each time I experiment a little -- but it always turns out FABULOUS! First, I ALWAYS use a meat thermometer and take it out when the meat reaches 160 degrees. The other thing I always do is sear the meat before I put it in the oven. That way I don't need to turn it during cooking. I also have substituted 1 cup of apple juice for the wine and cook it in the bottom of the pan -- it helps keep it moist and the apple juice makes a terrific gravy. (I serve this variation with the Awesome Sausage, Cranberry and Apple Stuffing found on this site -- terrific combination!) It also makes a great take-away weekend dish. I make the rub and liberally place it all over the meat, often adding a little chopped spinach and garlic to stuff inside the roast. (Take a large sharp knife and pierce the center of the roast at it's end. Turn over and do the same to the other end, creating a "tunnel." Stuff the spinach mixture into the center with the back of a wooden spoon.) Then I wrap in plastic wrap and take it with me on weekend getaways or to family affairs. It's always a big hit!

I made this as a test for my annual Thanksgiving feast at the cabin. The family I made it for raved about it. Then the entire group loved it for Thanksgiving and I was asked to make it again for Christmas. I know my family will demand this one every year from now on! I DID substitute pork sausage for turkey sausage, but otherwise made the recipe exactly as shown.