This was absolutely amazing! I baked mine for 15 minutes and it was perfect. However, the dijon mustard I used was a bit too piquant for my 18 mth old. Will definitely make again for guests, though.

I wish I could give this dressing more than 5 stars ... it deserves a 10. I didn't have orange juice so I substituted apple juice instead (I figured it would mingle well with the other flavours) and it was supurb! I served it on a bed of mixed greens topped with sliced grilled chicken. Yum! This is definitely a keeper. I will make this next time with OJ. Thanks for sharing this wonderful recipe, Fran!

This recipe was not to my liking. I got 6 large muffins out of the batter and it took double the time to bake these. Then I decided to take the advice of Chef Joy and used softened butter for the crumb topping - big mistake because it was more of a spread rather than a crumb topping. I followed the rest of the recipe to a T and found it very bland. I'm going to stick to my recipe for blueberry muffins. Sorry but I won't be making these again. UPDATE: These tasted a little better the next day but nothing that I would make again. The crumb topping was chewy like candy and I could taste the oil in the muffin. Maybe butter would be a better substitute. Sorry won't make again.

These were good but not "scrumptious". But my 18 month old loved them! I will stick to my recipe for banana muffins, though.

Sorry, but I did not care for this at all. I found the flavour of the mayo a bit overpowering. I thought I would also like the mayo/ketchup flavour, but I didn't care for it at all.

This is a gorgeous loaf of bread! Even my husband said it was good and he usually doesn't eat butternut squash. I was skeptical about not preheating the oven and about the short baking time, but it really baked up beautifully. I wanted it a little darker, so I turned off the oven after 25 minutes and left the bread in the oven overnight. By morning, it had the sheen golden glow that I was looking for. I did find that 3 cups of flour wasn't enough - the dough was a bit sticky. I added an extra cup of flour plus some for dusting. Other than the extra flour, this recipe is perfect and I'm filing this into my keeper's pile. Thanks for sharing this wonderful recipe, Amy!

This is my third time reviewing this recipe and I changed the rating from 4 to 5. It really is a delightful pound cake. I first tasted it after it came out of the oven and it had cooled a bit, and was turned off by the sweetness. This was my first time making pound cake. The flavour improved the next day (not as sweet), but by the third day it tasted unbelieveably delicious. Even my 17 month old can't get enough of it! I made it with all margerine and used a low fat cream cheese (that's all I had at the time) and it still turned out moist and dense. I must agree with the other reviewers that by adding some vanilla extra it would enhance the flavour even though it still tasted good without it. This is a great recipe and I wonder how it would taste with fresh blueberries, a squirt of lemon juice and some zest from the lemon peel? Pretty darn good, I bet! This is a keeper and will make ahead 3 days before serving it to guests. Thanks for sharing!

I have made this twice and the first time I put the original amount of sugar, which I found too sweet. I reduced the sugar to one cup the second time around and it had the right sweetness for me. I also squeezed the lemons the first time around and didn't care for that at all. The second time around I juiced the lemons first and then I added the sugar to the halved peels. The "modern" method doesn't compromise the flavour at all. Will definitely keep making this again and again. Thanks for sharing, Aunt Suzie!

I´m glad I found this recipe. Once in a while we have boiled kohlrabi and this was a nice change. I cut mine in cubes since that is how we always eat them, but they took just over 30 minutes to bake. I think it´s because I used a thick glass baking dish so it probably took longer to heat through. I will definitely make this again but next time I will add more garlic. I also added some frozen chopped parsley to give the kohlrabi a nicer presentation. My husband really enjoyed this and gave it a thumbs up. Thanks for sharing this wonderful recipe.

This is by far the best pie that I have ever tasted. I didn't make any changes. It is perfect as is. I used the 'Butter Flaky Pie Crust' found on this site, which gave the pie a more traditional taste. This is definitely a keeper!

I followed the recipe exactly except I added Gouda cheese instead. That is what I had on hand. If you plan to use Gouda just make sure to reduce the salt. Very versatile recipe to play with.

Not really what I expected. It was hard as rock and it tasted like cardboard. Will not make this again.

These cookies were okay. I don´t think I´ll make these again. My family didn´t really care for them. I also had to completely flaten the cookies before baking. The only positive thing about these cookies is that they stay soft as the title implies.

THIS IS THE REAL THING!!! I just made this mayo and I couldn't believe my tastebuds. The taste and texture are just like the store bought version. I am so happy to have found this recipe! The mayo found here in Germany is not like the real stuff back home. This is the closest I will ever get. I used what I had on hand, substituting prepared yellow mustard for the mustard powder (I kept the same quantity), and sunflower oil for the vegetable oil (not available in Germany). This recipe was quick and easy to make with outstanding results. I had my parents taste test it with the following verdict: my dad and I really liked it and both agreed that it is just like the stuff you buy at the store, but my mom, on the other hand, thought that it had too much lemon. So I would recommend adjusting the lemon flavour to your own taste. Maybe make the first batch according to the recipe and if you find that it is too lemony, then make a second batch with less lemon juice. You won't put a dent in your wallet by preparing it a second time. I'm glad to be the first to review this recipe ... thanks, Jillena, for this wonderful recipe. :-)

Sorry but I did care for this recipe at all. I stopped making it after I tried the filling and before wasting the tomatoes. It was bland and too soggy. Will use tomatoes for something else but I wasted the ingredients for the filling.

I'm always looking for new breakfast recipes and this is one of the best ones I have found in a long time. So easy to make and experiment with. I didn't have any dried apricots so I added fresh strawberries instead. I initially had this as is and thought it tasted great, but then I was craving something creamy, so I added some plain, low-fat yogurt. It took it over the top for me. Will definitely make this part of my regular breakfast routine and try different alterations. Thanks for sharing such a wonderful and nutritious recipe, Junebuff1!

After reading the reviews, I was skeptical about modifing this recipe so I decided to follow it without changing any of the ingredients. The only thing I did differently was increase the jam to 3/4 cup, which really helped enhance the taste of the strawberry. Maybe I would try 1 cup of jam next time. The jam I used was a good quality brand and not so finely processed. I think it helped with the flavour. Also, remember not over stir the batter or the muffins will turn out dry. This is one of those recipes that don't need to be tampered with. If you're looking for a healthier recipe, I would suggest that you continue looking, otherwise, you'll probably get the same issues as the other reviews. I hope this helps. :-)

UPDATE: I have made this so many times now that I know it off by heart. It hasn't failed me yet. GIVE IT A TRY and allowed yourself to be amazed by the results. Don't be afraid to use your microwave to actually cook something. I'm not sure why this recipe received some bad ratings. I made this with low fat milk and it turned out silky smooth. I followed the recipe as is and it turned out just as described. However, when I tasted the pudding, it did need a little umpf, so I added a tsp of butter rather than a tbsp as suggested by many reviewers. It really enhanced the flavour of the pudding and it brought out the richness of the cocoa. NOTE: Pudding will thin out if left at room temperature. Simply reheat in the microwave for 30-60 seconds, stir, and place in refrigerator till cool. The pudding will thicken up again. UPDATE NO.2: I ran out of cornstarch and added all-purpose flour instead. I eye-balled it and added 4 tbsp instead. This turned out better then with cornstarch. I also increased the butter to 1 tbsp and it made a world of a difference. I have made this so many times now that it has yet to fail me. Yum!

The flavour was good but it took too long to thicken. I have made many cheese sauces and it only takes minutes to thicken. I would recommend cooking the shrimp & garlic in butter first and then removing the shrimp and setting it aside. Proceed adding the half & half and *DOUBLE* the cheese (or more) to thicken the sauce faster. When thickened, add remaining ingredients along with the shrimp and the shrimp won't be so tough and overcooked.

This is a great basic recipe to start with, however, the cooking time is way off. Mine thickened up within a few minutes. My mom and I used to make polenta and she used to add some salt and a dab of butter for a richer flavour. NOTE: no need to reduce water. Keep stirring until it thickens and then let it cool a bit ... it will automatically thicken up some more. Definitely a keeper!