It was so sweet it made my teeth hurt. On the other hand, it was easy to work with and dried quickly - took another readers suggestion to add a little more milk (in exchange for losing some shine), but that then your cookies would dry faster. Mine were dry in two hours and looked great. However, the next day, the icing had developed white spots!! If anyone has any ideas on that I sure would like to know. This icing did make for a beautiful cookie, and I will more than likely use it again. Just really, really, disappointed by the white spots.

These cookies had a wonderful flavor and texture. The dough was extremely to handle and the rerolled dough was just as good as the first round. I did follow others' suggestions and roll with confectioners sugar instead of flour and I rolled between wax paper (which would stick to the table with water - we couldn't find tape to hold the parchment down!!)My only disappointment was the cookies did puff some. My points on stars, for instance, were not as crisp edged as I had hoped for. I am an experienced baker and this is by far the best sugar cookie recipe I ever found. I will put it into my rotation. Thanks for sharing!!

I really enjoyed this - was my first bread recipe that used a sponge. I was surprised to read peoples "sticky" comments - I found the sponge to be like playdough and the dough just seemed normal. I have another sponge going right now, so I'll be more careful with my measurements. Absolutely delicious. I made a big fat turkey/swiss/avocado sandwich and loved every bite!!~

These do score a 10 for fluffiness, ease, and appearance. I thought they were a bit bland, so I'll try the buttermilk idea that someone else gave. Also, I didn't like the tops so dry so I brushed them with some melted butter after they were done. Yummy!

I followed some of the other readers suggestions and increased the serving size to 12 so I would get proportionately more filling for my deep dish tray. However, I did think that increasing the meringue was a little much for my taste. My pie did weep a little. I learned from another website that the filling has to be really hot (mine was) and that you have to make sure the meringue is totally cooked. the weeping is from egg white seepage. Wonderful recipe - will make again and again. I felt like a rock star!!!

this was a good recipe. I did add some vinegar as other readers suggested. The meat tasted really good and fell apart when I went to serve it. I'll consider it a success.

The cookies tasted like flour and the frosting was grainy and greasy. It would not hold color. Don't waste your time.

This is absolutely stunning!!! I have been baking bread for a number of years and this is by far the tastiest loaf - wonderful texture and a delicious crust. Be careful not to let this over-rise. Not sure why mind did the first few times (it does raise up quick). Even though it was not too attractive, it was still delicious.

This was wonderful! I made a half danish in a 10x5 pan (or somewhere thereabouts) using just one pks of rolls and scaling back the filling accordingly. Threw a couple of plops of cherry preserves inside and WOW! So delicious. I actually made it twice this weekend.

This is fantastic!! I did use corn syrup instead of brown sugar and I made pretzel bites (that way the kids can't double dip). I also dropped the bites into a shallow pan of water/baking soda. Fished them out with a slotted spoon. Sheer heaven. So easy and so delicious. Can't wait to make them for my friends.

I am treated like a rock star every time I show up with this cheesecake. When my nephew graduated from high school last month he told me: No present. Just bring me a cheesecake. Hands down, the best recipe ever.

Some changes need to be made in order to have success. I have made this recipe twice with my changes and is foolproof. 1. Instead of molasses I use 2T honey. 2. Flour - 2c WW, 1c White 3. DO NOT ADD SALT TO THE YEAST/WATER/HONEY. SALT KILLS YEAST. ADD WITH DRY INGREDIENTS. 4. Roll your pita's really thin and they will puff up nicely. 5. Only cover them with a damp towel for a few minutes. Otherwise the pockets will seal themselves back up. 6. I experienced best baking success while using only one cookie sheet at a time. Two sheets seemed to suck up too much heat and prevent the pocket from forming. This is a really tasty recipe!!!

These rolls were fantastic. We ate the test batch straight out of the oven and they didn't even need butter - so rich! I'm up at 6:00 Easter morning to get started on a batch for the first dinner of the day. Nothing says lovin' like hot delicious rolls!!