delightful! much tastier than bottled, costs less, and is super easy to make. i add a half cup of milk so it's the right consistency for our squeezy bottle, and up the seasonings a bit to compensate. NOM NOM NOM! we go through a batch a week.

these are great! i've been on the lookout for a tasty go-to muffin recipe and i think i've found it. got the ingredients mixed up and ready for the muffin cups in about ten minutes flat. muffins baked up gorgeously, nice and high. very moist, tender, and otherwise delicious. i added nearly a cup more blueberries and subbed applesauce for the banana, but that was it. great recipe!

Pros: easy to make, tasty, good texture. Cons: a bit too sweet. Next time I'll sub in some whole wheat flour and ground flax, and see if I can't reduce the sugar as well.

very easy and tasty! my husband and i made these for the first time ever tonight, and they turned out great; crispy and tender. we salted and peppered them as they were draining on a thick layer of paper towels. yields a heckuva lot of FGT, so make sure you've got a crowd.

absolutely fantastic! i had no experience whatsoever making italian bread, and my very first attempt turned out wonderfully. easy to make, delicious to eat. lovely crust, soft interior. we had italian veggie and mozzarella sandwiches for dinner with it, and it held up very well to all the fixings. i was really stoked to have such success with this, and will definitely make it many more times.

Super yummy! Had an awesome savory kick to it and was indeed easy to make. We all got a good curry high from eating it. I used fresh veggies, including parsnips and potatoes, so it took me a bit longer than 30 mins to cook, but the extra time was very worth it. My family and I much enjoyed this recipe and I will definitely make it again.

Very tasty! I swapped half the butter for applesauce and half the all-purpose flour for whole wheat, and they still turned out thick, rich, and moist. Thanks for sharing!

Good, satisfying, easy soup! It can be "skinnied up" by substituting skim milk for the cream if you like. It's very tasty and savoury either way.

After some tweaking, this recipe yielded excellent cookies. The first time I followed it to the letter and ended up with a sticky, bland mess. Definitely not enough flour, and we like our gingerbread spicy around here. So the second time I added a LOT more flour (like over a whole cup) to get the dough nice and firm so that it could handle shaped cookie cutters, and then I chilled it in a covered bowl in the fridge overnight. I also nearly doubled the amount of spices. These changes made all the difference, and the end result was a chewy, spicy, savory cookie that stood up to decorating very well and stored nicely too.

Oh what a delicious dish! We adore sweet potatoes around here and eat them at least once a week in various forms. I made this recipe for Thanksgiving the first time, and it was just awesome. The only changes I made were to add some powdered ginger, and to use a potato masher to mix everything up, because we like a few lumps. So yummy, and good for you!

I love the addition of cloves to this classic oatmeal cookie recipe. It gives them just a little more kick and did indeed make my kitchen smell heavenly on this cold winter day! I like to try and "healthy up" treat recipes, so I made some small changes. First I substituted a cup of wheat flour for the white to get some more whole grain in there. Since wheat flour doesn't rise as well as white, I also added a half teaspoon more baking soda. Instead of the shortening I used unsweetened applesauce, which made the dough just a little too wet, so I added another eighth cup or so of wheat flour. As per others' suggestions I soaked the raisins in some boiling water for a few minutes, and that made a big difference. Instead of getting all bitter and shrivelly, the raisins stayed plump and juicy. I also recommend flattening the cookie dough a bit when you drop it onto the baking sheet. I love that these cookies don't spread very much. The finished product: moist, chewy, just barely crisp on the edges, and very very good. These are sure to be gobbled up by my family when they all get home this afternoon!

Absolutely yummy! Hearty enough to be gobbled up by my two meat-loving menfolk and healthy enough for weight-conscious me. I doubled the recipe, added a couple diced redskinned potatoes, and dumped considerably more curry in it because we like things savory. Really, really good. Make sure to soak those yellow split peas either overnight, or boil them a couple minutes in six cups of water and let them sit for a couple hours. They take a really long time to soften up otherwise, and it's difficult to keep the rest of the soup from scorching.

This recipe was simple to follow, and yielded good results after reading some of the other reviewer's tips. You definitely need less than the four and a half cups of flour called for; more like three to three and a half. I substituted one cup of whole wheat for one cup of the white flour to add some fiber. I recommend either proofing the yeast with a little white sugar in the hot water or at least letting it sit until it gets really good and foamy. Otherwise the first rise takes forever. DO NOT put the dough in a 200 degree oven with the door open as one reviewer recommended! Not only is this dangerous but it's far too hot and will start to bake the dough. I learned this the hard way. You can put the dough in a covered bowl on top of the oven, or set it in the oven with a bowl of hot water under it. Make sure you flatten the dough balls out really thinly, as they will bubble and rise quite well. I cooked mine in a medium-heat dry skillet and they did just fine. You don't really need as much butter as the recipe calls for if you're using a skillet. Very savory, chewy, and delicious. I will definitely make these over and over again! Next time I'll try substituting yoghurt for the milk.

I taught myself to make bread with this recipe. It's very easy to follow and yields great results every single time. I've made it dozens of times now. Sometimes I embellish it with sunflower seeds, dried herbs, cinnamon and raisins, etc, but it's really quite wonderful just as is. Lately I've been spraying the tops of the loaves with some "I Can't Believe It's Not Butter" instead of real melted butter, and that works well too.

I had excellent results the very first time trying this recipe, thanks to the comments below it. They helped me troubleshoot the recipe. The directions are a little vague, and if they are followed as written, you will not end up with tasty buns, haha. What I did was mix the first five ingredients together in a pyrex measuring cup, then microwave them until the liquid temperature hit about 115-120 degrees (yeast needs warmth in order to become active). Then I added the yeast, and stirred well. It took about 8 minutes for the yeast to get bubbly, and then I mixed in the salt. After that I poured it all into a big mixing bowl and added the flour. Then I beat it well with a wooden spoon for about two minutes until the dough started to become stretchy and less sticky. Flouring my counter well, I turned the whole mass out of the bowl and just very lightly kneaded it three or four times, then rolled the dough into a big rope. I cut it into equal pieces, rolled those into balls, and set them on a greased baking sheet to rise in my warm kitchen. They DO INDEED RISE IN 20MINS! It was amazing, really. Next time I will actually make them a bit smaller because holy cow do they poof up! We had big huge bakery-style buns and they were awesome.