WOW! I've always been afraid to make Lemon Curd, because of some bad egg-based fillings I've had in the past that tasted eww-so-eggy. After making some gingerbread, I decided to go ahead and try this easy looking recipe to top it. EASY, yes! YUMMY, yes!!! EGGY, NOOOO! My curd took about 4 minutes to coat the back of a spoon, and I used bottled lemon juice. I also did not have lemon zest, but it was plenty lemony enough without it for me. I served it warm over the gingerbread. Absolutely delicious! After the curd cools and sets overnight, I just may have to make a tart or two...or fill cupcakes...or prepare a pie crust! :-)

We LOVE this ice cream!! We leave out the nuts and marshmallows for a nice chocolate base. Mmmm! And, I use 2 cups half and half and 1 cup whole milk... turns out great and a little healthier. ;-) If you leave the ice cream as soft-serve stage, I think it tastes like a Wendy's frosty. If you transfer from machine to freezer for a hard ice cream stage, I think it tastes like a fudgsicle. The only ice cream we make! 5+++stars!!

This cake was nice and moist and lightly spiced. I substituted canola oil for the shortening, as I usually do in most recipes, and omitted the walnuts. I also ended up frosting with vanilla frosting - I think it'd be better with a cinnamon cream cheese frosting! :-) I had to bake longer than 40 minutes... I might try baking at a higher temp instead next time. OVerall, a good applesauce cake recipe!

YUMMM!! Can't get any easier than this for a frying batter. The slight sweetness makes it perfectly irrisistible!

After the birth of one of my children, a friend brought a plate of this fudge over. I asked for the recipe...and, this was it! Smooth, creamy and EASY! The peanut butter flavor is pretty mild, but absolutely rich and delicious! Yum Yum YUM! :-)

Not that great; I've had better dressed-up cake mixes. This one tasted almost too "eggy" to me. My husband like it, but he'll eat almost anything! :-) Won't make again.

I have made this corn bread several times. The BEST time (and how I will make it from now on) is using 1/2 c sour cream and 1/2 c cream corn. MMM! Tasted just like sweet corn cake that you get in some Mexican restaurants. My husband looved it with the alterations.

I wanted to love this...but, for all the work of finding a container big enough, etc, etc, it just didn't seem to make a difference in my turkey. I saw several instances of tv cooks using a brine in this year's Thanksgiving turkey recipes, so thought I'd give it a try. My turkey was good... moist and delicious. I just thought it tasted as good... moist and delicious as every other year that I've just cooked in a cooking bag. My dad mentioned (after) that most frozen turkeys are already brined... I didn't check, so maybe that was my case. At any rate, for the hassle of it, I doubt I'll brine a turkey or chicken ever again...

Easy peasy!! And, delicious!! I make this at Christmas for gifts... always goes over great! And, people have a hard time believing it all starts with saltines! :-) I often sprinkle the top with sliced almonds.

Nicely spiced and wonderfully soft! I iced (dipped the tops) with the Sugar Cookie Glaze recipe recommended by some other reviewers and also substituted orange juice for the water in both recipes. I rolled in a mixture of white, red, and green sugars for a "Christmas-y" effect. I made these for my Christmas cookie trays and my dad called me a few days later to compliment this one cookie out of the dozens of others I made. This cookie recipe will replace my other molasses/gingersnap recipe that I usually make around the holidays. YUMMY!

These were yummy! I did not have chili powder, so used taco seasoning instead. I also baked UNcovered. I didn't want my tortillas to be soft/soggy. Two thumbs up from my husband!

Mmmmmm!!! I followed the recipe exactly and these turned out perfect! The dough was so easy to work with! I took the extra time to form into crescents and they turned out very pretty. Because the dough had such a nice subtle sweetness and smooth texture, I will probably try this for cinnamon rolls soon, as suggested!

I have never used a recipe for meatloaf, but decided to do something different the other night. My meatloaf is always a bit crumbly, but this recipe produced a nice dense loaf that cut wonderfully without crumbling! I did think it could have been a bit more flavorful, though. I usually have worchestshire sauce and ketchup in mine. I thought the ketchup/brown sugar glaze was just a bit too sweet for my taste, but my husband loved it. Sooo...overall this was a great recipe. I will be tweaking it a bit the next time. Using the base so that my meatloaf stays together better, but, adding a bit more flavor!

Oh, YUM!! These just melt in your mouth! I took the advice of several reviewers and whipped the butter first for about 5 minutes...added the sugar and whipped another 5 minutes...added the flour and whipped for another 5-10 minutes. I also added some butter and almond extracts for a little extra flavor. I used a piping bag with a star tip, piped the dough into rosettes, and sprinkled with some edible glitter. WOW! These cookies turned out so pretty and tender! They would be a great addition to any cookie tray - for Christmas, a tea party, etc! I will be making this recipe again and again! I plan on trying my cookie press next time (as I've never cared for the spritz dough I use). Delicious cookie recipe!

EXCELLENT!!! I shaped these into 24 dinner rolls. I also increased the yeast to 1 1/2 tsps as some have suggested. They were light and soft, yet had a very nice wheat flavor. This recipe will be replacing my regular white roll dough! Yumm!

These were very good. My husband absolutely loved them! For as much onion in them, they weren't as strong as I thought... I will make these again.

No more store-bought Italian bread for me!! This was so easy to make and delicious! I never have olive oil, so I use canola oil with no problem. I let the dough rise right on my cornmeal dusted pizza stone. I usually freeze the baked 2nd loaf...and, it keeps its texture and flavor. I wrap the frozen loaf in foil and unthaw in a warm oven...tastes just like freshly baked! Great, easy recipe!!