Addendum: Changed to 2 tsp of soda and this worked perfectly, no sunken middles. Also in one loaf I added 1 cup of chopped pecans and about 3/4 cup dried cranberries. It's OH SO Purdy. And the house smells divine. Although the other ones turned out sunken, they tasted great.------------------------------------------- I'm not sure why this works for some and not for others, but mine sunk in the middle and it was extremely disappointing after reading all the great reviews. I looked at other pumpkin bread recipes here and NO one uses 1 TABLESPOON of baking soda. I think that's a typo. Another popular pumpkin bread recipe makes 3 - 9x5 batches and only uses "1 tsp of soda". Kudos to those of you who got it to work without tweaking anything. :) I might try it again with less soda. It probably raised too fast without having enough substance to hold it up per the 1 TBLE of soda. Less might work better.

These are amazing! My first time making them and they turned out *perfect*. I decided to double the batch because they looked so cute. I added 1/2 cup mini chocolate chips to the 2nd half of the batch. Mmm mmm delicious. What a great idea. You don't need to add any extra peppermint - the crushed candy is just right - seems like adding any would make it too overpowered with mint. Someone mentioned they left their egg whites out at room temperature. You don't want to do that. Egg whites always have to be cold. And make sure you don't get any Yolk in the whites or they won't whip up like they're supposed to. I let them sit in the oven with the door ajar when they were done, for 90 minutes. I used parchment paper instead of foil and they came right up. While putting them away I kept popping "just one more" in my mouth. haha 5 Stars. :)

This cake is absolutely amazing! I had my doubts while mixing the ingredients because after adding the yolks it stayed quite dry. Next up were the egg whites and THEN it all made sense. It began to stick together. I didn't press it all together or pat it down in the pan but I think I'll do so next time. I followed the recipe exactly and didn't change anything. This is such a simple recipe but wonderful and old fashioned-ish.

I had high hopes for this recipe based on the other reviews but honestly no one I made this for liked it. It's not that it wasn't moist and sweet because it was. None of the other bad things manifested in this cornbread either - it was just blah. I used a 7oz can of chilies because we really like chilies. It wasn't "cornbread-y" enough, more like a cake and that's not what I was looking for. My family said they preferred the old standby cornbread I usually make (and we're pretty adventurous food-wise). So the quest continues.

I'm a good cook - but I lose almost every battle with pie crust until now! After throwing away a batch of pie crust from a previous recipe (what a mess) I tried this one and hoped. Sure enough it was manageable and didn't fall apart when I tried to make lattice pieces. Beautiful. I followed the advice of other reviewers and used "cold" water, 1/2 butter, 1/2 shortening.

Guess what I forgot to add? When the recipe printed the 2tsp of baking soda ended up on the same line as 3.5 cups of flour and somehow I totally missed it. I kept thinking how odd there wasn't any baking soda and then I looked again. !@##$! So 13 minutes into baking, I took each (2) pan out of the oven and sprinkled 1 tsp of soda on each and ran a fork through it to mix as well as possible. 35 minutes left to bake and there's no telling what will happen. I'm giving it a 5 because I'm a follower and everyone else did. :p Alright - addendum: turned out amazing. Then I made it again but this time I used 30 oz of pumpkin. Why? Because I wanted to remain consistent with making errors. I scooped out about 10 ozs and ya know what? Both batches turned out *Perfect*. hahaha

These are hilarious and that's why I had to make them. Ok I did what others said; I used 1/2 cup criso and 1/2 cup butter. Used Strawberry jam with the almonds prior to baking (thus saving a step at the end) and baked them for only 20 minutes. They turned out perfect. I had a taste tester say she thought they were great! It is sort of CREEPY taking them off the baking sheet because they do look so much like gorry fingers. A few will adorn the top of a cheesecake I'm taking into work tomorrow. I just love this place.

I took my first bite and felt like Steve Martin in the Pink Panther the first time he tasted a Hamburger. The flavors don't mess around - Wow! Delicious. I did the same as another reviewer stated. I broiled for 10 -12 minutes on each side. Flavor is the name of the game here. The chicken is so juicy. Food doesn't have to be boring! I love this place. :)

This was good - but it's missing something. I've never had or made Lamb Tagine so I don't have anything to compare it to, but it needed something else flavor-wise. I would probably make it again because of the spices used. Perhaps someone whose Indian food savvy can chime in with a recommendation.

This burrito pie is amazing. Substitute 2- 2 1/2 Quart casserole dishes. Bake one and freeze the other. My son kept going back for more until the first casserole dish was empty. Next day I baked the 2nd one and it was more of the same. Delicious!

The recipe is a good one but the cook time and temp are inaccurrate. So anyone who thinks they did something wrong - it's not you. There's 2 lbs of cheese in the recipe. You need at least a 325 degree oven and 1 hour cook time. If you opt for 275, then bake it for 2 hours. At the end of an hour at 325, turn the oven off, crack the door and set the timer for another hour. Refrigerate the cake overnight - then remove from the springform pan. p.s: add freshly ground nutmeg to the blueberry mixture. The nutmeg brings out the flavor of the blueberries. :)

As if this wasn't already bad enough - I used my own favorite cheesecake recipe and then made (per someone's suggestion) Carmels (recipe from allrecipes) which took longer than anything else but OH the wonderful smell in the house! For the crust I couldn't find what I wanted and don't like oreos so I bought 2 Chocolate pre-made crusts. Turned out to be a little over 2 cups but I used KerryGold butter (divine) and it stuck together great! THEN, with leftover carmel sauce (makes a ton) I buttered a dish, sprinkled pecans and ghiradelli chopped chocolate and poured the rest of the carmel sauce over the top. When everything is said and done I'll cut cute little turtle shapes (I hope) and adorn the top of the cake. Side note: I buttered the bottom of the springform pan, THEN added parchment paper to cover and THEN buttered that in hopes that it's not a fiaso prying the cake from the pan. I have a feeling (since I used my own cake recipe) that it's going to be a bit messy as it's nearing the top of the pan and it's only been 10 minutes. lol I'm giving it a 5 because of how it smells and looks but I can't partake for another 3 weeks so in the freezer it will go.

I'm getting ready to make these for the 4th time in 2 weeks! These are by far the best cinnamon rolls I've ever made. I followed the instructions exactly, except for the ice cream. The first time I made these I only had a little Baskin & Robbins Pralines & Cream for ice cream. Nooooo problem! Next I bought carmel pecan ice cream and used that. My son and I ate an entire pan in 2 days instead of 1 day because we were trying not to look like pigs.

Funny how what works for some doesn't work for others. The dough turned out too soft. After the cookies baked I attempted to remove them with a spatula to cool, but they squashed together and I ended up with "Gingerbread Sumo Wrestlers!" The flavor didn't really ring any bells either. Onward to the next recipes!

This recipe is quick and delicious. So easy. Have some berries on hand and make fruit crepes for breakfast. Delicious!!