I'm giving it 4 stars because I modified it a bit to suit my tastes: reduced soy sauce to 2T, used Chinese eggplants instead of one large eggplant, substituted about 1/2 lb. ground pork and 1/2 lb. cubed tofu for the shrimp and ground beef. Served over rice and it turned out great.

I was looking for a recipe like the one my mom used to make to bring to a visit with a cousin who loved my mom's pound cake. This was the closest to what I remembered of the recipe she used. Everyone loved it!

great use of the bushels of plums we got from our trees. Quick and tasty, not too sweet. Took others' suggestions of using the Flaky Pie Crust recipe and adding some blueberries to the filling. A keeper!

mmmm.... have made two batches in one week. simple and tasty. one batch of streusel topping is enough for two batches of muffins.

nice taste and texture and easy to make. kids love it.

great recipe, I use it for making the chicken pot pie as well as for berry pies. Used a mix of butter and shortening for a bit more flavor. Easy and turns out great - thanks for a recipe that has helped me overcome my fear of making pie crusts from scratch!

great balance of tastes and textures - not too sweet, not too sticky or crunchy, and my kids loved helping me mix it up. Made a big batch before our road trip and it was a great on-the-go snack.

Just like the name says, this recipe was quick and easy, and my kids enjoyed making their own pizzas with this dough.

easy and tasty. I used a mix of all-purpose and wheat flour. Kids love them!

tasty and easy to prepare. I used the "Basic Flaky Pie Crust" recipe and a mix of leftover steamed fresh veggies instead of frozen, including some diced potatoes which help thicken the sauce. And if I don't have time to prepare the whole shebang in one shot, I prepare the filling, pour it into the casserole dish, cover and refrigerate it until I'm ready to bake it. Ditto for the pie crust. Then I just need to roll out the crust, plop it on the filling, and bake.

followed the recommendation to reduce the poppy seeds and added a bit of vanilla extract. They turned out beautiful and tasted great (used zest and juice from a meyer lemon from our backyard) - I had a dozen regular size muffins to bring to a teacher's brunch plus a handful of minis for our family. Will definitely be making these again, as my family was disappointed to get only one mini each!

great recipe and easy to make. my kids love it!

thanks for a practical, simple, and tasty way to use up all those garden tomatoes. I'll make this again next summer!

great recipe with a few 'tweaks' to suit your tastes: like the other reviewers, I cut down the cooking time/temperature significantly (I cook it at 300 degrees for about 30-40 minutes, checking and stirring at 15-20 minute intervals, then I turn the oven off and let it sit in the oven as the oven cools off), skipped the sesame seeds and upped the sunflower seeds to 1/2 cup, sprinkled a little cinnamon and nutmeg, added some minced orange zest, and some dried cranberries. I found it's best to add the dried fruit AFTER I turn the oven off, because if it's in there from the beginning it gets a burnt smell/taste. I've been making batches of this about once a month for the past year!

easy, tasty, and fun. I make a batch when my almost-7YO twin daughters have friends over for playdates and give each girl a ball of dough and a small pan with flour and they love to roll and shape their own pretzels while I shape the rest of the dough. I find it easier to work with smaller pieces of dough so I actually divide the dough into about 18-20 pieces instead of 12. like some of the other reviewers suggest, I blot the pretzels quickly with a paper towel after dipping them in the baking soda solution and then put them on baking sheets with a light spraying of nonstick cooking spray

easy and tasty and now part of my regular "menu rotation". Halfway through the baking time I added some tomato sauce and shredded mozzarella. everyone who's tried it so far loves it. thanks for sharing the recipe!