I've been making this recipe every year since 1972 when it was published in Sphere magazine as part of a collection of wonderful foreign cookies. They are a treat to the eye and the palate and make a wonderful gift for giving. Many readers might like adding 1/2 tsp of salt to the cookies to better suit an American taste. In addition, and to add more flavor to the filling, use a full Tablespoon of rum or substitute 1 1/2 to 2 tsp rum flavoring for an even stronger flavor. For a richer, moister filling I use only 1 1/2 cups of the reserved crumbs in the filling, making another half batch if you don't have enough. Using a spray bottle to lightly wet the cookies before coloring with the sugars is helpful as is a friend or two to help in a production line. I like coloring my sugars in zip bags; your children will like squishing the colors in for you. You'll get a prettier look by dipping in the red first and then roll in or sprinkle with the peach color sugar. I also make the stems and leaves in the following manner: Roll green gumdrops 1/8 inch thick on well-sugared board. Cut into leaf shapes. Make small hole in stem end of leaf. Insert small piece of cinnamon stick through hole in gumdrop and into seam of "peach."

Wonderful with chicken instead of pork, if you have it use fresh basil (abt 1/4 cup) chopped. Grape tomatoes weren't missed; we substituted a large whole diced tomato and only used half the suggested amount of feta. Perfect!

A perfectly adequate recipe, though hardly anywhere near the boast of "best", my family ate it without complaint. It certainly was easy to make. Just be sure to use a pastry blender to blend your egg and butter into the flour mixture and you'll have no trouble.

Whether you've been afraid to try a yeast bread before or a seasoned baker looking for a quick addition to your meal, do try this recipe. Very easy to add and subtract cheeses, herbs and spices to suit your own taste and your menu, so go ahead and experiment! Serve with olive oil for dipping. A great quick bread that can be thrown together while dinner is cooking.

I'm not a fan of doctored cake mixes but I must say this one was very nice. Do take the time to use all of the infusing syrup; it is worth the effort. I cooled my cake layers first before adding about half of the syrup and then chilled the cake for several hours (you could do it overnight). In the morning once it had set up better, I added the rest and chilled several more hours. We did a layer cake using a double batch of frosting and the presentation was lovely.

Just fine for a family meal. My fussy dh thought it wonderful comfort food.

I made and froze this ahead of time for a light supper for out of town guests the evening following our daughter's wedding. It heated back up in my crockpot with plenty of moisture retained. We put it on inexpensive hamburger buns and topped it with ample Jack Daniels Hickory Brown Sugar BBQ sauce. I couldn't believe the rave reviews I got. "How'd you do it?!"