I followed the recipe exactly except for adding a teaspoon of vanilla and about 1/4 cup of chopped almonds and mixed dried fruit (quarter cup total). I don't understand others saying the recipe came out thick. I used the exact amounts listed and mine was watery. I sifted the flour, baking powder, sugar and salt. I dumped the egg, vanilla and butter into the milk and stirred it up. I then slowly poured it into the dry ingredients while mixing. Perhaps this changed the consistency, but it was no way near thick. They turned out perfect and so darn delicious. This has become my favorite pancake recipe now.

Finally a cornbread recipe we adored! I guess I was picking more cornmeal recipes before, and this time I purposely found one with more flour. I made it exactly as listed and my family loved it. Will become my staple recipe.

I thought by the name it would be chocolatier and taste more like fudge than chocolate cake. It is moist but not what I expected or hoped. There's nothing wrong with it. It's just a regular chocolate cake. I made it in a 9X13 pan and at 30 minutes it was not only done but smelled like it started to burn. If I make it again, I will check it around 25 minutes to maybe get the more fudgey type consistency I was desiring. I didn't frost it, as we just wanted squares of cake.

I have tried so many pizza crust recipes now, I'm getting disgusted. Being originally from NY I prayed this would be The One. I'm not done searching yet. My only problem is the size. Three cups of flour, IMO, is not enough to make TWO 14-inch crusts. The first one "rolled" out to be about 8-10 inches, which was very disappointing, but it tasted AWESOME. The second one I rolled out to 14 inches and it was so thin in the middle it fell apart. Based on taste this recipe is great, but next time I will use my Kitchenaid and find a recipe that uses a good 6 cups of flour.

I just made these; my last tray is in the oven now. First, they made 20 for me. I used a medium scoop. I tried making them two different ways and here's what I did. I followed the actual recipe EXACT! I put them in the refrigerator over night because I wasn't ready to cook them yesterday. I took them out of the frig and placed the bowl on the counter for several hours. When I started scooping them out, the batter was still pretty hard, so I don't know if this helped or hindered the process. The first batch I used the greased cookie sheet--don't know why I did that part. I don't think it altered the cookies, but it's so not necessary. I lightly flatten each ball of cookie with the bottom of my scoop. The first tray I baked until golden brown. They came out more crunchy than soft and were good. The second tray I took out when the edges became golden and they are gooey and soft. Both trays spread and made huge cookies. The next tray (third), I did not flatten the balls and cooked until the edges were golden. I hope they're not undercooked in the middle, but they didn't spread and look much like the picture associated with this recipe. I'm very excited about that! :-) Above all, I fount this recipe to work beautifully, no matter if you like them crunchy or soft--it's only a matter of how long you bake them and if you flatten them or not. Every oven is different too, so I suggest watching and knowing yours rather than listening to a specific time. It's only a gu

OMG! This was sooo good. I never had Monkey Bread before, still not sure why it's called that, but I made it yesterday for one of my big baking days. It's gone today. I didn't add raisins or nuts (my family didn't want them) and I only used one stick of butter in the "dip" (one stick equals half a cup) and that was plenty. And I used real butter, not fake margarine, but other than that, I followed the recipe. It hits that spot when I want something soft and gooey. Will DEFINITELY be making this again!

Wow! I HATE fresh cranberries. Kinda like the juice but that's all, and even then I want to mix it with apple or something. I purchased a bag of these little berries (which is how I discovered I hate them) and found this recipe. I made a couple of tweaks: plain yogurt instead of sour scream (didn't have any), pure orange extract instead of vanilla, 2/3 cup of the white flour was replaced with whole wheat, and I completely forgot to put the nutmeg and sugar on top. I just pulled them out of the oven and they are heaven!!! The kids and I already gobbled some up. It made 12 standard size and 20 minis. I don't agree at all that there's too much sugar in this recipe. Cranberries are TART, and while I agree they didn't rise (were flat and unattractive) they are NOT cake like--maybe because of the whole wheat flour. Now I know what to do with the rest of the cranberries.

This recipe was awesome. I enjoyed the sweetness. I had to cook it a lot longer than the recipe stated, but it could've been because I used a cast iron skillet. I'll try it in a different pan next time.

These were awesome. My daughter loved them more than I did, but she's also our burger guru. Squeezing out the way excess moisture from the onions and the beans (mostly the onions) was a pain, but the effort was worth it.

Seriously good bread. I've made this twice so far. Both times I added gluten so it wouldn't be dense as whole wheat bread can come out. And the second time I replaced the sugar with honey. That second time was beyond awesome. I almost ate the whole loaf myself. I spread peanut butter on top a slice and fell in love.

These were the softest, best rolls I've ever tried. Hands down better than anything you can buy at the grocery store. I didn't include the onion on top because my son wouldn't like it (he didn't like the onion inside either, so I will be making these again plain).

Great waffles!!! This is my first time making them from scratch and not some processed mix, and they came out fantastic. I tweaked it a bit...replaced 1/2 cup all-purpose flour with whole wheat, added cinnamon (didn't measure)and 1 tbl sugar, plus one chopped Granny Smith apple to mix. Very delicious! This is now my standard waffle recipe.

I had to cook it longer than stated, but I followed the recipe exact, made two loaves (a whole can of pumpkin, 15 oz.) and my house smells devine. I only tasted a small piece (realized I wanted to put it back in the oven as it felt too moist) and it tastes good. It is a very dense loaf. Shocked at no eggs. :)

I'm rating this recipe on taste and workability. The finished product's taste and texture was wonderful! I added minced garlic to the dough at the very end and dried oregano after putting on the cheeses. My daughter is gobbling it up. The workability of this recipe, however!!!! I threw the ingredients into the bread machine on the pizza dough cycle and when it was done I had a bowl of soup. I needed to add a good cup of flour to make it even remotely workable, and it was still sticky. I also had to scrape the thick layer of residue off my kitchen table. Also, there was way too much butter. Maybe 1/3 cup is necessary if you work with some spreadable ingredient like margarine, but with melted butter, I ended throwing out half of it. While the finished product is soft and delicious, I greatly did not appreciate the inaccurate list of measurements.

I hate rating recipies if I've altered the ingredients, because then I'm not rating the one listed but the one I created. But I feel, for this recipe, my changes didn't alter the end product that much, and if anything, the original recipe may even be better. Instead of all white flour, I use 1 1/4 white, 1/2 cup of whole wheat, 1/2 c flaxseed meal and 1/2 c wheat germ. I left the sugars the same and used 2 heaping tsp. of cinnamon and 1 heaping tsp. of nutmeg. I used probably more like 1 2/3 cup of shredded zucchini, which I squeezed out first. The same amount of milk and salt and real butter rather than shortening (I don't do fake foods). These muffins were OUT OF THIS WORLD. I'd never had zucchini muffins before, so I was surprised at the nice sweet taste these had. I will make these again and again.

This is awesome bread. I made it exactly as directed and about four times so far. Each time it's come out flawless. A few times I added sea salt to the top of the loaves to give it a little kick. I've done so much with these bread: plain with spaghetti dinner, fresh garlic bread, eggplant parm sandwiches and Italian bread pizza. Yum! This recipe is now a standard in my home.

This cookies are great! Except for making different variations, I followed the recipe precisely. I divided the recipe into four and added vanilla extract to one batch then orange, peppermint and almond to the others. I decorated them with mint chocolate chips, cinnamon chips, coconuts, almonds, pecans and some plain (not all mixed together :). ) They turned out fantastic, wore a lot of fun to make and very easy. They are very rich, but that is what makes shortbread cookies so delicious. They definitely made more than 2 dozen but I made them small. I don't have a cookie press, so I just rolled each batch into logs and cut them. I agree with the reviewer who said the thinner, more crunchy ones taste better than the thicker ones. Will make these again.

I found this recipe and made it last night. I was somewhat nervous considering all the vast reviews, but I'm very glad I tried. This "bread" (I call it cake) is absolutely delicious. I made a couple of changes. I only used 1 1/2 cups of sugar (and so glad I did) and used low-fat vanilla yogurt instead of the sour cream. Straight from the oven, with the steam and melted chips and small bits of banana...Yum! This is a monster of a recipe, IMO. You do need a very large bowl when mixing this. I also do everything by hand, so it took me well over 10 minutes to prepare it, but I placed it in a 13X9 inch baking pan and it was done at 45 minutes. Can't wait to go grab another piece now. It is sweet, but not sickenly so. I highly recommend it.