Delicious! I use fresh basil from my garden, I toasted the almonds the first time I made this, and it was great! Since then I usually just use whole raw almonds and throw everything in the processer. I have also used pinenuts, toasted first in the oven.

My Danish grandmother made a similar bread with whole wheat, white flour, and barley flour, so this recipe appealed to me. This bread came out very nice, I did make a change to the recipe, I added cooked pearled barley to the dough to make little "barley berries" in the bread. I left the rolled oats whole, not "blendered" into flour, but I liked these interesting textures in the bread. I made two loaves using 8 1/2" x 4 1/2" glass pans. This bread had great texture, stayed soft and moist for the few days it took to eat it, and held together beautifully when sliced for toasting. It did not rise very high when shaped into loaves, which surprised me because it rose very high initially, but good enough. It was heavenly sliced warm from the oven with butter and honey. Be sure to knead this dough very well initially to develop the smooth even texture in the final loaf. I did also melt a little butter over the tops of the loaves when first out of the oven to keep them soft. This was delicious! Some in my house who generally only prefer white breads, loved this hot from the oven, and toasted for breakfast. Enjoy!

PERFECT PIE! I used fresh strawberries and frozen rhubarb. I did not precook the rhubarb, or use cornstarch instead of flour as others have suggested. I used refrigerated pie crusts. I did not thaw the rhubarb, I just rinsed it under water in a collander. I followed the recipe, let the filling mixture sit the required time while my pie crusts warmed up and my oven preheated. I put foil around the edge of the pie to prevent the fluted edge from over browning, and removed it 10 minutes before the cooking time was up. When the time was up, the crust still looked pale and a little doughy, (probably due to the cold rhubarb)so I left it in for 10 more minutes, after which it was perfectly browned and hot juices were bubbling out the top and running out onto my oven,(I highly suggest protecting your oven with foil when you bake this pie). I intended to allow this pie to cool completly till the next morning to allow the juices to thicken before serving, but when I checked on the pie in the middle of the night (I was going to put it in the fridge) I found persons unknown had helped themselves to a few slices. I could see that the pie had been very runny and juicy when sliced, but that as it cooled it had thicked nicely. I never did refrigerate it, it was eaten completly the next morning and was not runny at all, it served up perfectly. It did not taste flour-y either, just perfect sweet-tart strawberry rhubarb deliciousness with a flaky crust.

I was happy to find this recipe, but I changed it a little per my Danish/Norwegian grandma's method... I used to watch her make these in her little farmhouse kitchen in Mt. Pleasant, Utah when I was a little boy, She used barley flour, which I used, and salt pork chunks rolled into the balls of dough. (I used smoked ham chunks.) She made them roughly tennis ball size, and served them to me for breakfast, steaming hot with warm maple syrup. I will never forget the deliciousness! I have been looking for a Krub recipe for years. Thanks!

Great Soup! I made this on a cold, grey Saturday morning, and the family Raved! Delicious hot comfort food! I doubled the recipe. We had it for brunch and had bowls of it through out the day. Everyone complimented and thanked me numerous times. The only changes I made to the recipe were: I cooked the broccoli with the cubed potatoes, I used a potato masher to semi-mash up the soup instead of pureeing half of it, and I added a little Tapiocca flour and water (it's like corn starch) to thicken the soup a little at the end of cooking. I will make this again ( the family insists). I may just use chicken broth next time, rather than water and chicken boullion.

I was curious when I came across this recipe. I had only heard a reference to "Mock Apple Pie" on "The Simpsons" So I had to try it! I used 36 Ritz crackers, (1 "sleeve" of them, out of the box) otherwise followed the recipe. Well. I personally did not care for this pie. It was a VERY rich, sweet, sticky, gluey mass of cracker gel. It sort of resembled apple pie visually, but to me did not taste like apples. It tasted like sugar goo with a little cinnamon. Did I mention it was EXTREMELY sweet? In all fairness, one of my sons ate half the pie by himself. He had not been told anything about it, and when asked later what he thought, he had NOT thought it was apple pie, "just some kind of sweet pie"... "like pecan pie filling without the pecans". So much for sensory illusion. I would not make this again. It's REAL APPLES for me! UPDATE: A different son of mine, who was led to believe it WAS an apple pie, ate about a quarter of the pie. He described it as "Some kind of apple jam pie" ... "I expected there to be chunks of apple in it, but it was just jam like stuff" So, I guess the power of suggestion may have a lot to do with the perceived "Appleness" of this pie.

After reading the reviews for this recipe, the Executive decision was made to slow-cook the corned beef as opposed to the oven roasting method called for in the recipe. I must say, it came out pretty good! I used two 12 oz. bottles of O'Doul's, & placed it on a rack in the dutch oven, then slow cooked it on low for twelve hours. It was well liked by all, but seemed to have a slightly tart finish/aftertaste, presumably from the beer... I think I prefer the taste of regular slow cooked corned beef... So, my 4-star rating. Still, I'm not complaining, this made a great meal! Served with warm rolls, steamed green cabbage with salt and pepper and malt vinegar, and baked white potatoes with butter and salt and pepper. Yummy!

I hope you like hot!!... Really Good Sauce! Sweet, hot, complex flavors, and just when you think everything is fine, those habaneros come strolling across your tongue in a sort of delayed reaction and make your hair stand up... I made a double batch of this stuff, using just two tablespoons of yellow mustard, and added a teaspoon of liquid smoke. Otherwise, followed the recipe. It was a nice fiery orange color when I had processed the habs and the peaches. When I added in the molasses every thing turned a dark reddish brown... Sort of looks like BBQ sauce. Still good, but I may try using light amber honey intead of molasses next time to keep that lovely orange glow. It just seems like this sauce should be a nice red-orange color, to match the taste. Regardless, this sauce is fantastic! It gets better as it ages and mellows. I will definately make this again, after I go through the two 24 oz. jars I made the first time! (It is going fast...) I think I will try bottling some for gifts.

I liked this pie! So did my BBQ guests... Got many compliments! I read the reviews for this recipe before trying it and I was glad I did. I used Graham Cracker Crust III from this site as the crust, and then chilled it in the freezer after baking it. To prevent runny or juicy filling, I chilled the lime juice, condensed milk and eggs, so my lime mixture was cold, and poured into the cold piecrust, then put in the fridge. It set up very well after about one hour, but I let it chill for about 3 hours before making the meringe. (I like HIGH meringe, so I used seven egg whites.) After baking the meringe, I again chilled the pie for two hours. When sliced, it was very firm and well set. Pie was delicious! I would have liked it a little more tart lime flavored, I could taste the sweet condensed milk. But I will make this again!

I made a double batch of this recipe because I was making two pies, a fresh Strawberry and a Key Lime. I followed the recipe exactly, except for using plain graham crackers instead of cinnamon ones, and carefully pressed the mixture into two glass 9" pie plates. I used a wide spoon to smooth the crust and press it very firmly in place. When I began brushing the beaten egg yolk on( using a soft, long bristled pastry brush), everything started to fall apart! The sticky yolk just tore up my crust. It was a very tedious and messy job, and I used both my beaten yolks on the first crust, and it was very unevenly covered. I decided to put the second crust in the freezer to firm up the melted butter while I baked the first yolky one in the oven. When it came out of the oven, it was definately well set, and no longer crumbly. I took piecrust number two out of the freezer and lo and behold it was nice and firm, and the yolk brushing went perfect with no crumbling! Finished result- excellent crusts! Just chill before brushing on the egg yolk!

This is such a simple and easy recipe, and it makes such excellent banana bread! It is really a great "base" recipe, because you can customize it to your liking very easily, or just follow the recipe and get no-brainer, wonderful, easy, delicious bread. I have made this twice now, The first loaf, I followed the recipe exactly, baked for 1 hour at 350 degrees, and it was fantastic! I think this bread is best after it cools down and the flavors have a chance to mature. Steaming hot from the oven it is very tempting to slice it up and dig in, (especially after your kitchen smells so good while it's baking) but the banana flavor doesn't seem to be well developed at that point... Nice light, moist, cake-like texture, with a sweet banana flavor and gently crunchy walnuts. It had a crisp, chewy, perfectly golden browned crust. I put plastic wrap over the hot loaf after taking it out of the oven and let it cool for a while to keep it from drying out much. Rave reviews from all tasters! My second loaf, I followed the recipe except added 1/2 cup semi-sweet chocolate chips and some cinnamon and vanilla. It was good, but I think I prefer it without chocolate chips... For easy mixing, I put all my dry ingredients together in a large mixing bowl and "sift" them together by running my electric mixer through it for a minute or so, then separately mix my wet ingredients (butter, eggs, and banana) together before mixing into the flour/sugar mix, then fold in the nuts and/or choc.

This was a very good meal! It did lend itself to a very chic & elegant presentation. And, I thought, pretty easy to make. The single most time consuming thing was peeling the lower half of the asparagus stalks so they cook up nice and tender.(I learned that technique from Julia Child & "Lessons with Master Chefs") I tripled the recipe, making 6 large stuffed chicken breasts, and 10 or 12 asparagus/bacon bundles. The stuffing mixture seemed to make LOT of stuffing, I will adjust some amounts downward next time. Oh, I used Stovetop stuffing mix with a little chiken broth instead of cornbread in the stuffing. Other than that, I followed the recipe. The chicken breasts were dee-licious! The veggie stuffing was very moist and flavorful, and the chicken was very moist and tender. All dinner guests agreed this recipe was a keeper! The baked asparagus was not too bad, well pretty good actually, but the tips of the asparagus got a bit dried out and scorched in the baking process. The bacon was a yummy addition though. I had thick asparagus stalks, so I only wrapped two or three stalks in each bundle. I had leftovers from this meal, both chicken and asparagus, and they were quite delicious the next day warmed up in the microwave for lunch.

Totally wonderful pie! Until you make it you can't imagine how great this pie is! Just reading the recipe won't give you the visual experience or the taste sensation of this pie. You might be thinking "oh come on, it's just another apple pie".... Well, yes, but a very clever wonderful idea of an apple pie, with crispy sweet carmelly glaze baked onto the crust and into the perfect apple filling. I meant to take a picture of this pie to post here, but the entire pie was completly devoured by four people within twenty minutes of being taken from oven. So, I never got a chance to snap a pic... By the way, this pie is best served warm with a scoop of vanilla ice cream. And, be sure to use a deep dish 9" pie plate. I followed the recipe except to stir in a little cinnamon and vanilla to the butter/sugar mixture just before pouring it into the pie. Be sure to keep the mixture hot until ready to pour, don't let it get cool or it will turn into solid caramel. Grandma Ople has many fans in this house... I'll be making this one again!

This was an excellent pie... different, but soooo good! Family ate it up! The sour cream mixture seems very runny when you pour it in the pie shell, but bakes up to have the texture and consistency of baked custard, but with a distinct sweet creamy taste. I used a deep-dish 9" pieplate, and was glad I did, as this made a big pie. I followed the recipe except for adding about 1/2 cup finely chopped pecans and an additional tablespoon of butter to the topping mixture. I used about 3 1/2 cups of chopped fuji apples, I did not have any pie apples on hand, I would recommend good tart pie apples for this recipe. I also put the pie back in the oven for an additional 10 minutes at 400 degrees to brown the topping some more, I imagine you could put the topping on at the start of baking, or at least for the last 30 minutes, to get it nice and crisp. I'll make this again!

This cake is wonderfull! Moist and delicious! I doubled this recipe and made two 9" square layers for a two layer cake. I followed the recipe exactly otherwise. I noticed the batter seemed kind of thin, but the cakes baked up fluffy and moist. I might add a little more cocoa powder next time but this was delicious! I put seedless raspberry preserves in between the layers, then frosted with Vegan Vanilla frosting, then bordered the top and bottom edges with fresh raspberries. Made a great birthday cake!