Tasted great. Came out exactly like the others were saying. I used butter (I never use margarine) and brown sugar instead of white (didn't have any at home!!!!), but otherwise followed recipe as written. I assume those who didn't like these are looking for a different blend of the spices. We thought they were great!!!!!!

A better way to bake these is first at 400 until they puff up to full size. Then lower oven temp to 350 to complete the baking. This prevents collapsing when you take them out of oven that many are mentioning. If you bake at only the high temp, the inside will not cook through causing them to collapse.

Made this and made the following revisions. Add the vanilla AFTER you hae finished cooking since that flavor tends to evaporate if added when cooking. Lightly toast the coconut before adding to the mixture. For those new to making this type of frosting, directions would be more precise if a temp was given (cook until mixture reaches xxx degress). Cooking until thick is not very precies.

Great snack that is very easy to make. Apparently the recipe must have changed since several of the older remarks refer to using less salt, but the current recipe doesn't show salt as an ingredient. Definately do not use galic SALT to make this, but use garlic powder as shown in the receipe.

As listed, this is basically a double recipe so you can simply cut it in half and use 1 pk yeast. What would you do with a partial package of yeast that is leftover, probably just throw it out? 1C water/1pk yeast/~3C flour + other items will work just fine. Bread making is more art than science. If using your stand mixer, proof yeast/water & 1/2C flour, then reserve 1C of flour and add the rest. Continue adding flour until mixture is no longer sticky. I find that letting rise 'until doubled in size' is the way to make bread, since dough will rise faster in a warmer summertime enviroment than the middle of winter. How many loaves you get will depend on how much the dough rises and how large you make each one.

Excellent recipe. Very simple, easy to make and every bit as good as a store box mix for a much lower price. I was looking for a good made-from-scratch brownie recipe that doesn't use 1C of butter and this is certainl it. If you don't like them as thick, use a 9x13 pan instead. Can also increase eggs to 3 for a more cakelike result.

As written, the recipe doesn't contain all of the information you need to make butter. I used KA mixer with whisk attachment (since you really make whipped cream first then continue beating). On speed setting 8 takes between 15-20 minutes. Follow other's advice to either use cheese cloth to strain out excess liquid or use a strainer. Adding salt is NOT necessary (without salt you will have unsalted butter). Very important to compress the butter that results or it very watery when used for cooking or baking.

Made this for the first time and thought it was very good overall. Made changes suggested by several others. 1) Season chicken breasts and brown in a skillet and partially cook in the oven, then slice into chunks. 2) Used a bag of frozed peas/carrots which were already chopped into small pieces. I did NOT pre-cook them so they would not turn to mush in the oven. 3) Made roux with butter flour and chicken stock. Added diced raw potatoes and cooked in the stock mixture. 4) Combine chopped chicken, vegetables and potato/stock miture and pour into baking dish. 5) Baked in a 9x9 glass dish without the bottom crust. Used puff pastry for the top (brush with an egg wash). Bake @ 350 for 40 minutes or until puff pasty has browned.

Burns very easily..... Next time I would either cook at a lower temp or still constantly which can be a nuisance. Editor's note about pectin isn't clear. My understanding is that pineapple DOES contain pectin that is why it is added to the ingredients.

I also only made the pastry but since that is the main point of this recipe, that is what I will comment on. As someone previously mentioned, some of the directions are needelessly complicated or leave out important steps. First, this is the classic cream puff dough recipe with 1C water, 1 stick butter, 1C flour and 1C eggs (far easier to measure since each egg is slightly different). Mix the butter and water together and heat to a boil (no need to heat separately and if you boil too long some of the water will boil off changing the ration of liquid to dry ingredientes with is very important in this type of recipe). Remove from heat, dump in the flour/salt and stir until dough forms. Let COOL for 10+ minutes. Place dough in stand mixer with paddle attachment and add eggs one at a time until a smooth dough forms. Use 2 soup spoons to place dough (will be very sticky) on parchment lined cookie sheet. Bake at first at 400 for about 10 minutes (causes dough to puff up) then reduce heat to 350 and bake ~25 minutes. Remove from oven, let cool. If you bake them correctly then won't flop and there won't be a need to remove any raw dough from the center. Most recipes show 2 different temps for baking, one to puff and the other to finish baking the dough. Fill with your desired filling.

Made this last weekend, we all thought it tasted just like chocolate cake and very average. Would not make again.

Several of the recipes for noodles on this site are basically the same, but tried this one 2 times now. Use 1 egg per cup of flour with some salt and milk. I use my stand mixer with the dough hook, then let the dough rest in the refrigerator. Onl problem is rolling them out thin enough. If you don't have one of those pasta machines, I find it very difficult to get them thin enough. Even after drying the noodles tend to get thicker when boiled in water, so plan accordingly. Tastes good, just not thin enough for our taste.

Outstanding recipe. If you are looking for a soft gingerbread cookie you must try this one. Just made it for the first time, followed the recipe exactly, I have no idea why some others reported problems with the texture or dough consistency. Use soft (NOT melted butter), measure flour accurately and mix completely in your mixer and they turned out exactly as I thought.

Great recipe we make every holiday. I personally leave out the Worcestershire sauce and seasoned salt, but probably a matter of personal preference. The exact type of nuts you use is also a matter of whatever you happen to like best.

Excellent recipe!!!! Just made this (have several really good cheesecake recipes but can always use one more). Made a few small changes. Bake crust for 10 min before adding the filling. Add eggs LAST when beating to prevent overbeating. Incorporating too much air into batter is one of the things that can cause cracking. Make sure cream cheese is at room temperature to avoid lumps. I cut the recipe in 1/2 and it was still plenty for a 9 inch pan. Picture appears to show a sour cream layer on the top (some recipes do that, shortly before end of bake time, you add sour cream mixed with some sugar on the top). 6 hours to cool in a modern oven is totally unnecessary. I used a glass dish with hot water on the lower rack. Even when you put foil around a springform pan, it only takes a pin hole leak to ruin the filling. I never place springform pans in water when baking. Certainly after 2 hours the oven will already be at room temperature. Think about how long after an oven cleaning cycle is is back to room temperature???

One of 2 very similar recipes on here. Combine the instructions together for best results. I used 1C of peanuts and would use more next time. When you add the peanuts the temperature will drop, resist the temptation to crank up the setting on your stove. Mixture will shortly return to temp and begin climbing. I think where most have problems is they cook on too high of a setting. After adding peanuts, continue cooking until it reaches 300 degrees (until it is "light brown" is too vague for me when making candy). Until water initially boils off, temperature will climb rather slowly (this is NORMAL for all candy making), just have to give it a few minutes. Recipe says to cover for 3 min. but I don't see that matters, the whole point of the initial cooking is to boil off the water. Certainly recommend a candy thermometer for best/most consistent results since that ice water method is very imprecise unless you have extensive candy making experience. Would also be great with other types of nuts (i.e. almonds or cashews). Pour hot mixture on lightly buttered aluminum foil, let sit until cool then break into desired size pieces.

One of 2 very similar recipes on here. Combine the instructions together for best results. I used 1C of peanuts and would use more next time. When you add the peanuts the temperature will drop, resist the temptation to crank up the setting on your stove. Mixture will shortly return to temp and begin climbing. I think where most have problems is they cook on too high of a setting. Until water initially boils off, temperature will climb rather slowly (this is NORMAL for all candy making), just have to give it a few minutes. Other recipe says to cover for 3 min. but I don't see that matters. Certainly recommend a candy thermometer for best/most consistent results since that ice water method is very imprecise unless you have extensive candy making experience. Would also be great with other types of nuts (i.e. almonds or cashews). Pour hot mixture on lightly buttered aluminum foil, let sit until cool then break into desired size pieces.

Most of my bread recipes use the yeast starter method of mixing water/milk, yeast, sugar and ~1/2C of flour then letting sit overnight in the refrig. I am not sure I would leave raw eggs to sit in this recipe for the 'up to 5 days' mentioned. Not sure that is a good idea.

????? Picture shown is obviously not the receipe indicated. Looks more like blueberries and raspberries on top of some kind of cake.

I was also looking for the Betty Crocker lemon pudding cake mix that was discontinued a number of years ago. Having made this twice with various adjustments others have suggested... I will keep looking!!!! Tends to come out like soggy lemon cake. The 'pudding' never did separate, can't recommend this receipe.