Wow! My mother never made apple pie like this, so it was a pretty revolutionary recipe to me. I used the flaky crust recipe from allrecipes, and it was great. With the actual apple pie recipe, I made a couple alterations. I sugared the apples first so that they wouldn't fall after getting into the over (giving us a nice gap between filling and top crust). Alton Brown trick. We love Alton Brown. Anyway, I then added that juice to the sauce, giving it a bit of apple flavor. I also added a little of my mother's homemade apple butter, again to add a bit more flavor. Finally, I realized partway through that I didn't have any brown sugar. So instead, I used half white sugar and half honey. This gave it a beautiful color and helped out the caramely texture. The sauce alone was beautiful and tasty. The pie is absolutely amazing! Turned out very well for my first attempt at making an apple pie.

Reviewed On: Aug. 19, 2008

I tried this for my first ever zucchini bread attempt, and loved it. I've made it probably dozens of times since then, and it's a classic. I'm not a very precise cook, so the measurements were fairly approximate, but it still came out perfect. I omitted the walnuts (nuts are expensive on a college budget), but otherwise left it alone. I like to use kosher salt because it seems to give it a more buttery flavor. This stuff is always gone right after coming out of the oven because my roommates just love it so much!

Reviewed On: Jul. 21, 2008

I decided to use this recipe as part of a healthy diet, and loved it! Following the many reviewers' advice, I "sweat" the egg plant prior to cooking. Since I did it on a whim and didn't have everything on hand, I used some bad pre-minced garlic, onion salt and a dash of lemon pepper. I will probably try the real deal next time I make it for kicks, but these substitutions worked fine. Once the whole thing was plated, I added a dollop of low-fat sour cream, per another suggestion. Amazing! Next time I will probably just add the sour cream to the mixture during cooking to make it an ever-so-slightly creamy sauce. Great on whole wheat rotini. This would be great served on top of chicken, too! Great recipe!!!

Reviewed On: May 26, 2008