I was a little disappointed in this recipe. Very little flavor and an almost dry consistancy. I gave it 3 stars for the way it rised- at least it had a nice crown on it. Also, the chocolate version of it tasted better then the vanilla. I'm begining to think that cakes from scratch are just not that great in general.

Very good! I used a from scratch recipe that I have for the pie crust. It's a little watery but with so much juicy fresh fruit in it, it can't be avoided I guess.

Really really good!!! Watch it cause it almost burned on me at 450'. It seems like it would be spicey but it was just right. Not too hot.

YUM! My hubby loved this and he doesn't like anything. Great on ribs, chicken- whatever!

So good! Add extract to it to make it a lemon or raspberry brulee and then garnish finsihed product with curled lemon peel or fresh raspberries. Also, I followed Chefpeon's directions for preparing the recipe.

A great base chili!! Good as is or make it your own by adding additional ingredients. I followed the instructions exactly and it was wonderful. I served it with shredded cheese, chopped green onions, sour cream and crackers.

This was great! I hate re-heated meatloaf (too dry!) and I had a lot left over so I made a great casserole out of this. I broke up the remaining meatloaf with a fork until it looked like browned ground beef. Then I mixed it with some Ragu meat sauce and spread it on the bottom of a casserole dish. I made some mac and cheese (the kind with the cheese sauce- not the powder) and I spread that in a layer over the meat. I sprinkled the whole thing with cheese and baked at 350 until hot. It was really good with that yummy meatloaf meat!

Very good! I chopped up a bunch of Reeses Peanut Butter Cups for a topping. Yum!

I can't stress enough... use the margarine and NOT the butter!! I only had butter the first time around and I couldn't understand what that fuss was about this chicken. I gave it one more shot and followed the recipe exactly and WOW! That's some good chicken. If you add carrots and potatos and cover, you won't effect the flavor at all and you'll have a full meal. Just uncover for the last 10 minutes of baking to brown the skin. A+

I HATE bread pudding... but this one won me over!! Sooo good! Don't waste your time with the other. Use this recipe.

I was a little disappointed. These are very thick cookies with an oatmeal consistancy. They don't flatten out when baked at all. They stay balled up. The picture is NOT what you get if you're looking for traditionally flat cookies. Just "ok".

Save your hand held mixer from certain death and use your kitchenaid for his one. This is a very thick dough! I followed the recipe exactly and found myself double checking that I didn't miss something. They were not sweet enough and were extremly flaky- almost to a fault. They DID look exactly like the picture though. Just "ok".

Great!!! I recommend not using unslted sweetcream butter like I did. It ended up needing salt.

This was really good! My husband loved it. Very creamy. I was a little hesitant to add the extra milk at the end- it seemed like it had enough milk already- but I put my faith in the reviews and stuck to the instructions. It firms up and thickens as it cools.

It must be the gelatin in it but this tasted just like Coolwhip to me. I love the way heavy cream tastes when it's whipped fresh but this had that weird after taste to it. For all the steps involved, and the cost of the ingredients, I will probably buy CoolWhip next time I need this. I was kind of disappointed! Also- you should note that this has a very lose consistancy until you put it in the fridge to firm up. I actually made it twice because I thought I did it wrong the first time since it was so runny. An hour later, both batches were like Jello.

The ongoing theme with the comments on this recipe seems to be to change it... I definatly don't think it's a 5 star recipe 'as is'. I did the original first and it was too lemony. Moist, light- but definatly not predominantly orange. I was looking for a very fresh, very obviously orange cake so my next try was to follow the recommendation of all the other bakers who tried it their way. I subbed vanilla pudding for the lemon and orange extract in place of the lemon. I added 3 teaspoons of the orange instead of 1. I also used a french vanilla cake mix with it. NOW it's a 5 star recipe! Very fresh- the orange lingers in your mouth! I didn't do the bundt cake with the glaze. I filled it with a coconut cream and mandarin orange filling and frosted it in almond buttercream. AMAZING! P.S. Add a little orange gel food coloring to it. You wouldn't expect a strawberry cake to be white would you?

I was looking for a heavy cake that I could use for fondant and this one was great! I didn't have any of the problems that some of the other reviews stated. No moisture coming out on top, no sugared egg flavor and no gritty texture. It was moist and dense and very good! I didn't use the lemon, just added another tsp of vanilla. FYI- it doesn't rise very much and it pulls away about 1/2 an inch from the sides. It's a lot of batter so if you cut the recipe in half, it's the perfect size for an 8 in. round. I will definatly use this recipe again