As the multiple reviews recommend, I used 3 1/3 cups flour and 1 cup butter instead of margarine. I divided my dough into 2 balls and refrigerated for 3 hours. I then used powdered sugar to roll out my dough and cookie cutters to cut out Christmas shapes. Make sure to put the chilled cut-out dough in the oven right away so that the cookies hold their shape. The cookies turned out beautifully with sharp edges (no spreading!) and chewy centers. I can't emphasize enough the importance of cutting out thick cookies or else they will be too crispy. I cut out super thick cookies and baked them at 350 degrees F for 10-12 minutes. Be careful not to over-bake your cookies; watch the edges because they will brown suddenly. After cooling the cookies, I used the recipe for Sugar Cookie Icing to frost my cookies. They looked beautiful and tasted amazing! This recipe is so much better than the Best Rolled Sugar Cookies recipe. I'm so glad that I've finally found a sugar cookie recipe that's a keeper!

I followed the recipe exactly, and the cookies turned out buttery and melt-in-your-mouth soft. For the walnuts, I used a food processor to chop them because I wanted my cookies to be velvety smooth with a fine crumb. Overall, these cookies are very festive and definitely deserve a place on any Christmas cookie platter!

I substituted half the oil with applesauce, doubled the vanilla, and used brown sugar instead of white. As other reviewers have recommended, I beat the egg whites separately and folded them into the batter at the end. The waffles were excellent: light and fluffy on the inside and perfectly crisp on the outside. They tasted were delicious and so easy to make. Next time, I plan on using whole wheat flour and flax seed instead of white flour. I will never use waffle mix again!

The flavor and texture of the pie is excellent: the lemon was tangy and worked well as a refreshing summer pie, while the meringue was light and fluffy. I beat the egg whites, cream of tartar, sugar, and vanilla for 14 minutes. The meringue was perhaps too airy! But the greatest downfall of this pie was its runniness! I even added extra cornstarch, but the pie was still runny and the meringue pulled away from the lemon custard. I don't know what went wrong!

I omitted the green bell peppers and forgot to add the mustard, but the sloppy joes turned out delicious. They were a big hit and so easy to make. Thank you for this fabulous, simple recipe!

I substituted 2 cups of milk instead of the water. I lined two cake pans with wax paper and greased them as well. Then I put them in the oven for about 10 minutes longer. I frosted the layers with cream cheese frosting to make a delicious birthday cake for my dad. Thank you for a reliable chocolate cake recipe!

Using my own recipe for the pie crust, I substituted the light brown sugar with dark brown sugar and added an additional 1/2 cup of chopped pecans for a total of 1 and a half cups. I baked the pie at 350 degrees for 15 minutes and at 300 degrees for 55 minutes. The pie was wonderful with outstanding flavor. Thank you for an easy, delicious recipe!

I didn't use any of the measurements from this recipe. Instead, I just eyeballed the ingredients based on the size of my crust. I halved the recipe for Jay's Signature Pizza Crust from this website to make one medium crust. I used precooked chicken strips, chopped red onion, cilantro, and a blend of mozzarella, cheddar, and Monterey Jack cheese. For the sauce, I used 1/2 cup of Tony Roma's BBQ sauce mixed with about 1 1/2 tablespoons of brown sugar. Again, I just mixed some sugar in and tasted the sauce until it was just right. The amount of brown sugar is going to vary depending on which sauce you use. I found the Tony Roma's BBQ sauce to be a little too tangy and runny for the purposes of a pizza sauce. I'm going to keep experimenting with different sauces. But overall, this recipe is a good combination of ingredients for a BBQ chicken pizza. My family enjoyed it immensely. I'll definitely be using this recipe again.

I omitted the almond extract and used 2 teaspoons of vanilla extract instead. I chilled the dough for 2 hours before cutting out hearts with star-shaped centers. The cookies do spread quite a bit in the oven so make sure to place them far apart on the cookie sheet. I made my cookies larger so I ended up baking them for about 10-12 minutes. I spread strawberry jam on half the cookies and sprinkled confectioners' sugar on the other half before sticking them together to make a sandwich. The cookies look so pretty and taste wonderful. Perfect for Valentine's Day! I will definitely be using this recipe again and again.

I found this exact same recipe on the back of my package of ladyfingers. Instead of coffee liqueur, I brushed the spongy ladyfingers with coffee. I used two 3-ounce packages of ladyfingers and assembled the tiramisu in a springform pan. I found that I fell short of a few ladyfingers, and I have yet to find a successful technique of layering them in the bottom of the springform pan in a neat and organized fashion. I refrigerated the tiramisu overnight but made the mistake of letting it come to room temperature before serving. You MUST serve the tiramisu as soon as it comes out of the refrigerator or else it will be too soft and literally melt! I've never tasted tiramisu before; the adults liked the coffee flavor and even thought that the tiramisu was a little too sweet. In contrast, the kids disliked the bitter coffee flavor and wanted a sweeter taste. But perhaps that's just how tiramisu tastes. It's more of an adult, not a kid, dessert. At least with a dusting of cocoa powder and chocolate shavings, the presentation was lovely.

The only change I made was substituting the anise extract with vanilla extract. A great tip that other reviewers mentioned is to shape the dough with slightly wet hands. This allows you to form a flattened log while preventing the dough from sticking to your hands. I baked the biscotti for 23 minutes, sliced it while hot with a serrated knife, and baked the slices for six minutes on each side. After I dipped the cookies in chocolate, they turned out fabulous: crunchy and flavorful. My kitchen smells amazing! Thank you for a wonderfully easy recipe that produces great results!

I don't know what went wrong! I followed the recipe exactly and even heeded others' advice. I brushed the tops with butter, handled the dough gently, added the milk gradually, and refrigerated the dough before baking. But the tops of the biscuits failed to brown. I had to cook the biscuits much longer than 15 minutes, and even then the centers still turned out dense and slightly raw. The flavor was excellent, but the texture was awful. The biscuits did not turn out light and fluffy with golden tops. I'm still searching for the perfect biscuit recipe.

I used 3/4 cup white sugar and 3/4 cup brown sugar. I also used 1 cup semisweet chocolate chips and 1 cup white chocolate chips. The multicolored chips made the cookies look even prettier. Instead of making 48 small cookies, I made 18 large cookies, which I baked for 15 minutes at 350 degrees F. They turned out perfect: chewy in the middle and crisp on the edges. These cookies don't spread much if your butter is fairly cold. Make sure you beat the butter and sugar together long enough so that the mixture becomes light and fluffy; this step ensures that the texture of the cookie will be perfect. Overall, this recipe is wonderfully easy and produces delicious cookies. I'll definitely be using it again and again.

I had to add much more milk than the recipe called for to achieve a spreadable icing consistency. The icing must dry for several hours before the cookies can be stacked. The colors remained bright, and the icing flavor is decent. I didn't think there was anything particularly special about this recipe.

As others suggested, I combined the canned pumpkin puree and spices over low heat to get rid of the "canned taste." I used a graham cracker crust instead of a pie shell. The only thing I would change is to reduce the baking time from 35 to 30 minutes. But overall, this recipe is extremely easy and produces a classic, delicious pumpkin pie.

After reading others' reviews, I used 2 cups of brown sugar instead of white sugar. I cooked the sweet potatoes for about 50 minutes, and they were perfectly soft. Overall, this recipe produced tasty candied sweet potatoes.

This is a good basic recipe for mashed potatoes. I used a potato ricer to make them very smooth and creamy. Five large russet potatoes produced more than enough for eight of us. I added horseradish to one third of the mashed potatoes for a great twist on traditional potatoes. Thanks for a great dependable recipe!

I followed the recipe exactly and made wonderfully moist cornbread with perfect texture and sweetness. The only thing I would do differently next time is to reduce the baking time by two or three minutes. I might also try putting in canned corn kernels next time. I'll definitely be using this recipe again and again. No more Marie Callendar mixes for me!

The only change I made was using butter instead of shortening (at the suggestion of other reviewers). I followed the recipe exactly, but found that the dough was way too dry. I had to add at least another 5 tablespoons of water. The crust turned out chewy, not flaky. I don't know what went wrong.

The only substitution I made was using cream cheese instead of sour cream. Also, I would recommend baking the potatoes for more than 1 hour (maybe 20-30 minutes more) to make it easier to remove the insides of the potatoes. But they tasted great. Thank you for a wonderfully easy recipe.