I'm not really all there tonight, apparently. I made this according to recipe only using two tsp. of pumpkin pie spice and a stick of softened butter in place of the vegetable oil. I thought it was rather odd that the batter was so thick. I shrugged and spread it into two loaf pans and got it into the oven. Not two minutes later, I'm looking at the recipe to see if the recipe needed something and BLAM. I'd forgotten the darn eggs. I got the bread mixture out of the loaf pan and added the eggs, which made the batter fluffy and pretty. This baked up beautifully, only needing to be covered halfway with foil to keep from burning. And the smell? Lovely. This did take 65 minutes to bake both loaves. I plan on serving one loaf for breakfast tomorrow and carrying the other to a friend. I'll update on how we all liked it then. NOTE: Excellent!

My grandma has been making biscuits like this for years, as did her mom and my mother. Now, I make them for my children. These will always be my favorite because of that. I make these now with buttermilk or soured milk and sometimes if the mood sets me right, I might add spices to compliment whatever meal I'm making.

This is my new favorite way to drink wine. Even my husband, the whiskey drinker, likes this. This is great to keep the ingredients on hand for those times you have the girls over for an impromptu MNO.

Pretty looking, no. Really, really tasty? Heck yeah! I made this from beginning to end with my Kitchen Aid mixer. I warmed the buttermilk just enough with the honey mixed in so I could proof the yeast. After I got everything mixed in, this DID need more flour to get it to jump on the hook. I didn't measure exact, but I would say it was almost a cup. This dough was SUPER sticky so I took care to grease my bowl real well before setting it to rise on my stove, covered. This took some time to double, then double again after I formed it into a loaf. This was exact on baking time and temp. I swear, this is one of the best breads I've ever made. No leftovers! And I have to say that it has THE best crust I've ever tasted on homemade bread. This one's a keeper.

I've made this a couple times now. I like this best with instant cheese cake pudding and ladyfingers, if you don't have Nilla wafers. Walmart carries a boxed vanilla cookie that will also work in a pinch. Great to bring to church potlucks or family gatherings.

Mom made this for us growing up. VERY comforting. Mom used garlic powder instead of garlic salt and added chopped green onion. I make these now for my kids with a side of sour cream and salsa. Excellent for breakfast with eggs and choriso.

I used buttermilk and just cut back a bit so I could add a couple squirts of chocolate syrup. I used whole wheat flour as well. I wisked together the dry ingredients, then the wet and I gently stirred them together. When I made the pancakes, I sprinkled the chips on top of the batter after spooning it on the griddle. My kids flipped for these. I don't know about eight servings. My kids and I ate every bit. For me, this made nine medium pancakes.

I didn't want to go to the store so I improvised with what I had. I had 2 1/2 lbs. ground beef, so I made a recipe and a half. I used one can condensed beef consomme and one can condensed beef broth. I used 8 oz. fresh mushrooms and considering that condensed soup is so salty, I omitted the salt. I sauteed the mushrooms in the pan with a little fresh garlic AFTER I cooked the meat in a little butter. I then added the liquid and scraped all the meat bits off of the pan into the "gravy". While mixing the meat mixture together, it was a bit dry so I added one more egg. I served this over hot buttered rice. This was a big hit with my whole family. NOTE: Double this if you can. This is even better the next day, warmed over.

I made this for one, using the last of my Thanksgiving mashed potatoes. This was quite filling and a nice "dirty little secret" for my lunch today. I was kind of bummed I only had enough potatoes for one! NOTE: I did add chopped pickled jalapenos to mine, just stirred them into my potatoes.

I made a trial run of this today, hoping I could put this in my Christmas baskets this year as pancake syrup. I did subtract two tbsp. water and added two tbsp. lemon juice. To make this a little thinner, I ran the berries through the blender, coarsely chopping them. I like it, just the way I hoped it would turn out though it is a little sweet. I might cut back the sugar just a bit. I'd like to see if I can't try this with cranberries, too.

Instead of using condensed soup, I used homemade turkey gravy. I omitted the green beans and used leftover Gulliver's Corn, leftover from Thanksgiving. I also added just a touch of poultry seasoning. I used the Butter Flaky Pie Crust for the bottom layer and for the top crust, I used leftover mashed potatoes. (The Best Mashed Potatoes from this site.) My whole family inhaled this. I wish I would have gotten a picture but we were hungry! I'll make this again, with my changes. Excellent way to use up Thanksgiving leftovers in a new and unique way. I bet even using leftover stuffing as a top crust would be great, too!

Who dosen't make a leftover turkey sandwich at least once? Even better with regular bread, minus the mayo, and using an extra slice in the middle soaked in gravy on both sides? (The Moistmaker!) NOTE: This holds up better when you toast the bread.

I used real buttermilk instead of soured milk and doubled the recipe. I let the batter sit for 10 minutes while my griddle heated up. There were no survivors. We ate every last bit. I served this with Absolute Best Pancake Syrup.

I doubled this recipe. I used dark chocolate chips, chunky peanut butter and added 3/4 cup of Reese's peanut butter chips and 1/2 cup chopped pecans. I did grind half the oatmeal down in my blender only because we like the texture of it, mixed with the bigger pieces of oatmeal. The batter was still a little loose, so I did end up adding another 1/2 cup or so more oatmeal. For me, 9 minutes at 350* was the perfect time. This made 54 medium sized cookies. Good flavor, very nice. I'd make these again.

I made this just a little different. I combined the cranberries, half the sugar and jam with a touch of orange juice and orange zest. Because I had NO room in my oven, I brought this up to a boil on my stove and cooked until the cranberries started to pop. I took it off the heat, and once the sauce cooled a bit, I stirred in the pecans. Don't know about a dip but this was a nice cranberry sauce. Different. My kids especially liked it.

I cut this in half and used half the amount of salt(used sea salt). I also used fresh ground pepper. I really enjoyed this as did my oldest but my husband and youngest were indifferent. I think had I not browned the flour in the butter, like I was starting a roux, this would have not been as good. I think that step is extremely important.

This was pretty straightforward. This was the first time I whipped egg whites and had them actually whip up firm. I did chill my Kitchen Aid bowl, whip and I kept my egg whites in the fridge until go time. I did add a little ground cloves, a capful of vanilla extract and used pecans instead of walnuts. I don't know what whipping the egg whites does, I did had a fluffy high pie until an hour after bake time. Then, it fell. I might skip that step next time and see if it REALLY makes a difference. This might be really good with a touch of maple flavoring in the pumpkin mixture. I also might take another reviewers advice and add just a little more flour to the topping. This is a very pretty pie and really not all that difficult to make. I'd make this again, with a few changes.

Nice basic sauce, without too many steps and not overwhelming taste-wise. Good to add the little touches that make a dish your own. This took no more than twenty minutes to prepare. Great for a pre-Thanksgiving dinner.

Wicked sweet but oh, so good. This is also good with either a small package of mini marshmallows or half of a bag of shredded coconut. Want it even pinker? Add in a drop or so of red food coloring.

Wicked! It really does taste like one.