Great recipe! Made these this morning and already ate half the batch! I heeded the advice of previous reviewers and added a total of 8 tbs of OJ (after panicking when I noticed I wasn't getting any 'dough') and a total of 5 tbs butter. I decreased sugar to 1/4 cup. I added 2 tbs of wheat germ and can probably increase that next time. It's a great base recipe and I see myself making different variations for sure! Thanks!

Really great recipe, simple. I increased cocoa (per recommendations to 1 cup). I also decreased sugar by 1/3 and would probably reduce it a bit more. I like the flavor of cocoa over the sugar. Was curious about sea salt, which I used instead of table salt (prefer it in all my cooking) and it didn't affect the flavor noticeably. This is a keeper.

Very good starter recipe. I used pre-made refrigerated crust, and chopped up 7 apples. I took a reader's suggestion and added vanilla extract and mixed it with the apples. I think the sugar is too much - even 1/2 cup may be too much. Next time I may experiment with oats in lieu of extra sugar to retain some sort of binding element. I felt the pie missed something, perhaps more cinnamon to add flavor. Very good pie - will make again with modifications!

Definitely a keeper! Dry active yeast helps this move along fast. I also let my dough rise (after shaping) to do other things before topping the pizza. I split my dough in two nearly 10in pizzas. the only complaint I had was the dough lacking any flavor. I will rub some minced garlic into the crust next time and add more than a tsp of some italian seasoning. the 1 tsp of salt wasn't enough. i baked at 400 degrees, but next time i may broil the pizza because it seemed the 20ish min wasn't long enough to get a crispy crust.

Great recipe! I've had this in my book for a couple of years and ironically found the same recipe here online. My version however always yields 3 loaves for some reason, and I bake it at 350 for 1 hour. I love to modify each loaf by adding mini chocolate chips or nuts. They freeze very well and are great treats for drop-in visitors!

This was almost perfect, but I would suggest the following modifications: Instead of the habaneros, which caused a lot of problems (to hands, eyes, and tongue), I would substitute 2 serranos. And also I would add 1/3 c. cream.

Easy but not as chocolately as I had hoped. They are light with a subtle hint of chocolate. I made the following healthier modifications, which may have led to my brownie. * I only had about 1/2 cups of butter, so I used a 4 oz cup of applesauce. Instead of all purpose flour, I had whole wheat flour, and I didn't add the full 2 cups of sugar, I used 1 cup of brown and 1/2 white. I threw in chopped pecans and mini chocolate chips. My brownies definitely came out looking like muffins. I baked them in a 12-muffin tin so that they would be easier for the kids to grab and eat. All of these modifications resulted in a denser brownie. I will probably make this again but buy some allpurpose flour and add more chocolate than just one bar of hersheys (all I had). Im a dark chocolate fan, so will use that instead.

EASY! I decided to make it on a whim and was surprised at the simplicity. I modified the recipe slightly, by separately boiling chicken, and I used fresh veggies from the farm: eggplant, squash and carrots. It was phenomenal and finished within 2 days. Hubby said was the best he ever tasted!

Hands down, the BEST bread I have made thus far. I have been on the search for a seedy, hearty bread, and here it is. I loved it so much that after my first batch came out of the breadmachine, I started another. I will keep making this bread. The only issue I have is the shape of the bread when it is done..I will have to play around with making it look traditional or at least easier to cut. Otherwise, this bread is a keeper and will certainly be a regular in this house!

This is a fantastic recipe! I mix different things into it every time! You can adjust the moisture level by reducing the honey so it in later weeks it will be less sticky.

My first homemade bread. This was a good recipe to start with, but the bread itself didn't have that 'oomph' to it that I was expecting. I found the bread to be lacking in flavor, but once buttered up, or laced with PB&J, it was nice. My end goal is to make a 7-grain type of bread, so I will probably use this recipe as a base, and just fold in some seeds to add some depth to the bread. Great starter though!

After reading all the reviews for the recipe, I went out to buy the ingredients I needed. I was a little disappointed in the flavor of the muffins. I am addicted to a whole grain blueberry bran muffin from a coffee shop near my house, so I have a taste I am trying to achieve. I did think this recipe called for maybe a 1/4 cup too many blueberries. I've made different recipes with a cup, and this was half over. I also used 1 cup of all purpose flour and the remaining half using whole wheat flour, it's possible that combination ruined the flavor? They are not bad but I am not sure why mine didn't turn out the way the other reviewers claimed they would be...