The flavor is very good. It's just a little on the tart side for me, though. I added a dash of vanilla but otherwise kept the recipe the same. I used ruby port but wonder how the tawny would work since it's a bit sweeter. I may try that next as I love the flavor of port, and homemade sauce is the way to go.

This is very good. I made as written with a couple of minor exceptions. I added a dash of vanilla to smooth out the flavor and used grated orange zest rather than strips. I think next time I'll try a red wine with a little sweetness.

Amazingly close to Schlotsky's. My whole family loved this. I upped the amount of salt due to the reviews...added about a teaspoon but otherwise stuck to the recipe except for the pans. I used personal pizza pans to make individual loaves. They turned out fabulous. I can't wait to make a jalapeno cheese version. I will make these again and again. So easy and so good!

I used crunchy natural peanut butter, white whole wheat flour, and flipped the sugars to use more brown sugar. I added a good dose of vanilla and threw in chocolate and peanut butter chips and baked in a 10 x 10 pan. They were eaten within a couple of days and more have been requested. Next time, I'll add a bit more PB and use all whole wheat flour and more peanut butter chips. *update* Made again and used all white whole wheat flour, 6 TBS butter, 1 TBSP vanilla, omitted the water, added an additional 1/4 c PB, and added chopped Snickers. Oh my! They are delicious!!!

Excellent pancakes. I subbed spelt flour for about 1/4 of the flour and added some malt powder and plent of vanilla. The entire family loved them. They are so light and fluffy.

This is a good idea, but I had to do some tweaking for our tastes. Like other reviewers suggested, I pureed all the strawberries. In addition to the vanilla (I did use the full amount--LOVE vanilla!), I also added some chocolate extract and some natural strawberry flavoring. I also added more sugar, because my strawberries were a little tart, and because I also added more cocoa. I also added baking powder and salt and some chopped bittersweet chocolate. I baked in a 10x10 stoneware (King Arthur Flour original). The taste was very good, and my family gave them a thumbs up.

I've made a similar recipe many times over the years, but I've never added cream cheese. It was a very tasty addition. I accidentally purchased the smaller package of pudding, but it worked out fine anyway. Initially, I cut back on the milk due to the smaller amount of pudding, but it was too thick, so I used the full amount. I also added a good dose of vanilla. I make them invidually so the mixture doesn't go south before it's eaten. Add a little extra milk, and this makes a good custard sauce for topping fruit or cake or whatever!

I made these muffins years ago before I was a member of AR. That's unfortunate, because I could have benefitted from some of the reviews. I love lime, and muffins are usually a good bet for me. But I didn't like the texture of these, and they definitely were not good keepers. The idea is great, but I haven't made this recipe again. Thanks for the recipe post, though. I enjoy trying new recipes.

My family loved these. I had lots of very ripe strawberries after a trip to the farmer's market and found this recipe on an ingredient search. I have a family of pancake lovers and decided to try this. I did use half spelt flour and a combination of white sugar and sucanat and added an extra couple of tablespoons. I used double-strength vanilla and used the full amount (we LOVE vanilla!). It was perfect for us. The really ripe strawberries are nice and sweet in these...I don't think I would add them if they aren't super ripe, though. I served with more strawberries that I tossed with agave nectar. Delicious and very light and fluffy. I doubled the recipe and had many pancakes! I froze the leftovers in plastic bags with parchment paper between the pancakes.

Good pancakes. They are very light and fluffy. I used spelt flour flour and fresh blueberries. I also used vegetable oil and added a dose of vanilla. The family enjoyed them very much. I served with a homemade blueberry syrup, and a double recipe disappeared before the day was over.

I made this for the first time several years ago. It's very good and makes excellent sandwiches with toasted bread and provolone cheese. I buy the jars of already-sliced pepperoncini.

Very good soup. I needed to use a butternut squash that had been sitting on my counter, and this popped up on an ingredient search. I'm always looking for healthy and/or vegetarian soups. This one fits the bill of healthy, so it was a great one to try. I used the whole squash (probably about 3 cups or so) and a large Vidalia onion. I also had to sub a few ingredients (used adobo seasoning instead of the separate spices, black and pinto beans--3 cans because I like it nice and thick like a stew--and fire-roasted crushed tomatoes instead of diced). Served with the accompaniments called for as well as chopped avocadoes. To the reviewer who used 2 CANS of chipotle (and to anyone making this in the future!), please note that the recipe calls for 2 CANNED chipotle peppers rather than 2 whole cans! 2 peppers add a nice note of heat but not too much. Oh, and I didn't bother to seed the peppers.

These are very good. My family requested pancakes this morning, and I decided to give this a try for a change. I didn't have quick cooking oats and was afraid my thick-cut old fashioned oats would not cook sufficiently, so I subbed a couple packets of Quaker Simple Harvest Maple Pecan instant cereal for the oatmeal and left out the brown sugar. I also used spelt flour instead of ww. Based on other reviews, I also added baking powder, and I'm glad I did. The pancakes turned out very light and fluffy. I didn't have enought buttermilk, so I added whole milk to make up the difference. And I always add vanilla to everything sweet. As you can tell, I cook on the fly a lot, but this recipe is very forgiving. Even though I didn't measure some of the ingredients (I was looking for a specific consistency to the batter--I like it just a bit on the thin side), the pancakes turned out wonderfully. I'll be making these regularly.

Portobello mushrooms make the best fajitas...so much better than chicken. I make these for myself when my family has chicken fajitas, but I always add more onions, and I chop the mushrooms into nice big chunks for a meaty texture. Rather than use lemon pepper, I sprinkle the mushrooms with a mixture of garlic powder, chipotle, ancho chile powder and just a touch of salt before cooking. I cook them separate from the pepper/onion mixture so they brown nicely. I absolutely love them.

If you're a Southerner, you've probably had these many times. Transplanted to Wisconsin from my native Deep South, this is one of the dishes I make when I need a Southern comfort food fix. Although I don't use a recipe and never have (Southern grandmothers always taught their daughthers and granddaughters how to make a pot of beans!), this recipe minus the chili powder and with a few flakes of crushed red pepper is how I've always made them. Easy and ecomonical, this is good stuff! Cornbread and sweet pickles are a must for me! And it's good with all kinds of beans, although pinto are tops. If you like basic and filling dishes, give it a try.

YUM! I subbed 1 cup of spelt flour and used slightly less sugar..probably about 2/3 cup. I had a nice spicy imported pepperoni that I sliced and quartered, and I also added shredded mozzarella. We loved them and will make again soon, probably trying some garlic in the dough next time. Update: made these for the 2nd time last weekend. I added garlic to the dough and ground my pepperoni in the food processor rather than using sliced. We loved it. My husband's son is already requesting them again, so these will end up in the regular rotation.

Very good. I used a bagged slaw mix that contained red and green cabbage and carrots and added green onions. I did not use celery seed as we don't like it. I cut back a bit on the sugar and oil and used apple cider vinegar. I added the sugar to the warm vinegar-oil mixture to dissolve. I served it with smoked pork, and everyone enjoyed it.

Quite tasty. I used toasted sesame oil in place of olive oil and brown sugar instead of white as many reviewers have done. I sauteed the trout until it had a nice caramelized crust, and it was perfectly cooked inside. We enjoyed very much.

Good muffins. I did not use the crumb topping, and I'm glad I didn't--they are quite sweet on their own. I doubled the recipe for a brunch and used some very tasty fresh blueberries--along with a few tweaks for flavor--and they were a hit.

Excellent marinade and a perfect compliment to the tuna. I also added grated garlic and ginger and let the tuna marinate for about 3 hours. I cooked the tuna for a couple of minutes on each side then sprinkled with toasted black and white sesame seeds and did a quick flip on each side to further toast them and adhere them to the fish. Delicious and a definite keeper recipe for us. We'll also try on other firm fish.