I'm the submitter of the recipe. I'm so glad many of you have enjoyed our family recipe. I've put practically everything under the sun in this bread! A favorite of my family is chopped bittersweet chocolate and dried tart cherries. It's divine. It's also good to add cocoa to the dough to make chocolate bread.

Very, very good. I used whole medjool dates that I pitted and diced and used spelt flour in place of pastry flour. I also used both lemon juice and vanilla in the dates. My mom and I used to make these from a boxed mix when I was a kid, and we loved them. These are even better than what I remember. Thanks for bringing back the memories!

Very good recipe. I prefer a larger ratio of cornmeal to flour, so I used 1 1/2 cups cornmeal (stone ground) and 1/2 cup whole wheat pastry flour. I kept the rest of the ingredients the same and cooked in an iron skillet that I preheated in the oven. The bread is light and moist with a nice crispy crust. It's a keeper.

I'm the submitter of the recipe. My husband recently requested this oatmeal made with chocolate almond milk, and he likes this even more than the vanilla. You can also use unsweetened milk and add a bit of agave nectar or any sweetener of your choice.

Very good mix of ingredients. We do not like Italian sausage, so I used sliced, spicy smoked sausage sauteed until browned. I omitted the bacon since the sausage was smoked. I also added quite a bit more spinach but stuck pretty close to the rest of the ingredients. It was a hit but next time, I'll use a bit less sausage and add more potatoes and even more spinach.

My hubby and I are eating these straight out of the oven with mustard. Even with fingers burning, they are impossible to resist. YUMMY! My dough was a bit soft, I think because I didn't put quite enough flour. But it was easy to work with, and these are delicious. A definite keeper for us. **Forgot to mention that I doubled the recipe and also added about 2 TBS malt powder to the flour.**

We always called this snow cream, and it was a great treat for me as a kid since, living in Missippi, we didn't get a chance to make it often. I loved it, and it's still a treat to this day. But since I live in Wisconsin now, I have the occasion to make it more often! I use superfine sugar in mine and 1 % milk with a splash of half-n-half.

My mom and I have been making this dish for years, and it's very popular at family gatherings. We do not use the MSG but keep everything else pretty close. I usually add a can of diced, roasted chiles to mine for a different twist. It's a very good recipe.

Very good crust for deep dish pizza. As many other reviewers noted, I did have to add at least an extra cup of flour. I mixed in my Kitchen-Aid with the dough hook, and it turned out well. I made 2 medium Chicago-style pizzas, and they came out great. This recipe won't replace my go-to one for thin crust, but it's a keeper for the deep dish. UPDATE: Made this again, and it's even better this time. I added about 4 1/2 cups flour and let the dough rest for 15 minutes to so after punching it down and before I pressed into the pans. Excellent taste and texture. The only thing preventing the 5-star rating for me is that there's too little flour in the original recipe, but I may forgive that soon!

After a long, difficult week at work, I saw this recipe and decided some comfort food was in order. That it was a quick and easy recipe was even better. To my surprise, this is also really good. I'm eating it warm as I write this. I used Dutch-process cocoa (premium high-fat stuff), slightly less than 3 Tbs cornstarch, and whisked in a pat of butter once it was finished cooking. I will definitely keep this recipe! Don't skip the vanilla--it really rounds out the flavor of the chocolate.

Mmmm. These little babies rock!! Althought I love ginger in all forms, I took a lazy shortcut and didn't use the fresh ginger this time and instead used a little more ground. And I used ginger in syrup instead of crystallized ginger. I also added a generous splash of vanilla. This one is definitely a keeper. They are delicious and really not that much trouble...if you like to bake, that is.

I like the ratio of cheese to sugar in this one. I used the basic idea but made some very non-traditional additions. First, you really do need to drain the ricotta, and I prefer whole milk for the richness. Powdered sugar is a must, also. But I don't like the citron, so here's where mine really veers off the beaten path. I add vanilla powder, a spoonful or two of mascarpone cheese, a splash of really good dark rum, chopped dried cherries (tart is my preference), and chopped toasted almonds. I drizzle my cannoli shells with dark chocolate and let that set, and then fill the shells with my ricotta mixture. It's certainly not traditional, but in my family, these reign supreme.

Absolutely delicious. I made exactly as written and used for lobster rolls. I added fresh arugula to the rolls and a spritz of fresh lemon to mine. We loved this and will make often when we are ready to splurge on lobster.

I made these into muffins, and everyone liked them. Very reminiscent of sausage balls which my family has made for years. I used Jimmy Dean hot sausage and added the onion (about 1/4 c total) to the sausage while it was browning, and I used sharp cheddar. I do think it will be better with more cheese in the batter, so next time I'll up the cheese.

The compound butter is very good, so it gets 4 stars for that part. I didn't have marjoram and subbed with fresh parsley, and I did not use the lemon peel. I used a turkey breast and while it was very moist, I didn't think the butter flavor came through at all except in the skin, which I don't like, unfortunately. I'll definitely keep the recipe for the butter, but I think I'll find other uses for it.

This is a good not-too-sweet bread. I used premium eggnog made by a local dairy and spiced rum instead of extract. I always add more vanilla and use soft-wheat flour (makes for more tender baked goods, and I upped the nutmeg a bit (using fresh nutmeg is key, also) I tried a slice after cooling (haven't stored overnight yet), and the bread is finely-textured almost a cross between quick bread and pound cake and is not dry at all. The flavor is very nice, and I'll make again. UPDATE: I have made this recipe 3 times now with the adjustments from my original review. Each time it's turned out a tender, finely-textured loaf that's not dry. But I passed the recipe on to my mom, and hers turned out very dry. My advice: have your butter extremely soft but not completely melted and use soft-wheat (or pastry) flour. Remove the bread from the oven just before you think it's done (the top should still be just the slightest bit soft in the center). I also bake mine between 325 and 350 so the crust doesn't overbrown.

I've been roasting my sprouts (and most every other veggie, too!) for years, and even those who say they hate brussels sprouts like them this way. It's best in my opinion to cut them in half, drizzle the pan with oil, place the sprouts on the pan, then drizzle them with oil, also. Kosher salt really does work best, and roast them until you think they look burned on bottom! Really! You want them to be a very, very dark brown. They are so mild and sweet this way.

I've been making this all summer before I finally submitted a review. It is delicious. I use coconut oil and usually only about 2 Tbsp, and I'm using blue popcorn that I got at the farmers market. This may take a couple minutes longer than the microwave, but it's far superior in taste and worth the extra time! It's very easy, and it really is fabulous. Brought back great memories from my childhood.

I've been making a recipe like this for many years, and it always turns out perfect. But here are a few tips from my experiences...I do not use margarine, I use only real butter--the flavor is much better. And they must be baked until they are a deep golden brown in order to not be sticky and to have that nice crunch--I've found that's about 20 minutes for my oven. 10 minutes has never been long enough for mine. The topping needs to be poured as evenly as possible across the crackers (I usually pour thin streams back and forth in all directions)...it will then settle nicely into an even layer when it bakes. They are delicious, and they are always a hit when I make them. I have used only graham crackers for mine, so I can't rate the club crackers.

This was just ok for us. I deviated from the recipe only to add a dash of garlic and worcestershire sauce to the cheese sauce, and I used sharp cheddar. I did serve with sauteed mushrooms, onions, and peppers, also. It just seems to be lacking in something, and it's a lot of effort to put into something that's mediocre for our tastes. It was fun to try, though.