This was the PERFECT cornbread. I've tried other recipes on here, but I think I've found the last one I'll use. I used the buttermilk baking powder which is handy to keep around.

Almost exactly the same recipe as my Grandmother passed down. Easy to work with, great taste and extremely flaky.

So delicious! Adding this to my permanent recipe file. I recently made this and Grandma Ople's Apple Pie and it was a tossup as to which was better.

The whole family loved these! I used shortening as I don't keep lard around and they turned out great. I found that using your fingers to mix the ingredients together works best. I used a couple of skillets to make cooking them faster. It helps to mist the tortillas with a bit of water before cooking to keep any flour from sticking to the skillet and browning/burning.

Use bread flour in this recipe if you have it. The extra protein will help it set up and hold it's shape better. That being said, this is a great recipe, and the bowls were a huge hit! I used about half the sugar recommended, but it could have used closer to the amount listed in the recipe. I made 6 bowls and they were a pretty good size, but I certainly wouldn't make any more than that as they would be too small. After I sliced off the tops and hollowed out the bread, I brushed egg white on the outside of the bowls, and baked for an additional 10 minutes. It made the bowls look beautiful and seem a bit sturdier.

Delicious! The chocolate version of this cake has long been popular with our family, so I thought it would be a good idea to try this. However, both versions of this cake should be made in a jelly roll pan, 15x10! If not, your cake won't be as good. This cake is flat, dense, very moist and just overall wonderful! I've made it with almond extract and subbed vanilla one time; I think the family enjoyed the vanilla-flavored version the best. The cake certainly gets moister as it sits - but you don't have to make it early, it's great both ways.

This might be the best Key Lime pie I've ever made, and I've made A LOT! I used some key lime juice I got on a recent trip to Key West, FL which made it SO easy! (I used regular lime zest). Three cups of sweetened condensed milk is 2 2/3 cans, if anyone is wondering. I saw the bubbles forming after 10 minutes in the oven -- they are easy to see if you look for their reflection against the light. This was definitely a great pie.

This is a great dessert. It's supposed to be a bit moist so DON'T drain the pineapple as someone suggested. The whipped topping should be refrigerated, not frozen -- you just have to make sure that your cake has cooled before frosting with the topping/pudding mixture. Follow the recipe and you will not be disappointed! I bake a lot of fancy cakes from complicated recipes, but my kids continue to request this one really often. It's that good!

There is absolutely NO NEED to add any extra flour to this recipe as you aren't kneading the dough. To do so will totally change the texture of the bread and make it more dense. As written, the recipe produces light, fluffy muffin-shaped dinner rolls in a flash. My family loves them -- I first made them a couple of weeks ago and have made them many times since then. In fact, I have to double the recipe to ensure everyone has enough!

I used mommyfromseattle's recommendations (extra sugar and a streusel topping) and added extra vanilla and these were a huge hit! I've made them so many times now that I've lost count, and they never last more than a few hours. A half-recipe makes 12 good-sized, beautiful muffins -- and are better (in my opinion) than the "To Die For Blueberry Muffins" on this site that attract a lot of attention. **One time I even started making them without checking that I had all of the ingredients, and sure enough, I ended up making several substitutions -- partial splenda for the sugar, and even unsweetened applesauce for ALL of the sour cream. Surprisingly, they were still great even with the sugar and fat subs. I highly recommend that you try this recipe.**

I made the recipe exactly as written and it was WONDERFUL! It did take longer to bake than the stated 25-30 minutes, though. It's a great way to use fresh blueberries.

Everyone LOVED this chicken! It tasted great -- a perfect balance and sweet and savory. I will definitely use this marinade again.

Oh my goodness! Next time I'll make a double batch. It was just that good. I didn't change the recipe at all, it was perfect as is.

I make these muffins often and they are teriffic. I always substitute sour cream for the yogurt and have found that using melted butter (instead of the oil) produces a richer, better-tasting muffin. Also, my family prefers pecans or walnuts instead of the chocolate chips.

AMAZING! I used 7 minute icing w/ coconut extract and sprinkled coconut between the layers and all over the cake. It was so delicious; definitely restaurant-worthy! I've already been requested to make it again this weekend. Try it, you won't be sorry!

This is a great cake and my family has followed this exact recipe since the 50's. The only thing we do differently is bake it in a jelly roll pan, I think it's 10X15, and it only takes 20 minutes to bake. It truly is a fast cake, and VERY delicious!

Look no further for REAL coconut cream pie. I used others suggestions (half coconut milk, cornstarch instead of flour, and real whipped cream). I also added 1/2 tsp. of coconut extract because I had it on hand. It was super easy to make in the microwave and came out thick and smooth after 5 1/2 minutes. This goes in the permanent, tried and true recipe file.

I've made this many, many times now and it always turns out great. However, I use frozen chicken breasts and put them in the slow cooker, but use the rest of the ingredients the same way. It only takes about 4 hours on low for them to be cooked through. They are always so tender...you definitely don't need a knife with these. I usually serve it with "Best Spanish Rice" from this site. It makes a great meal!

I've made this for years and would highly recommend trying it! It's a family favorite and is requested throughout the year, instead of just around holiday time.

Wonderfully delicious and so simple! I've used it when it's silky and when it's whipped, and either way it's wonderful. Hard to stop eating!