These have a light delicate texture and a really great flavor. A couple words of caution though -- Don't flatten them too much. A couple fingers pushed lightly into the top to get them out of round is all you need. The first pan I made were paper thin when they came out. Also, I would strongly recommend using parchment paper for these. They're very delicate and thin, so they're easy to tear as you're pulling them off the pan. I tried a few not dipped in water and they came out as well without the mess. Also, I think these would be amazing with cinnamon sugar. My first batch came out torn and one ran off the edge of the pan, but now that I know how to adjust for it I know I'll make these again. Thanks for the great recipe!

I wouldn't call this a pound cake as the consistency is much lighter than that. But it's definitely delicious! I wish my bundt pan would have released it more nicely--most of my berries sunk to the bottom despite following the advice of one by rolling them in flour. So mine doesn't look that terrific, but it sure tastes good. I'm sure I'll have no complaints at work tomorrow. Thanks for this delicious recipe!

Quick, easy and good. I melted a Hershey bar in the microwave and drizzled it over the top for a prettier presentation and a little chocolate to go with the peanut butter. Yum!

Since they're no-rise, these are a little biscuty in texture. I tend to like my cinnamon rolls more gooey, but everyone at work raved about them. I'm sure I'll make them again; quick and easy. I used a thinned cream cheese frosting on them and they turned out looking really nice too.

Wow. These are so good! I added 1/2 t of nutmeg and it gave them such a great flavor. I also added a sugar streussel topping which made them a little too sweet--probably used too much, but they go so well with milk. I used a stoneware jumbo muffin tin to make them, so they took 35 minutes to bake. Just a note of caution, if you use a streussel, put a baking sheet under the muffin pan to catch the runoff; found that one out the hard way. Off to clean the oven!

Really light scratch cake. Most of the scratch cakes I've made have come out heavier. It's not especially sweet, but with frosting it's perfect. I can't wait to try the variations. This is the recipe I'm using from now on.

This is the buttercream frosting I've been looking for! It's got the consistency and flavor I've wanted to achieve at home but never quite got it until now. I used a little more margarine/less shortening as others suggested and just drizzled the milk in until I got the consistency I wanted. Thanks! Definitely the frosting I'll make from now on :)

I changed the sugar to a tablespoon, made this with half all-purpose flour and half "light" flour (White Lily all purpose light white flour), and let it rise a half hour. I did have to knead in more flour to make it less sticky. Then I greased a large pie plate with olive oil, formed the crust in it, and then oiled the top of the crust again before I topped it. It made a wonderful fluffy deep dish pizza. Not too doughy, not chewy, and crunchy on top. I've been looking for a recipe like this for a long time.

I used my cookie scoop and only got three dozen out of the recipe. I upped the vanilla to a full teaspoon, added a teaspoon of cinnamon, and threw in a cup of chopped pecans instead of the chocolate chips and coconut. I think next time I'm going to use Heath bar bits also and maybe increase the salt a bit. They have a great texture, the flavor just needs to be tweaked a little bit. I've never made good oatmeal cookies before--this one goes in my recipe box!

I followed the reviews and reserved part of the chocolate cake batter, but also reserved a little of the filling and I made marbled cupcakes with the excess. It made six small cupcakes. It was really easy to make, and I decorated it with a thin powdered sugar and milk glaze to dress it up a bit. Beautiful and the cupcakes are tasty; should be a hit at Easter :)

I used margarine, pecans instead of walnuts, added a teaspoon each of vanilla and cinnamon. I only had three bananas on hand, and used regular milk with a tablespoon of vinegar mixed in. (Does all that substituting really make it the same recipe??) :) The texture and taste were great! Frosted with a cream cheese frosting it's moist and delicious. I baked it in a 9x13 for about 40 minutes.

I had a happy accident with this recipe. Half way through mixing it up I realized I only had a half cup of brown sugar left in the house. So I used it and a half cup of water and hoped for the best. Gooey underneath, a brownie crust on top, there wasn't any of the wateriness that people complained about. I made it in a round cake pan and it was so good! I think I'll probably make it like this again in the future. I used dutch processed cocoa too so it came out very dark and deliciously chocolatey. Will be perfect with ice cream.

These would be a good starter for chicken parmesan. I got 20 from this recipe dropping them with my cookie scoop by rounded teaspoon, but ended up baking them for 20 minutes. I think baking them less time would leave them doughy in the center. Mine came out pretty light and soft inside, but not doughy. Good flavor--next time I think I will add some garlic. I used a parmesan/romano mix of cheese and they're so good. I wonder if they would work with a piece of string cheese in the center--will have to try that next time. They couldn't be easier to make. These definitely go in my recipe box!

The brown sugar makes these delicious. Simple shortbread with a wonderful taste. I added a little vanilla but I don't think they even needed it. Will definitely add this to my recipe box.

The dough was much too soft to work with--it needed to be refrigerated before I rolled it out. I used my 2" cutter and only got about 16 cookies; perhaps I made them a little thicker than called for. They have an odd texture and are kind of bitter. Less lemon zest and more vanilla may have helped them out. I'm not sure I'll make them again but if I do I'll have to sweeten them up somehow.

Great cookie :) I used half margarine half butter and they turned out great. Very soft in the middle without being doughy, and just a little crispy around the edges when I baked for nine minutes. If I'm craving a soft sugar cookie, this will be the one. Hasn't replaced the Blue Ribbon Sugar Cookie recipe for flavor, but still a great one. Thanks!

I made these the easiest possible way. Substituted margarine for butter, didn't sift the dry ingredients, and didn't grease the pans or use cooking spray. I just slipped the cookie sheet into the fridge to cool for a few minutes before I pulled them off the cookie sheet. They turned out great! I also used half peanut butter chips and half Hershey's mini kisses. Won't be buying bakery cookies any time soon :)

I doubled the batch for Christmas cookies to give away, and stupidly realized after I mixed the batter that I only had enough toffee for a single batch. I went ahead with half as much toffee and they came out pretty well. Not as much flavor, but half way through I added a teaspoon of cinnamon and it really brought out all the flavors. Drizzled with some milk chocolate to dress them up a bit, they should be lovely in my Christmas cookie mix. Thanks!

Baking these for ten minutes gave me cookies with a little crunch on the outside and soft in the middle. At twelve minutes they're crunchy "snaps." I love them either way. Even when they're not completely flat, they're crispy, and the flavor is wonderful. Not excessively spicy, but I think they're just right. I'll make them again and again, even though I hate the smell of molasses and ginger!

Great muffins. Mine came out a tad spongey, but overall very good. I added 1 tsp. of vanilla and a streussel on top...next time I think I'll try cream cheese frosting as they are really very much like mini banana breads. Definitely a keeper.