This is a stingy version of the original recipe most people are looking for. After a bit of a search I have found the most used recipe is: 1/2 c butter, 1/2c corn syrup, 1cup brown sugar, 2 tsp cocoa, 2 tsp. vanilla for 8 cups of puffed wheat. As well, by rapid boiling the syrup for one minute I think most people without a candy thermometer run the risk of taking it to a hard candy stage (hence the comments about rock hard squares). Bring the syrup to boil and as soon as it hits rapid boil remove it from heat. Should work out better for most people.

I love chicken tortilla soup, but this one left me feeling a little blah. I think the big problem is that the ratio of chicken broth to salsa is too high. I really was wanting more flavour. I think next time I will half the chicken broth and or double the salsa and play with it. Maybe even add in some diced tomatoes. Make sure to use fresh chili powder. Also would use lime instead of lemon juice for a more authentic soup. I agree with previous reviewers - throw it all in a stock pot and leave it overnight and then shred the chicken. That process worked great.

I scaled this recipe up to make enough for a soup swap. It scaled up nicely - a good sign of a nicely balanced recipe. I did use diced tomatoes instead of crushed and kept the liquid from them as well and used non-condensed broth. In the end I didn't add in any water and the soup is very flavourful. I used only corn as hominy is not available in my area, but I think if I did have hominy I would use 1/2 the amounts of both or it would be overwhelmingly corny. I also used shredded rotisserie chicken meat, both white and dark meat instead of just chicken breast - fast and more flavour with the dark meat. Good recipe.

This was not a popular recipe for my family. The biggest complaint was that after the pie cooled the liquid of the sour cream started to separate making the crust all soggy. As well, the creaminess of the sour cream makes the pie taste more like an apple custard which lessens the flavours of the spices. I think I'll stick to traditional apple pie.

I was not as impressed with this recipe as I thought I would be. The apple flavour was sufficiently strong enough that the maple flavour was largely masked. As such I was dissapointed that other apple friendly flavours were not present like cinnamon or nutmeg. I think next time I'll stick with using sugar and leave the syrup for my pancakes, and add in extra spices.

This is the best pumpkin pie I have ever made and eaten. I have read others reviews who stated it wasn't sweet enough and needed to add extra sugar. I disagree, this pie is very sweet. I used creamed honey instead of liquid honey and maybe that made the difference, but any more sweetness and it would've been too much. I did add in some extra all spice and nutmeg as that is my taste.