Very good recipe...although if I were to rate it on the day I baked it, I would give it 3 stars. It just seemed overly sweet to me, but the next day, it was definitely 5 stars. I guess the flavor needed time to mellow out a bit. So, prepare this pie the day before you intend to slice into it...you will not be sorry! Another thing I did was follow the directions for oven temp and time, but I found that the filling was perhaps a tad too dry. I will follow other reviewers' suggestion and bake for 10 minutes at 350 and then 40-55 minutes at 300.

This cookie is amazing! Everybody loves it, including my picking 4 year old, who can't get enough. The first time I made this, I stuck to the recipe, and it was delish. The second time, I cut the sugar to only 3/4 cup and it was just as good, if not better. Since the dough was very sticky, I put it in the fridge for 1/2 an hour before forming them into balls, and it was mess-free to work with. Will be making this again and again.

Wasn't a huge fan of this recipe. While it was a cinch to make, in the end, the overpowering balsamic flavour made it taste like I poured salad dressing over the salmon...and I love balsamic. I guess I favour a more sweeter teriyaki-type of glaze with my fish.

This is an awesome recipe...so easy and so flavourful! I used regular feta, as I did not have any herbed feta around. I did, however, think that the 3 tablespoons of garlic was perhaps a typo and used 3 teaspoons instead (I can't imagine the overpowering flavour of 3 TBS...ack). The result was out of this world. I will definitely make this next time company comes around.

I've never prepared Pork Tenderloin before and wasn't sure what to expect and so I halved the recipe. I wish I didn't! The pork was gobbled up by my 1 and 4 year old and I hardly had any left for my husband. This is one of the best main dish recipes I've tried on this site and it will now be a staple for dinnertime, due to taste and simplicity in preparation!! YUMMY!

One word: WOW. This is one of the best cookies I've ever baked. Light texture, nice depth with the sweetness of the orange and the tartness of the cranberries. My husband couldn't stop eating them! Will definitely make again during the holidays.

Subbed in 1 cup of icing sugar for the white sugar and it had the perfect consistency for frosting a cake, not runny at all. Delicious, will use this recipe again!

I made this for my Dad's 76th birthday. Let me just say that the flavour of this cake was amazing! Not overly sweet and it was very moist. Everybody who had it raved over how good it tasted. I put fresh strawberries in the middle and frosted with Whipped Cream Cream Cheese Frosting from this site. I also added blueberries on top, more for decoration. Yummy. One thing I would do different next time is to be more careful of how much I beat the mixture after adding in the dry ingredients. The cake didn't rise as much as I anticipated, but I think this was because I mixed it too much. I will definitely make this again!

I followed the recipe exactly and didn't cut into it until 24 hrs after baking and I still had a really runny pie. Like some other reviewers, the sauce had a floury taste. I don't know what I did wrong, but I guess the result may depend on how juicy your strawberries are?? If I were to make this pie again, I may follow others' suggestion of adding cornstarch to the fruit. Uncut, it did make a lovely looking pie.

I always seem to have the worst luck with muffin recipes, often ending up with something rock hard and dry. But this recipe is awesome! They were moist, not overly sweet and full of flavour...so, no need to add the streusel topping if you want to save on the extra fat and calories! I will make this again and again.