These were wonderful and look amazing which is important in my cafe! A couple of hints: 1) Use an icecream scoop with the release mode to scoop out even and round macaroons 2) To make them even prettier, add a cherry to the top before cooking 3) to make them even more WOW, drizzle them with chocolate when they come out of the oven. Thanks for sharing this recipe!

This was great but for a little texture, try adding a few poppy seeds! I also heated the honey for easy mixing and kept it on the counter so it didn't thicken to a paste.

For sure a 5*. The only thing I did differently on the second time was double the recipe to put on!!! The taste was amazing

These are really good, but I found they came out a little on the small side, but had much more luck when I doubled the recipe. I made these muffins for my internet cafe so I needed something that looked big and WOW!

Found this soup to be very good but not WOW. I used this for my internet cafe lunch special and although the customers liked it, they didn't rave about it or ask for a second bowl like they do with some of my other recipes.

I was really disappointed with this cake. I chose it for the "Deep Chocolate" in the title and for the raspberry centre. However, it was far from "deep" chocolate (very pale in colour, and I found the texture very crumbly/crispy on top due to whipping the egg whites. I was so disappointed that I never even bothered to ice or filli it, so I can't comment on that part. Not sure if it was because the oven temperature was too low and it didn't cook fast enough or what happened, but I think I will stick with a couple of the other great recipes for chocolate cake I have found on here. Glad it worked out for some others! ;) Lorrie

I have been looking for this type of recipe for years! I really don't like the "soft" fudge at all and all the recipes I have tried seem to produce that texture. This is the one I was looking for exactly! This fudge is often found at church bake sales. THANK YOU so much for sharing! Lorrie

Great cake! I took the advise of others and did not use any additional salt. Unsalted butter would have been better though and I will use it next time. My grandmother used to make this cake many years ago and to hold with tradition, I used 2 19fl oz soup cans. (wash, remove the label and grease well). Fill to just over 1/2 to allow for rising. When cool, use a can opener to open the bottom of the can and press the cake through. Makes it easy to slice. I also made my own self-rising flour by adding 1.5 tsp baking powder and 1/2 tsp salt for every cup of all purpose flour.

I only made 1/2 the recipe and wish I had made it for 4 as listed now. It is absolutely amazing as promised. If you only use 1/2 the avacodo, be sure to use the part without the seed. Place the empty shell from the side you did use over the part you are keeping (with the pit still in it) and wrap both with plastic wrap. It will keep a lot longer for some reason. Great recipe and thanks for sharing! Lorrie

a great recipe as listed - almost. Really did need that little tweak of pineapple juice instead of water though 1/4 cup of ketchup instead of the 1 tbsp, and when I divided the white sugar into half white and half brown, it really added the flavour to make it an amazing 5 star! If you need a recipe for company NOW and don't want to risk trying something that may not be perfect, make the changes listed above (as suggested by others) and I promise you wont go wrong!

definately an easy "chocolate" fix. Doubled the recipe as suggested by someone else and used a 9x13 pan. For a little extra kick I added 3tbsp amaretto and 1 tsp pure almond flavouring. MMMM good! Rated this a 5 because they would have been a 5 without the extra flavour, but I like something a little different to take to pot lucks. (nothing like 5 people taking brownies... at least mine wont be the same as anyone elses!).

I had 10 kids overnight for my daughers 11th birthday and breakfast was homemade waffles. They were NOT getting my real maple syrup to spill, so I started the hunt for a syrup to make. I followed the directions exactly and ended up with the most amazing results that were better than using maple syrup at all! The kids loved that I served it up hot and that it was homemade. I also made another one from this site, but the buttermilk syrup was the favourite. I did screw up and put the maple flavour in this one instead of the other one though, but WOW this was good. I made it again to have in the fridge and used 2% milk and 35% whipping cream instead since I didn't have butter milk and to be honest, I didn't notice much of a difference in taste. Thanks so much!!!

very easy quick dinner. The key to this recipe is it will only be as good as the ingredients you use. So, if you try to get away with a cheap spag. sauce, you may get a bland result. The higher quality sauces tend to have little chunks of veggies and more flavour to start with, therefore, your end result will be more flavourfull. I also added roasted red/yellow/orange peppers. I have done this before but completely forgot about it! thanks for the reminder. Lorrie

definately a 4 star as listed, but a 5 star with a few little additions as suggested by others! What a great idea for a quick dinner that everyone absolutely loved. Thanks so much. I also rubbed the meat with salt and dry mustard powder, basil and rosemary before adding the crusted breadcrumb mixture. I am wondering what a little honey in the breadcrumb mixture would be like? I think I might add a tsp of liquid honey on the next try. A definate keeper to play so it can be made a few times in the month and not taste the same twice.

This was so easy and so good. TIP: If you find your fish ever has a slight "metal" taste to it, try using parchment paper instead of foil.

This was VERY good. My son said he liked the "sticky stuff in the middle" the best. Hint! I wanted mine to look like the picture so I did it in 2 round pans. If you want to do it this way, I would highly suggest you put the first cake on your serving plate first, poke holes with a knife (giving a small twist to make a larger hole) and then put on the second layer doing the same thing. I didn't and the weight of the cake combined with the liquid made it extremely difficult to pick up to put onto my plate. I also iced it as the picture and covered with a combination of white and toasted coconut. VERY good! I now see why the recipe called fro the 9x13 cake pan though. Still like the looks of the layer cake though and would do it again this way by the means I suggested. Lorrie

UPDATE FROM FIRST REVIEW: I have now made this more than 100 times. I promise if you want a real hit at a pot luck, take this. You will be the only one leaving with an empty soup pot! HINT: I always put a little note on the lid letting people know what it is and provide the buttered french stick right beside for easy grabbing. I never have stock left over for soup though when I take it somewhere. I use eye of the round mostly but sometimes top sirloin and add a couple bay leaves and thyme. As well DOUBLE THE LIQUID IN THIS RECIPE OR YOU WONT HAVE ENOUGH FOR EVERYONE. IT GOES FAST! Definately a wonderful broth from this method and ingredients. Thanks! I managed, some how, to save some of the broth. I added some shredded carrots and barley to it and threw it into the thermos to take skiing with us. The people at the other table asked what we brought it smelled to so good. I have another in the slow cooker now but I'm doubling the broth so I can make a bigger soup afterwards. 2 meals from one really. Thanks for sharing! Lorrie

Company worthy!!! I mixed/matched my cake and pudding mixes with what I had. ended up using a white cake mix with butterscotch pudding. I threw in the poppy seeds to hoping for the best because I love the crispy texture they provide. I made a butterscotch topping by heating a little unsalted butter and brown sugar in a heavy pan until the brown sugar melted and started to turn crunchy. Added a little milk and boiled for about 60 seconds until the crunchies melted. Whisked in icing sugar until the consistancy I wanted to pour over the cake. MMMM Great recipe!

extremely good! for a little different flavour, I also add a little drop of almond flavouring. Definately need to go for a VERY long walk after these to burn off that extra calorie or two! :)

not what I was hoping for after reading the reviews. I was looking for a mix that would give me the texture of the ready-to-bake pillsbury cookies. These seem to lean more to the side of a cake"ish" type. I am going to try it with just 1 egg in the next batch and see what happens. Still not bad if you like that texture, we just don't. TIP: Making these for your own cupboard and don't have jars? Put in ziplock sandwhich bags and write the 2 eggs and vanilla on the bag.