This is very tasty, but I disagree with the author. You can TOO overcook this. I made this twice because the first time, the sauce really burned up and tasted blackened the whole way through. So the second time, I turned the heat way way down and watched it very closely. Within just one minute it started to burn. Thankfully I caught it fast enough to save it. I don't know what to do about the burning. Maybe I didn't add enough water, but it's hard to tell how much you need. You can't "cover" the cranberries because they float! Anyway, this was very good and I hope to perfect the method someday.

This was so much better than the traditional fondant! It was very sweet, but isn't that what icing is supposed to be anyway? I added maple flavoring to it and it really perked it up and made it much more interesting! My advice would be to let the fondant cool before kneading it. It's VERY sticky otherwise!

Great frosting! Really tasty. I didn't have fresh lemon juice, so I used the bottled kind and added a little lemon extract to make up for it. I may have used less butter though.

Fantastic! Perfect for summer. Much better for you than an ordinary pasta salad, and more filling. Works great with canned tomatoes too, if you don't have any fresh on hand.

It was very good, but it was really crumbly! It didn't want to stick together when frying it at all. Maybe if I tried in a nonstick pan instead of my cast iron pan. Or I might try adding more binder, like more crackers or maybe even a little flour.

There have been so many great reviews on this recipe that all I can say is... EXCELLENT!

I followed the advice of one of the reviewers and used a cup of squash (because I had a bunch left over in the fridge!). I got a lot of batter, enough to fill the muffin cups about 3/4th full, but the muffins turned out really nice. I may have baked them 5 or 10 minutes longer, though, because they really collapsed when I got them out of the oven. Nevertheless, they were delicious and I love that they use little oil or sugar!

I really have no idea what people have against these crackers, and they are crackers. You can go into the store and buy bran crackers that have the exact same texture as these do, only these are probably better for you. They're simple but tasty. I did however have to add a little extra flour in order to make them kneadable. In a second batch, I added some seasonings (garlic powder and onion powder), and they were very tasty.

As suggested, I used a can of italian flavored tomatoes, and these were so yummy! Very satisfying. Although I did have trouble keeping them from sticking in my cast iron skillet. Next time I'll use a nonstick pan.

They were pretty good! I would add a little parmesan to the top of it next time, though. Also, they cooked in an hour instead of two, which was pleasing.

These cookies were the best. They're so full of subtle yet wonderful flavors. I used half grade A dark amber syrup and half grade A light amber, but only because I ran out of the dark amber. The darker the syrup you use, the more of that maple flavor it'll have. Also, I made a small batch the night before and realized it wasn't as maple-y as I would have liked, so when I made a larger batch, I replaced the vanilla with maple flavoring. Everyone loved them!

I didn't eat this one myself because I'm a vegetarian, but my fiance and his friend told me that it's great! The only thing I would do is cut down the amount of cornstarch! We had to add a lot more water before it was done cooking!

Very good! I'm a vegetarian, so I simply replaced the meat with brown rice and kidney beans. It's very good! Try adding some chili powder. It adds a lot!

It's very easy to make, and very tasty! I love that it makes just enough for two people, but it's easy enough to double or triple if you want. I also like adding in a little bit of corn, too.

I happily altered this recipe. I substituted half of the shortening with applesauce, and half of the flour with oatmeal. The first batch was a little runny, though, so I had to add more flour. In the end, they turned out pretty good! But not as good as mom made.

I called my mom to get my pumpkin roll recipe from her, passed down to me from my aunt, but she couldn't find it! I finally decided to try this one, and it's great! Somehow I accidentally only added egg whites to the first one I made, but it came out great. Even if the cake cracks, you can still work with it. The filling works as a strong glue, and in the end, people won't care what it looks like because it's so good.

This recipe was incredibly easy to whip up! The batter was so thin that I wasn't sure it would turn out right, but it popped out of the pans wonderfully. Everyone who had a piece loved it.

I didn't make the cake for this recipe. Instead, I just used the frosting recipe, because it looked easy and good. Unfortunately, half way through the process, I realized I'd used evaporated milk instead of sweetened condensed! HAHA! But with a little poweder sugar, a little flour (for thickening) and a couple more minutes on the stove, it turned out just right! I think next time I'll have to make it the right way and see if it came out as good!

Wonderful! I substitute room temp butter for the cold shortening. For flavor, I add about a tablespoon of sugar and a dash of cinnamon. Everyone just loves it. It's exactly how my grandma used to make it.

Absolutely wonderful. Very rich and creamy. I'll make the slices much smaller next time. It could serve 16 people rather than 8 with how rich it was.