Yum! I made this for my husband's birthday. It seemed like a good choice because he is not much of a cake fan, but he does love rum. The recipe is perfect as it is written - the only change I made was to use spiced rum instead of dark. It gets even better and more moist after it sits a few days, if you can make it last that long.

Yum! This dessert was very tasty indeed. I used rhubarb that had been frozen since last summer, so I only had to bring it to a boil, since it was already soft from having been frozen. And I did cut back to 4 tbsp of lemon juice in the cream cheese mixture (mainly because I didn't have very much on hand). It still came out great, and got rave reviews from my husband. I plan to try this with raspberries, too.

These bars are very good, with an interesting sweet/tart flavor. They made excellent use of some raspberries from my garden that had been frozen since last summer. I didn't have any orange peel in the house, so I used lemon, but I think the orange would have been a better flavor. Next time I make them (and I definitely will make these bars again), I will make sure to have orange peel on hand.

After reading the other reviews, I decided to consider this recipe a stew, rather than a casserole. I made the whole thing on the top of the stove and served it over rice. My husband and I both thought it was very good, with an interesting and unusual combination of flavors, and we would not object to having it again.

We like to have this dish as a vegetarian entree, and have added it to our "regular" rotation of meals. I make it with fresh broccoli, lightly steamed, and I do cut the sour cream back a bit. We have found that 1 to 1-1/2 cups gives it a great flavor, without being overpowering. My husband would give this recipe a 5-star rating if he was writing this review, and he is always eager to "clean up" any leftovers.

Decadent! This candy is absolutely delicious and very easy to make. Yes, it looks a bit odd when you are preparing it (mainly the saltines "floating" in a mixture of brown sugar and melted butter), but the end result is well worth it. I used pecans because that is what I had on hand, and I may cut the nuts back to 1-1/2 cups next time. My husband and I both agreed that there definitely will be a next time for this recipe!

I'm happy to be the first person to rate this recipe, because these bars are delicious. They have a wonderful texture, both gooey and chewy at the same time. When I got all of the ingredients together to make them, I was a bit concerned about the fact there is no liquid in the recipe except for the 3 eggs. But not to worry, the end product comes out fine - just be prepared to push the rather stiff mixture down flat in the baking pan before putting it into the oven. I will be making these again!

Add me to the thousands of reviewers who are raving about this recipe! I used a solid top crust instead of the lattice, and poured most of the butter-sugar syrup directly onto the apples before I added the top. I did save a bit of syrup to pour over the top of the pie, and that part was really yummy after the pie was baked, sort of like a caramel topping. But I do have one word of advice - if you choose to do it this way, make LOTS of piercings or cutouts in the top crust, and make a tall enough outside edge on the crust to allow for some "runoff" of the topping while baking. However, I must say that after some grumbling about the mess in the bottom of the oven, my husband took one bite of this pie and pronounced it the best apple pie he had ever tasted!

I'm adding my review to raise the rating for this recipe, because it deserves better. This may not be a "real" Dutch baby, but it is a delicious dish. (My grandmother used to make a "chili" that was totally unlike what I would call chili, but it was a pretty darn good vegetable beef soup...) This is a tasty brunch dish that is very easy to make, with lots of tangy apple goodness. The only change I made was to season the apple topping with cinnamon instead of cardamom, because that is what I had on hand. Try it, you'll like it!

An excellent fish recipe! We are always on the lookout for tasty ways to serve baked fish, and this one is definitely a keeper. It has a wonderful combination of flavors.

This recipe has become a regular at our house, especially when the tomatoes and fresh basil come from our own garden. We feel that it would probabaly make an excellent cold salad as well, but we can't say that for a fact, because we never have anything left over!

Okay, I admit that the main reason I made this salad was because I wanted a picnic side dish that could be made in advance, and because I had a lot of sauerkraut on hand. I certainly wasn't expecting to become ADDICTED to it, but I definitely am. This salad may sound a bit odd, and may even look a bit odd, but it is wonderful stuff. I did cut the oil in half, but that was the only thing I changed. I will make this salad again and again, I'm sure.

My husband likes raw broccoli, but as for me, not so much... However, we both LOVED this great salad. I cut the pepper in half and it was still quite peppery, but not overpowering. I will definitely be making this one again!

We LOVE this jam and have been making it non-stop since I found the recipe. (We have lots of rhubarb to use up...) Fresh or frozen rhubarb both work well. To cut back on the sweetness a bit, I increase the rhubarb to 6 cups and reduce the sugar to 2-1/2 cups. Great stuff!

Great recipe, but beware! My husband and I made a batch of this, intending to give it as Christmas presents, but we wound up eating it all ourselves...

This bread is fabulous! I made it in my bread machine, but I used the dough cycle, so that I could make 2 smaller loaves instead of 1 large one. You can't actually taste the sauerkraut (which "disappears" as the bread bakes), but it gives a great, tangy flavor to this bread. It was the hit of the church bake sale, and I got lots of requests for the recipe!

Excellent vegetarian lasagne, tangy and cheesy. Did not change the recipe at all, except added 1 lb of already cooked and pureed pumpkin instead of diced, and used 10 lasagne noodles instead of pasta sheets. We really enjoyed this dish and will make it again!

At our house we refer to these as "Sinful Bars". They are very rich and thick, and fantastically delicious. They also freeze well and stay fresh-tasting for quite a long time after being defrosted, if you can keep them around long enough to prove it! We LOVE these bars!!!

Wow! This recipe is awesome! We love feta cheese, so I added the whole 8 oz. It seemed like a lot when I first added it, but as it melted into the rest of the ingredients it was perfect. Two of us had this for dinner, and there certainly wasn't much left over for lunch the next day.

This recipe is so simple to prepare, and SO delicious! It has already become a staple at our house; we make it every couple of weeks. The balsamic vinegar gives it that little bit of extra "punch". What a treat!