The cherry pie filling is superb! It is not overly sweet and the thickness is just right. I will be sticking to this part of the recipe when making other cherry desserts such as crisps, cobblers, and serving it as a topping. As I am not very good with making my own crust/dough, I opted to use store bought stuff this time but perhaps I will try to go the extra step next time around. Similar to the previous reviewer, my first attempt at making a pie crust from this recipe was a bit lacklustre.

Reviewed On: Oct. 18, 2009

I thought I had finally found a recipe for soft, sugary cookies that I could decorate with my kids. Not so. Despite the rave reviews, the dough is extremely sticky/greasy and hard to work with. I chilled it for 3-4 hours and for what? I had to warm up the dough to get it from falling apart in bits. I could have saved myself the time and just fixed the cookies straight after making the dough. Cutting out the cookies were also difficult and my kids were frustrated because their creations kept falling apart. What a huge disappointment for everyone. By the way, the end result is not very soft at all. You must make the cookies quite thick in order to get any softness and then, it is likely due to them being undercooked. I had mine in the oven for 5 minutes and the bottoms were brown whilst the tops were nearly raw. Seems like I unfortunately dudded on what seemed to be a popular recipe. Oh well!

Reviewed On: Oct. 7, 2009

I loved this one! It is so refreshing to eat a dish with fresh vegetables. I had never had pasta primavera with a creme-like sauce and now, I don't think I will again. I'm holding on to this wonderful recipe although I might tone down the lemon juice a bit for next time, as my husband was puckering just a tad. :-D

Reviewed On: Oct. 3, 2009