Hands-down best basic, WHITE frosting! Like other reviewers mentioned, it's so universal and can be easily modified. Sometimes I don't have shortening or I don't have butter. My best mix is 1/2 butter, 1/2 shortening. It doesn't taste too much like a bakery frosting, but it's not too rich, either. I've added coloring/flavoring and each time it gets tons of compliments. This recipe is easily cut in half or doubled depending on your needs. I store leftover frosting in a tupperware or even in freezer bags and it always tastes as great. Perfect consistency for spreading and can easily be adjusted by adding more/less cream. I've also used milk when I didn't have cream and got great results. Thanks for the recipe!!

These cookies are so yummy!! They're a good mix of crunchy/chewy and especially tasted good with crunchy PB. Like other reviewers suggested, I added another 1/2 cup or so of flour. I chilled the dough slightly, scooped, flattened with a fork and yum-yum!!! I uploaded a picture so people can see my results.

This recipe turned out great! Like the other reviewers suggested, I used a rotisserie chicken and doubled the filling. This ended up making so much, though, that I put it into a 13x9 glass dish and had to use 3 pie crusts in order to cover the bottom and top. My method: 1. Boiled carrots in water until almost cooked, added celery and turned off heat. Let sit for 5 minutes. Drain. 2. Performed step 3 for filling same as original recipe, except omitted celery seed and added 2 cubes of chicken bouillon. 3. Add diced rotisserie chicken, carrot/celery mix, and frozen peas to filling. Like other reviewers suggested, I brushed egg onto the bottom crust and pre-baked for about 5-10 minutes. It did shrink down a bit, but this didn't affect the final product. I then poured in the filling, topped with 2nd crust, brushed with egg and popped in oven at 375 for about 30-45 minutes until top was golden and filling was bubbling. I ended up with leftovers for the next day and it got rave reviews!

I've made this recipe time and time again and always get excellent results!! -I always stick to margarine, even though I'm tempted to use butter!! -I've been short on sour cream and added flavored yoghurt to make up for the lacking. -I add 3 bananas (medium-large size), but add a couple additional tablespoons flour to ensure it doesn't turn out soggy. -As a personal preference, I also add toasted chopped nuts (about 3/4 cup) at the end. For people who might be having issues with it getting too dark on top, here's my suggestions: Turn your oven to 375-400 and bake it for 5-7 minutes. (This ensures your bread gets a good "oven pop" from the heat. The baking powder reacts with the heat, therefore this initial heat will help your bread rise and give it a good peak.) After the 5 minutes, lower your oven to 350 and cook the rest of the way. If your bread starts to darken on top, but is still gooey inside, simply place a piece of foil on top and continue to bake as normal. Do not wrap the bread in the foil, simply lay it flat on top. Just remember all ovens are different, therefore a bit of trial & error will help solve certain issues and hopefully teach you things in the process! :)

I understand this isn't supposed to be an authentic "new york" style because of the crust and all.... but regardless it got rave reviews when I brought it to a party recently. Everyone was demanding the recipe afterwards!! I thought it was the perfect texture, not too creamy and not too dry... plus not too sweet. I haven't tried it yet, but I'm sure it's great with any fruit topping!!

My grandmother has a raisin bread recipe that has been passed down from generation to generation. Although it would be considered a sin to add cinnamon to her recipe, I felt this was just as close to her wonderful recipe!! I aboslutely love the cinnamon swirled throughout the bread. Very good toasted with butter or cream cheese. I just wish this didn't stale so quickly - but unfortunately us home cooks don't have all those preservatives to keep it fresh for days and days!! I did, however, take the stale bread and use it for french toast. Added a bit more cinnamon to my egg mixture - oh so yummy!! My boyfriend gobbled it up quicker than I could make it - so you could say he approved, too. :)

wonderful cheesecake. As expected, it was quite rich and had a great subtle mint flavor. I used white creme de menthe in the sour cream topping for a little additional mint flavor.