Good, but not stellar. The best pancakes are always made with buttermilk or sour milk to achieve maximum tenderness and flavor. Truck Stop Buttermilk Pancakes on this site is much better. That said, they're dependable and won't disappoint. But to dazzle 'em with your kitchen prowess, sour that milk up (1 Tb vinegar or lemon juice, add milk to make 1 cup, allow to rest at room temp 10 min, or zap for 20 seconds in the micro) before you use it in pancakes. Add 1/2 tsp soda when using buttermilk or sour milk to neutralize the acidic taste.

Light, melt-in-your-mouth tender. Definitely needs the salt for flavor. If you leave it out, you'll know it's missing something. If making the full recipe, 1/2 tsp salt is about right (not a pinch.) So quick and easy (and cheap!) to throw together that you'll never so much as think of buying Bisquick ever again.

I was tempted to bake in the conventional way (350 degrees for about 30 minutes) but in the end, the curiosity about the low temp and freezer cooling got the better of me. I'm glad it did. This is spectacularly moist and delicious. The only changes I made was to halve the recipe and bake it in a 9" square pan for an hour, added 1/2 tsp cinnamon, and subbed Splenda for 2/3 of the sugar. Phenomenal!!! Because it's baked at such a low temperature, the top doesn't get brown like other banana cakes, so frosting adds a lot for eye appeal. Also used Splenda in the cream cheese frosting (I'm diabetic.) I've never had such a super moist banana cake, and I've made some incredibly moist banana cakes before. With the Splenda, it doesn't cause my blood sugar to spike, a huge bonus because even we diabetics crave a baked goodie now and then.

Uncomplicated flavor and low sweetness quotient makes this recipe a winner for adults. Kids would probably prefer something sweeter. They're just a plain butter cookie with a sable texture. Of course, it's got creative impact up the yin-yang, too! I think I've figured out how to stop them from blowing up and out of shape. Cutting the baking powder in half, from 1 tsp to 1/2 tsp did the trick. I used red gel to simulate blood, and they made quite a splash. Guests were totally grossed out - my daughter could only eat them if she turned them upside down so she didn't have to see the "blood" and "warts" (little tiny balls of dough that I applied before baking.) Thank you!

Woefully bland. Tasted like Campbell's soup and nothing else. After an endless parade of additions, including a tiny dab of mustard, some freshly grated nutmeg, a dash of cayenne, several splashes of half-and-half, a heaping spoonful of sour cream, a generous handful of grated extra sharp cheddar and some grated Parmesan, this finally came around to tasting respectable. Much better and infinitely easier just to make your own white sauce and add grated/shredded cheese plus seasonings you like, stirring until cheese melts, then combining with the elbows. Unless you're into the flavor of Campbell's soup, throw this one back.

Makes a wonderful crust. Dough is very, very sticky, however. I added a bit more flour, maybe 2 Tb, and although it was still sticky, it was workable. The stickiness is a big part of why it doesn't need rising like a conventional crust. With less flour in proportion to the yeast, it rises more readily and quickly. Nice soft texture when baked. Adding 2 Tb finely grated Parmesan boosts flavor, as well as adding 1/2 tsp basil and 1/2 tsp oregano. A preheated baking stone is a necessity to ensure a crispy, well-baked crust. Just be sure to sprinkle your peel very liberally with cornmeal or flour to allow for a smooth transfer to the stone. No worries about it sticking once it bakes on the stone. It will release easily when fully baked.

It's good, but it had the definite, unmistakable flavor of a mix. The texture is super moist with a nice, fine crumb. If you want that true, clean chocolate flavor, however, you gotta bite the bullet and make the cake from scratch. It really doesn't even take that much more time than this one does. The glaze/frosting was not too sweet, which we like. It's a glaze if you don't refrigerate it. If you want it to be more spreadable than drizzly, then refrigerate it for 10 minutes or so. If you like mixes and don't mind the artificial taste, then this is a favorable option, I suppose.

WOWsers!!!!! These are awesome! Moist and spiced just right. I baked for only 12 minutes and they came out perfectly. They truly don't need the glaze, as they are quite sweet without it. I baked them on foil, shiny side DOWN (as always) and after they cooled, I had only to slide my hand under the foil and peel it gently away from the cookie (as opposed to peeling the cookie off the foil, which you don't want to do because these are delicate and will break) and they released beautifully. I had a big bag of Craisins that had seen better days, so before I began making the dough, I put a heaping cup of them into very hot water and let them stay for about 20 minutes. They add a lot to the cookies, as I'm sure raisins do, as well. I chopped the apple finely, as many reviews said that they found them to not look very pretty, and that's probably because of large apple chunks sticking out here and there. These look fit for the cover of Bon Appetit. Thank you!

Five stars for its decadently luscious flavor and murderously silken texture. But only two stars for insufficient instructions and difficulty. One pound of brown sugar equals 2-1/4 cups, packed. This is a large amount, so the last thing you want to have to do is add powdered sugar to get the proper texture. That said, the instructions should say that the brown sugar/cream mixture needs not only to "cool" but to be refrigerated until ice cold. Mine was cool, 2 hours at room temp and 1 hour in the fridge, but not completely chilled. And I beat it for over 10 minutes in my KitchenAid mixer, with no thickening. So I added a yolk (not advised for pregnant women nor young children) and this helped it gain some body. But the real thickening came when I refrigerated it for 6 hours. Success! Needs to be stored in the fridge, as well (on your baked good, as well as the leftovers) to avoid its becoming too soft. Fabulous taste, but way, WAY too fussy for most.

These were good, but not fabulous. The main reason is that we felt there was too much crust in proportion to the date filling. I even upped the chopped dates to 2 full cups instead of 1-1/2 and still felt the crust overwhelmed the filling. Perhaps tinkering with the crust ingredients by calculating with a couple fewer servings, while adding a couple of servings to the filling might work. Tasty, however.

The operative word here is "bars." It's not meant to be a cheesecake. The filling is purposefully made thin. Think of it "finger-food cheesecake." I usually save out about 1/2 to 3/4 cup of the crumb crust mixture, and sprinkle it over the top of the filling before baking. This gives a crunch when you bite in, which supplies delightful counterpoint to the soft filling. These always go super fast.

Nice cross between cheesecake and a cookie, meaning that it makes cheesecake become finger food. Not too sweet. The filling translates nicely to sugar-free by using Splenda. No one could tell. I put in a dash of almond extract and a dash of maple extract (a drop of each) to increase the complexity of flavor. The lemon complements the taste. Be sure to store leftovers in the fridge, as the filling is mainly dairy.

Very good, somewhat bland, but that's how white cake is. This is less bland than most. Great texture.

WOW!!! Nicely spiced vehicles for your maple syrup. This recipe works equally well with cooked, pureed sweet potato. I nuke them for 4 minutes, scoop out the flesh and mash it well before incorporating. Also, I use buttermilk in place of the milk and vinegar. I find that I end up using the same measure of buttermilk as of flour, otherwise the batter is too thick and the pancakes won't cook well in the centers. It's easy to tinker with the spices to suit your taste. I like to add a dash of cloves as well as those in the recipe, plus I double the cinnamon and ginger. These puff up nicely and come out tender and oh-so-tasty!

Excellent texture, very moist with substance, but not dense, if that makes sense. Keeps its shape well with little tendency to crumb, so it looks professional when frosted. I have made it both as an actual layer cake and also as cupcakes (see picture.) Baked cupcakes for 22 minutes. To give it a little more flavor I mixed extracts - 1 tsp vanilla, 1/2 tsp lemon and 1/2 orange. This made for a lovely taste. A+

Thickness is absolutely imperative to sweetened condensed (the operative word) milk. Genuine condensed milk had half of its liquid content rapidly evaporated in order to concentrate the milk solids significantly. Be aware that this recipe only provides for the sweetness of the canned sweetened, condensed milk, but does nothing to actually condense it. Hence, it will not work in recipes designed for sweetened condensed milk. This is nothing more than milk with sugar dissolved in it, and other than the sugar bears no resemblance to sweetened, condensed milk.

FABULOUS!! I subbed shortening for the margarine, as I find there to be no difference between margarine, butter or shortening in yeast breads. I baked them for only 18 minutes, and they were absolutely perfect. Light in texture, and they baked up super high. Put raisins in half of them when rolling the dough. We're not fans of cream cheese frosting on cinnamon rolls, so I made a plain glaze (see picture) out of 1 Tb softened butter, 1 cup powdered sugar, a dash of vanilla extract and 1 Tb milk, so that it was fairly thick. Topped each roll with a small dab (go easy so as not to overwhelm the rolls with megawatt sweetness) when they were fresh out of the oven, which melted and and drizzled over each roll attractively.

Excellent in every way! Using shortening preserves that nice, crispy S-N-A-P when you bite into them. I baked for 12 minutes, which gave the perfect crispness throughout, with no chewiness. A genuine gingersnap should not have a buttery taste - and I'm an advocate of butter MOST of the time when baking cookies. But not here. In great-grandma's day, they were made with lard. To us, a proper gingersnap needs robust ginger flavor and a warmth left on the palate after eating them, so I increased the ginger to 1 tablespoon and added a few shakes of cayenne pepper. Also, laced the sugar in which I rolled the dough balls with more ginger. Perfect in every way. Absolutely addictive - A++!

I've been looking for a gingersnap recipe that makes a crispy, crunchy cookie, and I'm happy to report that this is DEFINITELY it!! A few notes for those who are looking for that familiar degree of spiciness that leaves a bit of warmth in your mouth after the cookie is gone; add a couple of shakes of cayenne pepper to your dough and mix well. You can also use ground white pepper. Many folks think they need to use more ginger, but 1 Tb is plenty for the size of this recipe. More ginger won't give you that zing, but pepper will. The recipe made 40 perfect little disks. I rolled them in sugar laced with more ginger, and flattened the balls slightly. They baked up nice and flat, looking much like the commercial variety, with a far superior flavor. Thank you SOOOOoooo much for this wonderful recipe. The one I've been searching for for decades!

Excellent, forgiving recipe. I was halfway through making this when I discovered that the two big bananas I had the day before had mysteriously become just one. Not wanting to have to go to the grocery store, I used 1/2 cup pureed, cooked sweet potato in place of the other banana. The cake came out FABULOUS, with a mere hint of banana taste, making this perfect for those who think they don't like banana cake. I added 1 tsp cinnamon, because it complements the flavor of banana anything. I used dark brown sugar, as well, since that was all I had. In a 10-cup bundt pan, it took 50 minutes to bake completely. I glazed it with a cream cheese glaze (1 Tb softened butter, 4 oz softened cream cheese, 2 cups powdered sugar, 1/2 tsp vanilla and 1 Tb milk.) It came out tremendously moist, and received rave reviews. Thank you for a wonderful recipe!