Excellent. I have always felt lukewarm about cauliflower and never purchased it (not enough flavor as a vegetable). Someone gave me some so I went in search of a recipe, found this one, followed it except for doubling the garlic and lowering the cooking temperature to 400, and everyone in my family wanted more. I found it hard to believe that such a simple recipe added so much flavor. I will DEFINITELY go out of my way to buy cauliflower now.

These are wonderful cookies. I followed the recipe almost exactly, adding only 1/4 tsp. of cardamom to the recipe with the nutmeg because I love cardamom. I plan on playing around with the recipe to make it healthier... half whole wheat flour, maybe, or some wheat germ or ground up flax seed. I also want to try it with brown sugar. UPDATE: Yesterday my eleven year old son said, "Wouldn't it be great if we lived somewhere where we could grow wheat next to bananas?" I asked why he would want to do that, and he said, "So we can grow all the ingredients for your banana cookies ourselves!" I guess he REALLY likes them! My fifteen year old, who really doesn't like cookies, ate a few and said that they were the exception to her 'no cookie' rule.

I have children who refuse to eat any kind of mammal so ground turkey is a good alternative, but I find the flavor bland. I tried this recipe and was extremely surprised with how good it was! I would use the recipe as-is for foods like tacos or for breakfast wraps for the kids. I would double the spices to add to spaghetti sauce or my version of green chile' stew. I like the bite of using black peppercorns ground to a medium courseness. Another thing I did was, after mixing the turkey with the spices, I shaped it into mini patties and froze them on a tray. When frozen I took them off the tray and bagged them... now it is easy to grab just as much as I need to cook for a soup or sandwich. Next I plan on trying this recipe as a base for meatloaf or meatballs. Update: Was recently given some store bought pork sausage, cooked some, tasted it, and it wasn't near as good as this recipe. I decided to use the spices used in this recipe, half the amount, mixed with the sausage, and the sausage was improved a hundred percent.

I followed the recipe pretty closely with the only changes being using slightly less sugar (2 cups instead of 2 1/3), and adding an extra teaspoon of vanilla after tasting the batter. I baked it in an 8 x 8 square pan, and greased AND floured the pan so they did not stick at all! They were creamy and hard to cut, but not bad. I tasted them right after I made them and thought, "Eh, good enough but not so great I would make them again." Then, after leaving them overnight I decided to have another small bar with my afternoon tea and they were REALLY GOOD! Something about having them sit for awhile made the flavors blend nicely. The kids like them, too, and I really love the creamy texture.

We love these mints. I did end up having to work the dough with my hands to get it mixed well, and making double recipe was A LOT of mints and powdered sugar. I know now that smaller batches are probably wise. Like another reviewer, I rolled them into ropes and cut them with a dull knife. I recommend that anyone making these have extra powdered sugar on hand, just in case... I had to go out and buy more in the middle of my batch.

Wonderful recipe. Everyone loved the different way to have sweet potatoes. I did make a couple of minor changes... brown sugar instead of white, and decreased to half a cup as recommended by other reviewers. I also did not put nuts on top because of an allergic guest. I had a little bit of left over filling and just baked it in a ramekin alongside the oranges... it was FABULOUS that way, too.... so next time if I don't want to bother with the oranges, I'll just prepare it that way.

This is a very nice recipe. I live in a family of pumpkin pie lovers, and most of us can take or leave the crust. I do process my own pumpkin and save bags of it in the freezer to use throughout the year instead of using canned, and I did use brown sugar instead of white. I also will throw some cardamom in most of my sweet spiced recipes (usually 1/4 to 1/2 tsp). This is a great option when I don't feel like making a crust.