I'm a non-drinker so it's great to find a shrimp scampi recipe that doesn't call for white wine! And I think this turned out better than any scampi I've had. The only thing I changed was that I omitted the parsley as I didn't have any and I used a pan (no skewers) as I don't have a grill either. I think it worked out better this way. After I cooked the shrimp, I deglazed the pan and ended up with a nice sauce to coat some pasta with. Perfect!

I used margarine instead of shortening and they turned out pretty good. I used the top rack in my oven and the bottoms still browned while the tops stayed white. And while they did rise, they didn't get as tall and fluffy as I was hoping for. Still, not bad for something so easy to put together in the morning. Slather on some butter and honey when they're still warm. Yum.

The baking soda really does make a difference! I might decrease the sugar next time, but that's just a personal preference. It's delicious and refreshing nonetheless.

Just made this and it's awesome! The only thing that I changed was that I used homemade pumpkin puree instead of canned. I also halved the recipe and made cupcakes (I got a dozen, but I also overflowed the pan a bit). I topped it off with some cream cheese frosting and ate two while they were still warm. The pumpkin flavor is subtle and the texture of the cake is very light and moist. Perfect for when you want a taste of fall in the spring since this is an actual cake, and not dense like other recipes that are really more like muffins or a bread. I was afraid the cupcake was going to fall apart in my hand as I was eating it since it was so soft and airy! It's definitely not a spiced cake. The flavors are subtle, but the texture is perfect.

This is my go to recipe for nights when I have nothing prepared for dinner! The first time I made this, I followed the directions as written (and it was pretty good) but it does allow for some variations depending on what you have or don't have on hand. I've sneaked in some onions and mushrooms a few times, and even used lemon pepper when I didn't have any lemon juice handy. Turns out yummy every time!

I added more OJ and butter like the other reviews suggested (otherwise I wouldn't have a dough, just a floury mess!) and the texture turned out awesome. But since I used so much more juice, it definitely left a "fruity" note in the scones that I didn't really care for. I might try this again using milk in place of some of the juice, but otherwise, I wouldn't make this again as written.

I don't even like banana bread, but I hate wasting food so when I had a few bananas left over that were way past their prime (I went a bit overboard the last time I was at Costco)there wasn't much else I could do with them other than make some banana bread. And I'm so glad I did! This is exactly how I've been wanting all my other muffins to turn out! They're moist and soft with an unbelievable crunchy topping. I'd happily make this again!

I didn't really care for Snickerdoodles, but now I'm a firm believer in them! I love how this recipe doesn't call for shortening (I never have any on hand) and the only change I made was substitute the tartar (I never have any of that either) for 2 tsp of vinegar. Other than that, I wouldn't change a thing. They melt in your mouth! Edit: Be careful not to over bake. They're hard as a rock if you do!

Fantastic! I make these all the time now and get asked for the recipe often. The only changes I make is that I omit the chocolate chips (they're chocolaty enough without them) and when possible, I use melted butter instead of the vegetable oil. For some reason, the oil seems to make it more crumbly. I also like to add in a bit of coffee, a splash of vanilla or a bit of cinnamon if I'm feeling frisky. And since this makes a lot of cookies, I like to bake half the batch for 15 minutes instead of 10, giving me a crunchier cookie and more snacking options. =)

5 stars for giving an excellent starting point, but minus one since I had to make some changes. I didn't need 30 servings, so I converted the recipe to 12 and went off that. Going off the new numbers, I actually omitted about 1/3 cup of flour and worked in about an extra 1/4 cup of water. I also added an extra pinch of salt and a pinch of sugar as well, and I made the slits before the last rise. All of these revisions were made based on the previous reviews this recipe was getting (fyi, I'm definitely not an experienced bread maker). That said, I probably should've stuck with the original size of the recipe because I totally ate it all.