This is the best pumpkin bread recipe I've come across. Very easy to make, flavorful, and moist. And, not to mention if you make it plain, and add some cream cheese frosting you have a fabulous cake!!

Excellent! I used to work in one of the pretzel places in the mall- and this recipe is on point! A couple of tips though: yes, you will need to add a bit more water, but also about a teaspoon more oil as well- this will help smooth out the dough. The soda bath is necessary for browning- and if you expect the salt to stick this is the best way to do it (add salt after wetting the pretzels). If you have trouble dipping the pretzels, wet a paper towel with the soda mixture and blot them instead. Also- it's best not to flour your surface when rolling pretzels. If you add a bit more oil as I said before, then the dough will be smooth and not stick. When you divide, cutting the dough ball as if it were pizza slices will help with the rolling as well. Start at the middle of the piece and work your way out to the ends. The cut dough will dry quickly and become awkward to work with- to avoid this keep plastic wrap on what you are not working with at the moment. When they come out of the oven use a paper towel to blot butter on them- it will help to keep them soft- if you are opposed to butter then cooking sprays are just as well.

Very quick, easy and tasty. I had to use vanilla instead of liquor though, but it turned out just fine.

Word to the novice...yes-the dough is extremely sticky, but it is supposed to be. The stickier the dough the lighter the roll- do not add more flour it makes them too heavy. If you follow the directions then this recipe makes perfect airy light yeast rolls. Thank you so much for sharing this one!!!

Nice recipe- but here's what I did...I stuffed and rolled the tortillas as directed, and made the sauce as directed. Then I spooned a small amount onto each roll, just enough to wet the tops. While baking for ten minutes to get a crispy caramelized roll I added a small amount of condensed milk to the remaining sauce and simmered while the rolls were baking. After baking for ten minutes I covered with the remaining sauce. I let this set long enough to cool to a creamy consistency and topped with crushed walnuts.

This cake is very moist and flavorful, and the frosting was out of this world. (I added a dash of cinnamon) I added golden raisins to the batter as well and it was a big hit.

These meatballs are excellent, however, I used Jessica's sauce after seeing other had tried this. These two recipes make the perfect pair.

This sauce is amazing, however I followed the lead and used Marla's meatballs instead. Between the two is a perfect recipe for Swedish Meatballs.

This is the best chocolate cake I have ever made. Very moist, easy to make- and so tasty. Thanks for sharing this one.

These turned out horrible. I followed the recipe exactly- this didn't make dough- it made batter. I used it anyways. These were not light and fluffy- they were heavy and tasteless. I had to throw them out. Sorry, but this recipe is not for me.

These tasted pretty good and I didn't change a thing. They were chewy, but also a bit grainy. Next time I will use a darker, more smoothe chocolate and see if that makes a difference.

I failed the first time, but the second try turned out wonderful!! i have never been able to make fudge- but this recipe is a miracle! With a little practice- this fudge is the best!

This was perfect for my gingerbread cookies- however I did use vanilla instead of lemon. It had good consistency, was very easy to work with, dried quickly and held firm. This one is a keeper!

This soup was very flavorful. I didn't change a thing and it came out great. I will certainly be making this again.