I loved this flan!!! I was disappointed that only my daughter loved this, but boys are quirky anyways when it comes to sweets, so I tried to not care too much. I followed the recipe to a T, did not make any changes and the result was total yummy creamy caramel flan perfection. If you like flan, you will love this!

An excellent recipe! Made no changes, followed the simple directions and got jarfuls of yummy fresh, homemade applesauce. I don't think apple sauce can get better than that!

Perfect basic pie. We love it! Next time I make it I will definitely up the spices - I found it slightly too bland for my taste - I love my pies flavorful. No change otherwise. As for the crust, I used a really good, foolproof pie/tart crust recipe: Rustic Autumn Fruit Tart, also found on this site. Both these will be on all my festive dinner tables for years to come.

Good cookie but I found the lemon flavor a bit too overpowering for my taste. I will definitely try this recipe again, skipping the lemon and maybe replacing it with orange flavor... Otherwise, the dough was easy to work with, it was easy to cut and held its shape nicely.

We did not care for this much. The caramels melted into a soupy syrup, so the dip came out very runny and cream-cheesy tasting. I melted 10 more caramels (without adding any water) and mixed those in, but the taste was still a bit off, while the consistency didn't change much. I don't know if the caramels were the cause.... We ate a bit and tossed the rest... I went on to try a peanut butter version and liked that one better. Still looking for a good caramel apple dip recipe, though...

Outstanding cookies and super easy to make! After trying a few "cookie in a jar" recipes, I can pretty much say these were the best looking and tasting cookies that came out of those jars! I did use 2 eggs and upped the flour to 2 cups to compensate. Perfection! This will be my one and only chocolate chip cookie recipe, with or without the jar! Thank you, Julia!

The jar looked great and the layers - with their different colors and textures - make for a very nice presentation. However, the cookie was very average and had way to many oats for my taste. Looking for a better cookie in a jar recipe that I could offer as a gift this coming Christmas, I tried Julia's Best Ever Chocolate Chip Cookies In A Jar (also found on this site). Julia's cookies tasted heavenly! The look of the jar is not as pretty as this one, but hey... who cares about the jar? It's the cookie that matters! So... if you are just after a pretty looking cookie in a jar recipe, this is it -- but if you want an outstanding cookie, try Julia's.

I loved this recipe! The pastry came out perfect, I am surprised at the reviewers who had troubles with getting it right. I am thinking about using this as a pie crust as well - my family and I loved it! It was nice and flaky, it came out of the tart pan without any trouble, it did not stick at all -- and I did not grease the pan at all or prepared it in any way. The cardamom gave the filling a great subtle taste. Slightly different then allspice, worth using it if available. I added one extra pear, drained the fruits before tossing with spices and sugar (I upped the corn starch a bit to compensate) and it was perfect. This tart will be on all my festive dinner tables from now on. Thanks for a great recipe!

I made these for my son's Harvest Fest at school and they were awesome! Perfect flavor and moisture, soft, fluffy and addictive. They were extremely easy to make (there was very little mess to clean up), they bake fast and they are foolproof. The recipe is easy enough to be tackled as a kids baking project. I skipped the frosting part and sprinkled confectioners sugar instead. I followed the recipe exactly - I did not and would not change a thing. I will be making these over and over again. Thank you, Debbi, for the wonderful recipe!

Great recipe! The pancakes turned out tall and fluffy. I added some vanilla extract and cinnamon for extra flavor. I also had to add more milk, as the batter turned up quite thick. I would recommend adding tablespoons at a time, until reaching the perfect consistency.

Awesome recipe! I did not make any changes and it turned out fabulous! I think the key to getting a great tasting tiramisu is the type of whipped cream that is being used. Dairy (milk) base whipped cream tastes so much better then the non-dairy one, it really does make a big difference. Try this recipe! It's easy, it's pretty quick to make and it is bound to impress!

Absolutely awesome recipe! I did not have the time nor the patience to make the blooming onion shape, neither did I want to get the deep fryer out and pour a ton of oil in it. I simply cut out onion rings and proceeded as mentioned in the recipe. The onion rings were hit! The sauce was very good, too. Just make sure you get the plain horseradish paste: I made the mistake of using the horseradish in vinegar paste and my first batch of dip got tossed. I went back to the store and got the plain kind and the result was simply perfect! I did not and would not change a thing!

This is a great recipe! It comes our perfect every single time, so I choose it when I need a quick desert that offers me no surprises. The only change I made was to use 10 oz. of butter instead of the butter/shortening mix. I personally don't touch shortening and never use it in anything that goes inside our bodies. What I also love about this recipe is its versatility as far as decoration options. Awesome recipe! Thank you for submitting it!

Easy and quick to make, shape and decorate, but they are waaay too sweet and they do not taste like truffles. They do taste good (although you definitely need to decrease the amount of sugar in the original recipe) and they have a great presentation, but I would not call them truffles...

I am giving these cookies 5 stars because they came out perfect as far as consistency, they baked just fine, they were soft and all the recipe promises they would be. BUT... I have not been super impressed with these cookies & it's a matter of personal taste. I found them a bit too spicy & slightly overpowered by the ginger. Maybe that's exactly how they should taste for those who like them so that's why I didn't give this recipe a lower rating. I'll try them again using less ginger maybe we'll like them better less spicy. For those having problems with the dough here's one thing that might have caused these cookies to come out wrong: the flour. I read somewhere that the age and humidity level of flour will change the end result of a recipe. Many times when baking I find myself using less or more flour then the recipe stated simply because I feel & see the dough needs those adjustments to be made. This dough in particular feels soft but comes off the sides of the bowl very easily. It is moist and not heavily floured like other cookies. Feeling it you would think it should be impossible to shape into balls but surprisingly the walnut size balls simply stay together & you can even flatten them with the bottom of a glass cup. If the dough is way too soft & you can't get it to shape, add a tablespoon or two more flour until you get the right consistency, making sure the dough doesn't loose its softness and moisture.

These are simply fabulous. The buns were simply perfect! Soft, scrumptious, mouth watering flavor! I don't own a bread machine, so here's how I did it: I warmed up the milk to 115F or 45C & mixed in 2 1/2 teaspoons of active dry yeast & 2 tbsp. sugar from the cup of sugar the recipe called for. Then I let it rest for about 10 minutes, until it got creamy. Since I don't like using hydrogenated fats such as margarine, but knowing that butter won't give the dough that extra fluffiness, I used lard instead. I added the lard & the 2 eggs and used a whisk to mix them in properly. Then I added the rest of the sugar and continued whisking for a minute or two. I like to add the flour 1/2 cup at a time in case I need to make adjustments to the qty I use & by feeling the dough (it must feel elastic and smooth, slightly sticky) I ended up using only 4 cups of ap flour. I formed a tight ball, oiled a big bowl and put my dough in it face down, then turning it back up, so that all the dough was perfectly coated with oil, covered it and let it raise in a warm place until doubled (@ one hour) I took the dough out of the bowl, gently deflated it and rolled it out on a lightly floured counter. It rolled out beautifully, pretty thin and it did not stick to the counter. I followed the rest of the recipe exactly. Roll the dough pretty tight so the filling doesn't fall out when cutting. I used a sharp knife to cut the buns.

I have always been so intimidated by bread making! Well, the first batch was a total disaster! So, knowing there must be some tricks to French bread making, I researched online. Trick no.1: I found out that by adding natural dough enhancers (1/2 tsp soy lecithin added to the liquid ingred., a pinch of citric acid and a dash of ground ginger added to the dry ingred.) you get a fluffier bread that will stay fresh and soft longer. Trick no.2: kneading and flour qty. I used 5 cups flour. The kneading for 10 minutes is a must if you want fluff in your bread. Trick no.3: let it raise! The dough needs to double (this could mean 15-20 min up to one hour) and you test for doneness by sticking a finger in the middle of the raised dough, making sure the indentation stays and it does not spring back. If it springs back and it is not double in volume, it needs to stay longer. Trick no.4: Roll it thin in the rectangle shape and then roll it up tight forming a thin "baguette". After trying many different ways, I decided my breads looked best when I made my diagonal cuts at this step, then I let it raise again for about 10 minutes. One remark: French bread requires a water wash and baking with steam to come out crunchy, eggs are a no-no on this type of bread. To get the steam, simply put an oven safe container on the bottom shelf of the oven and use a water spray pump to mist water over the loaves twice while it's baking, instead of the egg wash the recipe mentions.

OMG!!! This is the best chocolate cake ever! I LOVE chocolate and this cake is definitely for those who absolutely love chocolate. Before making this I read the reviews and got a bit worried about some sickeningly sweet taste this cake might have. But the result was awesomely surprising! The cake tasted just like a big, yummy, scrumptious truffle! Chilling this cake before serving is a must, it makes a huge difference in how the cake tastes and the texture of it. My husband said it tastes best the day after it is baked and I do agree. The first time I made it, I added whipped cream, as other reviews suggested. But after taking a bite, I realized that what I should have done was simply sprinkle cocoa powder on top, no glazing, no topping, no ice cream, nothing at all except cocoa powder. Making this the second time around, I just loved this cake: it tasted just like the truffles I usually buy at the store. Another suggestion is to make the extra effort and bake this in a water bath, just like the recipe suggests. The cake does bake fine when you just stick the pan in the oven, but it does not raise uniformly and you end up with quite a messy looking cake. The water bath helps it bake more evenly. Other comments: I really did not notice a difference when making the cake with 6 eggs or 3 eggs and 3 whites. You will need 18 oz. of bittersweet chocolate (or a bit over 500 grams), do not get confused when reading the ingredients.

Where we live there's no such thing as pre-packaged chili seasoning. Finding this recipe was awesome! We were able to finally make and eat chili! :) It was super easy to mix from scratch with spices you have around the house. I cut the flour down to 2 tablespoons and used one teaspoon cayenne pepper because I can't find the flakes where we live. The chili we made last week came out perfect, even for my youngest son, who does not like spicy food. If I would ever want to make it spicier, I'd just add more cayenne. Thank you for a great recipe!

This frosting is excellent and I use it quite often now on different cakes, with small variations. Our family has a sweet tooth so the 2 cups of sugar don't really cut it for us, the frosting seems to taste more like cream cheese with that amount of sugar in. Therefore, I add one extra cup of sugar (so 3 cups instead of 2) and the frosting comes out just perfect for our taste! When we need chocolate frosting I simply add coco powder until I get the right taste and color. I noticed that the consistency of this frosting depends very much on the cheese cream I use. I made this using Philadelphia cream cheese and the consistency was pretty good, I was able to decorate my cake with it (see my photo gallery). However, where we live, this brand is pretty expensive, so at one time, I tried a generic supermarket brand instead. The same frosting, with the same quantities of cheese, butter and sugar came out pretty runny, no way to decorate with it. It was fine for us because we had no guests coming over, so we ate the cake the way it was. But if I need this frosting to look good, I use more expensive brands and it turns out great. This is a no fail, super tasty and incredibly fast to make frosting and I highly recommend it. Just keep in mind that it is not stiff enough for any fancy cake decorating.