There's only one thing I can say: there's magic in this cake!! SOOOOOOOOOOOOOOOO delicious! I lowered the amount of sugar to 1 cup because my sweet tooth isn't that strong, and it was absolutely DIVINE! And it only took me ten minutes to whip up the ingredients... Absolutely SPLENDID recipe!

This is the best Naan bread I have ever had. I decreased the amount of sugar to 2 tbsp. because my family does not favor sweet bread. Absolutely scrumptious!

The first time I made it, I followed the recipe exactly and the buns turned out a little sweeter than what we would have liked. Then the next time, I reduced the sugar to 1 heaping tablespoon, and made them by hand instead of using a cookie cutter (because I found that process a bit troublesome), and the result was AMAZING! Definitely the best sandwich buns I have ever had in my entire life! I made a few individual buns, and a big cluster in a 9-inch cake pan, and sprinkled some white sesame seeds on top of them after generously brushing them with butter - they were scrumptious! Try some toppings on them! You won't regret it!

I don't know where I did wrong since I followed this recipe to a tee but it seems that other reviewers got better results than I did. My cakes came out fairly dry and dense. Maybe there's something wrong with my cocoa powder?

I had some buttermilk in my fridge that needed to be get rid of, so I thought that I should try this recipe when I saw it. Little did I know that I would stumble upon the best pancakes I have ever had in my life! I only used 1/3 of the recipe, because my family is small. I ran out of maple syrup, so I increased the sugar amount to 1/4 cup. Also, since I had no milk, I used all buttermilk instead. The batter can be kept in the fridge and used later. I can't wait to try some variations with this recipe!

I skipped the salt and added 1/4 cup sugar instead. And as other reviewers have suggested, I mixed the wet ingredients and sugar first, then sifted in the flour. The batter turned out very smooth and the final product was gorgeous!

Delicious is the only word for it. I rubbed my potatoes with olive oil, salt and a little Italian seasoning. Then I baked them at 375 degrees F for one hour. Splendid!

I am a big fan of Pizza Hut's pan style pizza and have been trying to replicate it at home for years. Thanks to this recipe, I finally succeeded in making a clone of the Pizza Hut pizza! When I was making the dough, it turned out very sticky at the beginning, so I had to add about 2/3 cup more flour for it to reach the desired consistency, which kinda annoyed me because of all the extra work. But the final product was so good I forgot all the troubles.

Very very delicious! I altered the recipe a little to make it more suitable for my family's taste. First of all, I substituted butter for the shortening because I did not have it on hand. Second, I added around 1 1/2 tsp vanilla extract into the cake batter to give it a little more flavour. The big change came in the topping: I made my own version using 1/4 cup flour, 1/4 cup rolled oats, 1/8 cup butter, 1/4 cup finely chopped walnuts and 3/4 teaspoon ground cinnamon mixed up together into coarse crumbs. Then, I baked my buckle in a muffin pan (filled 12 cups) at 350 degrees F for 25 minutes. They turned out fabulous! The cake was moist and not too greasy nor too sweet, and the topping was delightfully crunchy and cinnamony. We loved them!

Great dinner rolls, very soft and moist.

DELICIOUS! Best crescents I have ever had in my entire life! And they were SO easy to make! I reduced the sugar to 2 tablespoons because my family didn't like sweet things very much, and I increased the amount of salt to around 2/3 teaspoon. Then I baked the crescents at 400 degrees F for 12 minutes without bothering to brush anything onto them. They turned out splendidly! Fluffy, soft, and had a slightly crunchy golden crust...I can't wait to make those again!

I made this soup using button mushrooms and accidentally poured in twice the amount of half & half required. Also, I didn't have thyme or sherry on hand so I just skipped them. It still turned out good, but was a little too rich for me. Next time I'll omit the butter and probably cut down on the onion as well, since I also found that the onion makes the soup a tad too sweet.

Super delicious! I did not have wheat germ on hand but I added in some coconut, sesame and chopped walnuts and the resulting product was superb! Will definitely make those again and again.

I made my cheesecake without bothering to add the flour but it still turned out great! Smooth, creamy and oh absolutely divine! The best cheesecake I've ever eaten in my life!

This is a great cookie recipe. I made them with almond butter (because I needed to get rid of it) and added a handful of chopped almonds - extraordinary! I didn't make the filling but they were delicious just on their own. Will definitely make them again!

After making these cheesecake bars for several times, I gathered a few small tips to make it closer to perfection: 1) Make sure that all the ingredients are at room temperature before mixing. 2) Cream the cream cheese first, then add in sugar. Mix just until smooth (NOT fluffy!). 3) Hand-mixing is more preferable than using an electric mixer, because this way you can avoid incorporating too much air into the batter, which results in bubbles and cracks in the final product. However, if you insist on using an electric mixer or a stand mixer, keep the speed on low (but you can use medium-low to cream the cream cheese) and scrape the bowl often. 4) Well grease the pan before baking in order to prevent cracking. 5) When pouring the batter onto the crust, pass it through a sieve and use a rubber spatula to break down any lumps in the batter. 6) If you want to double the filling as some other reviewers have suggested, bake at 350 degree F for 35 - 40 minutes, or until the cheesecake is set 2 inches from edge but the center still looks a bit wet. Do NOT open the oven door during the baking. Take the cheesecake out of the oven immediately after it is done (do NOT leave it in the oven like you will do with a regular cheesecake) and cool on a wire rack. It tastes best after being refrigerated for one day. I hope these tips are helpful for you!

I think that 400 degrees F is a bit too high: My rolls came out a bit dry and they were slightly over-browned on the outside.

This is by far the best bread recipe I have ever used! And it's the only one I'm using now. My family loves it! I make it at least twice a week.

Very tasty bread. Soft and fluffy and has a slightly crispy crust. Great for making sandwiches.

I omitted the clove because I didn't have it on hand. But still, this is a GREAT recipe. Best one I've ever used so far. The second time I made them I used 1 1/2 cups granola, 1 cup oats and 1/2 cup shredded coconut. And I also added 3/4 cup finely chopped almonds. It was absolutely divine!