These are great! As other reviewers have done, I substituted whole wheat flour for white flour and applesauce for oil. I used two Granny Smith apples (since they are small), used my mini food processor for dicing up the peeled/sliced/cored apples and carrots (saved a LOT of time over chopping, like I did the first time I made these), and ended up with 18 muffins. I freeze half of them and eat about two every morning for breakfast until I run out, then I unfreeze them and go through the rest. I was leery of the whole wheat flour but you really can't taste it -- they turn out great and I will always make them this way! Oh, and I also didn't have any walnuts (or nuts of any kind) so I left them out.

My husband and I loved this recipe, I followed the recipe closely except omitted the sun-dried tomatoes as we couldn't find them at the store. I've only made it once since it takes some planning ahead to have all of the ingredients on hand, but I plan on making it again one day!

I've never had curry before so I don't know what curry is supposed to taste like -- but regardless, this recipe is awesome!!! I used the bright yellow Jamaican curry and after all ingredients are together in my big cast-iron skillet I let them simmer uncovered for over an hour, until the sauce starts to thicken or we can't stand it and want to dig in. I serve it over white rice. I've made it at least 4 times and it turns out great every time! It has quickly become a favorite and I always make sure there is a can of coconut milk, diced tomatoes and tomato sauce in the pantry.

Turned out awesome! My modifications: garlic powder instead of garlic salt, omitted the salt. Couldn't find sliced Havarti cheese with dill so I bought regular sliced Havarti cheese and sprinkled dill over it. I also doubled the ingredients for the sauce (except the mushrooms -- there were plenty). My husband and I loved this recipe!

This recipe is highly rated for a reason -- it's awesome!!! I didn't even measure most of the ingredients. I had 3 yellow potatoes, so I used them all. I used 2 stalks of celery and about 3/4 of a big yellow onion. For the ham, I had a few leftover pieces around a hock. My husband thought it didn't look like enough ham (as it was about 1/2 cup diced up) but I thought it turned out perfect. The cream mixture didn't really seem like it was thickening, but when I added it to the rest of the ingredients it all came together perfectly. This recipe will make you feel like a pro! I'm glad I didn't follow the recipe measurements exactly because I ended up with a lot of leftovers -- can't wait for lunch today!!!

I followed the recipe for the most part, except I left out the nuts and boiled the rum with the glaze (didn't want it to be too strong since it was going to be eaten hours after baking). It was plenty rummy... but much better (less alcohol-y) when I had it for breakfast today. Can't wait to make it again with some of the variations posted by other reviewers! For the rum, I used Sailor Jerry Spiced Navy Rum.

I had no buttermilk, so I thought I would totally screw up this recipe but went for it anyway. I used Reduced Fat Lactose Free milk, added about 1.5 TBL vinegar and let it sit while I put together the dry ingredients. The batter was so gooey and sticky I was sure it would turn out bad, but I was wrong! I thought the raisins may turn away some of my family, so I made 2 loafs, one with raisins (only used about 1 cup) and one without. They both turned out wonderfully--and the version with raisins was so good I told my non-raisin eating family members to try it, they did--and thought it was actually better WITH the raisins (and they had liked it without as well). We had it with corned beef, cabbage, potatoes and carrots for our St. Patrick's Day feast! Great recipe, thanks!

I made this for St. Patrick's Day yesterday and it was a huge hit! We didn't make sandwiches, but sliced it up and had it with cabbage, potatoes and carrots. Followed the recipe exactly, except did it in the crockpot (on high for about 2 hours, then low for about 6 hours). I used Guinness Draught for the beer. After the meat was done, poured the broth into a stock pot, added potatoes and carrots and a little more water, boiled for 20 mins, added cabbage (sliced into big chunks since the whole thing wouldn't fit), cooked about another 20 minutes and everything came out perfectly! Made the "Irish Soda Bread" recipe on this site to go with it, which also turned out great. Oh---there were 6 adults here, and there were only enough leftovers for maybe 1 person (I'm glad we cooked 2 briskets instead of just 1)!

This recipe is a useful guide to make a simple broth. I made Matzo Ball soup with it. This recipe is nice because you can add salt to taste or, as in my case, let the Matzo Balls add the salt for you. Simple, flavorful and low sodium...Perfect!!!