I've made this recipe several times and have made the following tweaks which have received rave reviews: Zest and juice 2 lemons. Add the juice and half of the zest to the milk. Make 24 muffins instead of bread. Instead of the sugar glaze, make a classic (but slightly thick) confectioner's sugar, milk glaze; adding the remaining zest and a touch of lemon extract or additional lemon juice. The secret to wow is this -- put some lemon curd in a pastry bag and squirt it into the center of each of the muffins using a bismark filling tip. Fill until the muffins bulge slightly, when you remove the tip, you should have a small yellow circular "center". Now, put the white confectioner's sugar glaze in a piping bag with a plain round tip. Pipe the glaze on to create diasy-like flower petals. Awesome results, looks very impressive on a bake sale table. Everybody loves them. With the injection of lemon curd you get the perfect amount of lemon flavor and you get lemon in every bite. You've got to try this at least once.

Very nice texture and rich buttery, toffee-like caramel flavor. I needed to cover 26 large apples, so I doubled the recipe. I used my spaghetti pot to give it plenty of room to boil up and my digital probe thermometer to get it just up to 250. Let the mixture cool a bit, as recommended and then started dipping apples and let the apples cool on silpat and teflon sheets, so they would not stick. I had enough caramel from the double batch to cover all the apples with a bit to spare. At the end, the caramel began to cool, so I reheated it to make it thin enough to coat the apples. The butter did separate at that point, so it would not stick to the apples, even after stirring really well. Since I had 3 apples left, I poured the remaining caramel onto a silpat to make a sheet. After it set up, I wiped off the excess butter, cut the caramel sheet into strips and wrapped it around the remaining apples. The last little bit I just formed into cubes and left to cool before covering them with chocolate. I'll be doing the "gourmet" thing with the apples, adding chocolate and other goodies - for a bake sale. Thanks Barbara for a very good recipe.

I was looking for a recipe for herbed pull-apart bread when I came across this one and figured it could be adapted for my purposes. I did use the italian seasonings with the basil and a T. of garlic powder. Set the machine for the dough cycle and made balls of the dough when it was ready. I rolled the balls in a stick of melted butter with a little garlic powder mixed in and placed about 5 dough balls in each of 24 muffin cups, sprinkled with the remaining butter and some more parmesan. They were terrific. A dozen are going to work for a bake sale and the rest (what there are!) stay here. My bread machine will make a 2# loaf, so I will try to scale it up to make a few more rolls next time. Thanks.

This is incredibly easy to whip up. I used the recipe as written and think it wasn't lemony enough for me, maybe the coconut overpowered it. I would increase the lemon and add some lemon zest to kick it up. Will try it again, maybe with bananas!

This is a very easy, quick pie to make, but I think it would benefit from a little cinnamon and maybe some vanilla. I took it to work and everybody liked it. I will try it again.

Moist cake that would benefit from the addition of raisins or dates and some more spices, like cinnamon and cloves. If you want to really "frost" the cake with the suggested frosting, you need to prepare it while the cake is baking and then chill it to thicken it up. You really need to be careful to prepare the pan or it will stick. For those who really must be strict about their diets, this isn't a bad option. It isn't flat and tasteless as so many are and it doesn't call for odd or difficult to find ingredients. I will try it again.

Cake was very moist and came out of a tube pan easily - did not have to use an Angel Cake Pan (I didn't have one). I even made mini's that came out well. Flavor was subtle, texture was nice and spongy.