To me the almond extract was overbearing! And I love almond extract but it has its place. I would consider making again w/o this addition. I did 'save' this sauce by adding it to Rhubarb Berry Jam (this site) in lui of the blueberry pie filling.

Fantastic! My 15y daughters favorite, even she will make this for dinner. Thanks for the recipe.

We make this chicken so often I now scale the recipe to 20 servings, buy a very large pack of boneless skinless chicken breast, fill small freezer bags with 3 chicken breast (to suite my families needs) and then fill the bag with marinade. Then we have a moist and delicious entree on hand. Just pull out of the freezer and thaw in fridge or defrost in microwave. Wonderful!!!

You simply can't go wrong with this recipe! I have made it numerous times in the last 6 months and its always wonderful. The best thing is how forgiving this bread is; I’ve made it following the recipe to a T (my husbands absolute favorite) and everywhere in between. I’ve used leftover mashed potatoes instead of the shredded, whole wheat flour in place of ½ of the all-purpose, olive oil instead of melted butter, sour cream instead of ½ & ½, put the cheese in and left the cheese out… and yet it never disappoints. I’ve cut the recipe down to ¾ and am trying it in my bread machine for the first time, time crunch – I’ll report back on the results.

Oh my goodness! I love trying new recipes but I can say this is the last Pumpkin Bread recipe I will ever try because you simply can't improve on perfection. (I did use ground allspice instead of ground cloves out of necessity.)

This sauce is reminiscent of our time spent in Italy…ah! I used 4 cups fresh tomatoes instead of the canned (didn’t peel or seed, just cored), doubled the garlic and added 1 tsp of brown sugar to cut the acid of the tomatoes. I’ve canned over 50 quarts of this so far!!! Thanx Jackie.

Used a mixture of rhubarb, blackberries, raspberries, strawberries, blueberries and cherries instead of the all rhubarb (didn’t have enough of any of the fruits so used a combination), and used cherry pie filling instead of blueberry. This turned out amazingly wonderful!!! No one has been able to keep their lips off of it and I’m making another batch just one week later! This is reminiscent of the ‘fruiti di bosco’ jam we fell in love with while stationed in Italy. Update: Running low on Rhubarb I added some frozen cranberries to make up for the tartness - wonderful!

My husband has been trying to get me to make Scalloped Corn for about the past 16 years but with all the varying versions I was always leery on picking the right one. I decided to surprise him this last Thanksgiving using this recipe – I realize now that this dish needs about 15-20 minutes to ‘rest’ before serving. I got a second change at Thanksgiving dinner when my daughter and son-in-law came home to visit while on R&R from their tour in Iraq. This time I used 1 sleeve of cracker and ¼ cup butter in the corn mix and 1 sleeve of crackers and ½ cup butter on the top. A huge hit!! I was even asked to bring this as my passing dish for the Family Reunion ;o)

I tried this on the 'spur of the moment' and didn't have any fresh pepper so I used 1 tsp of dried crushed red pepper. (Remember 1 Tbsp fresh = 1 tsp dried) Though doubtful at first I was pleasantly surprised. Wonderful!!!