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I too have been using this recipe for years. We always do the same thing every year and the kids love it. 1. Tint the dough before adding the dry ingredients. Easier to mix it in that way. Green is usually the preferred colour. Don't be afraid to play with the extract flavour. If you don't like almond extract then use something else. 2. Make sure to make them thin as someone stated. Otherwise you get huge fingers unless that's what you want. Then they become "ogre fingers" instead of witch. 3. Red gel under the nails and ends of the fingers makes for wonderful special effects. I usually use the tip of a potato peeler to hollow out the ends a bit before baking. When the cookies cool down I fill it with the red gel to give it a gory touch! Whole almonds make for thick nails and half the almond gives it a thinner look. You can even use almonds with their skins still on. The brown almond skin and ridges give it an older look. It's just another option depending on the look you want to achieve. 4. Use a knife to cut into the tops to make knuckles. 5. Once cool, I take black food colouring and dilute is ever so slightly and dry brush the nails to make them appear gray. Really adds to the fingers. This is something the kids can help you make and it's lots of fun for them. Great idea for Halloween.

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24 users found this review helpful

Double Tomato Bruschetta

Reviewed: Sep. 25, 2010

Very very nice recipe. I did change it a bit to better suit our preferences. Plum tomatoes are the best but if you don't have that you can use regular. Canned would work but be sure to drain it well or your bread will get very soggy. I prefer to omit the sun dried tomatoes and go all fresh. I use 2 cloves of garlic instead of 3. We are garlic lovers but I don't want too much garlic taste. I find the flavours even out better for us with just 2 cloves. I omit the balsamic vinegar. Not big fans of it. For sure fresh basil. Always go fresh when you can. Instead of mozzarella cheese I use goat cheese. Adds a wonderful unique flavour. Also, I cut the baguette into thinner slices, maybe 1/4 inch. It's easier to bite and chew when the pieces are not as thick. Again, it depends on your preferences. Next time I think I will double the batch. It disappears soooo fast.

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47 users found this review helpful

Souvlaki

Reviewed: Jun. 10, 2009

So there is no soya sauce in traditional souvlaki but this is still a great recipe. If you want the real thing omit the soy sauce. Very simple. There is nothing wrong with adding the soya if you like it. Maybe not authentic but still very good. Give it a try.

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29 users found this review helpful

Hello Dollies I

Reviewed: May 20, 2009

Here is a quick tip for everyone. I put the condensed milk into a glass measuring cup and microwave it for 1 minute. It makes it so much easier to pour it evenly over the crust. Also, we have always put the milk first over the crust then the coconut, pecans and choc chips. Press everything lightly into the milk and bake as directed. They come out much better that way. Word of warning, these are very sweet but if you have a healthy sweet tooth they are ohhhh so good.

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95 users found this review helpful

Tiramisu Layer Cake

Reviewed: Dec. 27, 2008

This is THE cake to make if done properly. Followed the advice from other. Three cups of whipping cream for the icing. Two coffee layers, doubled the coffee added to cake batter, doubled coffee liqour. Duncan Hines white cake is the best. You MUST use marscapone cheese. I made this cake twice. Once with marscapone and one with the substitute mentioned earlier. The marscapone substitute was horrible. Sorry, but you can't replace the real thing. This is not a cake to make if you are worried about price, calories, cholesterol or anything else. I has to be made properly in order to truly enjoy it. I'm sticking with the real deal from now on. It's worth every penny and bite. I'm checking the calendar now to see what the next event is coming up that I can make this again. ;0)

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32 users found this review helpful

Clone of a Cinnabon

Reviewed: Nov. 20, 2008

I want to make this recipe over and over again and serve it for breakfast, lunch and dinner. This really is an incredibly wonderful recipe. My waistline is going to hate me for this one. Smelling these fresh out of the oven on a cold and snowy day is heavenly.

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1 user found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Nov. 8, 2008

Update: I am speechless....only because my mouth is stuffed with caramel corn. 5 stars is not enough. I followed other users tips. 1. Baked at 200 for 40-45 minutes stirring every 10-15 min. 2. Used butter instead of margarine. 3. Used a large roasting pan. Much easier for stirring. 4. I used a whisk for stirring but when adding the baking soda, I switched to a large spatula. That way you are able to get all the caramel out of the pan. 5. I made the caramel first then popped the popcorn. When the popcorn is hot it's easier to stir the caramel mixture into it. Be sure to remove any unpopped kernels. 6. Before you add the caramel sauce, drop 1 tbsp. of it on wax paper. Wait for it to cool down and you have a piece of homemade caramel just as a treat for you! Cuz you're worth it! Pros: Best I've ever tried Cons: Should have made two batches. One for me and one for the rest of the family. Another con was waiting for it to cool down. I just couldn't stop picking at it. Quality control is important you know. This will be a new gift at Christmas time. And it's cheaper than buying it. Thank you so much for sharing.

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57 users found this review helpful