Added salt (who cooks anything without salt?) but that was the only change I made. They were pretty good. I say "pretty good" because after 15 minutes the outsides were very dark and the insides still weren't cooked but this is probably due to my oven. They definitely rose like no yorkshire pudding recipe I've ever seen though and I'm going to give them another try at a slightly lower oven temp.

This was good considering the number of ingredients in it! I've been stuck in a hostel for a week until the cheque clears so I can sign a lease and really wanted to make something sweet - this was perfect. Easy, and I didn't have to buy any perishibles.

Best cinnamon buns I've ever had.

This was way, way sweet, and I even had more yams (I couldn't find sweet potatoes) than the recipe called for, and used only 2/3rds of the sugar. other than that it was good - I think next time I might omit the sugar completely.

It smells divine... but I too find it lacking in sauce. I also have a complaint... it took way less than 45 minutes to make! I'm still waiting on my roast potatoes, which went in before I started!

It sounded like too many herbs to me so I cut it down to rosemary, thyme, and parsley, with some crushed garlic. I was really looking for techniques, anyway, not flavours, as I've never roasted potatoes before. They turned out wonderfully crispy on the outside and melt-in-your-mouth on the inside.

Just like I remembered!

Cooking time was too long for my tates - would've taken them off earlier were I not distracted by other pending disasters. I omitted the boullion simply because I didn't have any on hand and thought they were a little salty, but not too bad. I mean, the sauce is basically soy sauce and butter, both of which can be quite salty...

Pretty good! I'd say they were pretty good for my first time making shortbread. I also tried substituting 1/3c flour for cocoa. The dough was really soft but refridgerating it made it too stiff for my cookie press.

These weren't as good as my mom's recipe, but they were still delicious and satisfied our craving for tasty breakfast foods.

This was pretty good. I doubled the recipe, used real whipped cream for the white whipped cream layer (Dream whip to mix in with the chocolate) and omitted one can of condensed milk. I also added a layer of cherries jubilee between the brownie and chocolate layer. It definitely makes way more than 12 servings though - a single recipe is probably enough for 16 people.

Just like my mom's! This recipe was exactly what I was looking for. The longer you marinade the chestnuts the better, but as long as they to soak for longer than an hour you're good to go. I also cook the bacon in the microwave for 5 minutes before wrapping the water chestnuts - it cuts down on oven time and there's never any soggy-bacon spots

The flavour is excellent - they were kind of cakey but I altered the recipe so I'm going to try it again. I added a bit of extra flour 'cause the dough looked way too soft. I always chill, and I typically use baking powder instead of baking soda - they have the same texture but no soda-powdery taste.

This looks almost exactly like my mom's recipe only she adds a couple of extra things: sunflower seeds and raisins. I haven't actually had any yet, but they smell delightful and look just like moms. I made mine with dried cherries, cashews, and dark chocolate chips. A hint: line a jelly-roll pan with tin foil and then grease it. Works like a charm and really decreases your cleanup.

The cookies had good texture, but they were not as sweet as I like my cookies, and were kind of bland. This may be because I omitted the cloves - I don't like the flavor of cloves and was just trying to find a god basic oatmeal cookie recipe. I think I'll keep looking. As a side note, I used all whole-wheat flour because my mom had used all of the all-purpose making buns and the cookies turned out structurally sound. I usually have problems with dough/batter consistency when using whole wheat but these were great, that way. Second time through: Used margarine 'cause that's what we had. First pan was flat, so added about a tbsp more flour and an extra 1/4c of oats and that fixed the problem. Added 1/2tsp extra cinnamon and 1/2tsp nutmeg. Again omitted the cloves (I just don't care for cloves!)

Needed chili, a little lemon and maybe some wine. Pretty good though, and its seems like it would be really hard to screw up, which is awesome.

Oh my god, amazing. Best chocolate cake I have had in a long time, and it took mere minutes to throw together!

This was a fantastic recipe. Any time I want a chocolate frosting for cupcakes or brownies, this is the recipe I use. I sometimes add 1/2 tsp of coconut extract to make it extra special.

Needs more banana flavour - next time I'll add more banana and leave out the water. I was also disappointed by how flat mine ended up being, but I think I may have used a 9" loaf pan, instead of an 8", I didn't measure. I also replaced the raspberries with blackberries, because that is what I had on hand. I added the pecans to the flour mixture before adding the wet ingredients, and it created a crunchy little coating around each pecan. I find sometimes that nuts in baked goods (especially loaves and muffins) sometimes get soggy and mushy, but adding the pecans to the dry ingredients seemed to prevent that!

The burgers were moist, and juicy and flavourful without overpowering the beef. Sometimes my burgers fall apart - these held together like a dream.