I made this a while ago and never since. LOL. Just getting around to posting. I must say that I really enjoy curried chicken salad, but also really like tofu. This recipe had nice aspects - grapes, nuts, zing from yogurt, & yummy curry flavor- but I found I had to pan sear the tofu first with garlic and curry powder to get any flavor into it & then with the addition of celery (YUCK) I just couldn't wrap my tastebuds around this one. After the addition of additional dried fruit, I was able to swallow down a bit of it (mostly felt bad abt wasting the food). Too many textures and it almost had a curried cardboard aftertaste. LOL. Just my opinion. Give it a go! You may like it.

Get your milk glasses ready! This recipe produces really good cookies. I was a bit thrown off by how different the cookies in the photos submitted by other cooks looked, but was looking for a thinner, crisp, but chewy cookie & this is it! I changed the recipe, of course, just from experience in baking & personal preference. SUBSTITUTIONS: 1 cup of organic oatmeal flour (simply ground organic rolled oats in a blender) for one cup of flour. Also, I used 1 Tablespoon of Mexican vanilla instead of 2 teaspoons & I used pecans instead of walnuts. SUGAR CHANGES: 1&1/2 cups brown sugar & 1/2 cup white sugar. The ONLY thing I would change next time is to use bittersweet chocolate chips in place of the semi-sweet & COMPLETELY omit the 1/2 cup of white sugar because I find the cookie product a little sweet. Overall, these cookies are VERY GOOD!!!

This is a really fantastic recipe for bread pudding! I brought this to a function 2 nights ago & EVERYONE thought it was the best - one person stated that nothing has compared to her moms, but that this was even better. CHANGES MADE: doubled recipe, halved the amounts of butter and sugar, tossed bread in cinnamon to cover, used extra large eggs (and added one extra), baked in a water bath (bread pudding in a pan nestled in another pan with water in it.) Water bath allowed the pudding to stay moist without needing the extra butter or sugar. GREAT RECIPE!!! Served with cool whip.

Very good recipe! I made this recipe last night for dance class potluck and everyone devoured them so...I made them again today. Substitutions made: add 1 tsp vanilla extract, 1/2 tsp lemon extract, used only 1/2c. nuts (pecans) instead. *NOTE* Persimmons are not always available year-round so I like to buy lots, puree them and freeze - 2 persimmons equals about 1c. puree. Doing this will allow you to make yummy, comforting persimmon desserts all year long! OH YEAH...first time I made with half splenda/half sugar and it was fine. Non-diabetics enjoyed w/o noticing diff. - many even begged for recipe!

Last night I made 2 loaves of this recipe and they were great. To one of the loaves I added 1/2 cup shredded coconut and 1/4 tsp. almond extract and it had better flavor and texture than the other. I am making 2 more loaves tonight and will do the same. There weren't any leftovers so that is a good sign. Fab recipe!!! For those who may want to try another great zucchini bread, on this site there is an awesome chocolate wave zucchini bread. Also superb! (note: decrease cocoa powder to 2T.)

This zucchini bread recipe is yummy and a keeper. Although, next time i think i will use 2T. cocoa powder instead of 3T. because it is very chocolatey with the addition of chocolate chips. I made one loaf of this recipe last night in addition to two loaves of my own recipe. Everyone absolutely loved every last bit of them. For a variation, try adding 1/2 c. shredded coconut plus 1/4 to 1/2 tsp. almond extract to the batter and you will be in for a delicious suprise. I do this with my other recipes sometimes.