I made this twice and made changes to improve the second time I made it. First of all, the cook time should be quite a bit longer....it should bake for about 45 minutes to an hour. Cook until the top is medium golden brown. Also, I increased the eggs by one and decreased the cream by 1/2 C. This helped it not be so liquid-y. All in all, this is a GREAT recipe and the second time, I used a colby jack cheese which was VERY yummy! Seems like this recipe is very versatile and good quiche recipes can be hard to find!

Easy? Yes, with a dough hook on a stand mixer. Tasty? Yes, though I had trouble getting the top to brown and the bottom not to burn, even after following the instructions regarding the oven racks. Also, my buns were sort of flat and slightly dense but I've never been one to have luck with yeast breads. I might try this recipe again, as the imperfections could be my fault.

This is SUPERB!! Followed recipe exactly (minus the walnuts) and I can't stop eating it! The almond extract is a MUST!

EXCELLENT! Followed the recipe to a "T" except the walnuts! Just delightful!!

This is SO YUMMY and does taste like a gob (whoopie pie). I did not use the frosting. I used a much easier, fool proof recipe. Beat 3 cups powdered sugar with 1/3 cup softened butter. Add 1 teaspoon vanilla and gradually beat in 1-2 tablespoons of milk until frosting is spreadable. MMMMM!

These are frighteningly addicting! Needed to use up some evaporated milk and came across this recipe. Accidentally skipped the vanilla and did 2 scant cups of sugar. I let it boil for a couple minutes to be sure the sugar dissolved, stirring constantly. I dropped these onto wax paper on cookie sheets and made them pretty small and let them set up in the freezer for about 15 minutes and they were perfect! Better go eat my tenth one now!

Yummy! Neat recipe! Added salt and pepper and transferred the egg flipped over to a toasted, buttered everything bagel for a nice fried egg sandwich! Great, easy recipe!

This was easy and yummy!! I substituted half of the milk with cinnamon hazelnut refrigerated coffee creamer. That was tasty! When I make it again, I think I'll cut back the sugar just a little since that added quite a bit of sweetness. Also, I need to cook it a little longer, as it was quite doughy in the middle but a little experimenting with my oven should fix that! I didn't wrap it and let it sit overnight, though I know that this does improve quick breads. Thanks for a great recipe with ingredients most have on hand! One more thing...the three star rating given by a previous poster can't really be considered accurate as baking soda and baking powder are two VERY different things and interchanging them would greatly alter a recipe.

YUM YUM! Addicting!! Cooked mine more like 15 minutes and YES, you need to use a jelly roll pan, the cookie sheets with sides. Store in fridge for best results!

This bread was sooooo good! I skipped the chocolate chips and walnuts (didn't have them) and cut the recipe in half to make one loaf and it was a beautiful bread! Definitely my new favorit banana bread and can't wait to try it with the chocolate chips!

This was a FANTASTIC recipe! The dough was so easy to work with and the cookies were just as described, not too sweet. Frosting is a must since they aren't that sweet but then you have your perfect cutout! These are better and softer the next day.

WHOA! YUMMY! I didn't use the nuts (seems fine if you skip them) and these were so yummy and chewy and even better the next day. I don't know what soda crackers are but I used club crackers.

YUMMY! Pretty to look at and oh so yummy!

I've made these for years and they are just perfect! The crust is like a shortbread. Make sure you definitely dust with confectioner's sugar! YUM!

Very moist and yummy! Here are the changes I made: used 1 1/2 cups of applesauce in place of the oil, used 1 1/2 cups of sugar instead of 2 cups, added some cinnamon, nutmeg and ginger (pumpkin pie spice would have been ideal if I had some) and used just over a cup of chocolate chips instead of 2 cups, though 2 cups wouldn't have hurt. :) Nice recipe!

Did not like these too much....they are a crispy cookie and I prefer chewy/doughy. I cut the recipe in half and added half a bag of chocolate chips. Glad I added the chips or they would have been very bland.

I changed the recipe a bit. I sauteed onion and garlic and just added that and the chicken all to the soup/tomato/broth mixture instead of layering them all separate. There was not NEARLY enough cheese and it was quite soupy. My husband didn't like the softened chips in it, though that was my favorite part. He suggested it would be good for a dip for tortilla chips or as the insides of a burrito, sans the chips. Probably won't make this again, though.

Well, I followed a previous reviewers suggestion to do 1/2 c butter, 2/3 c sugar and whole can of chiles. This was probably all a good move. I'm rating it a little lower because I really couldn't taste the cheese and it wasn't all that moist but definitely not dry. If I made it again, I might try doing all the butter, all the sugar and a whole can of chiles. But it wasn't bad at all. Nobody in our household is a huge cornbread fan, per se, so that could have a bit to do with the rating I'm giving.

YUM! These passed the test in our house! Very fluffy and the ingredient amounts are just perfect!

This is a lovely recipe and here's an EASY way to do it. Buy a couple pounds of stew meat (I cut it up even smaller than the butcher does) and put it in the crockpot the night before and sprinkle some Montreal Steak seasoning on it. The next morning, put four cubes of beef bouillon, sugar, fresh garlic, crushed tomatoes (not stewed), bag of frozen mixed veggies and the four cups of water. (Will probably come to the top of the crockpot.) Cook on low for 10+ hours and in the last hour or so, add the barley. This is a mainstay at our house and even my 14 month old likes it!