Fantastic recipe! I didn't change a thing and the muffins came out perfect; they received raves at the Christmas party last night. I've made a LOT of muffins before and these came out the best of any. Good texture, great shape, rose well, tasted awesome. Perhaps the only thing noteworthy was there was enough batter to make 14 and not 12, and I have a standard-size muffin pan. Not sure what's up with that.

I wish I could give this recipe 6 stars! Some of the best pancakes I've ever eaten. Very easy to make, great flavor, wonderful texture. I'm adding this recipe to our breakfast inventory.

The only change I made to the recipe was using oil because butter/shortening is really expensive here in China. The cake was soft, moist and tasty -- very easy to make! Great recipe.

I needed a cake but didn't have any eggs on hand. This one saved the day and was surprisingly good. Moist, light... after making this one, it made me wonder why I ever put eggs in a chocolate cake in the first place! The only thing I did was increase the cocoa because 6T isn't half enough; for a cake this big you need about 2/3 cup. Turned out great-- a real keeper!

If you're looking for a great bran muffin that tastes as good as the ones in Starbucks, look no further. This one is moist, not too dense and not too oily. Just please, PLEASE follow this recipe as it's written; if you want to substitute applesauce for the fat, then go look for a dry, tough muffin recipe. This one is great as it is and is already low in fat (appx 2 tsp per muffin). Try adding some sunflower seeds or chopped pecans for a little bit of a crunch.

This is a great bread, good texture, not too oily and not too sweet. We had some fresh lemons friend gave us from the trees on her farm and I didn't know with them so I looked for a bread recipe; I'm glad I found this one. I didn't want to make a glaze so, to give it more lemon flavor, I used 1/4 C of lemon juice and reduced the milk to 1/2 C. To compensate, I reduced the baking powder to 1 1/2tsp and added 1/2 tsp soda. So delicious -- this is a keeper.

These scones were delicious! Our guests ate them all right away; I made another batch two days later and those disappeared immediately also. This recipe is a hit! Oh, one change: I didn't have orange juice so I used milk instead, they still came out wonderful.

This pie had a great texture, and a pleasing blend of spices. Many sweet potato pies taste just like pumpkin pie, but this one was unique and quite good. My only complaint is that it's much too sweet; maybe our potatoes here don't need as much sugar. Next time I'll reduce the sugar by at least 1/2 cup.

I've been making sourdough bread for years and have my own starter, which I used in this bread. I thought I'd give this recipe a try, it looked simple and indeed it was. However, I don't see how one could stir enough flour into the dough to make it firm enough to hold the shape of a loaf merely by using a spoon; one would have to knead in at least a cup more of flour by hand. Surely enough, my dough wasn't very firm and I had to bake it in a loaf pan. Still came out pretty good, though. Since I didn't follow the recipe exactly I couldn't very well rate it less than five stars, anything that went wrong may have been my fault.

Good, simple, just as I remember marshmallow treats. Good recipe.

To be honest I wasn't particularly impressed with these brownies, but I went ahead and rated them 5 stars because I modified the recipe according to other reviewers' recommendations. (I've always thought it unfair for people to change a recipe then complain that it wasn't that great.) I reduced the sugar to 1 1/2 cups and I think that's why the brownies weren't as fudgy as I wanted. Perhaps the extra sugar would have made them just a little chewier. Also, I reduced the eggs to 2, but I do agree that having 4 eggs would make them too cake-y.

I'm usually really liberal with my ratings, this is the lowest I've ever given out. I followed the recipe to the letter, didn't over-cook it; the brownies turned out unremarkable and not chewy at all. Pretty disappointing since I used my precious butter to make them, it's really expensive here.

I'm not a huge fan of "blondies" but this recipe was really, really good. The only thing I changed was substituting miniature M&M's for the chocolate chips (we didn't have any). Definitely a keeper. Oh -- it's important to use butter; the buttery taste is this recipe's strong point.

Really good for a pudding cake. I simplified it even more, just mixed all the cocoa into the flour, then dissolved the brown sugar into boiling water (our brown sugar here tends to be lumpy) and poured it over the top of the batter. Took everyone's advice and reduced the sugar -- glad I did.

The cake was delicious, definitely a keeper. I took another reviewer's idea a step further: I put all the fruit, the eggs, oil, sugar and vanilla in a blender and whipped it up. Mixed the dry ingredients, added the liquid, and the cake was in the oven within 5 minutes. Couldn't be easier. I left the cinnamon out since it didn't seem to fit with the tropical ingredients, seems like it was a good decision.

Made this last night for some friends and it was a hit. Not too sweet, not too chocolate-y, just right. Butter and margarine are very expensive here in China so I substituted 1/3 C oil and it was still very, very good. Definitely didn't need the honey butter.

This is a really good recipe, simple and with a nice chocolate flavor, not too sweet. It comes out REALLY thick, so next time I might reduce the starch just a little. Didn't use the vanilla and didn't miss it at all.

This is one of the best cornbreads I've ever eaten. Moist, sweet but not too sweet. I made it just as written, took it to our Bible study group. They gobbled it up immediately and everyone asked for the recipe.

Good stuff! I had some left-over peanut butter and needed a snack to take to our Bible study; it was devoured immediately. The recipe makes a small, thin loaf so I adjusted it about 1 3/4 times to make a nice-sized loaf. I'll be making this again soon.

This is a good recipe -- though it makes a really dinky little loaf. I don't have a bread machine so I just made it by hand and formed it into a small baguette. We can't get all those herbs here in China so I simply used 1/2 tsp of Italian seasoning -- it tasted great. I'll make it again but will double it next time.