Made half a recipe in an 8x8 Pyrex pan but had to bake it well over an hour before it was done. Heavy, but good banana flavor. Used a plain buttercream frosting recipe instead of cream-cheese.

Excellent with or without honey. I think it's the perfect combination of tart and sweet. Extremely good over cracked ice.

Flattened out on top - likely a result of overfilling the pan, or else too much baking powder. Will probably be better the next day as the flavors blend.

I was looking for a recipe to use up some surplus crystallized ginger, and I'm quite pleased with this exceptionally tasty cookie! They have a light texture because of the egg white. I used slightly heaping teaspoons of the ginger and cloves and a tiny bit less cinnamon because I prefer ginger to cinnamon. I rolled them in sanding sugar (slightly larger crystals than ordinary granulated) and sprinkled a little extra on top after pressing them with a glass. I haven't yet drizzled them with the icing, and I might not bother - the sugar provides a nice sweetness (which echoes the slight crunch of the crystallized ginger) without dulling the spicy flavor.

I used lemon juice in place of lime juice, and this recipe got rave reviews.

Perfect end to a Southern Hemisphere Christmas dinner. I top mine with kiwi and pomegranate arils. Beautifully festive and light.

A good cake with a nice tart-cranberry topping. I followed the advice of others and baked at 325 degrees for 75 minutes and it turned out dark golden on top (bottom) and was fully done inside.

I made these last week for the first time - the dough was relatively wet and I had to incorporate a lot of flour in while kneading. They spread quite a bit in the oven and didn't have the dense scone texture I was looking for. I just made them again 20 minutes ago, but this time I changed the way I measured the flour. Normally I spoon flour into the measuring cup and sweep it off, but this time I dug down into the densely-packed flour of a new bag. Made all the difference in the world. The dough came together perfectly, was easy to pat out and cut and baked out more upright.

I wasn't really sure what to expect, but I was satisfied with these. They're very similar to a cake donut, as other reviewers have mentioned. I used a scoop (the kind with a spring-loaded sweeping blade) to portion the sticky batter, and I made exactly nine muffins. I think the butter/sugar at the end is critical, and it works out to about 2 t. butter per puff. Mine ended up sitting for almost an hour before we ate them, and one I had later in the afternoon was just as good, so there isn't much pressure to serve immediately as the recipe would indicate. I'll be making these again.

I agree with other reviewers - it's similar to banana bread; topped with a maple-flavored buttercream frosting, it was more cake-like. Let the flavors develop overnight and use exceptionally over-ripe fruit, just as you would for banana bread.

These were very tasty green beans - a very versatile side-dish. I made them for a dinner party, and they were still good when served lukewarm. I used a combination of white and black sesame seeds, which gave it an interesting look.

I made this with a high school culinary science club, and it is a very easy and nearly foolproof entry into candymaking. I would like to try it with different nuts - macadamias, especially.

This fish is so good! I used tilapia filets instead of sea bass, and skipped the pan-searing step - I put the nut-crusted raw fish right in the oven. I turned on the broiler for a couple of minutes at the end to further brown the crust. The fish was very good, and the sauce complements it well.

This recipe goes against all "rules" of typical rolled cookies. This dough needs to be *hot* to be workable, and I wouldn't use any flour at all while rolling - the shortening keeps the dough from sticking to anything, and extra flour just makes a goo out of the oil. I microwaved the dough for about 10-20 seconds between each rolling, and the results seem fine and strong. The flour-to-liquid ratio is critical in this recipe. I was very light-handed with the flour, and it turned out fine. You might want to sift the flour first, or spoon it very lightly into the measuring cup. I also doubled the spices and added 2 t. cinnamon and 1 t. allspice for extra flavor. I was able to make 2 6-inch square roof pieces, 2 5x5-inch side walls, and 2 front/back pieces extending up to 7 inches tall - and I still had plenty of leftover dough for trees, a chimney, etc.

I was not pleased with this cake, and I'm ordinarily a fan of figs and spice/fruit cakes. The icing just didn't work out (very oily), so I ended up dusting the cake with powdered sugar.

Wow - this is a great recipe! It turned out beautifully - not tooth-numbingly sweet or drippy and soggy like other baklava I've had. I took the advice of reviewers and made the syrup well in advance and allowed it to cool before pouring it over the hot baklava. I also simmered an extra 10 minutes to get it to the consistency of syrup. I rolled up the leftover phyllo sheets and sliced the roll into thin shreds and scattered them on top before baking. I highly recommend this recipe, particularly if you think you don't like baklava!

A good recipe, however, next time I make it, I will add some water or olive oil to the food processor - as written, it seemed a bit thick.

Good cheesecake, but not much lime flavor if you use regular lime juice - the Key Lime juice is truly necessary for a good lime flavor. I make this with a crust of crushed pretzels, instead of graham crackers, for a salty complement to the tart/sweet cheesecake and call it a "Margarita Cheesecake".

To avoid the soggy crust problems, I simply greased the springform pan, then dusted it with dry breadcrumbs. I then served it with crackers and tortilla chips, rendering a crust unnecessary. I substituted sharp cheddar for the Colby. I mistakenly purchased a can of jalapenos instead of mild green chilis - I ended up using about half the can. It added a bit of zip, but the rest of the filling really tempered it. Everyone I served it to asked me how I could cram so much flavor into a little bite, so it was well-received!

This was very good - like a Nutella cheesecake. I took the advice of another reviewer and left the chocolate out of the crust and just added a bit more to the cheesecake itself. I bought a block of Ghirardelli chocolate and chopped that into small pieces, instead of using chips. I couldn't find any Frangelico, so I substituted a Chocolate Hazelnut liqueur and it turned out very well. Lots of compliments.