I agree with everyone who raves about these cookies. They're terrific. The one mistake I made was to put too much frostingon them. I ran out. Next time I'll either drizzle (not spread) the frosting or make one and one-half the recipe for the frosting. Even without the frosting they're divine.

I learned to make Pitiviers in a professional cooking course. I had to make the puff pastry from scratch. It was well worth the effort. However, Pepperidge Farm frozen puff pastry makes the whole job a lot easier and just as good. The important thing is that this is well worth any effort it takes to make it. It's a classic dessert that doesn't get as much attention as it should. I applaud Campbell's/Pepperidge Farm for offering this recipe to give it a wider following. You won't be sorry you tried it. Hint: one version I made included canned apricot halves that had sat in some Amaretto for a few minutes. It was well received by all who tried it. This is a good recipe for experimenting if you feel like it.

These deserve 10 stars. I got the recipe from the original Betty Crocker cookbook when I was married in the '60s. This is the only cookie I've made at Christmas time for many years. My family look forward to them every year. Friends always appreciate a gift of these scrumptious little bites. They're so easy to make; my only comment is to treat them very carefully when making them. If you do, you're guaranteed to have light, crumbly confections. You can't beat these - they're crowd pleasers.

This is a terrific recipe. I made two beautiful, delicious loaves. I put a pan of hot water in the bottom of my oven during the cooking time. If you're not sure they're cooked through, use your digital thermometer - it will read 200 degrees when they are ready to remove from the oven.

A variation on this recipe is to add 2 oz. semisweet chocolate and 2 T. some flavor liqueur (orange, hazelnut, raspberry, etc.). I served these with vanilla ice cream. Next time I may serve with creme anglaise (or just melt some high quality ice cream). I'm not sure how you could get 12 servings from these ingredients. I made 6 (7 oz.) custard cups. I also may experiment by putting a Lindt chocolate truffle in the center of each before baking. As many others have commented, this is an easy, crowd pleasing dessert.

This is even better if you can make it with a richer stock (duck is good; use inexpensive duck legs to make a broth). The finished dish is excellent with oven roasted salmon fillets. A tasty meal for a cold, fall evening when you want to serve something special.

Very tasty pork roast. I found the time/temp a little off. Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will seep throughout the meat. A foolproof rule of thumb to use is 15 minutes per pound @ 350 degrees. In my experience, cooking to an internal temp of 160 or above usually results in unpleasantly dry meat. For succulence, give my suggestion a try.

At first, the flavors of this dish were delightful, but after 3-4 bites, I realized that the vegetable base needs something. Not sure what. This clearly was written as a vegetarian recipe but if I were to make it a second time (doubtful) I'd add sauteed chicken or pork to give more texture to the vegetables. I loved making the crispy noodles. Hadn't done that before. I learned a few things and am confident that next time I could improve on my technique. It was a fun recipe to try; it used up some Asian eggplants that are growing prolifically in my garden and it gave me an opportunity to try something new. Thanks for contributing it, Jen.

Excellent! This is an adaptable recipe. Along with the squash, I roasted 2 Anjou pears and some parsnips that I needed to use up. Otherwise completed the recipe as written. My family and guests loved it.

This is delicious and it's fairly easy. Fresh artichokes always are a bit of extra work as far as I'm concerned, but the flavor extraction makes them worth it. I steamed 4 artichokes, discarded the leaves, cut up and added the bottoms and the steaming water, then I added a can of artichoke bottoms to make up for the missing pulp from the leaves. Nothing was lost I'm sure. Instead of celery I used 1/2 a celeraic bulb I happened to have on hand. This result was a flavorful, creamy soup just right for a chilly fall evening meal, along with some cheese tortellini and steamed broccoli in a butter-EVOO garlic sauce.

For 20 years or more I have used a scone recipe from the Mt. Saviour Monastery Cookbook (Arnold Jerome's Famous Irish Scones). I decided to try this one just for a change. The ingedients are slightly different but basicaly the same, with the exception of the buttermilk-sugar-nut glaze and the cooking temperature (420 vs. 375). I've treasured the Jerome recipe but now I think I've found a competitor. Try these scones. They're over the top--truly delicious. (I used cried cranberries and chopped pecans as that's what was in my pantry).

As others said, the pan size is out of whack given the volume of batter. Needs at least a 9x9 inch pan or larger. It's a useful recipe when I have a lot of applesauce on hand. Easy to prepare but it does need a topping (ice cream, whipped cream or glaze).

This is really good. I embellished the recipe just a bit by adding shallots, fresh thyme and marinating both the chicken and the mushrooms (separately)in a lemon based marinade for an hour or so. It was a great way to use up extra portabello mushrooms without fusing with a grill, which is my usual method of cooking them. Thanks for the inspiration.

This is a favorite cocktail party hors d'oeuvre. Everyone loves them and they're so easy to make. Bake them ahead, freeze, then bring to room temperature before serving. Delicious!

I had some Japanese eggplant from my garden that needed to be used up. This was perfect. Because of the long, thin shape, I cut the eggplant into wedges about 4" long. I also had a zucchini from the garden that I cut into rounds. I'm always suspicious of a recipe that calls for a 450 degree oven (easy to burn and dry out ingredients). Thanks to my digital oven controls I was able to cook the vegetables at 420-435(I started out at 420, then upped to 435 after turning.)The results were wonderful. What a nice recipe. We will make this again and again. Served it with marinated steak tips and chicken breasts from our local market. An easy and delicious late summer mid-week dinner.

Whenever I read a recipe similar to this one I ask myself "Where's the sauce?". I decided to make this and see what happened without a sauce. Toward the end of cooking I could see that the chicken had the potential of being dry, so I added a little white wine to the pan. That did the trick. Just enough liquid to make the chicken breasts moist and tasty. Will make again with the addition of wine or something else to add some moisture.

My family & guests loved this. I went easy on the Dijon and that was a mistake. Everyone would have liked more of the mustard taste. I plan to make this again to serve to guests over the Labor Day weekend and will aim for more flavor. Definitely a recipe I will keep and adjust over time to suit our tastes.

This is one of our favorite summer salads. The trick is to add the croutons at the last minute. Try adding a ball of fresh mozzarella. We make a meal of this and gazpacho soup as a starter. Wonderful when all the ingredients are summer-ripe.

This didn't work for me. I cut sugar back to 1C as others recommended; that was the only change. It came out dense, heavy and without much taste. I believe that 40 minutes was too long a cooking time. If I were to try this recipe again I would check it after 20-25 minutes. We ate it with lots of fruit sauce, but I tossed the remainder away. Will look for another hot milk cake recipe until I get one that works for me.

We loved this! The only change I made was to grill the tuna on my indoor grill and add 2-3 T. butter to the sauce at the end just to give it a bit of richness. We'll have this often I'm sure.