Pretty good, surprisingly light considering no eggs. A little on the bland side, needs a touch more honey or maybe a bit of brown sugar. Used plain yogurt and added extra tsp of vanilla. Got 16 reg size muffins and cooked for 17 mins @ 350F. Will make again with adjustments and am sure it will be tasty with cream cheese icing.

These were ok. I modified it a bit. Used 1.5 cups W/W flout and 1/2 cup white, 1 cup pumpkin (homemade), 1 cup applesauce (homemade) as both are a bit watery, added a 1/2 tsp vanilla and 1/4 cup packed br. sugar. I was a bit concerned after whipping up the batter, cause it was very volumunious, thought it was going to overflow my bowl. A bit bland for my taste, need to bump up the sweetness just a bit, and needs more spice, just didn't taste like what I expected. Will make again, but will try Pumpkin Pie Spice and topping with spice/sugar or a streusel

Super yummy. I have an excess of rhubarb in my freezer and was wondering what to do with it when I came across this recipe. I had roughly 24 cups of rhubarb and got almost 10 - 500ml jars from 2 batches. I bag my rhubarb in 8-cup bags which is roughly the 2lbs as the recipe stated. I used the suggestion of orange juice concentrate as my oranges didn't yield that much juice. I also cut back on the sugar, adding half stirring and then adding more until I got it right sweet/tart flavor I like. I perked up the color by adding some red food coloring too. It took awhile to make, but all in all, this is a keeper in my new jam recipe box.

This jam is awesome. I agree with other posts/reviews that it tastes more like apple pie that caramel apples. I had a tonne of applesauce in the freezer so I used 6 cups of sauce and left out the butter. I used everything else as listed and it turned out amazing. I made two batches and ended up getting 19 - 250 ml jars. This is definitely a keeper.

This is a great starting off recipe. I too tweaked it a bit. I used 1.5 cups unbleached flour and 1/2 c w/w flour, added a 1/2 tsp salt, used 3 medium very ripe bananas. In a 1 cup measure, I cracked 2 lrg eggs, added 1/4 c veg oil and then filled to the 1 c line with milk. Mixed everything together til moist and was able to get 24 muffins. Cooked for 10 mins then rotated my pans and cooked for addt'l 10 mins. They are a touch on the bland side, but next time I will try adding a bit more sugar and cinnamon.

Its really good, sorta like what my mom used to make. I used a can of evaporated milk instead of cream for a lower fat version. I would have given it 5 stars but silly me, didn't take it off the heat when I added the milk and it split. It looked unappealing but still tasted good. I added a bit of fresh ground pepper to it as well.

OMG these are fantastic. I had to tweak the recipe a bit as I had a 19oz can of beans. I added an extra egg, bumped up the cocoa to 1/3 cup, 1 c sugar. I didn't quite have a enough instant coffee so I added a about 1tsp of cinnamon. Blended everything up in the processor until smooth. I did have to cook it for about 33 mins. My family and I were very skeptical about it, but they gobbled up the nibbles I gave them, even my 3 yr old said "mmm, it good mommy". Next time I will try some orange flavoring with white chips & orange zest.

These are ok, not the best. I followed the recipe but replaced a 1/2 c of oil with unsweetened applesauce. Once mixed I found it very wet, and needed to add an extra 1/2 to 3/4 cup of flour a more thicker cookie batter. They taste ok, a bit bland, maybe a touch more sugar. I will try again, but tweak it a little bit, may try using craisins.

This is a fantastic recipe. I tweeked it by reducing the sugar to 2/3 cup, omitting the vanilla extract and adding the zest and juice of a medium lemon. It made 36 medium muffins that baked up light and fluffy and had just the right amount of sweetness.

These are really good. They almost have a shortbread cookie texture, melt in your mouth, mmmmm....

I really enjoyed these. Reminded me of 7 layer bars. I found that you really need to compress the base crust in order for it not to fall apart and firmly pressing the top layer also helps.

found nothing too special about these except for the ingredient cost. not something I would make often. I found it was your basic chocolate cookie recipe with cranberries and white chips. FIL really liked them.

this was ok. i halved the recipe and used a large zucchini and there was still plenty of filling. From one of the reviews I skipped the boiling and baked for 20 mins. Not something I would make often as the filling turned more into a very rich cream sauce after cooking. Would try a lower fat version next time.

Very Yummy. My mom and her husband stop by at the last minute and I had to come up with a meal using chicken. Came across this as I had most of the ingredients already. I used granny smith apples which I nuked for a minute just to soften a bit before adding plain bread crumbs & cheese. I also spiced it up with some Mrs. Dash seasoning. I found by softening the apples a bit before made rolling up the breasts easier. I used red wine in the sauce as that is what I had on hand and it turned out beautifully. Next time I make I think I will try using a pepper jack cheese for a bit more flavor. Thanks for the recipe.

I have made this recipe twice and both times turned out. I didn't use the exact spices as I didn't have them on hand, so I just use salt & pepper and green onions in the white potatoes and a bit of cloves in the sweet. Overall the reaction was good. Will use this again and again for holiday meals

This is very good. The only thing that I found was that it was too sweet for a salad. I reduced the sugar to suit my taste the second time and it turned out great. Thanks

This is truly the best pea soup I have had. I finely chopped up the veggies in my little processor and added about a 1/2 tsp of curry powder to give it a little zing. I used a hand blender to puree it. It turned out beautifully. I am the only on in my home to eat it, but who cares, the more for me :-).

What can I say, yummy. Myself, my bf and his brother (who never tried kraut before) enjoyed it. I toasted the bread as suggested in another review and layered it bread-meat-kraut-dressing-cheese. I also didn't rinse the kraut, just squeezed out the excess brine. It turned out great. The bread was a little dry and I think by adding just a bit of melted butter to the cubes next time would do the trick.

yummy. I didn't have the exact ingredients on hand so I had to improvised. I used plain feta and mixed in a little dry sundried tomato dip mixture. I then coated in original Shaken Bake flavored crumbs. Came out fabulous. Will definitely be making this again and again.

The is a very good salad, even my somewhat sceptical bf liked it. I used rice vermicelli noodles instead of the udon and extra veggies like julienned red pepper, radishes, snow peas, Also added a little extra garlic and ginger. Make this a meal by adding grilled chicken or beef. Left out the red pepper flakes as I can't eat spicy food but next time I will have to add a wee bit give it some zig. Excellent