Very easy to make and delicious. It was just a little bit too sweet for my taste, but otherwise great recipe. The only thing I added was a splash of vanilla.

It was edible, at best. Rubbery, not sweet enough (unless we're supposed to use a sweetened applesauce), absolutely bland, even with addition of 1 tsp of good vanilla extract and some salt, as recommended by others. Sure, if you add nuts, raisins, apples, more applesauce and what's not, it might be better, but then it would be a completely different recipe.

Easy to make, tasty and healthier than most other cookies. I agree that they are kind of bland though. Will definitely make again, but with some spices.

Overall I liked this soup, but was expecting it to have more flavor. The only substitution that I did were canned whole tomatoes instead of the fresh ones. I felt that nuts didn't add anything to the taste, but didn't like the gritty texture, so I'll probably just skip them. Also I added only 1 tbsp of peanut butter after tasting the soup.

As other satisfied reviewers, I made some changes to the original recipe: used mahi-mahi instead of tuna and did a very small dice rather than mince; doubled the cilantro and used panko bread crumbs. Ginger was a bit overpowering to my taste, but otherwise it was perfectly seasoned and I could taste exactly the hint of sesame oil and cumin. Will make it again with less ginger. I'm guessing that reviewers complaining about bland taste might just prefer more spicier food. In this case you might want to add green curry or hot peppers.

I'm usually note very good with the yeast dough, but these came out great. I made a half-portion with rapid-rise yeast, which was actually few months past its "best" date. The recipe might be actually meant for this kind of yeast - actuve dry usually needs "proofing", but rapid-rise just gets mixed with the flour and then the wet ingredients are added. Instead of bringing the liquids to boil and waiting for them to cool, I warmed it up in the microwave until it reached 125 F (120-130 F is recommended for rapid-rise yeast). Then I started the dough in the food processor with about 1 3/4 cups flour (for 6 buns). Processed the dough until it came together and processor started to struggle and then kneaded by hand 5 min. tops, adding only as much flour as needed. I probably ended up using only about 2 1/4 cups of flour instead of suggested 2 3/4. Since I had only one pan, I simply baked the buns for 15 min. on the middle rack. The crust was a bit too tough when they came out of the oven, but I covered the rolls with a clean dish towel for about 20 min. (checking periodically) while they were cooling on the rack. This softened the crust just perfectly and they had a very nice texture inside and out. Thank you for sharing this recipe with us.

I got the same result as the other not-so-excited reviewers - it practically burned on the outside but was still lumpy, undercooked and at the same time dry on the inside. It was barely sweet and didn't have enough flavor (tasted like a bad oatmeal pretty much). Perhaps a better results could be achieved by using bananas, but then it wouldn't be an "apple" bread... I think there are too much of oats and not enough sugar, raisins and nuts. There are better and not less healthy recipes out there and I won't bother making this again.

The idea is great but the recipe didn't quite work for me with the meaty summer tomatoes. After 7 min. bread crumbs started to burn but tomatoes weren't even heated through to the bottom. The flavor was great though (I also added basil, salt and pepper to the goat cheese mixture as others suggested) and I'll try these once again, maybe will just add bread crumbs later.

The idea of slicing bananas instead of mashing is genious! Based on the previous reviews, I've added 3rd banana (mashed) and the texture and flavor were perfect. Also I reduced vanilla extract to 1/2 tsp and added 1/2 tsp of ground cardamom (the idea I liked in another recipe), which turned out to be a great combination.

The cake is moist and relatively easy to make, but cranberry sauce does not add anything to the flavor or texture and is completely overpowered by the almond extract. The result is just so-so. It feels like the cake lacks something... Maybe some nuts or dried cranberries would add more flavor and texture. Don't think I will be making it again.

Very easy to make. I would, however, substitute some of the whole wheat flour for regular one, otherwise it was to earthy for my taste. Also I'd go easy on alspice - 1/2 tsp with seemes like an overkill: it overpowered other spices and gave this otherwise nice bread an unpleasant bitter note. Also my loaf took more like 45-50 minutes to cook through.

A very nice and light summer dessert! I have actually used mixed frozen berries (thawed an patted dry) and did just one berry layer. I've also processed cottage cheese until very, very smooth. Also I had only 9" springform, so 40 wafers were just right for the bottom-only crust, which I actually prefer.

I made only half-portion in 8x8 glass form, omitted the extra egg yolk and also used flaked coconut instead of fresh. It was good but not to die for, especially considering the time it takes from start to end - almost 2 hours.

I couldn't find Baja Chipotle Marinade in our local supermarket and substituted it for Lawry's Mesquite Marinade, which has very similar ingredients. Also I used lettuce instead of cabbage and seared fish on a pan because we don't have a grill. The result was very tasty and flavorful, everyone asked for more!

It was OK. Sour cream gave it an unpleasant sour note and it also curdled during cooking, which didn't look good on a plate. I would've used only heavy cream and butter or even half-and-half to cut on calories and fat. Also after such a long cooking Asiago cheese lost almost all flavor, so it's not really worth spending money on it. I agree that Parmesan/Romano (or even some good sharp cheddar) would work in this dish as well. Asiago could be just sprinkled on top towards the end.

The idea is great, but there seems to be something wrong with the batter. I followed it thoroughly and at the end batter was very stiff, my mixer almost stuck in it. I couldn't exactly "pour" it, so I had to drop it by spoonfulls on the cranberries. After baking the cake for 60 minutes the cake top was very nicely browned, a toothpick came out perfectly clean, but after cooling it turned out that center wasn't quite baked through (exactly like one of the previous reviewers has mentioned). I'll try baking a bit longer at lower temperature next time and I'll use more cranberries and less pecans. Also the toasted pecans would taste much better in this recipe, otherwise they become too soft and loose flavor when baking on the bottom.

I've used baby carrots and fresh squash from a farm market, added coffee cream instead of heavy cream and a dash of alspice. Even my husband, who would never eat any squash, liked this soup. I would suggest using blender instead of food processor - it made much smoother puree.

This recipe is easy, but I'd rather spend more time cooking. Will not make again.

Great recipe! Based on the reviews, I made just half of the topping (used about 3 tbsp sugar, 2 tbsp flour, 2 tbsp butter, 1 tsp cinnamon) and it was perfect for exactly 8 muffins in foil cups. I also put only 1/2 sugar in the batter - sugar topping added just the right amount of sweetness.

A Delight indeed! Actually I liked it warm more than cool - we ate it straight from the pan, it smelled so irresistible. Definetely will make more and more.