Absolutely amazing. I served these at a brunch along side Cinnamon Belgian Waffles (also delicious!), and these blew all competition away. I served them with sliced ripe bananas and real whipped cream (as shown in the photo), but they are also outstanding with applesauce on top. My son (5 years old), devoured several without any topping. They taste like gingerbread that you would have for dessert. Very satisfying and just wonderful. I followed the recipe, but omitted the dry mustard and raisins. Neither were missed.

It was very good. My only negative, and it is slight, is that I expected it to be lighter and fluffier. It was not a dense cake, which was great, but I was expecting lighter. The taste was lovely, but I think that I will add lemon juice to the batter (and maybe to the frosting too) next time. Thank you!

Love this recipe! I made a few changes, but mostly stayed true to the original. I added 1/2 cup Craisins, 1/2 cup chocolate chips, 1 tblsp ground flax, 1 apple (minced in the food processor), and reduced the oil to 1/4 cup. Delicious!

Excellent recipe. These are easy and really delicious. Thank you! I ran out of buttermilk and substituted Half & Half - it was fine. I make extra and put them into the fridge or freezer. I then pop into the toaster, and my kids have Belgian Waffles any day they want them. They are great with Nutella on them too. And if you aren't into strawberries, you can make a healthy syrup out of any berry you have on hand - fresh or frozen. 1/4 cup fine sugar (regular sugar whipped in the blender). Then add (thawed) blueberries, or any other berry on hand. Blend until liquid. Tastes really great, and good for you too!

Excellent pie. Thank you for sharing the recipe. I followed it exactly, and also used Grandma Ruth's Crust recipe. I have never been successful at making a crust, and this one was awesome! The only negative about this pie was that after 80 minutes at 325, I turned the heat up to 375 to brown the crust. It looked beautiful and tasted great.

Excellent soup. Very hearty and filling. Perfect for a winter night. The only thing that I changed was that after putting it together, and right before serving, I used a masher and smushed the potato cubes. It made it mushy, and almost a stew consistency, but we liked it better. (I froze the leftovers of the soup, and also froze the skins from the preparation phase. I will make baked potato skins with them on Super Bowl Sunday). :-)

I followed the recipe (although I halved it), and they had little flavor and were dense like little bricks.

This got rave reviews at brunch today. I did make a change, and used fresh salmon (Copper River Salmon, to be exact), that had been grilled the night before. I followed the advice of another reviewer and melted the cream cheese w/ the sauteed onions, and I don't think that this is the way to go (unless you are VERY careful). The heat from the pan scorched the cream cheese, which wasn't a problem, really, but I anticipated not being able to flip it out of the pan w/ some cream cheese baked on the pan bottom. (I removed cream cheese, onion & salmon from pan, cleaned the pan, reapplied olive oil, put the mixture back into the frying pan, and then added the egg.) It was beautiful, and everyone seemed to love it! I will definately make this again.

This is an excellent cookie. This was my first time using a cookie press, and the dough was perfect. It was very easy to make nice looking cookies. The house smells wonderful still - the orange and cinnimon are wonderful aromas. Next time, however, I will add more cinnimon and will chop the orange zest into tiny, tiny specs. I will probably add a bit of orange juice too. I sprinkled red and green sugar on top before baking, and that worked out very well too. I froze 1/2 of the batter, and don't yet know how that will come out. (We'll see!)

This was great - somewhat rich, so we had smaller portions, and then have lots of left overs! I did make some slight modifications, and it was still great: 1 bunch of fresh spinach, chopped; no-cook lasagna noodles; 2 carrots, 1 zucchini and a few mushrooms, all julienned. I used only 1 cup of mozzarella on the layers (I did use the 2 cups in the sauce). It was wonderful - will definately make this again.