Very good treats. After reading some of the reviews with problems others had..here is what I did: I lightly butttered the pan, then lined it with parchment paper which was also buttered and which extended up the sides of the pan. I assembled and baked the bars per the recipe, but before they were set, I lightly scored them into squares (I didn't cut all the way through, just through the chcolate and the top of the crust layer) then when the chocolate was completely hardened, I pulled the bars out by grabbing a hold of the edges of the parchment paper, then placed them on the counter and was able to just snap them into nice little squares. I had absolutely no issue with greasiness or with the butter seperating. I would think that if you did it was because either you used margarine (and you really really do have to use REAL butter for this..it's a chemistry thing), or low quality butter or else you didn't let the toffee mixture boil long enough. I started counting my one minute after it was at a complete full boil

Reviewed On: Dec. 5, 2007

Excellent soup! I omitted the onion and doubled the leeks (because I had them) and left out the sherry (because I didn't have any) but it was still marvelous! I made mine with 6 cups of chicken broth and it was the perfect consistency. Very pretty served with a swirl of sour cream and a sprinkle of fresh snipped chives. Will definitely make again and again...

Reviewed On: Oct. 29, 2007

Very good as is. I agree with those who say to wait and try it before adding spices. The only thing I added was a sprinkle of coarse sanding sugar over the crust. The crust on the pie is delicious and beautiful! If your pie is turning out mushy and runny, it could be because of the apples you are using. Tarter apples hold up better in pies...a lot of apples will just turn to mush. So stick to Granny Smiths or other very tart apples. I used Red Haralsons from the tree in my yard and they worked perfectly.

Reviewed On: Oct. 11, 2007