I used to be able to get these perfect two bite packages of Baklava at my favorite "gourmet" grocery but did not see them as of late, so thought I might try my hand at making them myself. Am I glad I did, and I found the easiest recipe at Allrecipes.com! I used a combination of half toasted pistachios and half toasted pecans. I ran them through a hand nut grinder, then pulsed them all a few times in the food processor with the cinnamon so they were a finer consistency. I baked mine a little too long....45 minutes and they got a tad brown but the taste was spot on. My husband couldn't stay away from them! I have to concur with another baker who said they found the filo easier to handle when the sheets were dried out a little. If you work at a good speed brushing your filo and adding the nuts, the dough will not dry out that much. Also, I think the key to this recipe is using the right size of filo dough, look for something that indicates "fine and silky," the optimum size is #4 Filo.. And to cut triangles, cut three rows down the long side, turn the pan around and cut the bars in half, and then in half again and you should have 12 perfect squares that you can cut into perfect little diamonds. ...To cut diamonds, start at a corner, and cut diagnoally outward until the entire pan has been cut across, then cut down lengthwise a few times, till the diamonds are the size you desire. This was seriously delicious!

The play on salty and sweet just can't be beat. Delicious! I cut my bacon in thirds and that seemed like the right size to wrap the dates in. I did half a batch with regular bacon and half with Morning Star vegetarian bacon. I cut the vegetarian bacon in half and that was the perfect size to wrap the dates in. Don't precook this stuff because it will get too crisp when it cools, and it will be impossible to roll the dates up. Not as tasty IMO as the bacon, but a nice treat for vegetarians who might be missing that smoky salty flavor that comes from bacon. Mine got too black because I followed the directions for the first 20 minutes. Next time I'll do a shorter initial time to bake.

Really good and different kind of pizza option. I made the Quick and Easy Pizza crust from this website for the dough and it was super easy. I also took the advice of another reviewer and buzzed 1/2 can of black beans, the onion, dried spices, cilantro and spinach together in the food processor. I didn't have any salsa but had leftover bottled roasted red pepper and threw that in the food processor as well. Salt to taste. Ooo-la-la, a new topping is created. I added the rest of the black beans to the mixture, adding them unmashed for a little texture. I did brush my crust with olive oil prior to a prebake for about 5 minutes, as suggested by another reviewer. Added the black bean topping, the mix of cheeses. I have a hot oven so at 20 minutes the pizza was ready, but the bottom was still kind of pale. Only after I had made a bit of mess in the oven did I find out from another reviewer that if you bake the pizza on the lower third of your oven will your crust bake and brown before your toppings burn. I can't wait to make this pizza again and try baking it on the lower third of the oven! Thanks for a great recipe idea!

It was a pizza and cards kind of night so tried this recipe with the Black Bean Spinach Pizza recipe from this site. What a winner of a duo! We all really enjoyed the crust!

I had some Marzipan Stollen (from Christmas) in the freezer that needed to be used. I dried the slices for 2 days and diced the bread up small. I soaked the bread in the custard for about 30 minutes. I thought it needed just a little sauce so I whipped together a coconut sauce: 1 cup coconut milk (light works just fine), 1 T. white sugar, or more to taste, 1 T. cornstarch, 1/8 - 1/4 tsp. coconut extract and 1/2 - 1 T. shredded unsweetened coconut. Put 3/4 cup of coconut milk and sugar into a medium pot and heat until just simmering. Mix the cornstarch into the remaining 1/4 cup coconut milk and whisk till smooth. Add mixture to simmering milk and stir constantly until thickened. Remove from the heat, add the coconut extract and coconut. To serve I sliced the bread pudding and served the coconut sauce on the side. I actually think the bread pudding tasted better on the second day, but maybe it was because I had it with the coconut sauce on the second day and plain on the first day. At any rate, I liked this recipe. For someone who likes their dessert not so sweet and delightfully fruity, you should try this recipe.

I had a cold and needed to make something nourishing and easy and this was the ticket. I too added half a bag of frozen spinach right at the end of the cooking time. Thanks for such a easy and welcome recipe.

I thought these were very tasty. As others had suggested I mixed my garlic powder into the dry mix. I used a multi-grain baking mix that I get at Trader Joes. I used half water and half soymilk. I used mostly Monterey Jack cheese with a little bit of freshly grated Asiago as my cheeses of choice. I used a 2-1/4 inch ice cream scoop that I had sprayed lightly with vegetable spray to scoop out my biscuits so they would be relatively the same size and yielded 8 generous biscuits. I baked my biscuits for about 15 minutes at 425. And baked the biscuits on parchment paper and had no trouble with sticking. My biscuits were very tender and moist. What a great and easy recipe. A perfect accompaniment with tomato soup.

We really enjoyed this recipe. The only thing I changed was substituting one shredded apple instead of the blueberries and adding about 2 oz. of walnuts. I am nuts about nuts and I think everything tastes better with nuts. I just peel the apple and shred it right into the batter after all the ingredients are mixed together. I whipped up a batch of the Blueberry Sauce (from Allrecipes) and it was ready in no time at all, and just a perfect accompaniment to these pancakes. The apple makes them ever so moist to eat.

I belong to the bunch of folks who modify the recipe with what we have in the house, and comments read. This is still a 5-star recipe in my book because my sauce came out velvety and delicious. I halved the recipe, used frozen (from fresh) berries that I had in the freezer from last summer. Instead of OJ, I substituted Knudsen Cider & Spice juice and ommitted the almond extract and ground cinnamon. The juice is unsweetened so I used the full measure of sugar, but I like things sweet. The half recipe made about 6 (2 Tblsp.) servings for me. Delicious served over the Blueberry Flax Pancakes (which I also modified) from this website. Ijust love Allrecipes!

We thought this soup was very good. Ok, it needs a little salt, but what soup doesn't? I also used a can of the fire roasted tomatoes that another reviewer mentioned. It's actually the only canned tomatoes I use b/c I liked the smokey flavor it imparts. I followed the recipe exactly, except added salt to taste. Then I sauteed a bunch of kale in garlic oil and added it to the finished soup. The bright green in the soup really makes it look pretty and helps to pump it up nutritionally.

I had some date in my closet that needed to be used so I thought why not try this recipe. What a great choice it turned out to be. While I did modify the recipe somewhat, the core stands true. I ran out of dates, and as one reader suggeted I used 1-1/2 c. dates and 1 c. chopped prunes. I also used the orange idea another reviewer suggested. I reduced the sugar to 1/3 c. and after I toasted my raw walnuts in the oven I broke them apart with my hands, instead of chopping them b/c I like to taste my walnuts. The other thing different I did was to use all whole wheat flour and add 1 tablespoon vital wheat gluten (you can purchase this at a natural foods store). In my baking class I learned that whole wheat flour has very little gluten (the protein in flour) and by adding in the vital wheat gluten (which is almost all protein) it adds lightness to baked goods. This is exactly what it did to my loaves. I will do this again b/c IMO whole wheat is better than white or unbleached flours. I also used three mini pans and baked them for only 30 minutes and they were done. I really enjoyed this recipe.

I was looking for a cut-out cookie, something not too sweet that I could frost too and this was that cookie. I used all whole wheat pastry flour and they were perfect. Like other bakers I will now use this cut-out for every occasion that calls for a delightful melt-in-your mouth cookie. Thanks so much for sharing. All-recipes is my first site for recipes.

I used half canola oil and half u/s butter for the margarine. I subbed the instant coffee granules for instant expresso powder and added 1 tsp. Kahlua to try and intensive the mocha flavor, others reported as not being dominant enough. I like my muffins on the small side so I made 18 regular size and 24 mini. The mini baked at 375 for 12 minutes. I baked the regular ones for 26 min. Overall, good flavor, the hint of banana was nice and the surprise of chocolate a big hit with my friends.

We really like this soup at our house. It came out kind of loose for me too so I did add a can of refried beans as another chef suggested. I also added frozen corn and frozen okra, which I love. I omitted the salsa and added a small can of green chilis. But, I think what really turns it extremely tasty is the Muir Glen fire-roasted tomatoes that use in any recipe that calls for canned tomatoes. Their smoky flavor just takes me over the edge.

I was making French Onion biscuits when I realized that my baking mix had expired. Allrecipes to my rescue. This was the first recipe that I found, and it came together really fast and well. I did use bread flour in my batch b/c it has the most gluten and that's what you want when you making something chewy like a biscuit. I won't be buying baking mix again. Thanks for the recipe.

I tried these yesterday and thought them to be good. I followed the recipe exactly. We did not use the butter topping, rather ate them plain, as a side dish with a protein.

I really liked these cookies. I used half butter and half margarine. I omitted the salt b/c I was using the salted peanuts and I thought it would be too much salt. I halved the recipe and used all whole wheat flour and 9 tsp. vital wheat gluten (Whole Foods). I think they tasted so great b/c my salted peanuts were really fresh.

I modified this recipe somewhat. I used 3 T. cocoa increased the vinegar to 1 T. and omitted the oil. I made mini-cupcakes and baked them for 10 min. I also used one of those cans of oil/flour spray and sprayed the paper cupcake holdes before I put the batter in. They came out very moist despite the fact that I actually forgot to put in the oil. They stayed lovely and moist till 4 days later, when they were finally consumed. I didn't frost them either, b/c they were perfect without.

These were very easy and delicious. Actually, kind of hard to stop eating. All I had was whole oats, so I buzzed them in the food processor and that put them into the quick-cooking size. After cooling, I cut them with a pizza cutter and plastic knife, which I find cuts hot sweets easier. I used a combo of almonds and pecans, chopped b/c I like to taste my nuts! I baked mine for 20 min. and that was perfect for us. The only drawback: my yield was 20 pieces at under 11 g. fat per piece (Lifeform program).

We really enjoyed this cake. I was looking for a yummy coffee cake that did not require sour cream. This was a big hit with everyone who tried it. I followed the directions exactly. Used the 9x13 pan. I modified the glaze slightly using 1 T. melted butter instead of the extract, but that was about it. Thank you for submitting such a lovely cake! I will make it often.