I made this for a dinner I hosted. I think I tripled the ginger, rather than mashing it or grating it as others suggested, because I don't have any coffee filters or cheesecloth to strain the sediment through. It's good, but the sweet to flavour ratio means that to get a good flavour in a cup of coffee, you need to have it pretty sweet. I need to play with it more. I am thinking of adding more ginger to it and then mixing some of the syrup with lemon and brandy as a cough remedy. Ginger, pepper, cloves and cinnamon are very healing.

I dislike rosemary, so I didn't add it. And after reading some recipes here I cut back on the pepper. I still didn't really care for it. I think it was the Parmesan that turned me off. It made a funky, crispy crust that seemed to conflict with the flavour of the pork. I liked the general idea of the spice mix. Just not the Parmesan.

I'm so happy this was published. It's one of my favourite winter salada.

I made this up to add to cream cheese for a taco dip. It is a nice seasoning mix, but I added more garlic and onion powder. I also substituted ancho chile powder for the chile flakes, so that it blended together better. The mix was too salty for the cream cheese, but it might be alright for meat.

I like these because they are everything the "Gobble Up Granola Snacks" mentioned by another reviewer are not. Healthy, packed with whole grains and peanut free. A huge bonus in our house, or when taking snacks somewhere else. I'll take whole grains and dried fruit over puffed white rice, corn syrup and peanut butter any day.

These would be more aptly named "Brownie Cups." They aren't really cupcakes. That said, they are tasty single serving brownies with a crisp top and semi-fudgy inside. I halved ther recipe, added 1/2tsp. instant coffee, dissolved in a little hot water, and about 1/2C of toffee bits. I just barely had enough batter to 1/2 fill each cup.

This is a very good recipe. Nice and moist. It is dense but not heavy, and it takes a glaze quite well. It wasn't crumbly and held together nicely, with a good flavour.

They are pretty good. Not sure about the 12 servings. I got 2 dozen pretty large cookies out of this. I think I'll make them smaller the next time.

I listened to others and cut back on the salt. I also didn't use garlic oil or garlic powder, but instead roasted a couple of cloves of unpeeled garlic with the cauliflower. Use 5 or 6 for a more pronounced flavour. I added peas to the recipe because my 3 year old wanted a green soup, and to make it just more visually appealing. If I hadn't done that, I would have added some tumeric, just for a boost of colour. I also added carrots and celery to the onions in the pot. It's a pretty good soup. I may sprinkle it with bacon and scallions before serviing it, and maybe a dollop of sour cream. We're having it in about half an hour with some crusty bread.

Decent place to start. I brushed the bottom crust with egg before adding the filling and added 2T of cornstarch to the flour mixture, along with some cinnamon, ginger and nutmeg. And I cut way back on the butter. It came out very nicely.

I didn't have the evaporated milk, so I used half heavy cream and half milk. I also reduced the sugar to about half a cup. I agree that the key is to properly thicken the mixture by bringing it to a boil. I had no issues with this setting up at all. It thickened well and produced a very nice product that my family wants me to make again. I think I'd keep using the cream/milk mixture adn would skip the cornstarch part altogether as it left a slightly funky texture on the tongue.

I read the reviews and ended up creating my own recipe, which is awaiting review/acceptance here. I had to halve the recipe because of the capacity of my ice cream machine, but I kept the full amount of lemon juice, and zested both lemons. I used a combination of milk and heavy cream and sugar and honey. It was really good. This recipe was a good starting point, but I'm sure if I'd followed it I would have had a very sweet frozen confection with no tanginess at all.

This is a wonderful recipe. I had to halve it for my machine, and I used a full tablespoon of vanilla bean paste instead of the actual bean and the extract. The flavour is great. And it's so rich (it's really an old fashioned frozen custard, rather than what we think of anymore as ice cream). I gave it 4 instead of 5 simply because I did find it a bit too sweet. I'll cut back on the sugar the next time. I bet it would be wonderful with about 2/3C of orange juice concentrate stirred in. Or a teaspoon of pure orange oil.

This is okay, but I added an extra 1/4C of corn meal, and only had just enough for 6 boneless, skinless chicken thighs. I found the recipe to be salty, as well. I will make a few changes the next time. I'll add some garlic and onion powder, replace the salt with celery salt, or just cut back on the salt itself, and I'll replace the paprika with smoked paprika (personal taste thing). I'll probably also omit the curry powder and just use some tumeric.

Definitely a good starting point. But I added only 3/4 cup of sugar to the cream cheese and it was still quite sweet. I'll cut back a bit more the next time.

Good flavour. Glad I read the reviews. I used a graham crust, and reduced the whipping cream by about a third. I also added 1/4C cocoa to the cream cheese mixture, along with a pinch of salt. I combined strawberries and raspberries for the topping. The cornstarch mixture really thickens a lot on chilling. I suggest beating it up with a whisk or spoon before trying to use it. If I'd added fruit and tried to mix it right away the fruit would have turned to mush from the effort of trying to get the cooled gelled mixture to soften to a usable state.

These are definitely fluffy. I doubled the recipe and added more milk, as the batter was too thick for the pancakes to spread properly. I also added a splash of vanilla. I just sent the recipe to my sister, who loves pancakes. I'm sure she'll enjoy these.

This is very good. Having never made nor eaten Challah, I can't give it a 'best' rating. But it was easy to make in the stand mixer and looks really nice. It's sweeter than I'm used to, but I'm sure it will make good toast. I wouldn't want it for a savoury sandwich at all.

Very nice cookies. I used chocolate chunks with a good result. The dough is very, very crumbly, however.

I used all purpose flour, dark brown sugar, and butter in place of the cake flour, white sugar and shortening. Then I added a generous grinding of nutmeg, a heaped quarter teaspoon of allspice, the same of ground ginger (I didn't measure them, so I'm guessing) and about a quarter teaspoon of orange oil (you could use about a tablespoon of orange zest). It made a very, very nice little cake for a weeknight dessert. I gave it 4 stars because without the changes, it seems quite bland.