This was great but I made subtle changes which wouldn't really affect anything. I didn't have almond extract so I used Amaretto. Used a 8 oz block of cream cheese because if 3oz is good 5 more ozs would be killer. I used frozen fresh strawberries from earlier this season. They are fine, just don't have the crunch that fresh would. This is a keeper.

This is great. I used a 9" springform and a 6" cake pan. Doing this helped to prevent the overflow problem but I still used a foil lined pan to catch anything seeping from the springform I cooked the 9" 70 mins at 325, 6" about 60 mins at the same temp. This is a keeper recipe. I may add additional complimentary spices next time I use peaches (I used frozen) for the cake. It's moist and I'll make this again. Thanks for sharing.

I love the flavor of the glaze on the ham. Will have to wait til tomorrow to try out the gravy. I will keep this recipe for sure BUT, next time I will add a little fluid to the bottom of the roasting pan ie orange juice, pineapple juice etc. at the beginning of the cooking process. I will wrap up the ham in foil. I've always wrapped and this was a first unwrapped. It started turning dark early on in the cooking process and the first 2 layers of the spiral won't be served to guest...they're tough and crusty. Overall it's a great recipe. Thanks for submitting it.

Caramel Apple Friendship Bread - Here's something I did different I did to it today. Using this original recipe as the base, I added chopped apples, pecans, apple pie spice to the mix. Baked in 2 8x4 pans for about 60 mins. When cool I poured a Caramel Glaze over the top of it. On the starter recipe link on the recipe and it says at the bottom you can freeze this starter. I always do and it comes out great.

Mine turned out dry and not alot of flavor, but glad I tried it anyway.

Next time I make this (and I will) I have to turn down my oven by about 25 degs. The bread got too dark and even started blackening around the edges before the inside was done. I always lower my oven for cakes, and it slipped my mind today. I want it golden brown like the picture. I also may make smaller loaves.

This was a hit at a book study of ladies. Severely decadent. It's a keeper in my book. Next time though I think I'll make it in a 9x13 pan instead of the 10x15, to make it just a little thicker.

I too made some adjustments on this recipe. I took the advice of others and dusted the chicken with flour and I doubled the sauce recipe. PLUS, after removing the chicken I deglazed the pan with dry white wine, after it reduced by half I added finely chopped shallots. After the shallots cooked for a few minutes I then added the cream. Instead of tarragon in the sauce I added Herbes de Provence, stirred then added back the chicken. I garnished the chicken with fresh chopped tarragon. We used the sauce for the asparagus on the side. My kids (10 & 12) loved the sauce and the chicken. They actually used the sauce to disguise the taste of the asparagus. This is a keeper recipe and I've shared it with friends. Nice and easy but definitely a show stopper.

I loved it. I think it was wonderfully seasoned. I probably used more prosciutto. I also added red wine to deglaze the pan prior to adding the chicken broth and cream. I probably cooked mine down longer than the 20 minute as in the recipe. Then I served it over Risotto, the sauce was lovely on it. I really look forward to having this again.