I thought this was the perfect combination of flavors, but definitely too spicy. I've made it twice, the second time with garlic powder instead of fresh (because I was out) and only a sprinkle of red pepper flakes and it was perfect!

Pretty good. The texture of the cookie is perfect, but the cloves are a little overpowering. I added extra cinnamon and still couldn't taste it over the cloves. I I would suggest halving the amount of cloves or leaving them out altogether (like the original Quaker recipe).

These were awesome. I made two batches and they turned out great both times. I mixed the dough with the dough hook in my stand mixer and rolled them using a hand crank pasta machine and cut them into fettuccine ribbons. After they were partially dried I cut the ribbons into 2 inch strips for chicken noodle soup.

I wish I could give this recipe 4 and a half stars. These caramels are abolutely delicious. I have made them several times, and I have found just a couple problems with the recipe. One, you need a LARGE saucepan. There is no way this recipe will fit in any of my medium pots. And when I cut them into normal size caramel pieces I get approximately 200 caramels, not 60. The other thing I should mention is that cooking to 250 is too long. I have a carefully calibrated candy thermometer and when I cook to 250 the caramels are too hard. I have found that 246 is the best temperature.

I'm going to have to disagree on this one. The dough was far too wet and the scones spread too much. The pear flavor was barely noticeable. They tasted OK to me, but not much like a scone at all. I'll stick with my traditional recipe and experiment with adding pears.

YUMMM! These were great. I made some with chocolate on top and some without. Both were very good. 7 cups of cereal was perfect for the amount of "goo". Yes, they are sweet, but not abnormally so. Don't hesitate to make these.

These cookies were great. I substituted a cup of toffee bits for the pecans and they were fantastic.

This bread is fantastic. I like to make two smaller round loaves and use them for panini. Yum!

The flavor and moistness of this cake were fabulous, but I did have a couple issues. I followed the directions exactly, but after 45 minutes, the cake was not done. I let it bake for another 15 minutes, until it passed the toothpick test and put it in the freezer as directed. But after only a few minutes, the cake sank in the middle. I had a lot of bananas, so I tried it again with two round pans and I had the same result. It still tasted great, though. I served it with coconut cream icing instead of the cream cheese. The combination was heavenly.

These were great. I made them for BBQ pork sandwiches. The only problem I had was that when I re-rolled the scraps after I cut out the first round of dough, the re-rolled ones were lumpy, not smooth like the first ones. They were still delicious, though. So, I would suggest getting as many buns out of the first rolling as possible.

YUMMY!!! I couldn't believe how all the flavors compliment each other so nicely.

I thought this was very good, but it definitely needs AT LEAST 24 hours for the flavors to blend. The longer it can sit, the better! We enjoyed it the first night (after 24 hours), but the following day (after 48 hours) it was 10X better. Also, if you use pound cake, you could probably triple the coffee/rum mixture, as the dry cake really soaks up the liquid.

I make these scones almost every Saturday morning. I've tried several variations - my family's favorite is lemon. You just leave out the raisins and stir in the zest of one lemon. You end up with perfect light lemon flavor. YUM!

I was a little disappointed with this recipe. The flavor was pretty good, but I didn't think it was worth all the work that it required. I especially didn't care for the tomato sauce and cream for the final sauce. It was bland and uninteresting. The rest of the recipe has a "gourmet" feel, but the tomato sauce in the end was just not right. Maybe a tomato alfredo, or a creamy marinara, anything other than plain, flat tomato sauce and cream. It tasted a lot like canned tomato soup. (In fact, one of my guests even asked if that is what it was).

AWESOME!! This was so good. I have never been so impressed with a chicken dish! I made it for my husband's birthday dinner and now he wants to go back to buy a bigger bottle of bourbon so I can make it again and again. Since I was making it the first time for a special occasion, I didn't attempt the clarified butter coating. I just combined the pecans and breadcrumbs and coated in the traditional method (flour, then egg wash, then crumbs). It worked perfectly - nice thick coating.

Excellent muffins!

Very good, easy recipe. I make this regularly now. I have a family of 4 and I find this makes enough for 2 meals (with plenty of leftovers). Instead of halving the recipe, I assemble it in two smaller 11X7 casserole dishes and freeze one for later.

This was a very good pie as is, but to make it a 5 star recipe, it does need a little tweaking. When I made it by pouring the glaze over the crust, it was messy and difficult to get it evenly distributed over the pie, resulting in a top crust that looks splotchy. I would suggest pouring most of the glaze over the apples before you add the top crust. Then brush the remaining glaze evenly over the top crust. As others mentioned, I could not fit 8 apples into the pie. I probably squeezed in 6-7, nicely mounded. I would also recommend sprinkling the apples with cinnamon. And, be sure to have something to catch drips under the pie while it is baking. Mine oozed out all over my oven. With those changes, this will be the apple pie I make from now on.

As is, I would say this was an okay recipe, but with a few modifications, it is excellent. I coated the chicken in dijon mustard about 3 hours before cooking. Then I dipped in flour and sauteed in oil & butter. I made the sauce as directed, but increased the cream so there would be more sauce. Yummy! The chicken was incredibly tender and moist. My husband raved about it.

This was easy, delicious and very versatile! I used it to top miniature cheesecakes, then thinned it down and used the leftovers on pancakes.