As the poster of this recipe, I'm very please with all of the comments and suggestions made over the years. I especially like all the time saving tips such as using a bag to coat the rings and a tupperware for the crumbs. I also tried baking them as suggested, but I prefer them fried. Thanks everyone for trying this recipe!

I found the cake to be a little bitter. Perhaps my coffee was too strong. Also, 40 minutes wasn't long enough, so my cake sunk in the middle.

The first time I made this cake it had a lingering baking soda taste that was unpleasant. The second time around I omitted the baking soda and used 1/2 a tbsp of baking powder instead. The cake was much better. I reduced the baking time to an hour and 10 minutes.

I added one more green onion than called for because mine were pretty small. Turned out perfectly. Make sure to squeeze out the spinach thoroughly.

I found the mix dry and hard to work with. I was surprised the finished product was as good as it was. I had to bake them for 20 minutes. The ones I did at 15 were much too soft.

I used one large Granny Smith apple peeled and grated. I added 1/2 tsp more cinnamon, 1/4 tsp of cloves and 1/4 tsp of ginger. I also did the sugar topping but after baking. Mine only needed 18 minutes at 375. Each muffin was exactly 1/4 cup of batter and the yield was 12. Next time I will add some diced apple along with the grated for a stronger apple flavour.UPDATE: I made these again today with the addition of another apple diced and with the strudel topping suggested by another reviewer. They were very good. Excellent, really!

I didn't have all the fresh herbs, so I just used a good handful of parsley. I doubled the garlic because I had a big fish. 20 minutes was the perfect amount of time. Thanks for sharing.

I used equal part vinegar, sugar and oil (2/3 cup) and, I used red wine vinegar instead of distilled. I added one more can of 7 bean blend (540 ml) and chopped a red onion finely. Didn't have the celery seed, so I added 2 tsp of dried parsley. It was prefect.

I took the time to proof the yeast and allowed the finished dough 15 minutes to rise. After I topped the pizza I let it rise an additional 15 minutes. My husband said it was the best crust I've ever made (and I've made A LOT). Update: I made this again and the results were just as good as I remembered. Yum!

I used pumpkin seeds instead of pinenuts. I also grated the apple the same as the carrot. I added about a tbsp of honey.

I tried, unsuccessfully, to keep this very cold. I fould that by the time I could easily roll it, it was too warm to tranfer to the piepan. I will practice this one. I agree that it could use a touch of sugar.

The soup had a nice flavour. I used kidney beans and veggie broth. I didn't have any tomato paste, so I used a small can of tomato sauce. I also added peas and corn. Delicious!

I didn't have the zest or the orange juice so I used the juice from the can of peaches. The first time I made this, it overflowed all over my oven. I put some tinfoil under the next time and had no problems.

Very good. I used graham cracker crumbs instead on chocolate for a more traditional taste. I also dropped quarter size circles of sauce on top the cheesecake (pre-baking) and drew a toothpick through them to make hearts. I am going to make this for Valentine's day. Thanks for a great recipe.

I could only find tootsie roll migees so I combined some to make bigger poos. I also tried to bury them in the cake crumbs a little for an authentic effects. I used green coloured coconut instead of the extra cookies. It was a hit.

This has become one of our favourites. I really enjoy the blend of lettuces and I often serve this salad with Italian meals. Thanks so much!

This was really great and unusal! Thanks so much for a great recipe!

I didn't use the sauce do I cannot comment on that but the "balls" were good. I omitted the sage as my husband isn't a fan and I used half the cheddar and half mozza cheese. I also added lots of garlic and used walnuts instead of pecans. They turned out tasty!

This wasn't bad per se but I had way too much filling left over. I also thought it could have been more flavourful. I was not a fan of the tomato soup and if I make this again I will use marinara sauce instead. Thanks though for your effort.

These turned out perfect after a made a few adjustments and alterations to the method. I used 4 tsp. of yeast and only 1 tsp. of salt. I also used 5 1/4 cups of flour. I also only heat the milk, water and sugar to 105 degrees not 120 as this would kill a lot of the yeast. I added the salt after the flour as salt also will kill the yeast. After I kneaded the dough, I greased it, covered it in a bowl and let it rise for 1 hour. I punched it down and then shaped it into 12 buns and baked them for 16 minutes. They turned out perfectly fluffy and not to sweet or dense. Next time I think I will add so onion or garlic powder for additional flavour.