Wow! This is going to be my go-to molasses cookie recipe from now on. I made these for a molasses cookie fan and he thought they were amazing. I'll admit that I've always thought the store bought kind were not so good and have never really tried homemade molasses cookies before. But I would now rate this type of cookie very highly. I followed the recipe exactly using organic unsulphured cane molasses. Baked for 9 minutes after 3 hrs chill and another batch overnight. Both tasted great! Even better with milk. Best fresh out of the oven but stayed soft on the inside for a little over a day in plastic zip loc bags.

Simple recipe. Good dish. If you bake the potatoes instead of boiling it, they will be drier in texture. I fried the potatoes a few minutes longer than suggested for a crispier texture. Used a sweet yellow onion. I have made this three times- with green or red peppers alone and a combination of both. I liked the result of using both peppers. But don't overdo it with the vegetables... too much water from the peppers + onions will make your dish mushy. I added some garlic for a punch.

I was inspired by the gelatin for the most part and didn't use most of the other key ingredients listed here so you can ignore my review if you wish. As per request, I used 1 package of French Vanilla cake mix and only 1 oz strawberry flavored gelatin as a prophylactic against an overbearingly sweet cake. I also used 1 cup of milk, 1/3 cup of butter, 4 eggs, and sandwiched strawberry pie filling between 2 cake layers in lieu of mixing in frozen strawberries to the cake batter. I frosted the cake with Kristen Pontier's French Buttercream frosting recipe, which can be found on this site, then coated with crushed french vanilla wafers and peanuts. I made this cake on a Thursday night and the leftovers tasted better on Saturday morning. By then, the frosting and cake were well-married. The cake itself was firm but still very moist and perfectly sweet. It wasn't the best cake I've ever tasted... but I didn't really follow this recipe so I may have missed out! One of my co-workers said he didn't believe that I made it and said I bought it from a bakery! Another said she usually hates "fruit" cakes but loved this one. I've uploaded a photo of my cake.

Good like Apache fry bread... except without the shortening.

Tried twice. First time was s0-s0. The second time with modifications:2/3 c. olive oil, 2/3 c. parm cheese, 1/2 cup fresh lemon juice, 3/4 tsp salt, 1/2 tsp black pepper, 1/3 c. fresh chopped basil, 1 tbs lemon zest. Heck, this is an entirely new recipe! Whisk all the ingredients together and toss with Spaghetti.

(I would not recommend eating more than 1 serving in 1 sitting... the caloric intake is sky high) Big, fluffy, yummy. She's right! The possibilities are endless. I served it to myself and I enjoyed it. For the first trial I cut in 1 cut of ricotta cheese and about 1/2-3/4 cup of water for every 5 cups of flour. Let's see what happens at the next family get together.

This one is a keeper, folks! Even though I modified this recipe for real eggs and sugar, these babies were suprisingly good. Very delicious! I will make it again until I get the best results... I cut in 2 tbs of lemon zest instead of the blueberries. But I will try lemon zest WITH blueberries next time. I dusted it with powdered sugar since syrup would have ruined it for sure. It was delicious and sweet enough without the maple. I found another version of this on cdkitchen that required a lot more ingredients such as vanilla extract. I wonder if it would taste better then. So next time I'm going to try it with the subs. Then I will try it with vanilla.

Truly a beautiful dish and a nice change from the traditional red. You can impress so many people this way. I recommend using a good brand of broth to bring out a rich and surprising flavor in the spinach. I cooked it expecting great results and my company raved. I even served it to my friend Matt who doesn't like anything... he likes bland foods. Not to say that this is bland. In fact, it's to say that this recipe impressed the unimpressionable.