I've never made bagels before so I wasn't sure what to expect. These came out exactly the way a bagel should taste - texture and all. I added a bit more salt to the recipe, put about a tsp of baking soda into the boiling water along with honey instead of sugar. I also baked the bagels on a stone. Excellent!

I just made this and had to rate it right away. This is fantastic! I didn't have any parm on hand so i omitted it. i was concerned that w/o the cheese it would be lacking in flavor, but it is not at all. I was looking for a recipe to duplicate something that i had at a restaurant and this matches it exactly. (of course at the restaurant it cost $18 rather than the $3 to make it myself!)

This is the first chocolate cake from scratch that i've found to be excellent. i used soy-milk to make it non-dairy with no problem. i frosted it with a non-dairy whipped topping that i mixed together with crushed chocolate sandwich cookies.

i love this recipe and so do all of my guests. i top it with a crumb topping instead of frosting when i use it as a cake, or i often don't top it at all and serve it as a side dish. i never thought i could like carrot cake, but this recipe changed my view!

tasted and looked just like biscotti. would be very good with coffee since it's not too sweet. if you're looking for something really chocolately, though, this is not it. make regular brownies instead.

these looked and tasted very good. it was a little hard to get the little papers out of some of the cookies, but everybody liked them and thought they were cute. don't think we'll be doing this any time soon though because the process was very tedious and time consuming since we could only do about 3 at a time. you really have to work fast with these otherwise the cookie will crack as you're forming it.

this isn't exactly great for flakey pastry puff kind of dough, but it's really good for the bottom of savory pies. i use it often.

this was just what i was looking for. i added it to the top of a carrot cake instead of using a frosting.

This is great! I ommit the salt and just add some to taste to whatever i'm making. this goes really well on cut-up sweet potatoes baked until crispy.

This was OK, but the dough wasn't like a real knish that you'd get at a kosher deli. i prefer a "doughier" dough and this was a little harder.

i never made real frosting before - I couldn't believe this actually worked. I let the mixture cool in the fridge for about an hour. it actually got hard, but i was able to whip it up with a hand mixer with no problem. i did change the recipe a bit: i used non-dairy whipping cream and only about 1.5 cups of brown sugar (coudln't get myself to use a pound!). probably would've been more caramely if i used all of the sugar, but it was still very good.

AWESOME! I make these all the time and always include the chocolate chips. they're probably also good with walnuts or pecans.

I never made doughnuts before and these were so easy and very good. I made the dough the day before i needed the doughnuts, let it sit for 1/2-1 hour and then cut them. i let them rise in the fridge for abt 24 hours, then put them in the oven on a low setting for about 10 minutes. they rose a little bit more and got even bigger in the oil. instead of using the glaze, i filled half with jelly and half with caramel and then rolled them in powdered sugar. I still prefer the doughnuts out of the doughnut shop, but for a homemade treat, they're great. we were able to make about 50 medium sized doughnuts (no doughnut holes)

these are great! i use all-purpose flour with no problem.

this was ok, but not as chocolatey as i was looking for.

i served these at a party and EVERYBODY loved them (toddlers and adults alike). only change i made was to leave out 1/2 cup of oatmeal. they weren't exactly chewy, but they were much softer than the standard cookie. this is definitely going to be my standard oatmeal chocolate chip recipe.

pretty good. i didn't expect them to actually rise in the fridge, but they did and then they got even bigger in the oven! i poured a lot of extra cinnamon/sugar/butter mixture over the buns before baking. after they were done, i drizzled a very basic icing on the top (1-3 tablespoons of milk with a cup of powdered sugar). the only problem is that after a couple of days they got a little stale.

this didn't taste exactly like french dressing, but it was just what i wanted! I used it on cut up red and yellow peppers and everybody loved it. i would recommend it for a green salad too.

This was really good, although i made a few changes. in addition to paprika, salt and pepper, i also used fresh garlic and a little bit of chicken soup mix. i sliced the skin so i could put all of the spices inside and outside of the skin to make sure that those who remove the skin before eating still get the flavor. i only needed to cook it in the crock pot for about 1.5 hours on high and then another 4-5 hours on low. i was afraid that this wouldn't reheat well and would become dry, but it was still juicy even when reheated without its liquid.

Wow! These are AMAZING. I've made these kinds of meringues since i was about 8 years old, but i never put cocoa powder in them. They are so chocolatey and delicious. I only give the recipe a 4 because i made some changes, otherwise it would be a 5. I don't have a large oven, so i didn't leave the cookies in after baking for the alotted time (i needed to get the next batch in). This made them much chewier compared to the last batch that i let sit in the oven after being baked which were much more like a crunchy cookie. i prefer the chewy version. i also only put in 2.5 tablespoons of cocoa powder. I will definitely make this again for myself to have as a chocolate fix as well as for company.