I decided to try this recipe for my first attempt at homemade pecan pie. I baked it for my in-laws' Christmas Eve dinner and it was a huge hit! Every Thanksgiving my mother-in-law buys homemade pecan pies from the market and this one tasted better! It was not too sweet and the filling set perfectly. As with all of my pies, I used the Easy Pie Crust because it is quick, easy, and delicious. I also added more chopped pecans to the filling to ensure it was not too syrupy and sweet, a common characteristic of store-bought pecan pies. One important tip: be sure the melted butter is not too hot when you add it to the filling, or you will scramble your eggs! I think this was a problem for some reviewers. Try this recipe, the honey-glazed toasted pecans in the topping were amazing!

Delicious recipe! I used some leftover breadcrusts and it turned out wonderfully. I brushed the top with melted butter and sprinkled demarara sugar to add a little bit of sparkle and some sugary crunch!

I used this rub for the first time and it worked out perfectly. I didn't have onion powder but it didn't matter. I left the rub (minus onion powder) on the roast overnight in the fridge and the next day, cooked the roast in the oven until the meat thermometer read 140°F. I let it sit for a few minutes (about 10 minutes) before slicing and serving it. The wonderful herb rub gave a fantastic flavor to the sirloin, and it was cooked just right, medium rare and tender.

I love making pizza at home and have tried the pre-baked crusts and refrigerator roll-out crusts, but never tried homemade dough from scratch. I have found the pre-baked and refrigerator crusts to be disappointing and more difficult to work with (pre-baked crusts that are dry, crack, and fall apart, refrigerator crusts that do not roll well). This recipe was fantastic! I have made bread before so I began the same way by dissolving the sugar in 1 1/4 c warm water and sprinkled the yeast on top. I let it rise for a few minutes and added it to my flour, salt, and olive oil mixture. My mixer's dough hook was perfect for the job; very quickly the hook evenly distributed all the ingredients. I lightly coated the ball of dough with olive oil and allowed it to rise about 10 min., covered, in a slightly warmed oven. I punched down the risen ball of dough, cut it into two balls, and rolled out two crusts using minimal flour to prevent sticking. The dough was not so elastic that it kept shrinking when I rolled it, but elastic enough to hold its shape. After adding my desired toppings I baked two pizzas at a time on the top and bottom rack at 375° for 7 min., then switched them for another 7 min. They were perfect - light, soft, and lightly browned, not soggy or mushy. Roll the dough out more thinly for a crispier thin crust. This recipe is so easy and delicious that I would make it instead of buying a pre-made crust!

This was my first lemon meringue pie. I was pleasantly surprised that the lemon filling was not too sweet or artificial tasting, as has been my experience with most lemon meringue pies I have tasted in the past. Try it for an impressive-looking, easy-to-make dessert! I used the Easy Pie Crust recipe on this site, and it was fantastic! I found both recipes together to be so easy, and so fast, especially for a dessert that looks like you spent all day in the kitchen to make!

What an amazingly fast and easy way to make pie crust! I have found that traditional pie crusts have to be handled so carefully (don't overwork them or they become tough!), and can be time-consuming. This one is made right in the pie plate so there is no clean up required! Mine had a slightly different texture than normal pastry crust, as it was more crumbly and cookie-like (my husband thought it was like shortbread). It held up very well for my lemon meringue pie. After reading the reviews I added an additional tablespoon of sugar to the recipe. Now that I have an easier, faster way to make pie crust that is also healthier (no shortening!), I'm going to be making a lot more pies! Thanks for the great recipe!

This is an excellent snickerdoodle recipe. The cookies came out chewy on the inside and crunchy on the outside as promised, but I was careful and baked them for only 7 min. because snickerdoodles have the tendency to become hard after cooling if they are baked too long. I only made one change and added 1/4 tsp of cinnamon to the cookie dough. Another recipe to add to your box!

This recipe is awesome! The scones came out slightly crunchy on the outside and deliciously soft on the inside! Sour cream really adds something special to cakes and other breads! I made only some minor changes: I omitted the raisins, used Splenda instead of sugar, and used light sour cream. This recipe is also amazingly fast; from mixing bowl to cooling rack takes only 30 minutes! Keep this one in your recipe box!

This cake turned out moist and chocolatey and not too sweet. It was perfect frosted with chocolate icing. I also added some baking powder because I wasn't sure how it would rise without eggs. My next project is to try and make a chocolate layer cake using this recipe.