This is a yummy recipe. We were in the mood for some peanut butter and chocolate, and needed something new. I added both peanuts and chocolate chips; next time, I'll only use the chocolate, the peanuts didn't work for us. They aren't super peanut buttery, but rich peanut buttery enough! Would be fabulous with ice cream!

The flavor of the cake is good--yes, very sweet, but good. Mine didn't bake all the way through--I used a glass baking dish, and the dish may be slightly smaller than a typical 9x13, but it looked done on top (nice and brown), but when I cut it after it was cool, it was very liquidy. Maybe it will be better chiled. If I make this again, I will bake it lower and slower--or in a different dish. I did add vanilla to the cream cheese layer, which i think gives a rich flavor.

We just moved into a new house, with an apple tree in the backyard. My kitchen is yet to be fully stocked--cinnamon, cake mix, brown sugar and the apple tree in our backyard were about all I had! This recipe was perfect, and it turned out great. It is very easy, and tastes delicious. It is quite sweet--could do with less brown sugar--but it bakes up perfectly. I used apple juice instead of the water, and that was nice; next time, I may add a bit of flour or cornstarch to thicken up the liquids a bit. I have made it twice in 2 weeks!

This is one of my favorite quick bread recipes; the flavor of the pears and nutmeg with pecans is perfect. I have used walnuts, but it just isn't the same. I love the crisp, sugary crust that bakes on the outside--I've thought about reducing the sugar, but didn't want to mess up that crust! Great warm, out of the oven, with butter.

I made this recipe for my daughter's 4th grade class, as they are having a book-club discussion on "The Lion, the Witch and the Wardrobe"--so this was the perfect opportunity to try making Turkish Delight. It is an interesting recipe--with 3/4 c cornstarch plus gelatin plus sugar water boiled to 240, the likelihood that this will at least "gel" is pretty good, which was reassuring to me. The texture was somewhere between jello-squares and gum-drops, very sticky stuff (when it says to be generous with the powdered sugar--be generous)! The color was a pale orange; if I made it again, I would add orange food coloring. The taste was orange-y, and not bad, but odd to me. Maybe I'm jaded by chocolate fudge and candies like divinity, but the sweet, sugary flavor I expected was not as pure--either the flavor of the cornstarch tainted it, or the orange flavor wasn't strong enough. If I made it again, I would either add more OJ or add orange extract. I did use fresh orange zest--which made for an interesting, sort of chunky texture--and maybe dried zest would have given more flavor per Tbsp. Unless I have a specific reason--like a CS Lewis book club--I don't think I'll be making this again. It was pretty time consuming, and the results were a bit disapointing.

This is yummy, but I will say I use it more like a "suggestion" than a recipe. I fill my large crockpot with about 15-20 medium apples, peeled, cored and chopped. Then, I add 3 cups sugar, 3 tsp cinnamon, 1/2 tsp cloves, and a dash of salt. Cook it for 10-12 hours, blend, and pour into jars. I don't can/preserve it, just refrigerate--it goes so fast, it's not around for long! I think the original recipe would have been way to sweet--and would have made too little! Fill that crockpot, make it worth your time--makes the house smell great!

OK, I wrote this recipe, but I have to add a comment--BE SURE TO USE CHERRY JUICE CONCENTRATE. This is not cherry juice, and not frozen concentrate. Rather, it is more like cherry syrup. It is in my grocery store in the produce section, near several varieties of specialty/organic juices. The kind I buy is made by Brownwood acres, but there are other brands out there (and I have seen blueberry and pomegranet concentrate as well--I may have to do more experimenting!!). Tart cherry concentrate is advertised for joint pain--I don't know about that, but it tastes great, and is super-sour and full of flavor and color!

As many modifications as I made, I probably shouldn't even review this recipe! I used vanilla yogurt instead of cottage cheese (I was really afraid of it being chunky--yuck); I used a splash of almond liquour and the rest sour cherry concentrate in place of the cherry brandy (didn't have any)---so my cheesecake was a pretty pink! I didn't have vanilla wafers, so I crushed up some animal crackers and added the butter with a little sugar. I used wild black raspberries--yummy, but seedy. I like this recipe because I only have an 8" springform pan, and this is a recipe that will work! I think I cooked it too high for too short of a time, because the edges browned while the middle was still a little goopy, but the flavor was great and the texture ( of what cooked) was smooth and creamy, and light but not too fluffy. I think this could be a great cheesecake, if I made it the right way! As it was, I was happy with the results, and I am encouraged to keep trying with my cheesecake making skills.

These are delicious. I was looking for a good cookie recipe (not chocolate or PB...needed something different!) and these looked like 'it'. I started making the recipe purely as it appeared--I used both butter and Crisco, while I am normally just a Crisco for cookies person. But, then I decided to melt the butter...per suggestions, for chewiness...and then I added an extra 1/2 tsp of cinnamon and a 1/4 tsp of nutmeg, just for fun...and a tbsp of molasses, to darken and moisten just a tad. The turned out great--not too much spreading at all, chewy, good texture, nice flavor. I got about 3 doz exactly--although the recipe should specify just how much picking in the batter you MUST do...! I added more than 1 cup of raisins, and next time will try walnuts or pecans, too. Thanks!

Delicious! I have made this a few times, and always to rave reviews. Easy to make, and the kids enjoy helping (especially since the dough is so yummy to pick in...)! I used real butter, and I think that makes a lot of difference. In a pinch, I'll use a jar of caramel sauce instead of the caramels & condensed milk--it's cheaper and easier than peeling a package of caramels (which are hard to find anyway). Do coat the pan well with cooking spray or oil, as the caramels can stick badly!

This is the perfect, traditional biscuit-like shortcake. My family adores biscuits, but plain biscuits are not sweet enough for a strawberry shortcake dessert. These are delicious--simple, sweet, tender. I substituted skim milk for the heavy cream and still thought they were heavenly. Served them with the spiced strawberry syrup, and they were wonderful.

Delicious! This was so easy to make. At first, I was a tiny bit worried about pouring brownish, warm syrup all over my delicious, freshly picked, unsuspecting strawberries--but I'm glad I did! I let the berries macerate in the syrup for a while, then poured it over pieces of Sara's Scrumptious Strawberry Shortcake; first, we sliced the shortcake down the middle, horizontally, then put the syrup on the bottom and top layers. Let that soak while you walk to the corner grocery for some whipped cream...HEAVENLY!

I found this recipe about 5 years ago on this website (during maternity leave--it was great to be breastfeeding and able to eat an unlimited amount of cookies!). It is STILL my absolute favorite cookie recipe--soft, chewy, flavorful and almost always a perfect product. I recently modified this recipe to take out the chocolate chips, and replace the water and corn syrup with honey (plus an extra 2-3 T of honey). This gave a marvelous, sweet and chewy PB/honey cookie--something my husband has wanted since we first got married!

This was a good bread recipe, although I agree with some reviewers that the onion soup mix smelled good, but the taste just wasn't there in the finished product (and my kids didnt' like the chunks of onion, or the idea of onions in bread). I made the recipe again without the soup mix, and ended up with a delicious, soft and tender whole wheat bread that was perfect with honey or apple butter. I made it into rolls and they freeze nicely.

This was a good recipes--I like anything I can make in my crockpot, vs standing over the stove all day. I added a tiny bit of brown sugar (about 2-4 T) and some apple cider--then cooked it a little longer with the lid off, to cook off the liquid. I also splashed in some vanilla at the end. Maybe I was spoiled by a recent batch of apple butter, looking for a more intense flavor, but it seemed like it needed a little punch--but, I think, even without the additions it makes a nice, basic fruit sauce.

This is going to become my new favorite cinnamon roll bread! Not only is it easy--worked perfectly in my bread machine, and the dough was nice to handle--it is moist and tastes FABULOUS! I'm going to have to be careful how often I make these--WOW! I'm looking forward to trying the different add-ins (raisins, nuts--I may even try adding apples to the filling, or using applesauce or apple butter to make a lower fat filling).