Thanks to all for the reviews. I followed many of them with great success. I used 1 cup strong coffee to 4 Tbsp kahlua. I added 1 Tbsp powdered sugar to the whipped cream mix and used the mixer to whip the cheese into the cream. I folded the (delicious) custard with the (delicious) whipped cream and cheese, which was delicious by the way. :) I made my own ladyfingers from the recipe on this site which I have found to be more flavorful (if less voluminous) than the storebought. When making them, I always spread the batter out, bake, and then cut into bars. It makes it so much easier than piping! That recipe yielded just enough ladyfingers for two layers when layered into a 9" springform pan. (I did not split them in half.) I also waited until the last day to sprinkle on the cocoa and made the tiramisu two days in advance. Since I had turned my ladyfingers upside down and dipped the top third of them in the coffee mix (as opposed to drizzling), I was worried that they might be soggy two days later, but they were not. This received rave reviews! Simply superb. Thank you!

I made this with the 1/3 cup sugar (instead of 1/2) and without any poppy seeds and was told this was the best ever. It was terrific. Thank you. A definite keeper.

Fabulous. I made four double recipes in four crockpots (both 5 and 6 quart) for a large party and they all turned out terrific. I subbed black beans for the garbanzo beans and had only enough for half the molasses amount for each recipe. I started them 7 hours before serving time, taking the lid off the last hour and a half. The different bean colors made a terrific presentation. Thank you. Will use again.

Very good. I used a little extra sugar as others suggested and made these into muffins. A double recipe makes 21 corn muffins when using a level 1/4 cup as a scoop. Mine were ready in 17 minutes. I made over 100 of these for a party and they were well-received and got compliments. Thank you.

This was superb. I made some changes as recommended by others. I used 3 bananas instead of 2 and added 1/2 cup sour cream and 1 tsp cinnamon. Also, I wanted a layer cake, so I baked two 9" layers at 350 (I preheated) for about 28 minutes. I had made up a batch of Cool Whip/banana pudding mix for the frosting, but when I tasted the crumbs after leveling the layers, I didn't think the Cool Whip would be the best accompaniment. So, I made up a batch of cream cheese frosting (8oz cream cheese, 1/2 cup butter, 3 cups powdered sugar) and used that. My husband, who was all ready for the Cool Whip version, agreed after he ate it that the cream cheese version was absolutely perfect and the cake simply couldn't be any better. I made it the night before and it was perfectly moist - but not at all mushy or wet - when served the next evening. Thanks so much. I will use this again!

This was easy and tasty. I made as directed, except forgot the onions and parmesan - oops. I also only used 1/2 the called for amount for dressing. 1/2 the dressing is the right amount, as others have indicated. I made the recipe one hour in advance and when we ate it, it had a great taste (wasn't too overwhelming with the dressing). I had purposely made extra so we had leftovers and enjoyed it the next day as well. 27 hours later, the veggies were still crunchy and the pasta was still the appropriate texture, so you can definitely make it in advance, but you will need to refresh it with more dressing because the next day the dressing flavor was much less discernible.

This was terrific. I used 2-1/2 Tbsp of white wine vinegar and a 1/4 cup of sugar per one cup mayo for the dressing, and kept everything else in the recipe the same. I saved my crumbled bacon until serving time, which was a great tip because it gave it a nice texture. I blanched my broccoli for one minute to soften it a bit because I didn't get to make this a full day in advance as many reviewers suggested. Next time, I may experiment with making it in advance and leaving it raw, even though it was a very nice texture (softened but still crunchy) having been blanched. I also plan to try using red grapes instead of the golden raisins I used. (They were terrific, though.) I loved this and so did everyone else who tasted it. I would wholeheartedly recommend and will definitely make again.

I made this as written except didn't use the lemon zest. This was terrific. Keep in mind, with a 9" plate five cups of fruit does not make a mounded pie. If you like that, you'll need to make adjustments. I personally like a "flat" pie because sometimes mounded seems like too much fruit. Anyway, the flavors were fantastic. Got great reviews. Thank you. Will definitely use again.

I used 7 cups of thawed/drained frozen mixed berries, and reduced the butter to 1 cup, and then followed the rest of the recipe as written. First, I can't imagine using much less fruit. Any less would be too much of the crisp (delicious in it's own right, but would be imbalanced with the fruit amount). As others stated, you can get by with the 1 cup of butter. I don't think it would be ruined with using 1-1/2 cups, just may change the texture a little and taste a little richer. Whichever you prefer depends on your love or hate of butter. With 1 cup, the crisp still held together. I probably would continue using the 1 cup (or possibly splurge with 1-1/4) just because it works, tastes great, and cuts out some calories/fat. Definitely use your food processor to cut the butter into the dry mix! It's so much easier than by hand. The end product was good, I wouldn't say the best I've ever had. I think fresh fruit may be better than frozen, but the frozen technically works fine. I liked the crisp part (very good with ice cream), and it is true that it forms kind of an oatmeal bar when you let it cool and solidify.

Very tasty and different from the usual.

The first time I made this recipe, I made the mistake of stirring as the temperature increased. Also, I took the mixture off at 285 degrees even though it hadn't reached the right color. (I thought I tested my thermometer correctly!) It was a mess - the butter separated and none of it set up. Suffice it to say, I tossed that and decided to try again because I had butter that was going to expire soon anyway and I wanted to get over my phobia of making toffee! I am glad I did because the next try worked like a charm. I followed the instructions this time (I know, I sound ridiculous!) by not stirring at all once the butter melted. Then I didn't pay attention to the thermometer reading and just waited for the dark amber colored. It worked brilliantly. Everyone loved it and now I am no longer terrified of making toffee!

This recipe makes a beautiful pound cake! I read all of the reviews/suggestions at least twice and incorporated many of them into my attempt and I am very happy with the results. It's lovely and everyone loves it! I used 2.5 cups of sugar as many people recommended. My husband said the sweetness and moisture level was exactly right. I used all-purpose flour instead of cake flour and subtracted a total of 6TB from the 3 cups, as per the conversion others gave (thank you!). I decreased the almond extract to 1/2 tsp and added an extra 1/2 tsp of vanilla (total of 1-1/2 tsp). I creamed the butter, cream cheese, sugar for five minutes on medium/medium high on the Kitchen Aid stand mixer and it ended up a soft off-white color (like the color of Bisquick). The batter was beautiful indeed, as someone else mentioned. I divided and baked in two 9x5 loaf pans for one hour and 10 minutes at 325 and my cakes were perfectly done. The cakes did not actually "fall", but the delicious crusty top that had arched up during baking caved back down after removing from the oven to a flat level - so the side profile of the cake was rectangular, not arched on top. No harm at all. This recipe is a winner. I can't wait to try lemon extract and various flavored icings! Thank you!

Worked really well! Everyone thought this was absolutely delish, so for all the great reviews and how unbelievably easy it is, it gets five starts. I only had 1 cup of graham cracker crumbs, so I subbed 1 cup of corn flakes (processed to fine crumbs). I also used milk chocolate chips. People said it tasted like a peanut butter cup with a crispy texture. Thanks so much! I'll definitely make this in the future. It is popular, yummy, and fast!

I made this tart for two people - both of whom had never eaten an onion tart. Each said it tasted good and wasn't too onion-y as one might expect from eating a bunch of onions in a pie crust. (Even my three-year-old ate a sizeable piece of this.) One commented that he might like to have more bacon in the recipe (but that might be because was was inclined toward more meat in a dish). As for the recipe, I was concerned that there wasn't enough egg (I think I was expecting something more quiche-like), but in the end, everything seemed to go together quite well - meaning this recipe works. If you like onion tart, I think this recipe will suit you.

I've made this a couple of times and it is always well received.

This is terrific - my kids' favorite out of everything I've made so far this holiday season (quickbreads, cookies, rocky road). It wasn't hard at all, and didn't take very much time to get to the correct temperature. Thank you all who made suggestions... I followed the suggestion about hanging the foil over the side of the pan so you can hold onto it, and the one about using Reynold's Release. They were both great. I think I'll be making more of this tomorrow!! Thank you for the recipe!!

Just made six loaves of this today and I plan to make three more tomorrow. It's terrific - moist and flavorful. I followed the suggestions of others and added 1 tsp allspice, 1/2 tsp vanilla, and 1/2 cup of applesauce in lieu of 1/2 of the cup of oil. I also added 1 cup of mini chocolate chips. Delicious. I'm sure a glaze would be a tasty addition, but I didn't think it needed it. The crispiness of the crust coupled with the moist flavorfullness of the inside was enough intrigue for me. The loaves also baked up so beautifully that I am excited to give these away as gifts to my neighbors this year. If you have to take turns reusing the same loaf pan like I did, (rather than having three of the same size and material pans), keep in mind the batter is about 7-1/2 cups (with the chocolate chips included), so just dole out accordingly. Thank you!!

I baked this in a 9" springform as indicated, and followed the recipe exactly EXCEPT I did not add almond slivers to the top. Instead, I chopped up some almonds I had on-hand and toasted them along with about 1/4 cup coconut. (I didn't add these until after the cake was finished baking.) It turned out fabulously - lots of raspberry flavor accented by almond, beautiful moist texture with crispy topping. I baked for 56 minutes, until it started to turn light golden. A real winner for raspberry fans. You could also change up with some other fruit.

Made this according to the directions, but subbed ground Italian sausage (hot), because it was half the price of andouille, made homemade Alfredo (thank you LouisianaGirl), and used oven ready (no cook) lasagna noodles. This was fantastic. Terrific combination of flavors - creamy and perfect level of spice!! Not for the extremely health-conscious or everyday eating (so fatty!!), but superb for special occasion. Much thanks!!!

I didn't cube the chicken. I processed it to "crumbs" and added the rest of the ingredients. This is so delicious. It's everything I could want in chicken salad, and I make it everytime I have leftover chicken. The grapes, the basil... it all goes together fabulously. Thank you! I love it!