I made this as per the updated instructions. Fabulous! The only things I changed were a little less lemon juice and I also added a shake of a mediterranean seasoning blend that I have. I've never made hummus before but I think this will be a staple. Super delicious and very good for you.

Good cookie, great texture. I'd probably increase the salt next time to 1/2 tsp. Nice and chewy though, definitely satisfied my craving!

I used this recipe as a base recipe - what I was looking for was a tangy orange cookie that would bake up like a chocolate chip cookie. Success! They were flavorful, chewy, crispy on the outside, and nicely orange-y. I might add a tidbit of orange extract next time, but I think they were excellent. I omitted the chocolate chips, and used the zest of two large oranges. I also grated up 2 dark hershey's kisses and added them to the batter for a hint of chocolate and an interesting texture. Phenomenal!

Since I first made this pie a few years ago, it has become a family celebration tradition. What a fantastic idea... an apple pie with a baked-on caramel topping. I've made this pie many many times and just now realized I hadn't reviewed it, so I am now. The only thing I add is pie spices - about 3/4 tsp cinnamon, 1/4-1/8 tsp nutmeg and 1/4 tsp of salt. I tried adding in some bourbon vanilla this time, right after the sauce was done cooking but before I put it on the pie. I bet it will be excellent :)

This was pretty good, but more work than I think it's worth.

Good recipe. I've never had rugelach before and these were pretty good. Didn't keep super well after the first day, so I'm only giving it 4 stars.

COmfort food at it's best. This pie is a great example of the vast difference between frozen and homemade food. A little work to make, sure... but well worth the effort on a cold cloudy day. Yum!

This cake was pretty good. I did have to add more milk (wish I woulda read the reviews first) and even then I had to spoon the batter in with the fruit. didnt want a bundt (upside down) cake so I made it in an 8x8 pan which made it really thick but then there was way too much topping. It has a good texture and a nice flavor but wasn't quite what we'd expected for our easter coffee cake. I'd almost make this like a cakey cobbler instead, just triple the amount of fruit (or cut down on the dough) and make it in a 9x13. In any case, I made the recipe as directed and it isn't one I would say is "the best!" so I gotta give it 4 stars. It certainly is a good dessert and I will be making it again, but as a cobbler next time with less dough.

OK I'm reviewing these again. They are a huge hit anywhere I take them. If I could give them 10 stars, I would. I've got a couple things I found myself doing after making these so many times: 1. Use real butter for the dough! Also, when it's available, I use half eggnog in place of the milk for added flavor and richness. 2. Before baking, I pour milk or eggnog over the unbaked rolls, it makes them extra gooey and soft. 3. The filling - I melt the butter, mix it with the brown sugar and cinnamon, and spread it on the rolled out dough like frosting. I found it is a much more even consistency that way. Sometimes I also add a little milk and flour to the filling for extra "goo." 4. The icing - I always made it with an 8oz pkg instead of 3oz (by accident) but I found it makes the perfect amount of icing and isn't too sweet. I also use 1/3 cup butter instead of 1/4.

This was a good base recipe and is a nice way to stretch avocados when they are out of season (*and expensive!) I used half of the cream cheese the recipe called for, thinking I could add the rest if I wanted to but I didn't think I'd want to. This recipe was pretty good, all things considered except I'd probably want to use a food processor for most of it to make the cream cheese blend in better (or soften it well beforehand). I also added lime juice but I always do that for guacamole. All in all, a good recipe to start from and I'll probably make it again someday after I get a food processor. Chunky mashed avocados can be added later if you like chunks of avocado like we do.

This recipe is even better than my mother's. Couldn't be easier to make and tastes delicious.

We thought these were good but not anything to rave about. I'm wondering if it's just because my mom always made fantastic rolls and so I grew up with eating great dinner rolls? A good recipe, though.

I am NOT allowed to make these anymore! I couldn't resist them... I had doubled the batch because I didn't have the right size pan (made them in a 9x13) and I finished them off myself in 3 days. I told my husband (who liked the flavor but doesn't like sweets) to not let me make them ever again unless we are going to some sort of gathering or potluck. They were fabulous!

I made this french toast for a camping trip for 20 people. God rave reviews! I made the batter 2 days in advance and it turned out nicely. There were lots of extras, which I froze when we got back in sandwich baggies. They were great popped into the toaster for a quick breakfast! I will definitely be making this recipe again. It was great with butter and syrup and also nicely flavored alone as a quick snack.

I love this stuff. My sister gave me some for Christmas last year and I drank it all so quickly, then found this recipe. I've been making it every week, it seems! This is by far my favorite drink and I can easily make it decaf by using decaf instant tea. I also sub out a packet of lemonade kool-aid for the lemonade, that way I can use a bit less sugar because I like my drinks to be not very sweet. I love, love LOVE this stuff.

This stuff is great! Was a big hit at our house. I used about half the bacon grease in with the bacon and it just gives it such a great flavor. I've made this tons of times and every time I make it different but this is defnitely one of those great crockpot winter comfort foods, especially if served in a toasted sourdough bread bowl.

This recipe was fabulous! I got an itch to make biscotti, never made it before and they were WONDERFUL. I made 4 different kinds - Almond, chocolate raspberry with cocoa, raspberry extract and dark chocolate pieces, dark chocolate with bittersweet baking chocolate and cocoa, and the favorite was eggnog made with real eggnog (one less egg and a bit more flour to make it the right consistency) and nutmeg, cinnamon and clove. These were a big hit. *****Here's a tip - the dough is sticky, and so to make it easier to manage I used parchment lined baking sheets and formed the biscotti right on the sheet between 2 sheets of parchment paper - no mess. You can use extra flour but the more flour you use, the tougher they get.