Thank you Grandma Oma!!

This turned out pretty. I added some hot sauce and dry mustard and used canned milk and used more cheese than called for. Thanks, I was wanting a stove top method and this works.

This is going to be long but I have a lot to say..I read the reviews therefore very hesitant and with good reason, but all was not a loss. I knew going in i needed to make some changes. I have a fig tree so i have been looking for things to prepare with them. I used 3 cups fresh figs with 1 cup sugar and a pinch of cinnamon and allpice and 1/4 cup water and just simmered them for an hour 1/2. Meanwhile I put the dough together by directions and discovered that it was not dough at all more of a crumbly mixture so I added a TBS. of cream and 2 eggs, this produced and very sticky dough. I refrigerated it for an hour and then floured my board and kneeded it 5 or 6 times. when i rolled it out it was very soft and when i tried to pick it up it would fall apart so i floured my already greased disn and just spread it out, once the fig mixture was nice and thick and gooey i spooned it in and then i was ready for the top layer of dough, i finally was able to fold like a business letter and laid on top of figs got the first fold over nicely and then oh my goodness the other side fell apart so I patiently pieced it all together and pinched any cracks and into the oven. 1 hour and 15 minutes. let it cool and cut into bars..My son said they are better than the ones from the store. As a possible solution to the too soft dough, I am going to try only one egg next time and see what happens.

All I can say is thank you thank you...We will be making this again and agian and the possibilities are unending with this recipe.

Wow.. zesty is right. This was fantastic. We served with black rice and spicy green bean saute from allrecipes and a nice chardonay.

My son said these are the best green beans he has ever eaten in his life. I omitted the red peppers and added some chinese garlic sauce for a bit more kick.

These cookies are yummy good. They are very much on the moist cakelike side for sure..I used 1/2 the cloves called for and replaced other half with cinnamon. My friend came over and i said have a cookie and she said,"Oh i don't do figs". I said just try it, she preceeded to eat several more and then a few more after that.

Just ran across this recipe and it brought tears to my eyes....this is exactly how my daddy popped his popcorn and even put in the paper sack with the top cut off. I lost my dad when i was 16. He taught me to make popcorn this way..Thank you for bringing back such memories. I am going to go out and get some popcorn today..

Followed directions to the tee with the exception of the water bath, put it in the regfigerator over night, next day night mare, it was not done at all. Went to store bought more cream cheese. Round two did a little more reasearch and discovered that i should have got bath water up to boiling before adding and also that sometimes it can take up to an hour and a 1/2 to cook and that you want about a 3 inch in diameter jiggly center. So exactly 1 and 1/2 hours this took place. I turned the oven off and ran my hot greesed knife around the cake and then shut the oven door for 4 hours, then to the refigerator it went.. the next morning..perfection!!!! I am so glad i did not give up..

I added sauted mushrooms to the gravy.Served with broc. and black rice. very good.

Simplicity at its best..I will use this for years to come.

This was great. I added black eyed peas and red onions..very tasty.

I was torn whether to try this or not based on the reviews about it coming out grainy. Because I have a KitchenAid i decided to give it a shot. I did double the recipe, cut the sugar to 1 cup total. This is the most heavenly pie ever, I topped it with a dollop of home made whip cream and slivered almonds and just a pinch of coco. For those who have had problems i feel certain its because its not been blended long enough. I felt like a princess all I had to do was stand there and add an egg every 5 minutes...this will be made many times to come in my home. Thanks

OMG..Thank you for this one. I did add garlic to the onion, but only because we love it...We served this with grilled swordfish and rice...Most certainly a dish to impress.

I followed the basic recipe with a few changes some of which I got from the reviews. I added garlic to the sauce and I used chicken broth instead of the bullion and I added some cream for a little more richness, used a bit more flour due to using more liquid and I added oregano to the sauce. It took more than 10 minutes to simmer, I would say more like 20 to 25 and I waited to put the tomato in the last 10 minutes and I seasoned the tomato with pepper and oregano also and then added the spinach the last two minutes. I served this with rice and a salad of greens with olives and a bit of feta cheese with a vinaigrette dressing. I must say this dish was a huge success. Thank you for the recipe.

Followed suggestion to add bread crumbs with a touch of olive oil and I heated in oven instead of microwave at 350 degrees for about 20 minutes. Big hit at party.

This was a big hit. I added fresh garlic and black pepper.

These were a big hit at B'day party. Followed others suggestion to cook longer 30 minutes then turn for another 20. I did this the night before and then cooked with sauce before party. I also added tobasco and some red pepper. I used 4 cans waterchestnuts and 2 lbs. bacon to get about 50 bites..the praise was well worth the effort.

I added artichokes to this dish only because we love them. This is a fabulous and easy dish to make. I did increase the sauce by half. I might go with low sodium broth next time because the cajun seasoning I used has so much salt already.

Awesome...doubled sauce...used extra to top after cooking and added capers..thank you..