Very good, I used it to frost Snickerdoodle Cake I, everyone loved it.

It was a lot like coffee cake. It was very good. I frosted it using Caramel Frosting IV and everyone loved it.

I mixed and kneaded the dough by hand, let it rise once, then kneaded it a little bit again before rolling it out to spread on the filling. I rolled it up and put it in my bread machine to rise a second time. I baked it in my bread machine using the bake only function on a light crust setting for 70 minutes, but it probably didn't need quite that long. I didn't want it to be underdone because the loaf was so large, I have a 2 lb capacity machine and it turned out to be the perfect size. I followed the advice of others and added cinnamon to the dough (maybe a teaspoon) and used more filling than called for. I only gave 4 stars, because when sliced the rolled part in the center is too lose and comes apart if you're not careful. Otherwise, the bread is absolutely delicious and I will definitely use this recipe again.

Everyone I served was very pleased with this stew!

I used sundried tomato alfredo sauce and a blend of parmesan, romano, and asiago cheeses. I also cut the cayenne in half and added a little extra cream and cheese. It was absolutely delicious. I wanted an Olive Garden type dinner without having to go out and got just that.

This turned out very nicely for me. I liked the glaze very much, it was sweet and tangy. The meatloaf was just the right consistency. The better you mix everything together, the better the consistency of the meatloaf, in my experience. I used dry bread crumbs from the store, but didn't have enough, so I toasted a piece of white bread and crumbled that in as well. My boyfriend doesn't like the chunks of onion in his meatloaf, so I put the onion through a mini food processor to mince it finely. I'm not sure if I put enough salt in (I eyeballed it) but otherwise it was tasty. I would recommend using seasoned bread crumbs, as I believe another reviewer suggested, to add a little more flavor. I poured out the excess fat as it was cooking, as the ground beef I used was high in fat, and I think this prevented it from getting too soggy. This is a good basic meatloaf recipe, and one that I will use again. My boyfriend loved it.

These were easily better than any buttermilk pancakes I've made from a mix. I made them exactly as stated, except that I used white wine vinegar (wasn't sure if it mattered but that's all I had, I think it's probably a little sweeter than distilled white vinegar). I usually add a little extra sugar and some vanilla extract to the batter when I make pancakes, but I was out of vanilla so I didn't; they were still scrumptious. The batter seems too thick at first, but let it sit for a minute and it's perfect - like one reviewer said, the batter foams up a little if you let it sit, I think this loosens it up a bit. At that point, I could not smell the vinegar anymore. Fluffy and flavorful! This recipe is a keeper, and so easy to make.

I only gave 4 stars, because I had to add more seasoning to make it 5 stars. I tasted it halfway through (I cooked for 4 hours on higher temp), and thought it tasted a bit bland. I added extra salt, cumin, coriander, mexican oregano, cayenne, a little beef bouillon, and a large bay leaf. Also, I used one can of diced tomatoes with chiles in place of one of the cans of regular diced tomatoes. The end result was awesome! It was good enough that I totally forgot to put the cheese on it when I served it, and nobody said a thing about the cheese missing. I served it with cornbread and honey butter. About the too dry versus too watery thing... at first I thought it looked way too thick and added some extra water. As the vegetables cooked, they released enough water that soon it was too watery. I left the lid off for a while to let it cook down a little and it was perfect. So either way, it's a problem easily fixed. It most likely would have been perfect had I not added the water, although I'm sure it's much up to personal preference.

So flavorful! I did make a couple small changes, though. I used a 2.5 lb bottom round roast instead of 5 lb rump roast. However, I didn't alter the amounts on the other ingredients. I didn't have onion salt, so I added extra salt, 2 vegetable bouillon cubes, and 1 tsp powdered beef bouillon. I didn't have dried parsley, but I don't feel it would have added enough flavor that I would miss it. I also took a jar of pepperoncinis, poured a little of the juice in, then tore off the stems and seeds and tore the peppers into strips and threw those in. I really think the pepperoncinis added something that would have been missing. My boyfriend told me this is the best thing I have ever made! I put the meat on french hoagie rolls with provolone cheese.