Nice light texture and the whole wheat adds a nice nuttiness. Made with Kitchenaid mixer for the dough and then rose/shaped by hand. Very small recipe, made 6 dinner rolls (baked at 350 degrees for about 20 minutes). Plan on doubling or tripling the recipe next time! I think this is a nice basic recipe that you could add flavors onto depending on what you are using the bread for, this could easily become either savory or sweet. Skipped the optional egg substitute, used olive oil for my vegetable oil, 1 T. maple syrup instead of 2 T. white sugar, didn't have bread flour or rapid rise yeast so just used all purpose flour and regular yeast in same amounts.

Tasty--we did mash the bananas in. Also swapped in 1/4 cup whole wheat flour to add a little extra flavor. For us it made 5 round waffles. Next time may add a bit of salt.

Lovely pizza crust if you like a bready crust. We make this every week for our family "pizza night". I dump the ingredients into my bread machine on the "Dough" setting. We avoid white sugar so usually use 100% maple syrup in place of the sugar, and it works beautifully. Sometimes I'll add garlic powder/basil/oregano or a bit of parmesan to the crust for extra flavor.

What a nice recipe--like a quiche with a hash brown crust. I used shredded new potatoes (skin on), and baked in a 9.5" glass pie pan, which worked well. This recipe is a good base to modify based on your flavor preferences--next time I will add green onion, more spices, and possibly a stronger cheese like gruyere.

Hmmm...not a whole lot of flavor, but very easy. I cut the recipe in half and still managed to fill a 9 x 13 pan, perhaps my pan isn't deep enough. I added some oregano, basil, and chopped fresh tomato when cooking off the beef & onion, and used whole wheat spaghetti, but even that didn't add enough interest for us to the overall taste. Don't know what else to add...maybe some garlic, different cheeses...? It did hold together nicely when serving, and my two-year old wanted seconds, so this gets 3 stars instead of just 2.

So good--the crust is very tender and flaky. For fillings I used orange marmalade + diced apple, and berry jam + frozen blueberries. I doubled the recipe, used a water glass rim to cut circles, and ended up with only about 24--maybe I rolled too thick, but it tasted great. Dough is very soft and sticky to work with (though out of the fridge is hard as a rock, so I had to wait almost an hour for it to soften up), I ended up rolling out the dough between two pieces of wax paper. Definitely use parchment paper on the baking sheet as well for easy clean-up (jam does squirt out a bit).

very tasty. I did double the spices as suggested by other reviewers (might do a little less clove next time), and I was out of baking soda, so I used 2 Tablespoons baking powder (1 portion baking soda approximates 4 portions baking powder). Baked in a 9" round springform, puffed up beautifully, cake-like texture. Only took about 30-40 minutes bake time, nowhere near an hour!

Good! Needed a bit of herb flavorings.

Fantastic! I bumped the pumpkin up to 1 cup, and didn't have enough honey (just added a few tablespoonfuls), but they turned out with nice flavor, dense but moist. Also didn't have pumpkin pie spice but I added some part teaspoonfuls of cinnamon, ginger, nutmeg and cloves. I didn't bother to soak the raisins and they came out nice and plump regardless. I can't believe how tender the muffin is for all whole wheat flour!

simply fantastic.

Excellent, easy, but does have a very beery flavor. The dough seemed very sticky when I started shaping the pizza, but got better as it was worked. I didn't have a pizza stone or pan handy, so with a tip from my brother (the expert pizza guy) I preheated a heavy cookie sheet in the oven, and formed the pizza on parchment paper--then just slid the pizza on the parchment onto the hot cookie sheet. Easy! The crust overall was a little thicker than I like, I think next time I may split the dough in half and make two thinner crust pizzas, but that's just personal preference.

I had never heard of pignoli cookies, but thought the recipe sounded fun to try. Found out that almond paste and pine nuts are expensive! Nice flavor overall. For baking it, I used parchment paper instead of greasing/flouring--just let the cookies sit for a few minutes after taking them out of the oven, then gently work them off the parchment and slide onto wire rack. The next time I will also try: Less sugar, and using a stand mixer with paddle attachment to break up the almond paste (my little food processor didn't really break it up enough, I had chunks of almond paste in the ending cookies), and making the cookies much smaller--the recipe doesn't really give a hint as to size, but I think bite-size is better as these are very intense sweet, rich cookies. They do puff out a bit when baking, so plan your spacing accordingly.

Okay recipe--came out with serviceable gingerbread men. The dough was VERY sticky (had to roll it between wax paper in the end), but that part was my own fault for not chilling it a full 24 hours. Overall the recipe lacked spice, and I thought the cookie itself was pretty dry and slightly tasteless, even after a day in an airtight container to soften the cookie and let the spice flavors blend. Will keep looking for a gingerbread man recipe...

Interesting flavor! I used "culinary lavender" (dried lavender flowers) from an area lavender farm. I wanted more of a subtle, evenly distributed mint flavor, so instead of chopping up mint leaves I used a few drops of mint extract. I used the tip from a previous reviewer and rolled the dough into two logs in wax paper, refrigerated, and then simply sliced 1/4" thick rounds to put onto the cookie sheet. I found this yielded 50 cookies, and they are plenty rich!

I added an extra 1/2 cup flour, and chilled dough for 1 hour. Still a sticky beast to handle, but I could roll small balls. Instead of greasing the cookie sheets, I used parchment paper (quick & easy!). They were plenty sweet enough, so I didn't decorate with additional confectioner's sugar. Excellent taste, slightly crisp fresh out of the oven, forms a cake-like soft cookie the next day. Next time I'll try adding more lime juice and zest.

Very simple and very good. I used extremely tart apples, and 1/2 cup sugar was just about right (would probably have used less for "regular" apples). I liked the chunky texture! My husband thinks it would be delicious warm over vanilla ice cream.

Overall very easy to make, just time consuming waiting for things to cool in between steps (took about 4 hours start to finish for me). Next time I would bake the cake pans the day before and then whip the cream/assemble/refrigerate it the day of. I added a drop of green food coloring to the whipped cream to give it a slight tint, and crushed pistachios to the garnish for additional "green" color and crunch. Everyone liked it, but I thought the cake layers were a bit dry, and the glaze turned out a bit thick for me (didn't drip over the sides as much as I expected). Also, I might try using peppermint extract, since the regular mint extract added a spearmint flavor to the whipped cream and kept making me think of toothpaste! It was enough mint flavoring for me but my husband would have liked even more.

Served it with a big hunk of garlic bread to mop up the gravy. The meat itself was very tender, but my husband and I felt like the sauce was lacking something overall--more salt? Just didn't have a depth to it, but it did have a lot of rosemary taste. The reason we gave it four instead of three stars is because the sauce might have been negatively impacted by using O'Doul's instead of "real" beer. Next time may try adding more veggies beyond onions, using a deeper flavor beer and perhaps some garlic salt, and making this more of a stew.

Excellent, easy recipe. I like to add a couple handfuls of raisins to the filling. I'll make them the night before and let them rise in the fridge, covered, overnight and the next morning take them out while I preheat the oven. I find twenty minutes baking works in my oven, but I do need to put a layer of foil over the top in the last five minutes or so to keep them from overbrowning. I usually only put a thin layer of frosting on the rolls and serve the rest in a bowl alongside, so folks can put on extra if they want...but they're plenty sweet already!

Very easy to make, and a light tasting dish. I used two large zucchini, shredded, and it was plenty. The taste was a bit bland. even with a lot of salt and pepper--but I only had dried basil on hand, and fresh probably makes a big difference for flavor. I'll probably only make this as a light summer dish.