I'm happy to be the first reviewer of this recipe and say, great cookie Kevin Ryan! Nicely written recipe with a simple list of ingredients and easy to follow instructions. Better yet, with your onesy-twosy list of ingredients idea you've come up with a really nice, classic peanut butter cookie. I also loved the additional boost of peanut flavor and texture with the addition of the peanuts. These baked up real pretty too!

This recipe is one of those happy surprises - even though you think it's going to be good or you wouldn't have made it in the first place, it actually exceeds your expectations. These are pretty little cookies, chewy and soft both. Buttery good, not too sweet, and nicely spiced with just the perfect amount of cinnamon. But it is the maple syrup (I used Grade B for boldest flavor) and the maple sugar that truly make this an exceptional cookie. The dough, too, is beautiful and cooperative - it's easy to work with and does just want you want it to. Other than substituting butter for the margarine I followed the recipe as written and found it produced a perfect cookie. Hubs, who typically prefers very rich desserts, loved these. He also never rates any recipe five stars - but he did with these. I love it when we both agree!

While I noticed that a good number of reviewers chose to chop the apples in this recipe, and while I'm sure that would be good as well, I kind of had a hunch that just as with similar recipes made with zucchini or carrots, shredding the apple would contribute to the cupcake/muffin's (they're both so similar these days!) texture. I'm so glad I followed the recipe exactly as written! Whether you call it a cupcake or a muffin, this is a nice little treat - most important, what we always look for first, they're moist. But they also have their own, unique little flavor going on, not quite banana but not quite apple, with a hint of spice. I'm also glad I preferred to keep it on the "bare naked" side, even though I was tempted to frost or glaze these. I merely topped them with some demerara sugar (aka sugar in the raw) which gave them a sparkly crunch. Growing up in Milwaukee, where the submitter says this recipe originates, I can see how these would have been a part of the great, ethnic cooking and baking traditions we have here. Very nice recipe - (love the shredded, not chopped, apples!)

This made a beautiful, lush, fluffy, silky batter and that was the tip-off to what I was in for with the actual cake. It's compact and dense, just as it should be, but it's also moist, which isn't always a guarantee with other pound cake recipes. I used the batter for cupcakes, and frosted them with "Special Buttercream Frosting," also from this site. I made the batter exactly as written and I liked the addition of the lemon extract. This is such a good, basic, pound cake recipe, however, that it would be fun to experiment with any number of flavorings. Whether you use this batter for cupcakes, a loaf cake, Bundt, or for a carved, layer or wedding cake, this is a perfect recipe to choose!

I've tried any number of similar buttercream recipes from this site and most have been very good - after all, with minor variations they're pretty much the same. This recipe, however, sets itself apart from most others. First, it's reliable - the frosting comes out exactly as it's supposed to following the recipe just as written, so you can feel confident that very little, if any, tweaking is going to be required. Second, I like the addition of the salt, which noticeably heightens this frosting's flavor, as well as the heavy cream, which contributes a fresh, dairy taste, important when you're using shortening and imitation vanilla. It spreads or pipes beautifully, LOOKS beautiful, and the bonus is that it tastes good too. No wonder this frosting is such a hit on this site! I used this to frost cupcakes made from the "Butter Pound Cake," recipe, also from this site. It was like they were made for each other!

Pleasantly plump apple muffin, moist, but (gratefully!) not soggy. I prepared these exactly as the recipe directs and would do so again. Nicely spiced, tender, and perfectly laced with apples. Since neither the muffin nor the streusel was overly sweet it was nice to have a real, apple muffin rather than a little apple cake!

The misleadiing name alone makes this very disappointing because, unlike other reviewers, it DID matter to me whether or not these were brownies. I wanted these for a work function, where dealing with a too moist cake that doesn't stay in one piece wasn't an option. While the flavor is good, there's a fine line between being pleasantly moist and so moist it falls apart and borders on soggy. I would call this an "excessively moist" apple cake, not an apple brownie.

Nice brownie, but not as thick as I would like. I think this would be perfect in a 9x9" or 11x7" pan. These are chewy and fudgey both, and intensely chocolate, calling for more cocoa powder than most other recipes. I also liked the brown sugar in the recipe. The caramel swirl chips might be hard to find but to be honest I think semisweet chocolate chips would be better anyway! For the caramel sauce I just melted some caramels with a little water. Definitely worth a repeat!

We Italians do love our gelato, Nutella and espresso, and KTPOPPY you hit the nail on the head with this! All three lovelies in one quick fix! This is as fine a gelato as any I had in Rome as well - it's just stunningly, decadently delicious! Silky smooth, mildly chocolate and boldly espresso. Unfortunately, with just hubs and me it was impractical to make the little tartufos, but they sure would make a beautiful presentation for a dinner party - particularly an Italian themed dinner! I did garnish each serving with chopped, toasted hazelnuts (we always referred to them as filberts growing up), a cherry and the shaved chocolate. Aside from being sinfully, awesomely good, this is beautiful too. I made this exactly as the recipe directs and would do so again - KT has the ingredients and proportions of them perfectly accurate. Just a thought...this is so rich and wonderful on its own, I think the frozen whipped topping would only be an unneccesary distraction. But if you must, for garnish, I would give this the real whipped cream it deserves! But only if you must...

Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat. I embellished upon the recipe which made this dish a solid five star recipe. The chicken, which I seasoned only with salt and freshly ground pepper, developed a much more appealing look and color dredged in flour before sauteeing. Once I turned it over I covered it just briefly to make sure it was cooked through. After removing the chicken to set aside, I deglazed the pan with about 1/4 c. of white wine, then added the cream, a good squeeze of lemon (didn't use the lemon pepper at all), and now the dill. I used only two chicken breasts but kept the sauce measurements the same (essentially doubled the sauce), and it was just the right amount. If prepared with the amount of sauce as the recipe directs it would be pretty skimpy! The chicken was moist, tender and flavorful, with a rich, creamy lemon/caper/wine/dill sauce that made an already good chicken something extraordinarily delicious. I served this with capellini pasta and "Spaghetti Squash Saute," also from this site. This was an outrageously delicious dish, a definite "make again." This cooking method and the sauce, by the way, would also be wonderful with salmon or other types of fish as well!

This irecipe is a very familiar way of cooking spaghetti squash for me which I appreciated as a reference for cooking time, although I shaved off a few minutes since my spaghetti squash was small. I also appreciated the idea of letting the squash cool somewhat before shredding - duh. I have always struggled with a piping hot squash as I awkwardly tried to shred it without burning the heck out of my hands! Other than substituting shallots for the onion I prepared this as directed, using butter. Garnished with fresh, minced parsley this was simple, pretty and delicious.

I just had a couple of forkfuls of this so that I could review the recipe and I could quite possibly be in dessert heaven right now. This is one of the best apple pies I've tried in some time. I don't normally make a crumb topped pie so this was a nice departure. Because hubs and I wouldn't be able to eat a whole pie before the topping became soggy, I scaled this down to three servings to make two individual pies in shallow, round ramekins. I used "Butter Flaky Pie Crust," also from this site. I skipped the raisins and nuts, and subbed an equal amount of cinnamon for the nutmeg, which I'm not a fan of. The apples are perfectly sweetened and spiced (use more or less depending on the sweetness or tartness of your apples) with a perfect amount of rich, cinnamony syrup - just enough to mix with the apples. The crumb topping is light and "crumbly," just as it's supposed to be (a recent baking experience showed me that's not always the case). And just the right amount of topping too. Not only is this one of the better recipes I've tried, it's also one of the easiest with no top crust! This would make a terrific presentation for a dinner get-together, as these individual little pies are very charming. I definitely have another favorite with this pie!

There are so many factors that can influence how a loaf of bread turns out and maybe the "negative factor genies" were working with me on this one. Of all the bread machine recipes I've tried this is probably my least favorite. The dough rose too high, which resulted in a bread that was too moist, fluffy and soft for my liking. (Once out of the bread machine I did throw it in the oven for an additional ten minutes at 375 degrees) It just didn't have the substance or the texture I like in bread, though I admit I grew up with homemade Italian bread! I also thought the taste was rather flat. In hindsight, I'd increase the salt and decrease the yeast and sugar. Also, I assumed I'd notice the oatmeal in the bread, but I did not. Either I just had a bad bread baking day, or it's just a matter of personal preference, or maybe this is one of those breads that's best baked in the oven.

Buttery rich and delicious, light and, yes...flaky! Supposedly only crusts made with lard or shortening will give you a flaky crust, but not so with this recipe. I mixed it up, exactly as written, and used it for "Apple Crumb Pie," also from this site. I did use cold butter, but didn't even bother to chill the dough and it still rolled out like a dream. I scaled the recipe down to four servings, which turned out to be the perfect amount of pastry for two, individual pies. Not only was this surprisingly good, it was probably one of the easiest pie crusts I've ever worked with. A real pleasant surprise all the way around.

I prefer apple crisp without oats and I also liked that this wasn't overloaded with cinnamon. However, as this recipe's first reviewer, I regret that after preparing this recipe I have to say it did not impress me. Ultimately this was very good, but only after a whole lot of monkeying around with it. As the submitter suggested, I made this in individual sized portions. First, I had to add more flour to the "crisp" to get it to crumble nicely. The proportions of butter/brown sugar/flour are off (too much brown sugar I think?) and made it kind of pasty rather than crumbly. Second, there weren't nearly enough apples for all that topping so I had to increase that too - which now meant I had to play around with the initial sugar/cinnamon mixture as well. I baked this in individual shallow ramekins, about 30 minutes at 350 degrees and while it ended up being delicious I'll move on to another recipe where the measurements of ingredients are more accurate and reliable.

My intent in making this was for sandwiches for hub's lunch but at the rate I'm eating this it won't last long. Yep, it's that good. I didn't have celery seed so I tried to compensate with a little fresh, minced celery leaves. Also added maybe 1-1/2 tsp. of fresh, minced sage along with the rubbed sage called for. Other than that I made no other substitutions or additions. What I got was a bread so fragrant it left me hungry for it before it was even done baking, and I cut into it immediately after it came out of the oven! It is lightly, but perfectly, seasoned and has a little rustic heartiness about it because of the cornmeal. It's a light brown in color, moist but not TOO moist and enough density and heft to take it seriously! I suppose, however, that how the texture turns out can be largely determined by bread machine, humidity, amount and type of yeast, etc. I used active dry yeast where I normally use quick-rise and I did notice a difference from other breads I've made. I actually think I prefer the active dry - it doesn't overrise as the quick-rise tends to for me. Very similar to another bread on this site, I know hubs is gonna love this and I'll be making it often. Great recipe!

Ok, I'll admit it - as the first reviewer of this recipe I was skeptical because of its large amount of bananas and small amount of sugar. I also admit I was swayed to try it anyway because of the submitter's identifying himself as "professional." I figured he must know what he's doing! But so do I, and I knew I'd be a tough sell because my favorite banana bread on the planet is one I've made for over 40 years. Well, the verdict is in - I'm sold - dad_can_cook makes a darn good banana bread! His description is right on. I found it incredibly moist, chock full of banana flavor, light, not nearly as dense as most, and not overly sweet. I had some leftover toasted pecans, so sprinkled some of those over the top rather than the macadamias. Other than that, I followed the recipe as directed and would do so again. I did find, however, that the baking time was a little off. I removed mine from the oven at just 58 minutes and wished I would have set it for 55. Not a dealbreaker though, just watch the baking time carefully. While this won't take the place of my favorite banana bread, it is a great contender. Be sure to have about five, good-sized bananas on hand for this one!

Excellently memorable. Hubs and I travel extensively which means we eat in many, many restaurants all over the country. I can say with experience that most restaurants don't take the extra steps as this recipe does with the "lowly" vegetable. Beautiful in its simplicity, this is fresh and flavorful, not loaded down with tons of spices, sugar or any of a myriad of other distracting additions. The cooking method is different but easy - peeling the squash is no big deal with a simple vegetable peeler, no more difficult than peeling a potato. I added a bit of fresh sage and minced garlic but otherwise stuck to the recipe as written. Beautiful with its brightly colored chunks of squash contrasted with the toasted nuts and flecks of green parsley. The "lowly" squash doesn't take a back seat with this recipe!

There are SO many great chocolate chip cookie recipes, many of them on this site. I can't remember ever making a "bad" chocolate chip cookie. This is no exception, but it is not exception-AL compared to other great recipes. While it may not hold the distinction of being "the best," it nevertheless holds its own with the best of them. Looking over the reviews I noticed these described many ways - cakey, crumbly, chewy, crunchy and more - all are correct. Experienced bakers will know that how cookies turn out, even with the same recipe, will depend on a number of variables such as size, thickness and how long they're baked. In my case, I prepared the dough as written, but couldn't bring myself to bake them at 300 degrees. I baked them at 350 and they were delightfully crispy on the edges and chewy in the middle, just how I like them. After scooping the cookies onto the sheet I flattened them only slightly and they turned out pleasantly thick and substantial. All and all, I was very pleased with this recipe - and hubs and I were both very pleased with the resulting cookie.

It was one of those nights where I got a very late start on dinner and needed to come up with something FAST. Hubs threw some brats on the grill and I made these along with "Pesto Squash," also from this site. It's incredible how quickly you can put a great, fresh, homemade meal on the table! This was just delicious and nearly as good as a similar recipe from this site that's baked in the oven for an hour. As written the horseradish flavor is pleasant and subtle and we enjoyed it just as is. Those who like a little kick may want to add more. Great recipe that contributed to a speedy but excellent meal.