This pie was to die for - I had to make some changes out of neccessity: not enough corn syrup, so I used about 3/4 cup maple syrup instead. I also used whiskey instead of bourbon (Jameson) and took the other reviewer's advice and used 4Tbsp. Finally, I didn't add the chocolate chips because this was for Thanksgiving and we wanted something slightly more traditional. The texture was out of this world and the flavour - mmm. We served it with rum-spiked whipped cream (Dad was getting possessive of all his good 16 year old Jameson being used for cooking!).

Great recipe - thanks so much to pomplemousse for the substitution on self-rising flour! Worked perfectly. I added in herbes-de-provences (which has a lot of rosemary), oregano, garlic salt, garlic powder, and extra parmesan. I used chili flakes for colour instead of cayenne (which would blend in more). Basically this is a great recipe, to which you can add any herb or seasoning you prefer - the recipe itself is totally sound. I flipped them over after 14 minutes and did another 2 or 3 to brown the tops (personal preference).

I adapted this recipe to make a slightly different presentation: I double everything except the nuts and bake it on a tray (covered in greased foil for easy cleanup). This way you end up with an almost meringue-like square full of nuts. I also sub vanilla for water, add a dash of orange extract (for holiday flavour) and do half white half brown sugar. I realise this sounds like I changed the recipe completely, but really they're just small differences. The original mix has perfect proportions and cooks perfectly.

This was a 5 star recipe with some simple additions; garlic salt, fresh parsley & dried oregano. I didn't have cheddar, so I used a combo of swiss, parmesan & cheddar crumbles (from Imperial spread). The recipe itself though is totally sound; cooking time is perfect, instructions easy to follow - thanks so much!

The only changes I made to this were to add a splash of vanilla to the batter, and a little brown sugar to the cinnamon layer. Oh, and I always use heaping teaspoons when I measure out baking powder - I like my baked goods to really puff up. This was delicious - rave reviews from everyone at the table!

Excellent! We used a deep-dish pie shell, otherwise it would have been way too much filling. I also added a little extra flour and some cornstarch to avoid overly runny filling. Here's a great tip my mom gave me for cutting in the butter for the topping (works great with sodabread recipes too) - you grate the chilled butter with a cheesegrater, and then mix it in with your fingers. It is soooo much easier than trying to cut it in with a fork or knife.

Fantastic! Absolutely amazing flavour.

Delicious! The dressing is just great - really light for a creamy one. I reduced the sugar in mine substancially, and I would advise anyone else to do the same. However, this is purely a matter of taste, so I wouldn't criticize.

The great thing about pesto is that you can adjust it to taste; I used about 1 cup of pine nuts, and some extra basil. I also added the juice of half a lemon. You really can't beat fresh basil, garlic & parmesan (oh, and ps: I used Kraft! shocking but it came out just fine if you don't want to splurge on real parmesan) :)

AMAZING! I used about 3 times the lemon rind because we're lemon fiends ;) I was very careful using the double-boiler and it never tried to curdle - just make sure you keep it at a low temperature to simmer the water.

The only change I made was to add twice the salt and twice the baking soda. These are fantastic! Really bursting with chocolate. I don't know what the other reviewers' problems were with soft batter - mine was actually quite dense and dry... formed balls perfectly.

I'm sorry to give a bad review, but I really did not care for this paneer. Paneer is one of my favourite ingredients to find in any dish, and this version seemed overly granular... the texture just wasn't right. I followed the tips of the submitter too, so I don't know what it could be. I'll be buying paneer premade from now on.

Delicious! I used pecans instead of walnuts because I prefer the taste. Like another reviewer said, you can really use whatever alcohol/nuts you like - I did half the mix with Kahlua, and half with Malibu and they were both amazing! My advice would be to start with the dry mixture, add the corn syrup & alcohol, and then add more until it's wet enough to hold together & you like the flavour. It's not a fussy recipe at all! I chilled mine to make it easier to form the balls - they were too wet at room temp. Decadent! Thanks so much - this was a great last-minute recipe for when I had no cream and couldn't use the oven due to the turkey & roast potatoes taking up all the space.

This recipe was good, but not exceptional - personally I would have liked more liquid, so next time I'd use more wine & more cream. I'd also kick it up a notch with something... perhaps some roasted garlic. Thanks for the idea!

Great recipe: we changed it a little to 2 lbs of potatoes and 1 lb of sweet potato just out of personal preference. The roasted garlic and the hint of rosemary gave this dish a really sophisticated flavour without being too whacky for our Thanksgiving dinner. Thanks so much!

This was a spectacular addition to our Thanksgiving dinner - the spicy jalapenos were a great contrast to the heavier traditional favourites. I used jalapenos in a jar, and probably put in more than 2 peppers' worth - it was delicious! I love recipes you can easily adjust to your own tastes and this certainly fits into that category. Thanks so much :)

Fabulous soup! I added curry powder to make it a curried squash soup, but the ratios of the original were perfect - it's velvety smooth with such a rich flavour!

OH yummmm... these were exceptional! I'm a lemon-fiend so I added about 3x the lemon rind in the cupcakes, and 5x the juice in the icing. The consistency is amazing and the end result is just heaven. Thanks so much!

Thanks for the recipe technique - I added my own stuff which made it a 5 star in my humble opinion :) If anyone's interested, I boiled about 10 very large stalks of rhubarb in enough water to well cover them, for about 18 minutes (they were old so they were soft after 10). I then added a small package of chopped up strawberries and a package of blueberries. I used about 1.5 cups of white sugar, 3 Tbsp. of vanilla extract, and to thicken at the end cornstarch (mixed with water first to avoid clumping). The smell in the house was divine and this'll go great over ice cream as a compote. Thanks again! Wasn't sure how to cook rhubarb or with how much sugar.

Thanks so much for the idea! I didn't use salad dressing, but instead olive oil with garlic salt & chardonnay smoked sea salt. These tasted a lot like Ms Vicky's kettle chips only less hard... great way to use up something I always hated throwing out!