This is the BEST chocolate frosting that I have ever made. I used organic butter (no shortening) and organic heavy cream in place of the milk. I think that the kicker was using a scratch-made fudge topping though. The frosting was really wonderful on the One Bowl Chocolate Cake from this site (and the Hershey's cocoa package) and was more then enough to frost it as a 2-layer. The weather was hot when I made it so I iced and refrigerated it for a day before serving. I let it come to room temperature before we ate it. The leftovers freeze beautifully too. Individually wrap the pieces and just let them sit out for as long as you can wait!

This is a very nice white bread. I used butter instead of lard and substituted 1 1/2 cup of the bread flour with whole wheat. Baked one loaf in a shiny metal pan and one in a glass dish to compare. Very little difference other then the loaf in the glass dish browned better on the sides and bottom. Brushed the top with some melted butter about halfway through baking. Great texture - really nice all-purpose sandwich bread.

Wow, this recipe really takes applesauce to a new level. I used both green and red apples - don't know the types but they were both on the tart side (they grow on our property) - organic sugar, which adds a bit of a molasses back ground and cinnamon. I used my crock pot so I reduced the water just a little bit. Doubled the recipe and put the pot on high for 4 hours. It only required some stirring to break the apples up. Excellent! Never knew applesauce could taste so good.

I have made this recipe many times and absolutely LOVE it. Reminds me of the great fried shrimp places in Chicago. I never bother butterflying the shrimp. Like many, I reduce the water and cornstarch in half. I add a little Louisiana Hot Sauce to the wash as well. For the crumbs I've used saltine crumbs, bread crumbs (I add a little corn meal for extra crunch) and Panko, alternately. They are all good! I always add a little extra spice to the crumbs - usually some garlic powder and paprika. Although I love Panko crumbs, they tend to not stick very well and often wash off on the 2nd breading. Let the shrimp dry a bit after the first dip and the breading will stick better. Make sure your oil is the correct temperature and let them get a nice golden brown which seems to take about 3 minutes. I drain them on a rack over a brown paper bag for a couple of minutes then put them on paper towels in the oven at 150 degrees while I prepare the rest. Serve with some home-made cocktail sauce (ketchup & horseradish)and some Sweet Restaurant Slaw from this site and it's just like Hanson's Fish Market on Harlem Ave! (of course, you have to serve it in a brown paper bag!;-)

This coffee cake was excellent! I cut the recipe in half but pretty much followed the original. I did use about 1 1/4 cup buttermilk instead of 1. Also used frozen blueberries, partially defrosted. For the struesel topping I used 1/2 brown sugar and put in a little cinnamon. Baked for 48 minutes in a dark pan. The blueberries did sink to the bottom despite dusting them with flour but no matter. It was perfect - very moist!

While these were very good cinnamon rolls, they are not the type that I prefer texture-wise. Not as "bready" as some. For those that like a lighter roll - this is for you.

I made these with butter substituted for shortening in the crust, homemade raspberry freezer jam, key lime juice and zest. I chilled them overnite before cutting. Hint - run some warm water over the knife before and while cutting and they will cut cleaner. These were very, very good.

These turned out very good. I used 1/2 white and 1/2 wheat flour. Baked 4 of them in the oven and cooked the other 4 on my stove top griddle. The ones that were prepared on the griddle took a bit longer and did not puff very well. Softened half in a paper bag and half under a damp towel. Both myself and my husband preferred the griddle/damp cloth pitas even though there was very little pocket. Just folded them over!

I adjusted this recipe slightly - 45 minute bake time was plenty and I poked holes in the bottom and poured some of the glaze (made with confectioner's sugar)on it. The top glazed perfectly with some liquid adjustment. After cooling, I wrapped the cake in plastic wrap and stored it at cooler (not refrigerated) temperatures for 2 days before it was eaten. It kept perfectly -still very moist and with pronounced almond flavor.

I cut this recipe in half and used it for a 3-4lb. chicken. Left it in the solution for maybe 8 hours then oven roasted it (unstuffed) at 375 for 1 1/2 hours. Absolutely delicious! Possibly the best roast chicken I have ever made. It also made great chicken sandwiches a couple of days later.

Like many I found this recipe a good base to add to. More chili powder, red beans and cumin woke it up a bit. It is nice to serve to folks who may not eat beef or don't like their chili very spicy. It was liked by everyone who ate it. No one guessed that there was pumpkin in it!

I have always used an uncooked sauce for my pizza. I will use this from now on, really gave it that "pizzeria" taste. I left out the wine and added extra spices to taste.