EXCELLENT EASY CAKE! I sub'd Nutmeg for Cloves & doubled both Ginger & Cinnamon... absolutely a keeper of a recipe!

One word describes this: Perfection. Truly worth making (again and again and again and again!)

Simple soultion to "cheese" .... Fruit Rollups! :) Some Red food gel bought right from the baking asile would look the most like ketchup, and dotting the icing would keep you from having to do the baking step. Since its so perfect of a project to do with kids, skipping the baking is probably best.

I added vanilla, cinnamon and a touch of nutmeg to the batter - Im glad I did. These are excellent and everyone at work gobbled them right up.

I dont mean to sound concieted, but I rarely bring a cake in to work without getting rave reviews. This cake, however, was by far the easiest and one of the most highly regarded cakes I have ever brought in to date. I loved that it was a bundt, all I had to do with it was sprinkle a little powdered sugar... ULTRA moist! Just dont make the same mistake as me - if you have a patterned cake pan, spray it with nonstick flour well. :)

not really what i was expecting. the cornmeal didnt cook very well with the boiling water so the texture was grainy and the cornbread cakes themselves were incredibly bland. there are a number of changes I would make - including working in some leavening agents and some flour to give it a lighter fexgture. i'd also probably use instant grits instead of actual corn meal to hopefully remedy the texture flaws. Other than that I'd probably spray them with some butter or oil and bake them instead - the frying is just unnecessary calories. :(

very blank slate so you can customize this however you like. I was hoping to taste the honey or cream cheese more than you do. Essentially what you have here is somewhere between a popover and french toast. Its not at all bad, but its certainly not what I would call a pancake.

I didnt have much time, so I used canned strawberry pie filling and whipped up the cream cheese filling for the bottom. I have used Phyllo dough for crusts as well as freezer crusts in a pinch as well, overall using those time cutting methods this is a super fast recipe.

Phenominal. I've made this recipe for a number of years and I swear it gets better every time. I occasionally switch up the type of sausage I use and mix it up that way. I made this for a christmas soup one year and my mother is positively addicted. If I dont make it for her atleast once per year she gets upset with me. It is very much like a famous "...garden" restaurant's recipe, but I much prefer this version. A hint for those who have households that have mixed hot/mild tastes - use a little ground red pepper flakes in the ones who like it hot's bowl and nix those from the mild version.

WOW - thats all I can say! I was thinking, this sounds easy and its a quiche, I can throw this together for dinner and it will be fine. But, I threw it together and served it and everyone couldnt get enough! Everyone at the dinner gave RAVE reviews, and there were people saying how if they werent so stuffed they could just devour the whole thing... Very pleasantly surprised at how well this went over. The cahnges I made - put in about 1/2 c crumbled apple cinnamon sausage, used the extra sharp low fat cheddar, and egg substitute. I didnt drain the spinach, and I used frozen pepper & onion blend. I nixed the oil (due to the sausage) and I just cooked it down until the pan was ready to be de-glazed. I will definitely make this again, if you're considering trying this recipe, GO FOR IT! :) Thank you so much for sharing this with us all!

Essentially these are flavored popovers, they're quite tasty but as other reviewers have mentioned, these do not taste like a traditional Pancake. Infact, they really shouldnt be called Pancakes at all, considering the name itself means that you are making a cake in a stovetop pan. All and all a nice mulitpurpose baked good.

Fantastic! I made a few twists because I didnt have orzo on hand, white balsamic or fresh basil so I used Orchette, regular balsamic and some dried basil. This was a HIT with my guests for dinner, super easy to prepare, gorgeous presentation and doesnt matter what temperature its served at, so its ideal for a get together. I did not cut up the shrimp or even go through the process of shelling and flavoring the pasta with the shrimp. I did, however, cook the asparagus in the same water as the pasta. For the commenter below who said their asparagus turned brown, they need to remove it from the water when its cooked and immediately put it into cold water to stop the cooking process, it wont brown if it gets shocked immediately. For depth I added some sliced grape tomatoes and some sliced black olives, and now that I've tried it both warm and cold... the flavors really come out after its been chilled overnight! When I do it again I might consider adding some small cubes of cheese, but depends what I have on hand. Try this, you won't be disappointed!

Im going to retry the recipe and add some salt as well as take the suggestions above on the first review. The brownies came out moist, but there is too much flour in the recipe. To compensate I toasted marshmallows under the broiler with some chocolate chips, exgtra walnuts and a bit of Hershey's syrup. I put a kaluah and powdered sugar glaze on it to give a caramelized topping effect.

I was intrigued by the concept of the cold soups.. so I decided to give this a try. I used Parsley (it was on hand) and orange bell peppers (they were on sale)... it came out very well, very cool and mildly sweet flavors. The notes are crisp from the vegetables and fruits in the soup, and no one flavor of anything stands out. I served it to the boys and they were in awe, it was gone very quickly. I suggest you try it just to see how you like it! I was hoping the acidity would be brought down from the cukes and the watermelon, so my only suggestion is to get the low-acid OJ, I will make it again with the low-acid someday. Perfect dish for a hot day when you dont want to eat. I also saved a smidge in a bowl to be refrigerated overnight, the next day it had AMAZING flavor. I highly recommend putting it in the fridge overnight.