FanTabuLous. Never made carrot cake before, and this was a snap. Plus, it was delish. The girls at work really went for it, not a piece was left to bring home :( I think the buttermilk really made it moist. Used half white, half wheat, like one of the reviewers suggested, and sub'd the oil for applesauce. I also used Apple pie spice in place of the cinnamon for that extra "Me" touch. Thanks so much Sam :) Dis cake is da bomb, even when I used storebought cream cheese icing for a topping :)

Thank you Kristin! This is a very forgiving and malleable recipe. For some reason we were out of chocolate syrup, so I added one square of Baker's semisweet chocolate and half a container of chocolate flavored icing to the mix. Hubba hubba! I'm just not sure the kids are going to get any of these. It would be a shame to allow anybody but me to eat them :) great without frosting or with. This is my first batch of scratch brownies, and is the recipe I will always turn to :)

I would just like to say that I am so thankful for finding this "homemade" dumplin' recipe. After looking at a few of the higher rated recipes, and finding only 'canned' biscuits as a dumplin staple, I am fabulously satisfied with how this turned out. My dumplins are light, huge, and fluffy, and taste fabulous. Great addition to our "comfort food" menu. Oh, and Bud Light really helps lubricate the cooking muscle. ;)

mmmmmmmmmm like Grandma's. makes a lot for a one pie thing, but I improvised and used the rest for a lattice. Also, I don't keep shortening (bad me), and I used margarine instead... voila! A very forgiving basic pie crust recipe. The girls at work just love it when I come in carrying one :)

Tastes great... great consistency... easy to make. I have a Sunbeam and I used the "sweetbread" setting. I think it's important to stress that you must use the spatula to mix the flour from the sides of the bread machine pan. I ignored this and now my loaf is covered with unmixed flour... not just a dusting, but alot! But the taste of the loaf is fantastic :) Will try again, and use the poster's advice more closely. Thanks!

Wow. Rich, fantastic cookie with so many ways for change-ups. One taste of the batter and I knew I was in for a treat. These will be the top cookie in our exchange tonight, I'm sure ;0) thanks so much!!

Despite the fact that all the 'streudel' fell to the bottom of the pan, this cake is fabulous. That fact just made the top of the inverted cake a crunchy sweet yum-fest. I admit this cake has a dense consistency, which is complimented by that crunchiness, and it surprised me how cookie-like the batter became when i mixed the dry and wet ingredients. It is a very sweet cake, and i used pecans, my favorite nut. My two-yr old saw me sampling it, and said "Me wan piece" and he ate a whole big piece of it :) I made a homemade caramel sauce to go with it, but after trying the cake, I realized that I really like it better without. :0) Thanks for this 'scratch' addition to my box!

Beautiful :)

I hate to write up a recipe when I change it, but here I go. I was skimming for a recipe to dress up some organic canned carrots, and came across this one. After heating up the canned carrots, adding the sweet/sour stuff, butter and a little soy for kick, these additions really made carrots more "grown up." I can't wait to try it on fresh carrots. Thanks for the tips :0)

Very simple, and moist bundt cake. Has potential for being my favorite chocolate cake recipe. Topped with Hershey bars melted w/butter/milk for just the right drizzle :) Yummmmy !

Needed "condensed french onion soup" for a salisbury steak recipe. First time ever cooking with wine, and all i had was a 'white merlot.' Followed directions exactly, and this stuff tastes fabulous!!!! It was so easy... I'll never buy onion soup mix again (and I'll have an excuse to keep more wine on hand!! :) Thanks for sharing this wonderful recipe

Wow what a big lot of dip this makes. I used my big oval glass "casserole" dish, and it fit just fine. It has a great flavor, and I was inspired by one of the photos to make a cool design with mutlicolored peppers on top. I ended up topping it with some pepperjack, which melted nicely. My guests all spooned out the dip onto their plates, so there was no problem with the cheese topping breaking their chips. You can do this recipe as it's written and have a hit. Everybody loved it. Best of all, with all that dip, there's some left for me :) ***Update 12/19/08 have made this twice more and EVERY TIME, people rave and ask for the recipe! my coworker just called and was out shopping and this was her "GO TO" recipe for a potluck Christmas party! honestly, you will not be disappointed!!

Did this with strawberries instead of plums, and Fabulous! I sliced up a french bread from Wal-Mart, and the colors made a fantastic presentation. I also used the recipe for glazed walnuts from this website, since goofy me accidentally picked up plain chopped ones, and those things really had a good flavor. All my guests commented on how sophisticated and delicious this dessert/appetizer was. The only reason I had any left was because there were so few people invited and the enormous amount of other things I offered. Thankfully, I had the leftovers to eat for breakfast, and the lime juice/berry mixture soaked into the bread nicely.. in other words, they keep well and this would be ideal for a brunch take-along. :) Thanks for such a great recipe :)

Wow!! My Mom has talked for years about "Cornbread Salad," and I'm not a big fan of cornbread, but I made this for a work birthday dinner, and it's a hit. I didn't change a thing, but I did run out of room in my glass 13x9 bowl, so I only did one layer of beans and corn. Also, I didn't have green onions (just couldn't get them at the WalMart that day), so I used regular onions. What a great make-ahead dish. Colorful, country-elegant, and yummy.

Excellent concept. Loved the ease of making this, and that it's so versatile. I also added corn and de-hottified it, so my kids would like it. MmmmmmMMmmmMMMM on a cold winter day...

yummylicious. I ain't a big apple pie fan, but my friends are, and I wanted a recipe to make somethin' appley for them. Well, I was skeptical when I was mixin' it all together, seein' as how it was so simple, but when them pies came out of the oven (I made 2 from pillsbury readicrust regular size), I was impressed. Not only did they smell good and taste good, but the little crumbly topping made 'em look good too. Thanks for the great addition to my recipe box, and what I am sure will be a fall favorite around here :)

comes out perfect every time, just like the recipe goes.

We have a weird friend at work, who always brings this to our potlucks. I didn't try it for the longest time, just because of her weirdness. Boy was I missing out. It's really surprising how good this is, just to be so simple and offbeat. I think I'll make it the next time we have a ham. Delish. Thanks for adding it on here.

soooo easy, and sooo good. The girls at work LOOOVE it when I bring this in. I work weekends, sixteen hours then a small break and sixteen more, at a Radiology department. I can have this thing in the oven in fifteen minutes, ready to go for our potluck Saturdays by the time I'm curlin' my hair. Adding cream cheese to the fajitas before putting in the apples is a great idea, and I've even used the "brown sugar and cinnamon whipped" cream cheese tub. Two tubs is heavenly. The homemade caramel sauce in this recipe is soooo goood. Thanks so much for this keeper.

Very forgiving recipe. I got so excited that I had all the ingredients for the "regular" choc chip part of the recipe that I just tossed it all in a big bowl and stirred. Cookies came out great! Big ole golden brown rounds. I used this recipe to "get rid" of some peanut butter/chocolate chip "chips" that I had in my fridge. I also added pecans, and let me tell you, my 4yr old and 1 yr old ate them all up! Slightly sweeter than I'm used to, the dough could actually do with the quarter cup of white sugar mentioned in the ingred. list. Also, baking them at 350 IS the more efficient way. All in all, a great recipe, and a keeper. I'll do the half and half at Christmas for presentation. :)