Wow. It has been a long time since I made a yeast bread and it turned out delicious. Made it exactly as stated but ended up needing a little more flour when kneeding so it wouldn't be sticky. I also died my eggs and dried them off before putting them in the bread and the color still bled. It might be because the butter I brushed on top dripped onto the eggs. I also recommend putting the eggs far into the bread as possible because when cooking the bread pushed out two of my eggs. (I had to wait for it to cool and put them back into their holes. I cooked for 25 minutes and it was perfect. [The eggs that baked were unedible when opened.] I will make this again next Easter.

I made this exactly as stated except used milk instead of water. It was amazingly good. I will always use this tasty and easy recipe.

Loved it. I used a 10 inch crust (made by keebler) and the whole pie filling fit into it. I also added 4 drops of red food coloring to give it more color. I made it the night before I served it and put it right into the freezer. I took it out of the freezer 25 minutes before I served it and it held its shape. It is worth making again. It was tart so I would advise small slices. MMM Good!

These were very good. I used a whole cup of graham crackers, because I was afraid I would be unable to taste it, per the other reviews. So I had to add a little more milk to make it pancake batter consistancy. They were Yummy. The first thing my picky daughter said was "These are good."

These are good for a healthy low-fat muffin and I would make them again, just based off of that. I added 1 tsp pumpkin pie spice, instead of applesauce I used pumpkin butter, and instead of buttermilk I used milk and 1 tsp vinegar. I also didn't have much time in the morning so my oats and milked soaked overnight in the fridge. I only cooked for 20 minutes and they were done. Good for healthy!

Very warm and comforting. I halved the cumin and put in 1/2 tsp basil instead of the sage (didn't have any) I also used green onion instead of chives. It came out lovely. I didn't have any seperation problems and simmered it a long time.

I loved the topping. I doubled the cheese and spices and it turned out great, and stayed on the fish when I cooked it.

This was excellent even though I changed the recipe. I subbed curry powder for the paste, because my store didn't have the paste. I think that was the reason mine was not spicy. I also used yellow mustard instead of Dijon (because I don't care for Dijon.) It was yummy.

This is something I would make again. I think it would compliment any Asian dinner. I subbed chicken broth for the water, but I think it may have taken away from some of the coconut flavor. I also left out the fish sauce as I don't like fish sauce. Next time I will also dice the chicken because long strips were hard to eat in a soup. Other than that I think the recipe is great.

Yummy! What more can I say. I made this exactly as stated and it was good. I was a little thin, but after setting in the fridge a day it thickened up. I served with pancakes and my kids even dipped their apples in it. Then I used it at night for an icecream topper. Good!

I would have givin this a 3, but my husband loved it. I didn't like the texture, because it reminded me of bread pudding, which I don't care for. I was moist and had a wonderful butterscotch flavor. We could not even taste the rum. The best part was the butterscotch topping.

These were pretty good and an easy way to use up ripe bananas. I also had all the other ingredients on hand. I piped them out of a ziplock back with the corner cut off. I then swirled them into the hot oil. They turned out thin, therefore they cooked all the way through and were not doughy on the inside.

I am giving this 5 star, because the flavor was delicious. The only problem I had was the consistancy. It is runny like a syrup, but it is a little grainy(even though I blended it a while.) I served it over banana bread and ice cream. Both were delicious. I bet is is great over pancakes.

Good. It had a little bit of a cornbread flavor/texture. I would make again, probably good for breakfast.

This was indeed good. I only had 1/2 cup mashed bananas so I added 1/2 vanilla yogurt to make up the difference. And it still tasted just like banana bread. I was hoping for more of a hawaiian (pineapple/coconut) taste. Maybe more of those or some coconut or pineapple extract. Very good though.

These were great! I would make these again for a large or busy dinner, because once they are in the slow cooker you don't have to think about them until serving time and they are still warm (Christmas-Thanksgiving.) But for an ordinary dinner it's an extra dish that needs washing.

Very Good. Even my kids ate it and that REALLY surprised me. Light and refreshing. I would serve as a side to a Mexican dish or for a warm summer time meal.

This was very good. The only change I made was to use 1 TBSP dried basil, instead of fresh, because my store was out of fresh basil. It still turned out great. I saved time by grilling them in a grilling basket instead of skewering them (quick and easy that way!)

Loved it. I only used two small onions and I also doubled the bacon. My whole family ate it, which is rare in my house.

Very good soup. I cooked all the broth with the lentils, instead of adding some at the end. I also only blended halh the soup, so there were chunks in the soup. Nice refreshing flavor. Great the way it was, I also added some cream to my bowl of soup and it was good too.