I was excited to try this recipe after reading all the wonderful reviews. The result was not very flavorful, and just OK.

This was a surprisingly nice pastry, better served warm than chilled. I used frozen raspberries (still frozen) without a problem and substituted half & half for the whipping cream. Thank you.

No need to tinker here. These rolls are incredible.

Very nice, clearly written recipe. The end result was similar to Syrian bread. The dough was very easy with which to work, and the stove top cooking was much less cumbersome oven baking. The bread itself can be used in a variety of applications. The recipe is a "find" and I will be using it often. Thank you, Kasienko

Moist, flavorful. Nice recipe. Just for fun I tried the cake, halving all the ingredients except the apples which I left the same. The 2 apples yielded 3+ cups diced. I baked it in an 8 x 8 inch pan for about 45 min. The result was still a moist, flavorful cake with a stronger apple presence and fewer calories per serving.

I used the exact ingredients cited in the recipe. I chilled the dough for about an hour, making it easy to roll into balls. I rolled the dough into 1" balls and then flattened each with criss-cross fork strokes. I believe that cookie size is critically important to this recipe. The recipe states it will make 3 doz. which it easily does with a smaller size. Flourless cookies are very rich cookies, and require a scaled back portion. (It is similar to the reduced portion size for flourless chocolate cake compared to traditional chocolate cake.) The cookies baked up nicely in about 8 min. The result was a golden brown, crispy petite peanut butter cookie. Thanks Vicki.

This recipe just did not work for me. It includes a two-step preparation, the first of which was straight forward. I had difficulty correctly executing the second step because the batter was so runny. The recipe suggests adding more flour to correct any runniness; but my batter required so much flour that resulting pancakes were tasteless. I love both cornmeal pancakes and yeast-raised pancakes, but this recipe (in my hands) did not successfully meld the two.

This recipe makes a very nice tres leche cake. As a variation, try coconut milk as one of the three milks and then garnish the cake with seasonal fresh fruit and toasted coconut. However, what is really special about this recipe is the cake part. It is easy to make, avoids butter fat grams and can be used in a number of different desserts like trifle or all by itself. The ingredients are staples in most kitchens so it can be made spur of the moment. Thank you.

An interesting and different salad which presents beautifully. Flavors blend nicely. Definitely could use some "heat". Two suggestions: err on the side of too little rather than too much corn bread (not all muffins are created equal) and after the presentation, I would toss the salad prior to serving.

Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the texture of the cake after being chilled over night. The cake which had a rich, cake-like texture after cooling to room temperature became fudge-like after being cooled overnight. I tasted the cake both ways and do not feel that the flavor (which was very nice) improves with time. I might make this again for a real chocolate diehard but I would definitely serve it same day at room temperature.

Definitely a coffee "cake" rather than a coffee "bread". This easy-to-make recipe yields a wonderfully tender pastry that is a bit lacking in flavor. I will definitely make it again but add some fruit (blueberries) or nuts (toasted almonds + almond extract) to enhance the flavor. This recipe could also be used in a shortcake-type role with fresh fruit and a dollop of cream.

Truly a classic. Used small red potatoes, cut before cooking. Used white vinegar in the water resulting in nicely firm (but not hard) pieces. Used Duke's mayo (a southern brand) which is a bit tangier than Hellman's. Mixed all the dressing ingredients separately, substituting olive oil for milk. Then dressed the salad. Skipped the pickles. INCREDIBLE. Thank you for the post.

Made this today, according to the recipe. The resulting cake was denser than I like, perhaps a result of using butter in the batter. The Tres Leches recipe on this site submitted by Monica is a straight forward sponge cake. Once the milk is absorbed, this cake has a wonderful texture. Using coconut milk instead ofsweetened condensed milk can add a nice flavor variation.

I followed this recipe as submitted. It is OK, but nothing special.

After reading the reviews, I made this cake with great expectations. The recipe itself was easy enough and the batter made up beautifully. The problem came with the baking. One reviewer noted that the baking time was excessive as her cake was done in 45'. I believe the problem with this recipe is not with the baking time but with the temperature. 350 degrees is too hot an oven for this delicate cake. I plan to remake this recipe and bake it at 300 degrees. This recipe can be used in a variety of desserts, and I believe that modifying the baking conditions will resolve any problems.

I was surprised when reading the reviews on this cake that it was rated 4 stars since so many reviewers either tinkered with recipe or had some complaint about the end result. However, based on those 4 stars, I made this cake exactly as specified in the recipe. The resulting cake just was not very good, and I don't believe that tinkering with the recipe will substantially improve it. My recommendation would be to look for another recipe.

I made this crust exactly as described but added 1/2 tsp salt. That helped draw out a bit of the butter flavor which a previous reviewer felt was lacking. The crust was a nice complement to the pecan filling I used for my pie. The crust was very easy to handle and had a nice texture when baked. I did not give it five stars because it was not quite as tender and flaky as some other pie crust recipes. However, the ease of preparation far outweighs this minor flaw and I will use this recipe often. Thank you, Cathy

I made this recipe exactly as presented, using whole wheat matzos. Inedible.

A really special dessert! I used only 1/2 C. of butter as suggested by several previous reviewers. Also I used coconut milk instead of evaporated milk and cut the cinnamon to 1/2 tsp. It gave the pumpkin filling a smooth, less dense texture, and a wonderfully unexpected flavor. I also added 1/2 C. shredded coconut when I added the walnuts. Both toasted nicely during the 1 hour baking time. Thank you Rosie and thank you previous reviewers.

I liked this recipe a lot, using it more as a salsa than a salad. Could use a bit more heat.