I made this loaf quickly for my tea buddy today. It's a very light, mildly tart pleasure! I added fresh mashed raspberries to the glaze and garnished the loaf with fresh whole raspberries. :)

Mine needed a bit of salt and I used 2/3 cup of smooth peanut butter. It was still really good..I even added a pinch of dried red pepper flakes and eliminated the seeded chiles and it was fine. I wish mine was a little more sour though. Still awesome!

Eh. This was just OK. Considering the MANY wonderful desserts coming out of the Middle East, I should have known that this was too easy to give me the results I wanted. I'll stick to the all day, time consuming recipes my grandmothers taught me. The puff pastry doesn't absorb the milk at all, and even if you fill the dish with it, and then it gets crispy on top. The nuts suck in moisture and taste odd after they bake.

Probably the worst cake recipe I have ever made in my entire life, though I admit I was using an oven foreign to me. The cake was soft inside but didn't rise (where the heck is the SALT in the recipe?!) and turned out flat and crumbling. I couldn't even layer it properly. I am an experienced cake maker and this was NOT what I was looking for, at all.

I searched a lot for a good pretzel recipe, this morning I spotted this recipe by mistake, and within an hour my dough was ready and resting, and it took me 30 minutes to assemble the pretzels, and rest them again. One advice, when you roll the ropes to shape the pretzels, let the ropes rest for couple of minutes and then reroll them again, it will be easier to shape a good size pretzel, dip in the baking soda water, keeping a paper towel handy to collect the excess water before you put them on the parchment paper to rest before baking. This is a very good recipe, and definitely will use the recipe again. Here are some pictures from the batch I made this afternoon.

My batter turned out a little thick, so I thinned it, and I wish I had thinned it more---these were too thick to be called pancakes! Still...they were fluffy and delicious. I added a little vanilla to it, too.

I substituted an anaheim pepper for the green pepper, and added a pickled red pepper and extra tomato, and a couple of whole garlic cloves and this was out of this world!!!!

A bit dry...I was hoping for a creamier dish like we eat out at Indian restaurants.

I halved this recipe and used a round cake pan...SO amazing, though it fell apart a bit. I loved how the topping fell in a little, I think that was great.

I've never been a huge fan of pound cake, but my husband LIVED on the Sara Lee kind before we got married. He won't go back to it after I made this for him!

You don't need 2.5 lbs of beef, I used one and just most of the stuffing box (I used chicken flavour, it's all I had), and one egg. The stuffing gave a tremendous amount of flavor to this dish. I will def make this again!!!

This was a great recipe, very fluffy, and the cream cheese keeps the potatoes from getting too sticky when you beat them. Yum!