This was fast, easy, and tasty. Be sure to just barely coat the bottom of the baking dish with the coconut milk, otherwise it will make the bread crumbs very soggy. I substituted light coconut milk, to cut down on the fat, without impairing the flavor.

The BEST blackberry pie in the world! I love this pie! My husband loves this pie! This pie gets rave reviews every time I make it for other people! I use 1/2 tsp. cinnamon and 1/3 tsp. allspice (I prefer allspice to nutmeg), and 3 tblsp. of the blackberry brandy, just because I really really really like the way the brandy tastes with the berries. I also sprinkle a teaspoons or two of quick-cooking tapioca over the fresh berries before adding the puree, because blackberry pie is very finicky about setting up. Thanks for the fantastic recipe!

LOVE this recipe! I almost always make green beans this way now, especially for company, because it is simple, quick, and yet look and tastes so sophisticated. I even made it for my mother-in-law, and she liked it so much that she started using every time SHE cooks green beans for company, too! I frequently decrease the butter, though, to cut down on the fat. Only one or two tablespoons are absolutely necessary to help toast the cashews. Otherwise it's not necessary. The flavor of the cashews themselves eliminates the need for any more fat in the recipe. Thanks so much for sharing it!

Hooray for hoseshoes! My grandparents live in Springfield, and every summer when we went to visit, we always went out at least once to get horseshoe sandwiches. Great memories and great comfort food!

I used this recipe as the basis for a modified version, based on what I had around. As written, I think the recipe would lack depth of flavor, and that the beans would detract from the main apple and sausage flavor. I didn't have any crushed tomatoes, so I used 6oz. of tomato paste, which I browned with 1 onion, 2 tsp. minced garlic, 1/2 tsp. chili powder, 1/2 tsp. ground mustard, 1/2 tsp. paprika, and 1/4 tsp. rubbed sage. I then deglazed with a cup of pinot noir, and then added the brown sugar, 2 whole chopped red peppers, 2 cups beef broth (I was out of chicken) and a cup of water. Then added the Italian sausage and apple, a bay leaf, and simmered until we were ready to eat (probably about two hours). I completely missed the cider vinegar as an ingredient, but I think the wine did the same thing by adding acidity. I omitted the beans, again because I didn't think they'd be the right flavor. We LOVED it - my husband, who normally doesn't like soup, liked it so much he told me to make sure to write down my modifications for future use! The sweet-spicy combo was fantastic, and very different from most soups. Don't omit the apple; it's what really makes this *different*, and not just a kind of tomato-pasta sauce. Thanks so much for the recipe inspiration!

I made this cake twice: the first time, I used the specified 3 cups of pumpkin, and the cake deflated into a dense, chewy, not-so-hot excuse for a cake while it cooled. Then I made it a second time, with only 1 1/2 cups of pumpkin, and the result was an unbelievably delicious cake that was devoured in a single day at my husband's office and won me a reputation for culinary brilliance. The moral is that this cake deserves five stars IF YOU CUT THE PUMPKIN IN HALF. Otherwise, it barely rates three. On the other hand, the glaze was deliciously addictive!!