A fabulous pound cake - a bit bland though. It would be great as the main dessert accompanied by a "buffet" of toppings, sauces, and fruit. That is what I did, and it was an absolute smash! This cake tastes extraordinarily great with fresh strawberries and whipped cream. Mmmmm! Oh, and one more thing. I found that this is the perfect pound cake for trifle. It is soft, yet slightly firm, and to top it off, it absorbs "juice" well without becoming mushy. Yummy!

LOVE LOVE LOVE this recipe. The only thing I prefer to use is canola oil instead of butter. This will make the cookies oilier and heavier, but I think butter makes the cookies a little too light and dry. Still tastes deelish with butter though! Fabulous recipe. Five stars all the way.

Surprisingly, everyone in my family LOVED this cheesecake. My father did not think he would like it, but he devoured it. I, however, was not a big fan of this cheesecake (and I am the cheesecake monster in my house!). There was a slightly strange taste that I just did not care too much for. Overall, this is a good, solid, easy to follow recipe that I will use again and again (everyone, absolutely everyone loved it!).

Simple, easy, and downright good! I use this as a cranberry sauce and as a filling in coffee cake. It's fab!

I personally hate the taste of this - it's just what I would imagine super sweet gluey icing to taste like. However, it holds amazingly well and dries super quick. I would never eat this frosting, but I *might* decorate with it.

Yum! This recipe provided me with many soft, delicious, cookies. The only thing I changed was the margarine - I used butter instead. Sugar cookies just taste so much better with butter!

It was a bit gritty and unflavorful, so I added an extra 1/4 c. grated parmesan cheese, 2 T. extra butter, 1 tsp. instead of 1/2 tsp. salt, and 1 t. ground black pepper. I also used 1/2 c. evaporated milk instead instead of 1/2 c. fat free milk. This is a great starter recipe, but I would make it only with the modifications I listed.

My favorite molasses cookie recipe EVER. The only difference is that I use canola oil instead of margarine (someone I know cannot consume a lot of saturated fat). Still comes out amazing every single time! I would definitely recommend watching the cookies carefully - one minute too much can lead to dry, hard cookies. Oh, and I forgot the mention - these are soooo pretty - as they cool, they form the prettiest crinkles and cracks!

Oh yummy yum yum! The first time I made this, I followed the recipe to a T. The second time, I used 1/2 c. oil+ 1/2c. applesauce instead of the butter and used 1.5 c. frozen mixed berries. I would DEFINITELY recommend using mixed berries instead of blueberries because the tartness is absolutely DELICIOUS! Everybody loved this recipe. 5/5.

Beautiful, absolutely gorgeous cake! I have discovered that this cake tastes best with 1 2/3 c. cranberries instead of 1 1/4 c. Walnuts can also be substituted for pecans (though the pecans do taste better). Also, the bread part was very light (in a good way), but a little bland. So, I use a spice mixture consisting of: 1 t. cinnamon, 1/4 t. ginger, 1/4 t. nutmeg, 1/8 t. allspice, and 1/8 t. cloves. Next time, I might try the orange juice and zest addition that somebody recommended. As a plus, this is a super easy recipe!

Love it! However, I use only 1/2 c. of red wine vinegar, and I still have plenty of dressing left over.

As written, this recipe is very very dry and too cakey. I, like many others, use only 1 cup of flour. I also sometimes use 3/4 c. of sweetened coconut, 3/4 cup of chocolate chips (Nestle's swirled white and milk choc. chips are fab!), and 1/2 c. chopped walnuts! Fabulous German Chocolate cake like brownies!

LOVE LOVE LOVE this recipe! Especially the crunchy, delicious topping. My only complaint is that this recipe is a little sweet - I would probably cut back on the sugar a little. However, with less or the same amount of sugar, this is fantastic! Whole family loved it.

AWESOME! I have found that blue cheese works just as well as gorgonzola cheese, and that I prefer Kraft raspberry vinagrette instead of the one listed here - not saying that it's bad though! The first couple of times that I made this recipe, I followed it to a T, and it was still a give star recipe! Yum yum!

As written, this cake is bland and dry. However, when I modify it, it is fab. I follow the recipe to a T, except I always use 1/3 c. of applesauce + 2 T. of oil instead of using 1/2 c. of shortening and use 2t of cinnamon instead of 1 t. The applesauce and oil give the cake a moister texture, and lower the fat and calories at the same time! I also add a streusel on top. The recipe is as follows: 3/4 cup packed brown sugar 1 teaspoon ground cinnamon 3 tablespoons butter or margarine, melted and cooled 1/2 cup chopped walnuts Mix the sugar, cinnamon, and walnuts in a bowl. Add the melted and cooled butter or margarine, and mix until smooth and somewhat pasty. Crumble on top of coffee cake mixture. When done, the topping becomes crispy, crunchy, and delicious. Thanks for the recipe!

I LOVE this cheesecake (as does everyone else that eats it). It is sooo thick and delicious. It's like a brick of cheesecakey goodness. My only complaints are that I would like it if the top of my cheesecake got more brown (the flavor is better then) and to use 5 T. of melted butter in the crust instead of 2 T. If I use 2 T., it's wayyy too crumbly and dry. Oh, and as always, I always top the cheesecake with canned cherry pie filling and piped whipped cream. Delicious and pretty!

The first couple of times, I followed this recipe to a T. Great! However, I couldn't help but think that I would like it if the sauce had some salt, 2 t. of red pepper flakes instead of 1 t., and the sauce was thicker ( a bit too watery in my opinion). As for the breading, I only use one egg to dip the chicken in (it's enough), use 1 c. of bread crumbs (still have a lot left over), and add 2t. of cayenne pepper for an even bigger spice kick. Then, this recipe is five stars! It's still great without the modifications though! My dinner guests LOVED it!

This is a good basic recipe. However, it's not great. Why? Well, it's too plain. It's good, and I wouldn't feel embarrassed serving it, but I can think of many other better coffee cakes.

What a lovely recipe! I have discovered that substituting sour cream for the yogurt works well, as does oil for the melted butter. If you want really super fabulous muffins, I'd recommend sprinkling some Turbinado (raw) sugar on top to get a crunchy, sweet, yummy topping. However, if you were to follow the original recipe, these would still be fabulous! I cannot count the times I have made muffins with this recipe. Whether I used diced peaches, berries (raspberries, blackberries, and blueberries tend to be an amazing combination), or a combination, they always turn out swell.

Sorry, but the original recipe isn't very good. As stated by a couple of others, it is too bland. To liven these up, I instead use: 1.5 cu. whole wheat flour, 2 t. ground cinnamon, 1/2 c. sugar (white or light brown), 1/4 to 1/3 c. of chopped walnuts, and sprinkle the tops with turbinado (raw) sugar instead of using the recipe as stated. Sometimes, if I have maybe a tablespoon or so of leftover sour cream, I will fold that in last. The sour cream makes the muffins really light yet tender. The overall result? Yummy muffins! However, because I had to heavily modify to recipe to make the the muffins tasty, I'm sorry to say that I could only give it three stars.