I used 3/4 of the sugar the recipe called for, and it was still way too sweet. Other than that, it was perfectly moist and yummy. Next time I'll use 1/2 the sugar!

I made this recipe last weekend - my first ever attempt at making crepes at home - and it turned out perfect! I did add about half the vanilla, since I was adding fruit and syrup. I kept batter and made crepes twice more, it kept very well. I do need to work on my batter spreading skills, but will definitely make those again :).

I followed this recipe for my first ever pie from scratch (had to do something with the 9 pounds of raspberries we picked) and it turned out great. I modified it and used 3/4 the amount of sugar and used unbleached, cane sugar instead of white. I also omitted the cinnamon, since not everyone in our family is a fan. I'm gearing up to make another one tomorrow - the first one is almost gone!

I used 3/4 of the sugar the recipe called for, and it was still way too sweet. Other than that, it was perfectly moist and yummy. Next time I'll use 1/2 the sugar!

Great recipe, only adjustments I made (after attempt #1 yielded some soggy dough in the middle) is to roll it out thinner, raise the bake temperature to 400 and keep it in the oven for 10 minutes longer. That's because I used a cookie sheet. My sense is that if you have the proper equipment - pizza pan with holes or pizza stone - the soggy problem will go away.

I'm not much of a banana bread person, but my husband who loves banana bread and knows what is good, loved this banana bread so much that all I heard was "Mmmm Mmmm Mmmm" for a good minute before he said anything else. I love that it turned out so well despite all the tweaking I did to the recipe to use the ingredients I had at home. I substituted 1 1/4 cup bread flour and 1/4 cup whole wheat flour for the All Purpose the recipe calls for. I also used unsalted butter instead of shortening and added 3/4 cup of whole milk since several other reviewers suggested it. I also used 1/2 cup raw cane sugar and 1/2 cup light brown sugar instead of white sugar, since I didn't have any at home. The result was a wholesome, rich, moist bread. I will definitely make this recipe again.

I love this recipe, I think I've made it at least a dozen times, both in muffin form and I modified it (adding rice milk, since my daughter has a milk allergy) to make pancakes. I also made a version with Splenda for my husband who has Diabetes, and they still turned out yummy.

It's a tasty, very easy to make recipe that delivers. If you like it hot though, add more chili powder and cayenne. Will definitely make this one again.