I enjoyed this easy recipe. I used durian instead of mango and omitted the walnuts and coconut. I also used a bundt pan and dusted it with cinnamon sugar, then coated the top of the batter with cinnamon sugar as well and that made it even sweeter! I also went with 1/2 baking soda and 1/2 baking powder as that's always resulted in good quick breads for me in the past. I will definitely try this recipe with mango in the future.

I made a grapefruit chiffon cake instead of orange, and the flavor turned out really good. The texture was not as light and fluffy as I was hoping but I think that was more my heavy handedness than anything. I will probably try it again and see if I can't get it lighter this time.

This is an easy, delicious recipe! I made it one night for myself and three others and only one small sliver survived the night. I've never had any desire to use rhubarb before but it seemed worth trying when I came across this recipe, and it adds a wonderful tartness to the pie. This is definitely going to be a staple pie recipe at my house - I've made it three times in the last two months!

I used to make this once a week but eventually my husband got tired of it. I love how easy it is, and really delicious!!

When I was pregnant, I decided a peanut butter sundae with peaches would be excellent. I did not have any peanut butter topping, so I made this recipe and was not disappointed. Not quite as good as the pre-made store bought kind, but it did the trick!

I like making pretzel buns with this recipe, and have also made a double batch to make a pretzel-bread bowl, which I then put cheesy Rotel dip in for a party dip with little pretzel bites on the side for dipping - always a hit!! Thank you!

I never ate figs before but saw lots at the farmer's market so I picked some up and made this cake, now my husband asks me to make it every time we see figs. :) Very tasty, I'd probably add some cinnamon and allspice next time. Excellent with coffee!

Easy recipe to use for decorating! I opted for vanilla flavoring instead of lemon, and also made some with mint extract. Next time I need to get a peppermint extract instead of the mint extract (A mixture) though because it tasted like toothpaste!!

These turned out really great. I was hesitant while I was making them because I'd never smelled molasses before and thought it smelled disgusting, but once baked they have a very nice flavor. Be sure to use a lot of flour on your surface when rolling or they'll stick! Looking forward to making them with my son next year when he's old enough to enjoy it! :)

Perfect for icing! If you're not going to ice them, though, I'd go with a sweeter recipe than this one. Delicious though! Use LOTS of flour on your surface or they'll stick!!

This recipe made a beautiful king cake. It was really delicious, but I'd probably use less nutmeg as I found it a bit strong, but that's just a personal taste - otherwise I loved it.

I usually don't like lemon baked goods because they taste like lemon Pine-Sol smells to me, but I used fresh lemons for these and they were delicious! The muffin part was very mildly flavored (I used Dannon's vanilla Light N Fit yogurt, two of the 60 calorie cups instead of lemon or plain) and the texture was great. The sweet syrup topping added just the right tang, and now I see that I had left out the grated lemon peel, so if you don't feel like grating anymore, don't worry, it'll still be delicious! I will DEFINITELY be keeping this recipe for future use! Thank you!!

I used the topping suggested by Chef Joy and it was really good. Also, I doubled the recipe and for half of the veggie oil/egg/milk mixture, I used low fat vanilla yogurt instead of oil and milk, and it still turned out great. I don't know if it would work to substitute yogurt for the oil and milk completely, but I think I'll try it next time.

Downright excellent! I doubled it and added a can of corn and used ~4 C of water with a chicken Ramen flavor packet as I didn't have chicken broth and I also left my chicken in chunks and had it over rice, and it was amazing! Great recipe.

I made this using wheat flour instead of white and I skipped the cream, but it still turned out great! It seemed that with wheat flour, the amount of flour used could be 3 1/2 to 4C, just in case anyone else wants to try them that way.

These cookies are pretty good, I didn't expect much from them but they really exceeded my expectations. Definitely great for people who can eat eggs, but if the lady you are trying to impress can eat eggs, I would recommend using them. These cookies are a bit crumbly without them, but I noticed that if you don't put fork criss crossings in them, or shape them into cubes, they don't crumble so much. Not bad!

I enjoyed this recipe because it was very easy to make and had a unique and subtle flavor. I also like that the rice is partially made with milk - it is a technique I will probably use in other dishes as well. In my area, it was difficult to find cardamom pods, so we used ground cardamom (3 tsp) instead. Not having a basis for comparison, I can't say if it turned out the same, but we thought it turned out very good. It was also an experience to try a Saudi dish as I had never had one before. I will certainly be recommending this recipe to others.