lovely and quite easy to make, followed instructions and no problems with the icing at all.

good! substituted almond meal or almond flour instead of flour, added garlic chives and scallions for more flavor, omitted paprika. easy and really quick to cook, so nutritious.

good texture, not too heavy but not light either. since i like a lemony cake, i reduced the milk to 3/4 cup and replaced with 1/4 cup lemon juice. i also put in the rind of 2 lemons. the cake was then lemony when it came out of the oven. but since i wanted it even more tart, i poured over some lemon juice+icing sugar mixture on top (juice of 2 lemons, then 4 to 5 tsp of icing sugar). i used trim milk to lessen the fat. next time i will also reduce the butter and see how that will go.

A good basic recipe, as we are partial to bread that is on the sweet side, I upped the honey to 1/2 cup and added 1/4 cup of brown sugar. Didn't have enough wheat flour so substituted 1/4 cup rolled oats. Bread turned out well, and the honey taste really came through.

I was looking for an intense lemon flavor without doing the glazing, so I did what others suggested: substituted 1 cup lemon juice instead of milk. I liked the intensity of the lemon flavor that resulted without the need to glaze. Also reduced the butter to 1/2 cup, still good. I topped it with almond slivers because we like nuts in our family.

very good and really easy to make. my microwave is 1100 watts, and 6 minutes was all it took. I used hot water to mix up the sugar and the mochiko so that all the sugar would be incorporated somewhat evenly into the glutinous flour mixture. To make it easier to roll up, I worked on top of wax paper so that it wouldn't stick. I did not have potato starch so I toasted and ground up peanuts really finely, then rolled up the outer portion with that. I put peanut butter inside. I have one kid with nut allergy, so I did some flaked coconut outer and jam filled inner for him. Next time I will substitute some of the water for green tea, this will make the mochi green tea flavored. I may also make some purple yam mochi next time. Thank you for sharing this recipe.

i don't know what i did wrong. this cookie didn't turn out crispy at all. did preheat. i already doubled the cooking time, still no crispiness. at best it was chewy in the middle, with the edges brown. followed directions including preheating. in the end i upped the temperature to 200 for about 3 minutes, only then did it become light brown. it was a little bland too, were the sesame seeds supposed to be toasted before including in this recipe? will probably not repeat this again.

This was the first biscotti I ever made, so good! I thought I'd have trouble with the dry dough, there being no oil. But all you really need to do is mix it and the liquid eventually moistens up the whole batter. Had no whisky in the house, substituted brandy extract. Also added in 2T orange rind, and juice of a fresh orange. Still turned out great.

For a healthier treat, I use brown rice cereal, add unsalted nuts, and 1/3 cup flax seed to the batch. The taste is the same, just nuttier. Sometimes I add sultanas too.

Moist and just sweet enough, made this with crushed peanuts instead of walnuts and it turned out very good. Topped it with the oatmeal-nut-sugar crunch topping featured on another recipe here (banana crunch cake). Yummy

a good base for a basic cookie recipe. i added choc chips, peanuts, and raisins to my batch and my toddler and husband loved them.

The batter is light and cake-y, you would not know the zucchini was there except for the light green flecks. My 16 month old baby ate it up. Quite good.

My rating is more for the nutritional content this soup has, rather than for its flavor which was quite bland. Following the recipe as it was yielded a flat, slightly salty flavor. What I did was add sliced portobello mushrooms (150 grams?), a touch of balsamic vinegar, worchestershire sauce, and a pinch of cayenne pepper. The flavor turned out more layered that way, and the Balsamic (I think) probably highlighted the taste of the greens.

Good recipe, I thought just dill as the main seasoning herb wouldn't make it flavorful, but it was perfect with the salmon. Not being a fan of too-cheesy chowders, I omitted the cheese and chose instead to just top the chowder with cheese. Made the soup thicker by shredding some of the carrots and potatoes. Also wanted more nutrients in there, so aside from using 400g of salmon, I added chopped prawns and squid (added this at the very last minute, cooked for only 70 seconds then turned heat off. that way squid is tender and not rubbery).

This was more yummy than I expected. I doubled the cinnamon, doubled the sugar, added 1T honey, and used 2 medium apples. Toasty/crisper on the outside and moist on the inside. My 14 month daughter loved it and didn't leave a crumb.