This was absolutely delicious! At first, I was a little hesitant before adding all that sugar. I didn't have to be though, as the crisp turned out to be perfect! I wouldn't alter this recipe at all. I give it five stars. Thanks for sharing!

Mm-mm-mmm! This bread is absolutely delicious- wouldn't change anything about the recipe. I'm not sure if it's my oven or not, but this bread required an additional five or ten minutes, as the middle was not quite finished after 50 minutes of being in the oven. Thanks for sharing! Will definitely make again.

Yummm. I don't like Swiss cheese much, so I use Cheddar. Excellent sandwich, one of my favourites.

Yummy, this has to be one of my favourite salads. I made a few alerations to better suit my taste. I normally add a red onion to my dressing, but it completely slipped my mind this time... I actually enjoyed the dressing more without it! I also ended up reducing the sugar to 1/4 cup, and still found that it was very sweet. I used white cider vinegar, no olive oil, and 1/4 cup vegetable oil. Before I added the almonds, I candied them by combining them along with 1/2 cup water, 3/4 cup white sugar, and 2 tsps of cinnamon in a saucepan over medium heat. I stirred them until the liquid was all evaporated, leaving the almonds with a sticky coating. This really gave the salad an extra kick! I will be making this salad again. Thanks for sharing!

Wow! These were terrific. I cooked them all day in the slow cooker, the aroma was amazing. I altered the recipe only to better suit my own taste. I used ground pork, and browned it before stuffing the rolls. Instead of 2 tablespoons of tomato soup, I used half a can. I omitted the egg. I found myself using two cans of tomato soup to cover all the rolls. Unlike other reviewers I found no need to add any other spices or sauces. These were terrific as they were!

Wow! What a cinnamon bun! I think that the result was well worth the three hour wait. The dough has a perfect flavor, not bland, like I find many other cinnamon bun doughs to have. I found myself having too much brown sugar/cinnamon mixture, so just before the buns were put in the oven, I added a spoonful of brown sugar/cinnamon on top. Perfect! Like many other reviewers, I flipped the buns over so that the cinnamon coating would run over the rest of the bun. I found myself also having too much icing, but in this case, that was not a bad thing. This icing is perfect! Thanks so much for sharing such a great recipe. I definitely be making these again!

This recipe is definitely a keeper! I followed the recipe exactly, but omitted the walnuts. The result was super! Moist and delicious, it has such a wonderful banana flavor. This recipe produced two loaves and ten muffins. Needless to say, they were gobbled up within the next couple of days.

I had no idea until I made this recipe just how time consuming making perogies is. The results proved that my hard work paid off though! When making these perogies, the only problem I experienced was the thick dough. I couldn't roll it too thin, otherwise it couldn't hold the filling, so I had to settle with perogies with a thicker dough. I didn't have any cheddar cheese on hand, so I used low-fat mozzarella cheese and a few tablespoons of cheese whiz. I was nervous that this would produce a funky-tasting perogy, but I was pleasantly surprised! The resulting perogy tasted absolutely delicious. Thanks for sharing this great recipe! I will definitely make it again.

Wow! This is by far the best recipe for scones I have ever made. I was looking for a perfect recipe that had ingredients that I had on hand, and this was perfect - however I did not use frozen butter, I used melted butter. I took the easy way out and didn't grate it. I found that using melted butter was easier to handle. The resulting scone was absolutely amazing! Sixteen minutes was the perfect baking time. Unlike a lot of other scone recipes I've tried, the middle of the scones were not doughy at all. I really like topping these with blueberry jam. Great recipe!