i love this recipe. i work at a restaurant and i get request for cheese straws often but these are so much better. i added 1/4 tsp garlic and 1/4 tsp dried mustard. i also divided the recipe in half since it made so much at once. i used salted butter so i did not add the salt that was called for. i am sure i will use this recipe often.

these are by far my favorite wedding cookie recipe. i tried some of the others on allrecipes and these taste the most like the danish wedding cookies you get at the store in the pink box. the only thing i did different was add a little bit of cinnamon to the confectionary sugar that you roll the cookies in. i also used pecans very finely chopped in stead of walnuts. i weighed all the cookies on a scale so they would bake evenly.

i love this pizza dough. i picked this recipe because it used bread flour and i perfer the chewier texture of bread that is baked with it. i did add about 1/4 cup more flour but other than that that i changed nothing. all five members of my family from 3 years old to 26 years old were madly in love with the pizza i made with this dough. thanks for the recipe.

i used this ice cream as a garnish for a chocolate cake with peanut butter filling and it was perfect. pb lovers said it was the best they ever had. thanks for the recipe.

i thought these were very simple and very good. i made them a bit small so they didn't but half the time to cook but that was even better.

i have never tried coconut macaroons before but i love coconut so i decided to try them. they are very simple and they taste very simple also. don't take that the wrong way i truly mean that as a compliment. i think anything with coconut in it coconut should be the star. i added 1/2 teaspoon almond extract on top of the vanilla. if you spray the ice cream scoop with cooking spray and keep wetting your fingers in between each one then it will be a breeze. i work at a restaurant as the in house baker and we do gift baskets and i have a lot of requests for these. thanks for the recipe.

i made these, as another review suggested, in a candy mold. that made the process a lot easier and faster for me. i hate hate hate peppermint, but i love these. mabey the amount of peppermint is not so offensive to my palette. plus a little chocolate makes everything better.

wow these really live up to their name. the only change i made was to use bread flour and i didn't use but about 3 and a half cups and i also used active dry yeast and did everything the old fashioned way with my stand mixer and dough hook because i don't have a bread machine. i tried this recipe before i learned how to make yeast bread and i turned out dry and boring but i tried it recently after i have learned a lot about bread making and i realized that you never follow the flour amount exactly. i start off with half the flour and keep adding a little bit at a time until the dough comes together. the wetter the dough the softer and more moist the bread. also i always use bread flour. i always use kosher salt. and i always use my kitchenaid mixer. with me improving me method not the recipe i was amazed along with everyone else. they are definetely something to serve when you are tring to impress. also when you use bread flour your rising time is a lot shorter.

i am 100 percent pleased with this cake. i am the in house baker for a restaurant and i don't have a set menu i get to try as many new desserts a week as we can sell. so i go through some crazy flavor combos. but for me i made this for me and my dad. we both watch our weight and we both have problems with diabetes so we can't always handle a heavy cake but this is heaven on i plate. i whipped some heavy cream and vanilla and powdered sugar until soft peaks formed and i poured it over the top of the cake and let it fall down the sides and i crushed peppermint white chocolate baking chips with a rolling pin and sprinkled over top. everything actually melted in my mouth. defenitely beats store bought. thanks for the recipe.

i don't think there is anything wrong with the recipe it just doesn't taste anything like graham crackers. not an ounce. i am not sure why. they are okay crackers but thats it. one of my kids ate them the other wouldn't even pretend to enjoy it she ran and spit it in the trash. so in short if you are looking for a graham cracker this would not be my suggestion. but it is a descent cracker if you really like the wole wheat vegan type of flavor.

i made these yesterday and they stuck to the pan that i had lined with parchment but were delicious otherwise. i made them today and used a pan that was lightly greased with pam and i sprinkled the pan with kosher salt and they didn't stick at all. i was very pleased with the recipe. i just need to practice on my shaping. thanks

these cookies were okay. they were not what i was expecting. i baked my first batch and when i tasted them i realized that they were very cake like. almost like whoppie pies. so i took the rest of the cookie dough and put it in a pastry bad and piped it into this mounds about 3 inches across and baked them. i added 4 ounces of cream cheese to the filling recipe and made whoppie pies. i would probably double the cinnamon and nutmeg next time.

i really enjoyed this recipe. it was very simple to make and it didn't take a lot of time. a lot of reviewers said that it was more like a muffin than a cupcake, but it is very light and fluffy more like a cupcake in my opinion. i added a very simple vanilla glaze on top more so for looks than anything. i will make these again.

i needed to have a large dessert so i used this recipe exactly but i made it in a 9 by 13 dish and doubled the sauce and the pie crust. my fiance and son were wowed by it. i'm the in house baker at a restaurant so it takes a lot to wow those two. no box cake mix will impress them lol. it was a very easy to follow recipe that i enjoyed doing and i will definetely use it again.

i made this filling to go in a yellow buttermilk cake with cream cheese frosting. it turned out very good together. the tandy buttermilk flavor worked with this sweet filling. it did take a little bit longer to thicken than i expected but i am very impatient sometimes lol. i just wasn't sure what to expect so it seemed like forever.(no i am not 5 yrs old lol) i also used canned pinapple.

i did as most of the others did and completely healthyfied the recipe. i used applesauce for the oil, two egg whites for the egg, whole wheat for the white flour, omited the salt and raisins to save calories. i absolutely loved it. i dont know how many calories i saved but it was worth it. this recipe was a perfect starting point. i am positive that it would have been better as written but i really am trying to watch my weight. this recipe made very easy to make it my own. i suggest everyone experiment with any recipe to suit their health wants and needs. it is worth it to be healthy in the end.

i did not have a bread machine so i followed the others and used my kitchenaid mixer. i proofed the yeast in the 1/2 cup warm water and 1 tablespoon sugar and let it set for 10 minutes until frothy. while i was waiting on that i warmed the milk in a small saucepan until it bubbled then i removed it from heat and added the sugar and butter and i stired until melted. after the yeast mixture proofed for 10 mins i added the milk mixture and the egg and stired until combined. i sifted the flour and added the salt. i mixed the dry mixture into the wet a cup at a time until i had the desired consistency. i mixed it in my mixer with the dough hook for 7 mins. then i turned it out onto a well oiled not floured surface and shaped it in to a ball and put it in a bowl sprayed with pam. i let it rise for 45 mins. then i punched it down and kneaded it 3 or 4 times. then i shaped the dough into equal size balls and placed them about an inch apart on a greased pan. i baked them at 375 for 14 mins. my family really enjoyed them. they were very tender and flaky. i hope this helps someone. good luck

i am new to bread baking but i am a very good baker so i decided to give this bread a go. i am very plesantly surprised. this bread is very light and tender and moist. i made the dough in my kitchenaid mixer and everything turned out perfect. the only thing i had to do was add about 1/2 cup flour because the dough was very wet. with that extra flour i still produced a very moist bread. it is perfect for toasting. as soon as it came out the oven my kids ate it with peanut butter and bananas on it. great way to incorporate whole grains into your kids diet.thanks for the easy no fail recipe.

this was my first try at making bread and it went perfect. it was so easy it was scary. i have 5 people in my family and it suited everyones tastes and we age from 2 yrs to 26 yrs. thanks for the easy basic recipe. i can't wait to experiment with add ins.

i have always been scared of trying to make a biscotti but i got the nerve up to try it anyway and i am so glad i did. this is a perfect beginner recipe. i can't wait to experiment with add ins, escpically at christmas. thanks for the easy no fail recipe.