WOW...delicious. Very easy to make. Followed other reviewers' advice on making sure the water + butter was fully boiling before adding flour + eggs and I had no problem. I piped the dough out into small clumps using a zip-lock bag (fill, squeeze out air, cut off small corner and you have a pastry bag). They came out very attractive. Not having any rose water, I added a tsp of vanilla to the cream mixture. At first I planned on not adding the chocolate sauce, but tasting one without it, I felt the puffs needed it. So I melted some semisweet chips and mixed with butter instead of cream and dipped the puffs in that. DELICOUS. Absolutely wonderful; impressive by sight and by taste.

I've used this many times already and love it everytime. They are sweet and delicious and perfect. I leave out the currants always though, still good. Also i've been able to use this dough in making presentations (building edible artwork) etc. Wonderful.

Out of a homemade four-course meal, including just a small bit of this soup, this was the fan-favorite. Instead of ham, i ripped small strips of proscuitto and just stirred it in at the end. They loved that! also I was able to successfully halve the recipe and instead of using bouillon cubes, I used chicken broth in the amt of water needed. This was DELICIOUS. I'm going to make it again right now!

This recipe is phenomenal. I'm picky about my peanut butter cookies because they can often come out dry or just not right. Mrs. Sigg's are amazing and perfect. I don't like the crispy, crunchy texture of most pb cookie recipes. I love that these are chewy and perfectly sweet and not too peanutbuttery. I made this without changing the recipe at all. (besides using 1cup of butter instead of 1/2 shortening) I did, though, only keep in the oven for 9 minutes. As another reviewer posted, they will look like they're not done, but let them sit for 2 mins and they are exactly as chewy as you want them. Of the hundreds of cookies I've baked, I think these are my favorite. Definitely my Go-To pb cookie recipe. Even those who are not usually fans of pb cookies loved these when I brought them into work. High recommended recipe!!!!

My first time making bread on my own and this recipe was wonderful! I did up the salt to 2tsp as per a reviewer's recommendation, but I kept the amount of yeast the same (two and a half .25oz packets) and I rose my bread by placing in a large, ceramic, greased bowl, draping with plastic wrap and placing a steaming hot towel over the top. Both rises for me were about 40 mins. Bread was amazing, both loafs gone within 24 hours!!

I usually have rave reviews for any recipe I try on this site, but I'm disappointed with this recipe. After reading the reviews, I was excited to make and eat these. I made the recipe exactly as written, but had to keep them in the oven 12 minutes and they could have gone longer. As for the dough being delicious as others have mentioned, I just didn't feel that way. I have made other cookies from scratch with much more delicious dough and final product. The cookies did come out thick and they kept form extremely well. They came out of the oven looking the same as when they went in, just a bit darker. I'm sad to say I will not be making this recipe again and recommend viewers choose a different recipe too.