Great recipe but think it needs raisins, apples, etc. Will definitely make it again! And as another reader suggested, it is excellent with ice cream!!!

Just made this recipe and the only changes I made after reading other reviews, was to use oil instead of melted butter and added a splash of pure vanilla extract. Great muffin, good rise during 20 minutes baking time. This is my new go to breakfast muffin recipe. Next time, I am going to add oats to the crumb topping. Brown sugar was maybe a little too sweet but definitely want to incorporate a crumb topping every time. Love them!!

Wow, what a great recipe! I had two medium sized turkey breasts so I doubled the recipe so that I would have enough glaze to baste them a few times during cooking. The skin roasted perfectly and the meat inside was moist and tasty. So easy to prepare and keep an eye on during the cooking. I even made my own cranberry sauce from this site to serve with the turkey and can honestly say, I will never, ever buy canned cranberry sauce EVER again. Simple to make and a great compliment to this fantastic turkey recipe. Thanks so much!

I've been craving a good ginger cookie and this recipe is definitely a keeper! I read quite a few reviews before baking them today and opted to use butter as another reader suggested instead of margarine. Also, I added the ginger spice as stated in the recipe but didn't have all the other spices so I used pumpkin pie spice instead which has all the spices rolled into one. These cookies are excellent right out of the oven and they won't have an opportunity to go stale! Note: I might try making them next time with brown sugar instead of white to see if I get a chewier cookie. Thanks for a great soft ginger cookie recipe!

Excellent recipe. Before making it, I read the reviews and liked the suggestion of using different apples. I used Honey Crisp and Granny Smith and the combination of these two is very good. I don't use cinnamon very often but do have pumpkin pie spice so I used it instead with good results. The apples I used were big so when they were peeled and sliced, I decided to use a larger baking dish than the 9 inch suggested. I'm glad I did! I made a little extra topping and baked in a 9 x 13 dish. After sampling it hot out of the oven, I know this dessert won't last long. It's a keeper.

Excellent recipe; however, I do agree with another reader that the butter may be a tad too much and definitely makes the paper liners greasey. I chose not to process the oats in the food processor, preferring instead, to keep them as is and they add a great texture to the finished product. I think next time, I'll try applesauce in place of the butter. This recipe is really, really good! A keeper!

For the peanut butter freaks, you'll love this cookie recipe. I offer a few suggestions though when preparing the dough -- first beat butter and peanut butter (I use smooth peanut butter) for about 4 or 5 minutes until pale and fluffy. Gradually add in brown and white sugars and beat thoroughly for about five minutes. Add eggs one at a time and beat for a minute or two. Add vanilla. I don't add baking powder to my dough. Add flour, baking soda and salt gradually - depending on how soft the butter was to begin with may determine if 2.5 cups flour is necessary. I always test the dough by rolling a tablespoon of batter in my hands. If the dough doesn't stick to my palms, it's ready to bake! Use a small cookie scoop and no need to flatten cookies with a fork. Cookies will spread a little and the end result is a chewy cookie on the inside with slightly crisp on the outside. I bake cookies for 8 minutes max and remove from cookie sheet after a few minutes of cooling and allow cookies to cool completely on wire racks. These cookies are so popular in our house, I make them frequently.

Excellent recipe! Like many of the other reviewers, I too, have been looking for a new corn bread recipe and this one is definitely a keeper! I did not change a single thing, only the baking pan; I baked the corn bread in a 9" x 9" square baking pan for 20 minutes. Absolutely love this recipe!!!

Excellent recipe! I have made this cake twice in less than a week and although I've been known to tweek the ingredients, I had no need to with this recipe. Okay, the only thing I did change the second time I made it, was to add lots and lots of cherries! For me, the recipe made two loaves. I absolutely love it and am so happy to have found a delicious pound cake FINALLY!

Excellent marinade. The first time I made this, I didn't change the recipe at all; however, we found the balsamic vinegar at little too over powering. The next time I used red wine vinegar and it was excellent! I also add 1/2 tsp baking soda to break down a little of the fat during the marinade process. I typically like to marinade my steaks overnight. The flavours are way more intense and flavourful!!!

Excellent and easy, quick to prepare. My family and friends love this cheesecake!

Excellent recipe! I made it exactly as writer's recipe was written. Only changes I will make next time is to omit the white sugar and cinnamon topping altogether -- too much sugar, and I will add pumpkin pie spice to the apples.

Excellent recipe! But of course, I modified it slightly - used orange juice concentrate right from tin (undilulted). I also used vanilla yogurt in place of buttermilk. I baked them as directed but used mini loaf pans for a great size breakfast muffin. I'll definitely make this recipe again!

This is absolutely the best blueberry muffin recipe I have tried. I now bake this recipe at least two times a week. I cut the recipe in half but make a few alterations. I use half whole wheat and half all purpose flour works best. I use frozen blueberries and just pour them right from the pkg. until I think there is enough (approx. 2 cups) and bake them in a mini loaf pan for 30 minutes in a 375 oven and have eight beautiful breakfast loaves that my family absolutely loves! N.B.: you can easily substitute vanilla yogurt for the sour cream if you like - both ways taste great! I add 1 tsp baking powder for better baking results -- higher tops on the muffins.

OMG, this recipe is absolutely delish! I did modify the recipe slightly - decreased flour to 3 cups, omitted water, in lieu of 3 cups white sugar, changed it to 2 cups white and 1 cup slightly packed brown. I was looking to copy Tim Horton's pumpkin spice muffins and think I came close by adding about 1 cup of honey roasted sunflower seeds to batter and sprinkling about half a cup on top of loaves before baking - this recipe made 2 large loaves. This recipe is definitely one of our all time new favourites!

Excellent recipe! Make it a couple of days ahead though as this bread definitely improves with age! I added honey roasted sunflower seeds to the batter and also sprinkled more seeds on the top of the loaf before baking. The crunch of the sweetened seeds was excellent!

I have made this recipe for years thanks to a recipe my mom used to make when I was a kid. I used to make it with the sour cream but have recently substituted vanilla Greek yogurt with fantastic results. Now anytime a recipe calls for sour cream I used Greek yogurt instead. Trust me, you won't be disappointed! Love, love, love this recipe!

Excellent recipe! The only thing I did differently, was omit the raisins because my husband prefers these bars without them. These bars are a new favourite and will be made again and again!

I have been making these sweet treats for years too! Try rolling them in coconut instead of dipped in chocolate! OMG, they are super addictive!

After reading some of the reviews, I offer these tips; use butter and add in a generous amount of peanut butter. Beat until light and fluffy before adding other ingredients. Rather than flatten the cookies with a fork, use a cookie scoop and leave dough as a scoop on cookie sheet to bake. Cookies will spread while baking but will not flatten out and therefore you will enjoy a great chewy p.b. cookie! One final tip; before placing batter on cookie sheets, take a small scoop and roll in your hands, if the dough is too "greasey" add a little bit more flour to the dough. Perfect cookie dough uses butter at room temp (not microwaved for any length of time)!