omitted sugar and salt. Doubled recipe using one can creamed corn and one can (drained) kernel corn. Crushed up some Ritz crackers for crunch on top. Very simple and very good. Always a hit.

I use Robin Hood Multigrain flour and they turn out perfect. The 1/2 white/whole wheat are rather bland. I am not experienced enough with bread to know what to add or change to improve on the flavour for the original recipe (more salt?). But with the multigrain flour they do not need any adjustment. Besides we love the crunchy grains.

Very much like the Hershey Chocolate Chip recipe, slight variations. Turned out very good. I tried leaving them on the tray for 10 min as suggested by another reviewer, however they stuck badly to the sheet (greased). The next sheet I only left for a few minutes so they would set and they came off fine so I would not recommend trying that, or use parchment paper. I substituted real butter as I did not have shortening on hand and shortening is a trans fat, very bad for you. Also make sure your Mexican Vanilla says 'does not contain coumarian' - I bought mine in Mexico and there are some that do not say this. Very important! Oh and I baked mine for 12-14 minutes. At 8 they would have been runny!

I halved the recipe, it still made 78 cookies (less the dough I ate...) but I did use a small scoop (Pampered Chef). I followed the recipe exactly, other than this. NO, you don't make the pudding up into pudding - just add the powder (those whose cookies were runny, I am guessing this was your first mistake). Make sure you CREAM the butter (I did use non-hydrogenated margerine) and two sugars first, before you add the eggs. Follow the directions e.g. stir in the ingredients it says to, not beat in, do not over work. Do not over bake and I am sure you will get the nice, soft cookies the recipe says it will make. I baked them for about 15 minutes per sheet and used parchment paper. They are somewhat cakelike, I think this is the 'soft' part. All the negative comments seem to be the result of not doing what the recipe says or expecting something the recipe isn't. The cookies are very good. I might add a tsp of salt next time as they could use a little something, but otherwise don't change anything, except make a half-batch or you will be baking them all day. Also, I used my KitchenAide mixer - I find I get the fluffiest butter/sugar mix that way. As is important with all baking, make sure you use good quality, fresh ingredients (maybe the negative comments about the taste were related to poor pudding mix?)I used Jello brand, instant pudding.

Great base to start from. Modify as suits your preferences. I did follow the advice to add the potatoes and carrots for last five minutes, but this adds to the cooking time as the pressure cooker comes back up to steam. I might try to add some frozen to the bowl and serve the hot stew over top next time. They overcook in the stew. So nice to know you can cook stew meat in 20 minutes!

By far the easiest/best recipe I have tried. I also combined 1/2 cup butter and 1/2 cup brown sugar, brought to a near boil, removed from heat and stirred in 1/4 cup (give or take) cream. Then poured that in the bottom of the pan, added the buns, let rise for an hour (half an hour wasn't long enough) and baked for 30 minutes. (at 20 they weren't quite done) Let sit for a few minutes then flip the buns over onto a tray. Perfect cinnamon buns.

Nice, easy recipe with impressive looking results. Stand mixer is a must. I can't imagine standing there that long with a hand-held. Probably what happened to the batch that didn't turn out. I substituted 1/4 tsp salt for cream of tartar and it seems fine. I think the creme of tarter helps it to keep its shape for longer...

Very good. Might try substituting peppermint extract for the vanilla next time. Perfect for chocolate cake. Halved the recipe as suggested and it was plenty for the top of a 9x13 cake.

I made it exactly as directed and they turned out amazing. I had to cook them about four extra minutes to get them nicely browned. So easy my kids are making them on Christmas! (13 & 15 years old)

These were really good. Nice and moist, good flavour. They kept on the counter in a plastic bag for about four days (then they were all gone). Would definitely recommend this recipe. Made it as is, no changes to the recipe.

Very good! Made three slices per person (young teenagers) and it was too much for half of them. If you plan about 2.5/person that should be good. (Two was too much for me.) I am sure leftovers will heat up in snap. Added vanilla as recommended and used cinnamon raisin bread (perfect choice). The ratio of eggs to milk is perfect not too soggy or dry. Did up all the bread and set aside. Used both a frying pan (3 slices) and a griddle (6 slices), went very quick. Added margerine to pan/griddle to give some more flavour and crispyness. Put some thick-sliced bacon on parchment paper on a cookie sheet (with edges) in the oven at 375°F for half an hour ahead (drain fat and broil on low for last few minutes) and everything was ready at once. Start to finish, including eating took one hour.

It was good, but I would have liked more zip. The pineapple juice leaves a residue in the bottom, not sure how to get rid of that and keep the pineapple taste. I did not use sugar and it was fine, even with unsweetened pineapple juice. I used cranberry 'cocktail' (Ocean's Spray), so it is probably sweetened plus the gingerale. The almond does add a nice depth to the drink.

Good, low fat muffin. I would suggest something to help give them more flavour. Maybe some dark chocolate chips or chopped walnuts. I didn't use papers, but instead used my aerosol-free oil sprayer and lightly sprayed the muffin tins. I also use a plastic knife to remove my baking from the pans if they are sticking a bit, works like a charm. Kids enjoyed them. Good recipe if you are looking to reduce calories/fat. I followed it as per the recipe, no changes.

Tasty. I didn't have almond milk so I used regular, 1%, dairy milk. Also added some brown sugar to my bowl because I like it that way. Its texture reminds me of Sunny Boy cereal.

I followed the recipe except I didn't have red wine in the house (I know shocking...) so I used 1/8th cup of balsamic vinegar (with truffle oil), canned mushrooms (no fresh on hand), one pack of onion soup mix (all I had) and added some beef bouillon. Also I didn't need to thicken it at the end. Rather than use a slow-cooker, since I started about 12:30 p.m., I used my pressure cooker. We were eating by 2:00 p.m. I pressure cooked it 45 minutes - 30 min would have been enough. I think the ingredients are great, but I think the technique can be simplified. Save some time, just brown your beef (important step), sauté your garlic, onions (if you want, or throw in pot) and fresh mushrooms in the same pan right afterwards (skip the added butter, use the wine here if you want or just put it in the pot), and then mix everything in your slow cooker or pressure cooker, depending on your time constraints. Pressure cooking makes this a week-night meal. Very tasty stew.

They turned out well. I doubled the filling (using brown sugar not white) and added raisins in one batch and walnuts in the second. I found using mashed potatoes finicky because it was quite a bit more work. (I did save time by making extra and using them for supper.) Also this isn't the 'best' recipe, but I haven't found the 'best yet either. I am looking for one that has a bread like consistency and is very 'stretchy' - if that is the right description, when you are eating it. More like 'bread' than a 'pastry'. My boss used to make cinnamon buns for the restaurant I worked at and they were the BEST. This recipe has a denser texture and the bun doesn't stretch when you pull it apart. But worth making, no one will complain!! I also added cream cheese to the icing, and used just the potato water, as suggested. Like someone commented, 'the water was already hot' (plus I had enough because I made extra potatoes for supper) The recipe was too large for my Kitchen Aide, again like someone else noted, so I mixed it the best I could then turned it out on the counter and finished kneading it. You could probably get away with halving the recipe because it makes two large pans.

I would leave out the sugar. Was good with it, but I think it would be better without. Very nice way to serve mushrooms. I used a Malbec wine and served it with a pot roast I cooked in the pressure cooker (no gravy). Edit: I tried it again without the sugar and it was much better. Next time I am going to try white wine which will make a nicer looking sauce - the red wine and the mustard make it muddy looking.

Okay, but bland. Maybe if you added some fruit to the batter, but it is a very runny batter and the fruit might not mix in evenly. Mine didn't rise very much and I would say the cups could have been filled fuller to look more like the ones in the picture. If you are eating these with a gravy or something to dip them, they are probably just right for that. I followed the recipe as is, no changes.

I'm not sure what I could have done differently, but my $30, 5lb roast turned out awful... It was completely overcooked and dried out. It tasted 'okay' because it was like dry roast beef. I followed the directions to a tee except I used slightly less salt than called for as 2 tsp seemed like a lot. I also added some water to the reheating stage because it looked SO dry. The roast I had was split in half and this may have been the problem - SO disappointing for Christmas dinner to not get the medium rare roast I was hoping for! I am not sure how everyone who rated these instructions so high obtained such good results; I chose this recipe based on their comments. So unless you have a very large roast I would not recommend leaving this to sit in your oven for three hours. Use a thermometer and follow a different recipe....