I think this is a good recipe, but I'm terrible at making fudge and candy. The flavour is good, but mine turned out crumbly and dry. Not sure if I let it cool too long before beating or if it just got over cooked. Ah well, fudge defeats me again!

I love this recipe. I substitute 1/2 cup of ground almond meal for the flour, to make really delish. I usually don't do the glaze either and they are fantastic without. Really festive looking.

These are delicious cookies if you like chocolate/mint combos. I use 2 eggs, reduced oil to 1/2 cup. I use all white wholewheat flour with no problems. Milk or semi-sweet chocolate chips work well. Soft, sweet and minty. Great for Christmas or holidays.

This was my first attempt at home-made pizza crust. It was fantastic! Easy recipe and delicious results. I did have best results when I extended the second rise to 20-30 mins. Really light crust - crispy on outside, soft and chewy inside. I doubt I'll be buying frozen pizza much anymore!

This is a great and versatile recipe. Those having trouble with rising times - make sure you're using Rapid-Rise Yeast (rather than Active-Dry). This makes a really tasty, soft loaf. I've played around with the flours and still had great results. I had run out of whole-wheat flour so replaced it with a cup of wheatgerm and a cup of soy flour. Oh, I also replaced shortening for butter (just personal preference). I made the dough by hand (not with food processor). Takes a good ten minutes to knead, but still gives excellent results. Thanks!

I used a combination of this recipe and the Eagle Brand one summitted here, as I wanted to use a whole can of condensed milk. This makes a lot of patties! This combination of condensed milk and powdered sugar is just the best! It makes a fantastic dough which is really easy to manipulate. Rather than form them into balls individually, I roll out the dough and cut out the patties with a cookie cutter. You can stick to rounds or use something pretty like a heart. I definitely recommend following the suggestion to freeze before dipping in chocolate. I'll never buy peppermint patties from the store again - these are great and far cheaper!

I feel a little awkward reviewing this cake, as I made some significant substitutions - I basically made an almond sour cream cake. But with that said, it was DELICIOUS! I used ground almonds in place of one cup of flour and used almond extract (1 teaspoon) and vanilla extract (.5 teaspoon). As other reviewers said, it is very sweet, but the sugar almost carmelises on the outside. I'm sure you could reduce the sugar, without harming the flavour too much though. I didn't bother with the frosting, and really didn't miss it. Definitely a keeper.

This is a fantastic soup. I haven't had to make any substitutes and I make this often. It's a big hit at my potluck dinners, especially with vegetarians. I find it great even made with water, although I often cook it longer than an hour. That helps the lentils breakdown and make it thicker. I could live on this soup!

This was my first attempt at cornbread. I didn't have everything on hand so I didn't follow the recipe totally, but used it as a basis. I omitted celery and sage, substituted butter shortening for margarine and frozen corn for canned. I did up the salt to a full teaspoon, having read the reviews here (with the amount of sugar it makes more of a balance I think). Bread turned out moist and fluffy inside with a delicate crust. I used a 10 1/4 inch skillet without any problems (still took 25 mins). I really enjoyed it and hubby seemed to too.

Good, but had to make adjustments. I doubled the batter recipe from advice of other raters - I'm glad I did as it was necessary for a 2quart dish. I substituted light brown sugar for half of white (I'd run out) and it gave it a lovely flavour. I also added some flour to the fruit mixture to help with the moisture. This is a lovely mixture and a great flavour if you get the right quantities.

This soup is delicious. First time I made it I didn't have any black beans, so I substitute a can of kidney beans and a can of chickpeas. It was fabulous. Just made it again with the black beans. I followed the advice of other reviewers and reduced stock to 2 cups. This gives you a very nice thick soup (although not too thick). The chunky pieces of carrot, beans and corn really made it a hearty dish. Great for vegetarians and a complete meal when served with bread or biscuits. Definitely a keeper!

Great recipe! I only used 2 cups of light brown sugar and it was very sweet. Could even reduce some more, I think. Also added 1cup of walnuts, which really added a nice flavour. Very moist - I made one loaf and some muffins. Taste even better after a few days in air-tight container or plastic wrap. I had to bake a little longer than suggested.

I use this recipe for birthday cakes or other special occasions and its always a hit. I have some recommendations though which might help some of the others who weren't as happy with it as me. 1) I bake this cake in a water bath - place tin on cookie sheet (or other tin with high sides); fill larger tin with boiling water while baking. This ensures an extremely moist cake. 2) Line tin with parchment paper and grease with shortening - this definitely allows it to come out clean from the tin. 3) I like to add almond extract with the vanilla for a really nice subtle flavour. I've also frosted this with a vanilla (store bought) frosting and added ground almonds with sugar between layers or on top. Thanks very much for this recipe - definitely a keeper for me :o)

I used this recipe for a birthday cake - turned out quite well. I used a store bought frosting, and it tasted quite nice. I only made two layers so made some cup cakes with the extra batter - have to say they tasted better after a few days. This cake is very light because of the water so I think it's a little delicate when first made. Didn't taste as chocolately as I would have liked though.

This are my all time favourite blondies! I was looking for a recipe and settled on this recipe because its so easy, yet they are delicious. I've actually used this recipe to make an icecream cake (in 2x8in pans) and it turned out fantastic! I took the recommendation in the reviews to use a 9x13 pan and that works well. I also add 2teaspoons vanilla extract. Thank you, Rosina!

These were pretty good - made them for a get-together and they went down well.

This is now my best cookie recipe! I use it for the basis of all my cookies and just love it. I've made some variations but the original is also good. I subsitute butter shortening for the vegetable oil and butter - I found that makes them softer. Also I add 2 tablespoons of milk or cream with the eggs. Thanks for an invaluable recipe!