Great. I bought frozen sweet cherries from Sam's, but by the time I got home, they were almost defrosted; so I made pie in a ramrod fashion, found this recipe to use, and ran with it. I used a storebought pie shell b/c I was doing this fast. Bc these were sweet, not sour, cherries, I used only 3/4 cup of sugar. Perfect. I even rounded up the cornstarch to 1/4 cup. The consistency of filling was perfect. It should end up as thick as the canned cherries you can buy. I think those reviewers that complained of a runny filling didn't let it simmer long enough. You must be sure not to rush that step. You'll see the difference between thick like a gravy, and really THICK like pie filling. Keep simmering until it thickens like that. Will file this away to make again, perhaps using a combo of berries next time.

Reviewed On: May 7, 2012

No way is this temp high enough to be done in 20 mins...don't baby garlic, it withstands the heat! Heat the oven to at least 375-425 degrees. Cook about 40 mins covered in foil w/olive oil til tender and until garlic can be 'sqeezed' out of each pocket. Done.

Reviewed On: Apr. 12, 2012

I needed an egg-free frosting b/c my kindergarden granddaughter is allergic to dairy, eggs, and peanuts. I used her Earth Balance butter substitute and her Spectrum Shortening (no trans fat). It is a shortening that is safe for all the family to eat. Shortening has moved on from Crisco, it's not your grandmother's shortening. That being said, I added some butter extract which can be found online and some supermarkets. I used only 3 cups of sugar following the reviewers' suggestions. The taste was very good and so was the texture. A keeper.

Reviewed On: Mar. 2, 2012