This is the best Lemon Meringue Pie I've ever eaten. After acknowledging the controversy regarding the directions, I decided to make the pie exactly according to the recipe. I may have put a little too much of the meringue into the lemon mixture (I didn't actually measure the 3/4 cup it called for), but it still came out perfect.

Very pleasant dessert. I doubled everything except the sugars and apples, and used a 9x13 pan. I cut the sugar by almost half, using more brown sugar than white. I used 2 and a half times the apples but left out the walnuts to accommodate the kids. I added chopped walnuts to the topping on half of the Apple Squares.

I took the advice of other reviewers and replaced the water with vanilla, added 1/2 cup of brown sugar (but just 1/3 cup of white sugar), and 1 1/2 teaspoons of cinnamon. I had walnuts, almonds, and cashews on hand, so I made a mixture of nuts. The walnuts were especially good. These are very addicting nuts!

I took another reviewer's suggestion and used Ritz crackers instead of Saltines and also increased the seasonings. This worked well for me because we have one family member who is fatally allergic to dairy and one who won't eat pork. It is difficult to find breadcrumbs that are dairy-free, but easy to crush crackers. I substituted boneless, skinless chicken breasts for the non-pork person and it was a great success. The chicken worked out even better than the pork. One other point, both meats looked better before I turned them. I think they really didn't need to be turned.

I increased the seasonings about 50% and used vanilla instead of water. They are very popular at my house. Only thing I'm not sure about is why they are called "Big" when using walnut-sized amounts of dough makes them only about 2.5 inches in diameter.

We had a plethora of peaches on our tree, so I needed to find a good way to use them up. I doubled the butter, brown sugar, and vanilla extract. and used spice rum instead of whiskey. I removed the peaches before adding the brown sugar, vanilla and whiskey to let the mixture cook down a little, then I realized that the peaches really needed to become part of the syrup. I put the peaches back in and let everything cook for another ten minutes. The result was great. I served this with ice cream. My husband and I finished the whole batch in one sitting.

I would give this recipe 10 stars if I could. I poked the fish with a fork to enhance the marinade and baked the fish at 475 degrees. The salmon tastes better than it looks, so I decided to turn some marinade into a glaze to pour on the fish when I took it out of the oven. I made about 1/3 more of the marinade and reserved it for the glaze. I added about 1/4 tsp of cornstarch to a couple of tablespoons of the marinade to blend it, then added the cornstarch mixture to the rest of the marinade which I was boiling in a saucepan. It was the best fish I have ever tasted -- not a drop was left over.

Fantastic flavor. I stayed pretty true to the recipe although I added a little more orange juice and a little less orange zest, a little more ginger, minced onion instead of chopped green onions and I completely omitted the vinegar. However, I added a bunch of vegetables and did not flour and fry the chicken. My version: Make the sauce/marinade and marinade chicken as directed. Cook the chicken in a wok, take out, cook whatever vegetables you want in the wok, take out. Put the sauce in the wok and add the cornstarch mixture as directed. Add the vegetables and chicken, stir and simmer a minute to bring everything up to temperature. I served this with homemade fried rice.

My guests liked it and went for seconds, but I thought the cake part was too heavy and too large. It didn't seem that the topping would expand as much as it did, but it overwhelmed the peaches. I used a lot of peaches, assuming that the dessert would be predominantly fruit with a moderate topping. Unfortunately, it turned out the other way around. I wouldn't make it again.

This version of the recipe is just a starting point. I added mushrooms, onions, garlic, and some lemon rind, but I think almost anything can be added. I plan to throw raisins and nuts into this side dish in the future. I also try to use my own stock instead of boullion.