I also am rating with four stars due to other posters' advice. I did not cook this cheesecake for an hour as recipe had stated. I can't see how it would have even been done in that time. I cooked at 200 degrees for 3 hours and then let it sit in the oven for an hour. I did not use a water bath and I did not leave the oven slightly ajar either. I also used 2 tsps of vanilla in the mix. Now, I must say this was the creamiest and most delicious cheesecake I have ever made--and I've made many. There were absolutely no cracks and the cake did not have those dark, brown edges. This came out better than those expensive cheesecakes. It was simply divine. I will use no other recipe.

Yummy!!!!!! Followed the recipe to the letter except for the nutmeg. I, too, used extra vanilla instead. This recipe yielded 24 regular-sized muffin cups. I topped them with cherry pie filling and they made a cute and convenient dessert. I used foil baking cups and served them right out of the cups. This would be excellent for a party or potluck.

Oh my this cake is delicious! The best carrot cake recipe I have ever come across, and I have come across many =] Some carrot cakes are too oily, but not this one. And there is just enough of everything, so that no one ingredient over powers the others. I did follow another reviewer's comments, and I plumped my raisins in orange juice before adding. I also used 1/8 tsp of nutmeg because I prefer a hint of spice. As for the walnuts, I processed mine, as I don't go for the big bite of walnuts--my personal preference. I made this into a 3-layer cake--there was plenty of batter for it, and I frosted it with the "cream cheese frosting II" recipe on this site. What a splendid cake. I will use this recipe from now on.

Oh my goodness this frosting is incredible! I made this to frost a three-layer carrot cake, so I increased the recipe by half. It is by far the best cream cheese frosting I have ever had. Some frostings tend to taste too much like powdered sugar. This one tastes like cheese cake. The consistency was perfect also. My kids devoured it. I did not change a thing. You simply cannot mess with perfection.

This is the only way I make my corned beef. I usually use a stout ale, and I will say that I have never used that much peppercorns, but that is just me. I cook my cabbage in the reserved liquid but never my potatoes because they soak up too much of the salty flavor. One year I made a brown sugar glaze and brushed it on top of the finished meat and then baked it in the oven for a bit to seal it on the beef. It was excellent, but it does require extra time and effort.

I make this recipe every year at my house, and it is a much anticipated treat. I prefer this to the "Irresistable Irish Soda Bread" recipe due to the fact that it has such a wonferful texture. It is worth the kneading.

My dad used to make this for me and my siblings when we were younger. We called it "egg in the toast." He did not brown the bread in the frying pan; instead, he popped it in the toaster so it was lightly toasted, and then he placed the toast in the pan and put the egg in the middle. He would flip the toast once the egg cooked a bit on the bottom. The toast would absorb the butter and it would be nice and crispy, not soggy.

We are done with pumpkin pie. This recipe is the one I will use for every Thanksgiving from now on!!! It was splendid. I loved the texture and it had just a hint of sweetness and spice. Not too overwhelming like pumpkin tends to be. The only ingredient I changed was the milk. I used heavy cream instead, but I am certain it would have worked either way.

This is exceptional cranberry sauce. I was never a fan of whole cranberry sauce either. I have made it several times, but the last time I played around with it a bit. I changed the one cup of sugar to 1/2 white and 1/2 brown sugar, and I added a few cinnamon sticks to the pot while it was boiling. Superb!

This was the best macaroni and cheese I have ever had! I made it for Thanksgiving, and my children devoured it. It was so easy too. I threw it together after the turkey was done. I did omit the mustard because my kids would not have liked it, but, otherwise, I followed the recipe exactly. This will be a dish on our Thanksgiving table for years to come.