These are incredible--everyone asks for them at Christmas! Love. My only tip is to make the most out of the first time you roll the dough--the second roll-out is not nearly as good.

Use a nut crust (pecan is best). If using graham cracker crust, it gets a little too sweet so use a little less sugar. But overall, this is my hubby's favorite pie--he love, love, loves it!

I have FINALLY figured this one out. I was having trouble with the loaf not rising correctly and being very dense. Perhaps it's my bread machine, but this is what I do...a little unconventional, but it's what works for me. I proof the yeast in the 110 degree water with the honey in the bottom of my bread machine pan (yes, I know you're supposed to add yeast last, but this allows it to start its work a little early). I proof it until the yeast starts to float to the top. Then I add oil (I use olive oil, not shortening), and the rest of the dry ingredients on top of the liquid, ending with the salt on the top. I add the 3 tablespoons gluten, as well. I use the basic setting on my bread machine, light crust. This is what works for me. Like I said, maybe it wasn't working as written because of my machine, but I thought I would share, in case someone else out there was having the same problems. This produces a light, flavorful bread that people love. And if you make a basil butter for it, you'll be in heaven!

This is now my standard Chocolate Chip Cookie recipe. I add the 1/2 tsp. of cream of tartar, because I like pretty cookies, but sometimes I don't add it and they're still great.

Thank You! I would be considered a "beginner" in the cheesecake world, and this turned out wonderfully for me! Creamy, no cracks, not dry. I used a waterbath, and baked it for 60 minutes and shut the oven off, didn't even check it, and it was perfect. The only thing that happened (which was my fault, so don't do this!) was I let it sit in the oven for 3 hours, not 4-6, and I put it in the refrigerator, uncovered right then. I think it was still too warm, and it caused condensation to form inside the mold and made the crust soggy. So make sure to wait until it is COMPLETELY cool before refrigerating. Then wait 12-24 hours to cut it. I know it's hard to have that much patience, but it's worth it! Thank you so much for all the helpful hints everyone!

My husband said this was the best mac & cheese he has ever had, and when he took the leftovers to work, no one would believe it was "just" macaroni & cheese! We loved it, and I made it as written.