Just made these with some leftover buttermilk from another recipe - but this might motivate me to keep some buttermilk in the fridge more regularly! I completely forgot to add the melted butter, but I don't believe it suffered at all for that omission. I let the milks and eggs sit out for about 30 minutes to take the chill off, as another reviewer recommended. I made a half recipe, which made about a dozen small-ish pancakes that rose SO high!

This is the scone recipe I've been searching for! Perfect texture. I made it without the raisins/currants, but it would surely be tasty. The grated butter is such a great way to cut butter into flour without overworking it, especially in warm climates. I might pull out the food processor next time, because grating a slick stick of butter by hand seemed really dangerous.

These were merely okay for me, and the base recipe here requires a lot of doctoring. I used a medium egg instead of egg substitute, half the baking powder, added a splash of vanilla, and before I poured the batter into the pan, I melted 4 T butter, mixed it with 1/2 c brown sugar and some macadamia nuts in the bottom of the pan. After baking, there was a lot of excess butter around the edges I poured off before inverting it on a plate. The brown sugar was still a little grainy. A nice change from saturday-morning pancakes or waffles, but probably won't be a mainstay.

Like others have said, a good basic recipe. I wound up doubling the soy and oyster sauces, plus I substituted cornstarch for flour (and used more of it) so it wouldn't be so thin. I recommend undercooking your noodles slightly so that they can finish in the sauce without being overdone.

These were good, but the reviews set me up with higher expectations! The pumpkin flavor definitely gets lost with everything else these cookies have going on; I'll see what I think after they've aged a day. I added more spices - extra cinnamon, some ginger, allspice, cloves, and nutmeg - upon reading the suggestions. The shortening keeps these cookies from spreading much, which makes for nice puffy cookies. The frosting was more like a maple fudge. I wound up adding nearly all 2 c. of confectioner's sugar, but if I were to do it again, I might stop between 1.5 and 1.75. It was hard to get the fudgy frosting to really stick to the cookies. I was glad for the craggy tops to give it any traction. I might try these again, but I don't know if they'll make it into the holiday cookie canon.

Used half-butter, half-shortening instead of all butter. Doubled the nuts and the chocolate chips. Also made much larger cookies than recipe calls for - I used my 2-tablespoon scoop instead of teaspoons! Baked about 14 minutes at 350 degrees and got gorgeously tanned and delicious cookies that still have a bit of chew in the middle with crunchy edges.

Wow, this is remarkably delicious. I didn't measure my popcorn - just used 1/3 c. kernels on the stovetop, some yellow popcorn oil, and a couple shakes of popcorn salt to heighten the salty-sweet effect. I skipped the peanuts (for now). Use a big spoon to stir the corn, because that sugar mixture is napalm-hot. I can't wait to try some variations: maple-pecan, almonds with almond extract. This hasn't lasted very long in my kitchen today, and the microwave prep couldn't be easier! I have a 1100+ watt microwave, and I cooked the syrup for 2 min total and the corn for 2 min. The crunch is perfect and all the popcorn is coated.

Very easy and very tasty. A great way to use abundant garden zucchini when you've exhausted all the zucchini-bread recipes you can handle. I was looking for a recipe I could modify to re-create a saffron-courgette soup I had in the UK last summer. But the curry sounded good, too, so I made half with curry powder and half with saffron. I love them both! No need for cream, either - the hand blender gives it a great texture.

Dense loaf with good flavor - I should have warmed my water before putting it in the bread machine pan. Will try that next time to see if I get a larger, lighter loaf. Also added more caraway seeds - about 4 times as many!

Made half a recipe in an 8x8 Pyrex pan but had to bake it well over an hour before it was done. Heavy, but good banana flavor. Used a plain buttercream frosting recipe instead of cream-cheese.

Excellent with or without honey. I think it's the perfect combination of tart and sweet. Extremely good over cracked ice.

Flattened out on top - likely a result of overfilling the pan, or else too much baking powder. Will probably be better the next day as the flavors blend.

I was looking for a recipe to use up some surplus crystallized ginger, and I'm quite pleased with this exceptionally tasty cookie! They have a light texture because of the egg white. I used slightly heaping teaspoons of the ginger and cloves and a tiny bit less cinnamon because I prefer ginger to cinnamon. I rolled them in sanding sugar (slightly larger crystals than ordinary granulated) and sprinkled a little extra on top after pressing them with a glass. I haven't yet drizzled them with the icing, and I might not bother - the sugar provides a nice sweetness (which echoes the slight crunch of the crystallized ginger) without dulling the spicy flavor.

I used lemon juice in place of lime juice, and this recipe got rave reviews.

Perfect end to a Southern Hemisphere Christmas dinner. I top mine with kiwi and pomegranate arils. Beautifully festive and light.

A good cake with a nice tart-cranberry topping. I followed the advice of others and baked at 325 degrees for 75 minutes and it turned out dark golden on top (bottom) and was fully done inside.

I made these last week for the first time - the dough was relatively wet and I had to incorporate a lot of flour in while kneading. They spread quite a bit in the oven and didn't have the dense scone texture I was looking for. I just made them again 20 minutes ago, but this time I changed the way I measured the flour. Normally I spoon flour into the measuring cup and sweep it off, but this time I dug down into the densely-packed flour of a new bag. Made all the difference in the world. The dough came together perfectly, was easy to pat out and cut and baked out more upright.

I wasn't really sure what to expect, but I was satisfied with these. They're very similar to a cake donut, as other reviewers have mentioned. I used a scoop (the kind with a spring-loaded sweeping blade) to portion the sticky batter, and I made exactly nine muffins. I think the butter/sugar at the end is critical, and it works out to about 2 t. butter per puff. Mine ended up sitting for almost an hour before we ate them, and one I had later in the afternoon was just as good, so there isn't much pressure to serve immediately as the recipe would indicate. I'll be making these again.

I agree with other reviewers - it's similar to banana bread; topped with a maple-flavored buttercream frosting, it was more cake-like. Let the flavors develop overnight and use exceptionally over-ripe fruit, just as you would for banana bread.

These were very tasty green beans - a very versatile side-dish. I made them for a dinner party, and they were still good when served lukewarm. I used a combination of white and black sesame seeds, which gave it an interesting look.