First of all, I used this recipe to make cupcakes, which I would NOT recommend. I may try this recipe again in the future to make a cake, in which case I may change my rating. However, the cupcakes were for a friend for her daughter's 3rd birthday so they had to be cute. The cupcake tops cooked into each other and were flat and ugly. I tasted one and thought it was on the dry side, and I only cooked them for 15 minutes. I've made TONS of cupcakes before, both from scratch and from box mixes, and have never had cupcakes turn out this badly. I ended up starting all over again with a different white cake recipe, which turned out so much better - both on looks and taste.

These were great! I didn't have all the ingredients on hand so I used a couple substitutions. I used almond extract instead of lemon, and a frozen berry mix (blackberries, blueberries, and raspberries) instead of just raspberries. I added some ground flax seed for some added nutrition. They turned out great! I haven't tried these with the lemon extract obviously, but the almond extract tastes awesome in these and if I make them again I will probably use the almond.

I was in a hurry when I made this (my husband notified me his friend from out of town was coming over in less than an hour), so I didn't take time to read all the reviews. This stuff was great, but WAY TOO MUCH SALT!!! I felt strange putting so much salt in to begin with, but I normally follow a recipe to the T the first time I try it out. I'll make this again - without ANY salt - then add a little and taste to adjust.

These were really good and have a good presentation. I made chocolate pudding instead of lemon. If I make these again, however, I will find a filling other than pudding. It just didn't seem to have the right texture or flavor as a filling for these. I like the idea of a lemon curd or maybe a chocolate mousse

This was so easy to make (the most difficult part is finding the pudding in stock at the store), and tastes almost like a real pumpkin pie! I used skim milk and light cool whip, so this is a tasty treat for fewer calories.

Very tasty! I didn't add radishes, and I used reduced-calorie mayonnaise. It was great in the fridge for days!

The recipe is a great base to start with. I tasted it and agreed with other reviewers it needed more, so I added a can each of tomato sauce, corn, and black beans, as well as additional spices. I will be making this for years to come!

My husband took one bite and said, "Are you KIDDING me?!" He loved it (and so did I)! We will be using this marinade time and again

I made this because of the reviews, and I was disappointed. Every other recipe I've made on this site with such great reviews lived up to the reviews, but not this one. I won't make it again.

These are great! I love the fact that I can make delicious waffles with some nutrition in them and will definitely keep this recipe for years to come!

I made these to take to work on Valentine's Day and everyone loved them. I experimented a little with the amount to put in each cone, and I think I only filled them half full before baking. I used large nut cups turned upside down with an "X" cut in the bottom to prop them up while baking. I frosted them with the Fluffy White Frosting recipe from this site, which was perfect as it was shiny like ice cream, held its shape very well, and wasn't too rich so I could add a fair amount to the top without it being gross.

I actually had to add more sugar in order to keep the frosting stable on the ginger cupcakes I made. I took them to work and everybody raved, and I personally didn't find it too sweet either. I'll use this recipe again!

Made this for a potluck and it was a hit! I used Craisins instead of raisins and Oscar Mayer real bacon bits instead of bacon.

So great! I love how simple and healthy this is, and it was delicious too. I added some jalapeno slices before blending, and corn while heating it up. I'll be making this frequently!

This was really good! I used it as frosting for ice cream cone cupcakes (cupcakes baked in actual ice cream cone cups). It was very light and airy, shiny, and marshmallowy. I followed the recipe exactly and made sure to whip it a lot!

Super great! I followed the recipe exactly, even though some reviews said to change the amounts. I just made sure the butter was room temperature and whipped it like crazy with the peanut butter. I put it on top of brownies I made in a mini-muffin pan and they were spectacular!

This tasted identical to a coconut flan I made last summer. Actually, I'll be honest - I liked it okay because I like custard and flan - but it didn't taste like a pie at all. My boyfriend hated it and couldn't finish one slice. This would be a great recipe if you just renamed it - Coconut Custard or Coconut Flan