I was specifically looking for a bread pudding recipe that didn't use cream. This one uses milk, and only 4 eggs. Given that, it came out very well. Not the amazing richness of a bread pudding with heavy cream and 8 eggs, but still tasty. I replaced the raisins with dried cherries, which I really liked.

This my total go-to recipe for waffles. I keep coming back to it!
I use 1 stick of butter (recipe varies 4-16 teaspoons) to get a relatively crisp but not too greasy waffle.

I've made this a bunch of times. It's very tasty, but often comes out very thin after it deflates.

A great use for leftover mashed potatoes. Add bacon, bake and you have a great breakfast side!

I really wanted this to be good. I made my own ricotta, I sepnt ages pitting and slicing cherries, I used phyllo dough and lots of butter. But it just didn't work as well together as all of the component parts.

There was too much filling for the phyllo dough, which might have contributed to some sogginess. But it was also lacking any strong flavors - ricotta and cooked cherries came out pretty mild, and there were no other spices in the recipe as written.

Aside from the great name (apple dappy apple dappy apple dappy), this is a very tasty recipe. It's easy to put together. It tastes sort of like a cobbler, but in the form of a dessert roll. I'd suggest making the apple filling earlier and let it cool a lot more than the recipe indicates. My filling was still warm and started to melt the dough. But it still worked. I might also add some cinnamon. It's odd that there no spices.

Simply the easiest and best recipe! Pecans are awesome in salads, terrific on their own, and are so so easy to make so you have them on hand any time! A family favorite.

This was an excellent rugelach recipe. I even got a thumbs up from the Jewish grandmother in attendance at the party where I served them.

I did play around with the filling, and ended up making a few variations. I like the cinnamon and sugar combo (although with pecans, as I'm not a walnut fan) in this recipe. My daughter liked the chocolate (just chopped up some chocolate) and my husband liked the apricot cherry jam version.

A bit of effort, and definitely be sure to allow some time for the dough to chill, but well worth it!

My only complaint with this recipe is that the written instructions are way too detailed! I don't need the conversion to grams, the hints at the end are kind of obvious - its sort of written for a toal beginner cook. I had to edit it before I could print it out so that I didn't go crazy!

When a recipe has 1400+ reviews and 91% of the people say they'd make it again, you can be pretty sure that its going to work. This recipe did not disappoint.

A few notes just from my perspective - yes, it has a lot of sugar. The batter also felt very greasy (not the best for licking the beater;-) but that just leads to a moist cake. It also cooks a surprisingly low temp (300) for a surprisingly long time (1 hour) but all does come out well. I was glad to have all those reviews to reassure me that it would work.

This was a big success for a child's birthday cake, and may become my new standard.

Love this recipe! I wasn't quite sure what to expect from the relatively simple ingredient list, but it is just really tasty.
I used the beet greens (sauteed separately) on top, and some feta cheese, and it was really delicious.

I never had celery root before. This was an excellent introduction. This was easy and really tasty, a little sweet even. No other spices needed - just make it as is!

I've never made coleslaw before, and I think I'm set with my recipe going forward! This was a big hit! A little sweet, but with some tanginess.

My only mistake was not shredding the cabbage in the food processor - it was a bit thick in parts.

This is such a treat! Foundue + roast pumpkin is just awesome.

Definitely don't skimp on the cooking time, I undercooked mine, and the pumpkin did not scoop out easily. But I'll be making it again soon.

So tasty! Loved the mustard flavor with the swiss chard.

This was really tasty. Fried chickpeas are awesome. The zucchini absorbs more of the spices. Together, they are terrific.

These are so good. Very easy for scones, and I could make them on a whim with panty items. I did use milk instead of cream. Definitely do not skip the glaze!

Despite the comments, I found that the scones actually lasted pretty well for a few days.

Made this as written, and it came out very tasty. It's very rich, and has good flavor. Great use for the abundance of broccoli right now!

I tried these to use up some of the green and yellow beans from my CSA farm share. They come out very vinegary, but are great in a salad. I didn't can them for real, just keep them in the fridge.

My 6 year old and I made these one day and had a great time. Lots of dough to play with, and then a fun final product to eat. They are best eaten right away. We found they got soggy pretty quick.

I made this, and I think I added too much broth. It was definitely thinner than I like. Measuring a pound of cauliflower isn't really a helpful measurement when working with the whole head. I just put in what looked right, but the cauliflower cooked down more than I thought.

The flavor is good though, and I would definitely try it again.

This is really yummy. Slow roasting the tomatoes makes them sweet and wonderful, and the added butter gives it a fantastic finishing touch.

I think the instructions are for too high a heat and/or too long a cooking time. In my oven there were a lot of blackened tomatoes after about 1.5 hours at 350 degrees.

Worth some experimentation to tweak - just keep an eye on it the first time you make it.

These cookies are a bit more fussy than your average chocolate chip cookie, but they use basically the same ingredients, and make something much more interesting. The meringue topping makes it all worth it.

A couple of suggestions: When they say push in the chocolate chips so that they don't move around, it's really worth doing it. It's not a disaster, but my chips definitely migrated around a lot during the meringue spreading for some uneven distribution. Also, as the recipe says, the meringue is really sticky. I found an offset spatula the ideal tool for spreading and smoothing it.

This variation of the Sweet Chili Glazed Tofu was a big hit. Relatively easy to throw together, good texture, tasty sauce. I made only half the recipe for 3 servings, so didn't have to deal with frying batches, or keeping the tofu warm, which was a big plus. Definitely will make again.

This has become one of our favorite quick dinner dishes. Even my 6 year old likes it! Its got a nice blend of flavors, and is a great one pot meal.
My only tweaks are to use canned tomatoes (a pantry staple), and I susbstitute chicken tenders to the thighs, again to make it quicker.

This was really excellent. The spaghetti squash is bland on its own, but with the meatballs, mushrooms and greens it all was a nice flavor.

Due to what I had on hand I used chard instead of spinach, regular mushrooms and beef stock. Minor substitutions, and still surprisingly tasty. Will be adding this to the family recipe book.

Love this recipe. Almost always double it, because who needs to have a half a can of pumpkin around when there could be more muffins to share!

This was a nice change from eating plain corn on the cob. Grating the corn is tiresome after a while. I think next time I have to cook it longer - it might not have been as brown and caramelized as intended, as a result it just tasted like corn and nothing more.

These are so good, but you really need to be a ginger fan! Kind of fussy to have to chop the candied ginger and zest the lemon, but since they are bar cookies it evens out.

I might consider making them in a smaller pan, so that they are thicker, but that's a personal preference.

This was an easy recipe to put together, definitely a plus for a breakfast dish. I didn't have apricot jam, so substituted a good orange marmalade. It definitely depends heavily on the jam used, so don't cheap out.

The description is accurate that its not too rich like many breakfast bread casseroles, but that's not a problem. It was tasty. But somehow it's not very compelling. I can't put my finger on what it needs to bump it up a little.

This has been one of our family staples for years. Having homemade pizza in 30 minutes is the best! We have passed this recipe on to so many of our friends. We used to make one big pizza, but we've found it's even better for making our own small size pies - we can each add our own toppings to our heart's content.

Some tricks we've developed over the years: A dusting of corn flour on the bottom of the pan or pizza stone adds a nice crunch to the bottom.
There's also a new Fleischman's yeast that's specifically for pizza dough. It makes it much easier to roll the dough out evenly and stretch it further. Definitely a new pantry staple!

An excellent use for garlic scapes. Super easy, and the beans mellow out the sharpness of the garlic scapes. Great with pita bread,crackers or carrot sticks.

This was a nice change from my usual roasted aspaaragus. The sauce was rich and tasty. The mustard I used was not very grainy, and I think it might be even better next time. Definitely a keeper.

Really easy and very tasty! I'm sure I will be making this again during this great strawberry season.

A very moist cake, lots of coconut and pineapple flavor. It's not difficult to make, and came out really well.
It uses about half a can of cream of coconut, so there's still some left so you can make your pina coladas.

Pretty easy to make. I've given up on using a pastry blender and just use my hands to make the crumbs, and it works so much better. I think I added a bit too much lemon, but otherwise they were excellent.

Storing them in the fridge, as suggested, works fine, but they are slightly better at room temp

I found I needed a lot more flour than called for - probably due to overly juicy berries. These were great right out of the oven. Somehow, I kept expecting them to be like scones but they were light and definitely biscuit-y. Not too sweet either.

They do not keep well, as she says in the recipe. Better to eat them all right away!

How can you resist something called a S'moreffle?

I tried this and made a huge mess though. The graham cracker waffle was too dry, and impossible to get out of the waffle iron. That made it even harder to put back in the waffle iron to melt the chocolate and marshamallows. We managed to get a few pieces to eat, and it was tasty, but it was just not meant to be.

Not too complicated, tasty, nothing spectacular. We liked it and will probably make it again, if we have spaghetti squash on hand from the CSA.

This is the perfect whoopie pie filling. I made butter cream the first time, and it was fine. But commit to the Fluff and Crisco combination, and you will get the ideal filling! We topped ours off with some crushed candy canes, and they are just awesome!