I’ve been looking for a long time for the perfect horseradish sauce to serve with corned beef, and this is it! The whipping cream makes all the difference! Everyone loved it. It’s mild yet savory and perfectly complements meats.

Disappointed, a bit. It was a bit stodgy; I thought the batter looked extremely thin, and it didn’t cook well even after 3 minutes. I added vanilla, almond extract, and extra cinnamon because I thought it threatened to be a little bland. Glad I did. Probably won’t make it again.

Simply the BEST PANCAKES EVER. They have the most amazing texture - so tender and, yes, fluffy! Very easy to make! This is the only pancake recipe I use! Family agrees: they are incredible!

A friend served this at our book club meeting. It was absolutely wonderful and we all raved about it! Highly recommended - delicious with a creamy, light texture and amazing flavor!

WOW! I’ve never made these before, I guess because no one in my family ever did. But they’re one of my favorite cookies whenever I can get them. So I tried my hand at them, and this is possibly the easiest cookie recipe I’ve ever made. They were done, totally done, in 40 minutes! I used a 1 Tbsp. pastey scooper. The scooper made them perfectly uniform and lovely! Also, they are melt-in-your-mouth delicious! One change - I already had a cup of chopped pecans so I used them instead of walnuts. They were wonderful! This is my new favorite cookie recipe!

Every time I make this for a family gathering, it’s the first thing that’s gone. Even those who aren’t big blue cheese fans love it! People stand over this eating it! I make it exactly as the recipe states. I’ve read some reviews saying it’s too salty. I have never had that happen. I do use high quality ingredients and don’t skimp - brand names only. Maybe that’s what makes the difference. I serve with a variety of crackers, whatever I have on hand. I’d like to try it with apple slices and celery sticks in the future.

I make this recipe over and over for gifts and parties. It’s the easiest candy recipe ever! Just follow instructions to a T, but do adjust your cooking time according to your microwave’s power. In my 1100 watt micro, I cook it for 4, stir and add butter and vanilla, and cook it for about 2-3 watching very carefully. It will brown in the middle faster, so be vigilant! If I let it get golden brown then stir, that seems perfect. It seems to cook a little more even after removed from the micro. Be sure to add and stir in the baking soda IMMEDIATELY and spread immediately. I like to stir it with a wooden spoon while cooking, but use a silicone spatula to scrape and pour it out of the cooking vessel. I also have found that a tapered or narrower glass cooking vessel is best. A wider bottom seems to cook unevenly. Love this recipe and will be making it for many years to come!

I’ve been making this fudge for my family for about 30 years! It turns out perfectly every single time and everyone loves it! I use real butter, never margarine. The only change I make is to add a teaspoon or so of vanilla when I am beating it. Be sure to very thoroughly beat it by hand until it becomes uniformly smooth and very glossy. It’s so easy to make and delicious that I’Ive not made old-fashioned fudge since I was given this recipe!

I admit that I was skeptical about a buttercream that uses SO MUCH butter and SO LITTLE powdered sugar! However, the marshmallow creme stirs in like a dream and adds a fluffiness that I've never see in a buttercream! This frosting melts in your mouth and the almond flavor is delectable. I was looking for a delicious, light textured frosting for delicate, tiny sandwich cookies I'm making for a wedding. This is marvelous, and I will use it again and again! SIX YEARS LATER: I’ve used this incredible buttercream recipe for every single cake I’ve made, from my signature carrot cake to my grandchildren’s birthday cakes, and it ALWAYS turns out perfect, makes a huge quantity, tastes delicious, decorates beautifully! I just made it again today for my carrot cake! A lifetime recipe, in my opinion! (At times I use 1/2 almond extract and 1/2 vanilla extract, just as my mood dictates.)

I won’t use this recipe again. I know I’m in the minority in not giving it a high rating. I followed it to an absolute “T” except that I mashed the bananas. I baked it in a temperature-verified 350 degree gas oven in a Pampered Chef stoneware loaf pan. It took an hour and five minutes for the center to set up, and it got very dark brown in that amount of time. It’s super-sweet, too sweet, and something isn’t allowing the banana flavor to come out as much as it should. Disappointing. I’ll go back to my standby recipe in my old Betty Crocker cookbook, which has been perfect every time for over 40 years for me.