"I followed this recipe to the letter with the exception that I used half whole wheat flour and half AP. Even with using whole wheat, I ended up using almost TWICE as much flour as it calls for. The dough was so loose and so soupy, I had to keep adding flour just to get it to form a ball. I then let it rise, formed the rolls and then refrigerated t"

"This made a really good dressing, but it does make a HUGE amount! Way more than the six servings listed. I also halved most of the ingredients and used one bag of stuffing and a little bit of extra bread cubes. I used fresh cranberries because I didn't have dried. That worked fine. I ended up using about 4 cups of stock/water. Very tasty, but I ha"

"This stuff rocks! I made it to go along with his Italian Beef, and as good as that Beef is, I think I like this even more. I added a little bit of diced onion to it, and a little bit of dried marjoram along with the dried oregano, but otherwise I followed this to the letter. I've got it in a sealed jar in the fridge now and it will be really good ""

"I've made this recipe several times now, and each time was just fantastic. I always use half whole wheat flour and half unbleached all purpose flour, and always have great success. The ONLY thing I do differently is the portion size. Usually I make them half as big as AB does, and make 16 pretzels. I like this size better than the gigantic ones th""

"These are just outstanding! I followed the recipe to the letter, including using Highly Active Instant Rise Yeast, which did not need to be proofed and could go right in with the ingredients. I also added more cinnamon to the filling, like other reviewers suggested. I was a little dubious myself when they didn't rise as much as I'd expected overni""

"This sandwich was delicious! Hard to believe that neither my fiance or I had ever had mortadella before, but we both wanted to try it after seeing this show. I used homemade foccacia bread, mortadella, fontinella and the fig spread. YUM! This is a definite keeper.""

"I really liked this recipe! This was the first pumpkin pie I've ever made, and the first time I dealt with a "real" pumpkin. I had no problems at all. I used a "Seminole Pumpkin" since I wanted something local. They are very sweet, like the Sugar Pie variety. I used more ginger snaps for the crust too, so had to use a little more butter. I accidentally left out the ground ginger from the crust, but it was plenty "snappy" for me! The filling itself was delicious! I added just a tiny bit of cinnamon, but NO CLOVES! I hate cloves, and was thrilled to see AB doing a Pumpkin Pie without those nasty things. I did notice that AB said he always has filling left over, so I just used a 10" glass pie pan instead of 9". (That's why I used extra cookies too.) The pie was smooth and creamy with a great crust. I was worried that the cookie crumb crust wouldn't hold up, but it did, really well. Looking forward to making this again...

"I've made several of AB's recipes before, usually with great success, so I was a little surprised at these. I did everything as instructed and weighed everything out, but my cookies also spread a lot and came out very very thin. I soaked the raisins in cranberry juice instead of rum. I've been making similar oatmeal cookies for years now, but with AP flour, not all oatmeal, soaking the raisins in orange juice, so I'm good with that part. I wonder if using 2 1/2 sticks of butter (20 oz.) instead of my usual two sticks was the problem? They still taste good though! And I'm ok with them being a little thinner and a little chewier than other cookies. I'm just surprised at how really really thin they came out.