"Oh, my, such decadence! These are wonderful and easy to make. I added a bit more cinnamon sugar mixture before I rolled up the dough and a little extra dark brown sugar when making the caramel, since there seemed to be more butter than necessary for the amount of brown sugar. "

"I have made these many times and think Ina's recipe is the BEST for macaroons, and it's very easy! I use unsweetened coconut to lessen the sweetness a bit and add 1/4 teaspoon of almond extract along with the vanilla. I solved the "puddling" issue by beating the egg whites until they were very stiff and dry and adding 1/4 teaspoon of cream of ta"

"My husband loves macaroons and this is the easiest and best recipe I've found. Yes, they are sweet, due to the use of sweetened condensed milk, but aren't cookies supposed to be sweet? I too have found some "puddling" around the macaroons, but think our 7,000 foot altitude might be one reason for that. I will keep using this and working on getti..."

"I have made this recipe exactly as suggested, but it was more well done than medium rare, so this Christmas I tried another with a similar technique: Bring roast to room temp. for 6 hours. Heat oven to 500 degrees (30 minutes to get the oven really hot). Brush roast with melted butter and season meat with salt and pepper, garlic powder and drie""

"I have made this recipe exactly as suggested, but it was more well done than medium rare, so this Christmas I tried another with a similar technique: Bring to room temp. for 6 hours. Heat oven to 500 degrees (30 minutes to get the oven really hot). Brush roast with melted butter and season meat with salt and pepper, garlic powder and dried thym""

"I made this cake for the first time today. It turned out beautifully (3 high layers), even at almost 7,000 feet! I'd recommend a traditional cream cheese and butter frosting, however.
The batter is extremely thick, but don't panic -- it's not dry after baking."

"This recipe turned out perfectly for me -- even at nearly 7,000 feet! I had tried another on another cooking site, but the dough was to rise twice. It was much more difficult to work with and the center parts of the pretzel filled in when immersed in the soda water, creating "pretzel rolls".

Maybe I'm more dense than others, but here's a HU""