"This is a scrumptious recipe, and so easy! My four-year-old granddaughter helped me make it as a surprise for my daughter, who was flying in to visit. Everybody -- including me -- raved about the bars. Chocolate, creamy filling, and toffee -- doesn't get better than that. I didn't have the size pan called for, so I made them in a 9 x 9 inch square""

"This is a good recipe for my favorite dip. I felt the red pepper flakes alone didn't give quite enough zip, so I added a couple of dashes of Louisiana hot sauce (such as Tabasco). Perfect! I used canned artichoke hearts instead of frozen, as I have trouble finding the frozen product in my neighborhood grocery. I also upped the quantity of Parmigia""

"On a trip through Ireland in the '80s, we had fresh-baked brown bread almost every day at the B&Bs where we stayed. Wonderful! About 20 years ago, I found the Ballymaloe recipe and have made it every St. Patrick's Day since. However, the recipe I have calls for 2 tablespoons of molasses, which gives the final product a wonderful sweetness and depth of flavor. I use Bob's Red Mill stone-ground wheat flour and dry yeast, as cake yeast is not readily available to me. You need to be flexible about the amount of water used. As Dorina Allen says, the amount you need will vary depending on your flour and your atmospheric conditions. It needs to be really wet and sticky. My loaf turns out perfectly like those I had in Ireland every time. Note: it is a little dense, and the edges are crusty. -- The point is, it's a wonderful artisan bread and is not going to taste like a white loaf. It is fabulous with fresh unsalted butter and maybe a little honey, for breakfast or tea."

"On a trip through Ireland in the '80s, we had fresh-baked brown bread almost every day at the B&Bs where we stayed. Wonderful! About 20 years ago, I found the Ballymaloe recipe and have made it every St. Patrick's Day since. However, the recipe I have calls for 2 tablespoons of molasses, which gives the final product a wonderful sweetness and depth of flavor. I use Bob's Red Mill stone-ground wheat flour and dry yeast, as cake yeast is not readily available to me. You need to be flexible about the amount of water used. As Dorina Allen says, the amount you need will vary depending on your flour and your atmospheric conditions. It needs to be really wet and sticky. My loaf turns out perfectly like those I had in Ireland every time. Note: it is a little dense, and the edges are crusty. -- The point is, it's a wonderful artisan bread and is not going to taste like a white loaf. It is fabulous with fresh unsalted butter and maybe a little honey, for breakfast or tea."