Delicious flavor and texture. You need to eat this within a couple of days or it starts to get gooey. I guess that could be a good thing.... but not for cake.

I've been cooking turkeys for thanksgiving for 20 years. This was the first time I used a brine and I would never cook it without brining ever again. I cooked a bone-in turkey breast, which is notorious for being dry. Everyone commented on how juicy it was. Very little effort for such a great result. I brined the breast in a cooler with ice for the required amount of water- which melted and kept the bird cool so I didn't need to keep it in the fridge. I'm sure you could do it with a whole turkey and a larger cooler. Try this!

I made this to frost the "big soft ginger cookies" from this sight and they worked so beautifully together! The spices in the frosting and the cookies worked so well together and made the cookie even more special! Needless to say i got rave reviews about this frosting! Thank you so much.

Taste wise this was good. It was a little bland but I think that could be fixed with a little more rose flavoring. I did not have rose water so I used rose syrup and put 2 tsp of that in the mixture but next time I will use more of the syrup. I also used butter instead of crisco bc that is all I had in the house. Overall it was a very light cookie and everyone liked it. BTW : you REALLY need to watch these cookies bc it can overcook very easily!

Too sweet and too dry for my taste.

I did not having any shortening so I used butter and I placed these in a muffin pan and they came out perfect!! Thank you for this recipe.

This was the best Turkey I have ever made. My husband said it was the best turkey he had ever had. Very moist and very good. I followed the recipe exactly with the exception of mixing the seasonings with a cup of butter. I then put the butter mixture underneath the skin of the breast and around the turkey. I had also put 6 fresh rosemary sticks, half onion, one big red apple cut in half, and one cinnamon stick into the cavity of the bird. I had let it sit in the fridge over night. OMG! After basting it every 30 mins and 5 hours later it was excellent! I am definitely making this next yr.

i never made stuffing ever and when i foumd this recipe it seemed very easy to follow.it was easy to follow and also very good. i loved it and so did my family .

my first pecan pie . i did exactly how is and it came out good.thanks

I followed the directions exactly and this crust turned out so flaky, tasty, and beautiful that my family is still talking about this crust three months later! I'm making it again for Thanksgiving. I leave the crust in the fridge for as long as possible before rolling it because that's really where the magic comes from (as far as I'm concerned)...

This was to DIE for!! It is a "10*" recipe! I loved that it was thick and it took care of my chocolate fix! I think I overdid the cinnamon but it made it better! I did not have instant coffee in the jar but I had these maxwellhouse coffee singles (they look like tea bags but with coffee) and I cut the bag and put the coffee from that into the mixing glass I used and it came out super yummy! Thank you Drew!

OMG!!!!!!!!!!! This was FANTASTIC!!! I loved it! I made it for my husband to take to work and everyone that tried it had 2nds and 3rds! It was soooooo yummy. I did not change a thing in this recipe except I baked it for a little longer since the middle was really raw after 30 minutes(I think it's my oven). Nonetheless it came out great! Thank you so much for sharing this perfect recipe!