Do you 'tweak' recipes or stick to the original?

[2kidsintow]

I've just completed version 4 of a Baileys cheesecake that was on foodfood.

v1 - As in the recipe. Was HUGE!

v2 - Scaled down version, using 2/3 of the quantities to make an 8" generous one instead of a 10" party sized one.
v3 - Scaling recipe quantities down a touch more to play with the base/topping ratio. Also substituting 1/3 of the full fat philly for philly lite in an attempt to cut cals, but keep the deliciousness.
v4 - Half and half full fat/philly lite to cut cals further and see if makes a difference to the taste.

I reckon I'll have it sorted for my DDs birthday buffet in Oct!

Dread to the think of the cost of all this tinkering to my pocket (and my waistline).

I'm careful with spice too. After I made some lovely Paprika, sweet potato, paprika, butternut squash and paprika soup once.

I hate Jamie Oliver's cook books. Bought one and hated it. Gave it to the charity shop after two recipes (vom emoticon) got three as christmas presents and read through them.

Can anyone explain his random over indulgence of herbs and spices!?
Thought not.... God, they were bad.
Love Hugh and Rachel and nigella for Christmas.

Just want to say AGAIN that US cookbooks are a million times better and clearer than British ones for things like baking which involve exactitude; and they are also awesome in their coverage of variations. I really love Rose Levy Beranbaum, Peter Reinhart, Dorie Greenspan, Sherry Yard, and Lisa Yockelson. I tend to make them by the book the first time, and then tweak flavourings... so yesterday I made a blackberry and honey/lavendar tart, form a recipe that was meant to be raspberry and jam... Use e.g jam instead of fruit or vice versa... but you can't really 'tweak' a core cake recipe much except for flavourings.

Agree Tigger, Jamie Oliver always seems to have far too many ingredients in his recipes. I've only ever tried one of his recipes - chili con carne and it had FAR too much cinnamon in it, was disgusting! Someone bought me his 30mins book but haven't tried anything in it - they always seem to include ingredients I don't have and I'm not confident they're worth buying...

CinNamon - in a chili con carne?

YUUUUUuuukK!

Morebeta: I would love to know how this goes: "Next time I will try and do it without baking - just toated almonds on top of lemon confectioners custard but might put a touch of ginger in the pastry."

Sounds delicious!