Thanks so much to everyone! I'll check the websites recommended and try using it in recipes at 75% of the measurement of sugar.

Comes in handy for cauterizing an open wound.

So much! I love agave! I use it in muffins, smoothies, to sweeten oatmeal, but I have found it is fabulous to use to sweeten carrots instead of honey. It is also good to use to sweeten tea instead of sugar.

I've been using it as a replacement for sugar in almost everything. If the recipe calls for sugar, I cut the amount back by about 25% in general. It's worked very well in cakes, pies, sorbets, and ice creams, that I've used it in.

Agave nectar is about 40% sweeter than sugar.
The All about agave website has a good page explaining how to use Agave nectar in a recipe in place of some other sweetener.
The website 101 cookbooks has three good recipes; my favourite being the black bean brownies.

I have had success using agave in baked goods and sorbets or ice creams.

its just a sweetener-- you can use it in place of sugar, honey or maple syrup

Also this Strawberry-Fennel Ice Cream http://bit.ly/cFXooB

Couldn't you thicken the nectar and put it over ice cream?

This recipe was a finalist and calls for agave: http://bit.ly/9iZZan