I was excited to try these--I had some leftover bananas and was tired of banana nut bread. I left out the dates because I had none, used apple sauce instead of oil, and added cinnamon; for half of the batch I added chopped apples. They baked in 22 minutes and were certainly healthy, but not very flavorful. I was baking them to give as a gift, which I still did, but I decided to make some chocolate chip cookies to go with them just in case. Maybe next time I could try adding nuts and more spices.

Reviewed On: Aug. 12, 2009

What a yummy cobbler! I used 12 peaches (I had a lot I needed to use) mixed with 1 cup sugar (instead of 1 1/2). I cut the sugar in the batter to 3/4 cup and added vanilla. Instead of two cups of water with the butter, I used one and it had plenty of moisture. Baked for 1 hour 15 mins and then and then let set for 30 mins before eating. It was quite good--not too sweet either, which is just what I was looking for. Thanks!

Reviewed On: Aug. 10, 2009

I made this yesterday for a dessert party and it was the STAR of the desserts. I used a cookie dough crust--a little over half of a large tube of chocolate chip cookie dough (saved me time, but you could make it from scratch). Baked for a while; about 16 minutes until firm but still slightly soft. For the inside, I filled my 8-inch bowl first with a tub of chocolate ice cream (everything is 1.5 pints now), pushing it up the sides so there was a bowl-shaped cavity for more ice cream. Inside of that, I put chocolate chip cookie dough ice cream, totaling 3 pints between the two. I frozen that AND the cookie dough crust for about 5 hours. For the meringue, I beat 9 egg whites with a heavy cup of sugar and 1/4 tsp cream of tartar. I was making Creme Brulee at the same time (from Creme Brulee recipe on this site), using 9 egg yolks (1 1/2 times the recipe), so I used all the leftover egg whites for this meringue. I made a lot of meringue, which allowed me enough to THOROUGHLY coat the outside of the ice cream and cookie dough. The meringue MUST cover everything--it acts as an insulator. This is VERY important, or the Alaska will not work. I froze that for 2 1/2 hours and then baked for 8 minutes. It could have used an extra 2, but it was lightly browned at 8. This was a spectacular and delicious dessert, plus it was something new and fun. I will make again--thanks for the recipe!

Reviewed On: Jul. 11, 2009