My Tongan friend almost cried - said it was JUST like his mom's and he hasn't had any in SOOO long! My Hawaiian husband said it was just like he had growing up - THANKS for this recipe!

You simply Must try this recipe!! I was a little dubious at first, but I would rate this seven starts now, if I could! I used real butter instead of oil, and I increased the servings to 18 to make a 2 lb(?) loaf - I assumed the recipe made enough for a standerd 1.5 lb loaf - and put the crust on the lightest setting. The first loaf was gone in an afternoon, and I'm now making a second one for today!

I don't know what went wrong, but I followed the recipe exactly except for subsituting the whipping cream for Cool Whip, yet it was very bitter/sour. The sugar wasn't enough to compensate for the raw sour berries, no one could eat it and we ended up throwing our Christmas dessert out. I might try this again but cook the berries with 1 c water and 1 c sugar first, then freeze and add the rest in and see how it turns out. It sounds like it should be yummy if I could figure out what I did wrong...

Wow - Yum! I don't like bananas so I left those out, but I used fresh raspberries, fresh blueberries, fresh strawberries and a pkg. of thawed blackberries... maybe 3 c of each? I used maybe 10 TBSP of honey and 3 TBSP of reconstituted lemon juice... no poppy seeds as I was out ... It was SO GREAT! I scooped some of the berries in a dish with the sauce, and poured a little heavy cream over it all - my kids (5 yrs, 3 1/2 yrs and 2 yr old twins) all went beserk over this and threw big fits because I wouldn't let them eat the rest of the huge bowl it made, lol!

Of course, this turned out great :o) ... I used a couple of shortcuts to make it even quicker. When I boil chicken for a stew I cook up extra for meals like this. It'll keep in the fridge a good while, and I can throw it in a bowl with some precooked rice (I always make extra when I cook some up, it'll also keep a nice while in the fridge), some fresh salsa, low fat sour cream, pre grated cheese, stir it all up, plop in a casserole dish, top with more grated cheese, pop it in the oven for as long as I feel like (20 - 45 min @ 350 or so) and - voila! We're good to go! Next time I'm going to add in some sliced olives, and double the amount I make (to wrap in tortillas the next day).

Yesterday I told my husband that I found a great "Cinnamon-Raisin Muffin" recipe (his favorite kind). Then I made some changes to this recipe, as follows: 1 1/4 c white flour, 1 1/4 c whole wheat, 1 c rolled oats, 1/2 c wheat germ, 1 1/2 c butter with 2 1/2 c applesauce and 1 1/2 c raisins (soaked in hot water to plump them up), 1 c brown sugar, 1/2 c white sugar...everything else I left the same. I topped with a little brown sugar, too. He LOVED it!!!! He usually just picks at the recipes from this site because I'm always trying to make them healthy, so this time I didn't say anything and he has NO idea that he's eating something that is actually somewhat good for him! I'm still giggling over it! ** Next time I will put in 2 c of raisins; even with the extra 1/2 c it didn't seem like there were that many.**

This was good, but I think too sweet and bland. Maybe more cinnamon (I used 1 tsp) and some nutmeg would help? I only put in 1 2/3 c sugar but next time I will try maybe 1 c. I only used 1 egg and I added 1/2 c unsweetened applesauce. I didn't want to hassle with chopping dried apricots so I used a pre-chopped dried Tropical Fruit mixture. I baked on wax paper for 12 min, but my cookies were bigger than 1" balls (I just dropped 2" blobs on the cookie sheet.) The batter was just right, the cookie held together well and was a little chewy. Not sure where the crisp part came in??

Hmmm... not sure what to rate this. *The batter was definately 5 stars (we couldn't stop snacking on it!)* but the overall taste seemed to be missing something. It was sweet, slightly cinnamon-y, but there was no discernable yogurt/fruit flavor that I could tell. I did change some things ... I didn't have the yogurt spread that it called for, so I used 1/2 c. cherry low-fat yogurt and 1/4 c berry jam. I used 1 c. brown sugar and 1/2 c white (although I thought it too sweet - next time I may cut out half the sugar and let the fruit do the sweetening). Instead of 1/2 c olive oil I used 1/4 c canola oil and 1/4 c unsweetened applesauce. I upped the cinnamon to 1 heaping tsp and added 1/4+ tsp nutmeg. ** Mixing the yogurt and jam with the butter and sugar all at once didn't work too well... you should cream the butter and sugar first, then add in the yogurt and jam when you add in the other wet ingredients.** I baked for the full 15 min. but then my oven runs a little cool. Cookies spread quite a bit, but the texture was Great; nice and chewy in the center yet crispy around the edges. This recipe is definately worth tinkering with to resolve what seems to be missing! That's why I rated it 5 stars even though I was a little disappointed with the bland-ish results...

Wow. I can't believe how good this turned out! I was looking for a way to get my veggie-hatin' husband eating more veggies, and this was a hit! I'll be making this alot! Here's what I did: I boiled three chicken breasts in plain water, when they were done I took them out and boiled down the stock to just a few teaspoons. In that I put a large clove of garlic, minced, and let that simmer while I finished "food-processoring" my veges. I used a large half onion, 2 med. zucchini and 3 med. crookneck squash, plus about 1-2 cups of baby carrots - all "pureed" (although I was aiming for chopped - I seemed to have overshot that a tad!) individually them tossed in the pan with the reduced stock and garlic. I simmered that while I mixed the soup and low-fat sour cream, then chunked up the chicken and mixed it all together. I turned it out into a 13 x 9 pan, mixed in 8 oz. of shredded sharp chedder cheese, mixed 1/4 c butter and 1/2 c milk with the stuffing and sprinkled that on top. Since my veges were the size of dust motes I didn't really cook it all that long - just for 30 min at 400 to blend flavors, melt the cheese and crisp up the stuffing. Seems like a lot of trouble, but it really wasn't. My husband not only RAVED about it, he had second AND finished off the casserols that our four (VERY picky) kids didn't eat! I was grinnin' like an idiot, all through dinner.... Thanks Bev!!

Hmmm ... maybe it's an acquired taste. I doublechecked myself, and I did everything correctly (I went a tad over on the salt) but this dish was lacking something. It was light, sweet, spicy, yet blah - maybe it's just me, but it tasted like something was missing. You do NOT want to know what I've been through trying to "fix" this (it was supposed to be for our special Valentine's Day dinner after our kids went to bed) but ... I'm calling it a loss. Maybe someone else can figure it out - I will be checking back; it sounds like it could be yummy!

WOW. That's all I can say. Yummy!! My kids all loved these! For a mild flavored muffin then this one rocks! Delicately subtle flavor, moist and chewy! (If I didn't read from another review to expect that this would have a milder flavor then I would've been disappointed in the way this turned out.) If you're wanting a very apple-y, sweet and/or spicy muffin, though, then you'll need to keep looking. I made a couple-ish changes. I changed the recipe amount to 12, upped the cinnamon to 1 1/2 tsp. and added 1/2 tsp. nutmeg. I omitted the oil and changed the applesauce amount to 1/2 c. (unsweetened). I tossed together a little topping (melted butter, oats and brown sugar) and sprinkled it over the tops. I baked for 22 min instead of 12-15.

Wow! My 4 yr old had FOURTHS of this! This is the kid who has never had more than seconds of ANYthing! My 2 1/2 yr old actually ate some - another first! My 11 mo. old twins chowed down on this - they couldn't get enough! And ... get this - my teenager COMPLIMENTED me on it! Even my husband insisted that we have it again - soon! I would rate this 12 stars if I could. I made a few changes, though. I cooked 2 1/2 lbs ground beef with 1 chopped onion and 2 cloves of garlic, minced. While that simmered, I mixed 3 cans of cream of mushroom with 1 16 oz container of sour cream, 1 can milk, 1 tsp paprika, 1/2 tsp pepper, 1 1/2 tsp salt in a bowl. When the ground beef was done, I mixed the sauce in and simmered for 10 - 15 min or so. I served it over rice.