We really enjoyed these. I added a half tsp of rum extract and used regular butter. I do always thin my pancake batter as needed so that it bubbles before I flip it. It should not be too thick. Mu hubby loved these!

I have tried every sugar cookie recipe on here and so far this is my favorite. These bake up so nice and soft and yummy. I did use butter instead of margarine and took others advice and made it 3 cups flour and then rolled them out with 1/2 c. or as much as needed. Do be sure and take them out when no longer wet, let them sit on the sheet 2 minutes or so, then pull them off and they will be perfection. I can't say enough about them. For me the recipe made about 5 dozen cookies. Still haven't found the perfect icing unfortunately.

I thought these were very good. I found 1 1/2 c. of mashed sweet potatoes worked well. I did thin the batter a little with some extra milk. I subbed applesauce for half the oil and it worked great. I used half whole wheat flour. I also cut back nutmeg and added an extra bit of pumpkin pie spice on top of the other spices. They are a dense heavy muffin, but cooked well without burning. I found they took 20 minutes right on the money and I ended up with 15 muffins- this was filled to the top. They don't raise much, so you can easily do that with these. Everyone loved them. I intend to add in some other pureed veggies and fruits next time to fool my picky children!

One of my favorite recipes. These stuff is golden! Oh I could literally eat it all! I have found with my bundt pan that 2 tubes of Grands biscuits is sufficient, anymore and it would overflow the pan. Otherwise, I do not alter from the measurements in the recipe. My kids prefer it without nuts or raisins, although hubby likes it. So I make it both ways. This is delicious!

I thought these were good. I used 1 c. mashed sweet potatoes. It is hard to tell how much it will be as some sweet potatoes are large, some are small- so 1 cup already mashed was good for us. I added 1 tsp. vanilla, cut back nutmeg and added cinnamon and a little pumpkin pie spice also. Tastes great with 1 TBSP brown sugar added, as well as some pecans. **You must thin this batter (all pancake batter) to a pourable consistency or you will have trouble. A pancake batter should bubble so that you know when to flip. After I flip them, I had to flatten these some with the spatula to be sure they were cooking all the way through. I did get them a little golden as they tasted better then and the smell was heavenly.

Not my favorite taste, but the family LOVED it. I made it as called for except I let it cook at soft ball for a few minutes. I think I should've let it cook even a few minutes longer to set up perfectly. I also did half tsp. rum extract with a half tsp. of vanilla. NO WAY should it be in that small of a pan. I went for an 11 X 8 and it still is going to be fairly thick.

Yeah, I know- some of you DON'T like the reviews where someone gives it 5 stars and changed the recipe, but I love it. I always read all the reviews and make changes if there is a consensus or if I like the idea. I used a lemon cake mix as lemon and blueberry really compliment each other well. I used 1/4 c. oil and 1/4 c. butter. I added 2 TBSP of sour cream to help with moistness. I added another tsp of vanilla. I also did coat my blueberries with flour to prevent sinking. I put a lemon glaze on it afterward and it was absolutely mouth-watering delicious! Yum!

Made exactly as described- they were PERFECT. I had to cut my children off- they wanted to eat them all. I made them a little smaller than a walnut and made about 70! They baked 10 minutes the first batch on each cookie sheet, then 8 minutes after that since the cookie sheet was warm. This is a perfect snickerdoodle!

Wow, these were so simple and turned out so well! I added the milk a little at a time so that it was barely mixed in. Then I actually kneaded it a little in the bowl before turning it out and kneading it on the wax paper dusted with flour. It was a little sticky, but with flour on the surface you roll and knead it on that is quickly remedied. They were perfect in 10 minutes!

I did follow the recipe as written. I had some trouble with these though. I really did not want 12 HUGE cookies. I do not understand how you even get 12 big cookies. What is it 1 per pan? I made them smaller like a peanut butter cookie size when I make those and I literally just baked 58 cookies. No lie! These also went flat on me bad and spread out, so then the edges were getting crisp with the centers mushy. I took them out and let them finish baking on the pan, then carefully removed them and they would firm up better on the cooling rack. Still, they are at best fragile and break easy. I could not seem to come up with a set time to take them out. To me, they were greasy too. Oh my goodness to see the baking sheets they are slick. I think I may try them again and cut the shortening and butter both a little. I know that makes them good, but come on! The taste is phenomenal though. My kids said they tasted the best ever and were better than the ones from the bakery.

My biggest complaint is I think it really needed more cherries in a 9 X 13 pan and that was with having about 4 1/2 cups in it. It seemed to be all topping to me? Maybe I should have cut back on the topping as one reviewer suggested? Anyway, I had sweeter fresh cherries too, so I cut back the sugar to 3/4 c. white and 1/4 c. brown. I also used all butter in the topping and cut it back to 3/4 cup. I sprinkled cinnamon in the topping too. Mine did not take 45 minutes to be done. It was nearer to 30- 35 minute mark, so keep an eye on it. I think the topping was a little overdone on it even at that, but still really good.

I didn't do the crumb crust, as I just threw it all in a bundt pan and baked. I also did not add nuts, but instead mini chocolate chips so the kiddos love it. I did add a 1/2 tsp. nutmeg and used half oil, 1/2 applesauce as others. Otherwise I left the same and it turned out very well. It took about 60 minutes in the bundt pan. Yummy.

I made these as suggested and with changes. I really thought both tasted delicious, especially given the ease of making them and the few ingredients involved. I did like adding the tsp. of vanilla. I also did half the sugar as brown and thought that was yummy. I chilled the dough before making (make them on the small side and flatten as suggested) and chilled in between batches. I had to bake mine 10 minutes and then definitely **(KEY IMO) let them sit on the pan or stone for a while before trying to remove them. Even then they are a bit fragile to me, but they will harden up on a cooling rack to a more firm consistency.

I only gave 4 stars since I altered the recipe some. I put this in the crock pot because I cook a lot with it. I did not put the butter in the bottom, just greased the crock, drained the peaches well and threw the rest in. I did cut the butter down to 1/3 cup. I sprinkled about 1/2 tsp. cinnamon a good sprinkle of nutmeg and 1/2 tsp. vanilla on the peaches before adding the bread and flour mix. I cooked on high about 2 hours, then on low for a little while longer to help it firm up. Husband said he couldn't eat anything else again after eating this. I thought that meant it was pretty yum!

Oh my goodness! There were so wonderful! Just how my Grandmother made them. I made 24 in a 9 X 13 pan. They could not have turned out better. I made them up and put them in the greased dish in the fridge overnight and then baked them Christmas day. Everyone ate them up! I did as another reviewer suggested since I usually do this- proofing the yeast with water and sugar first. Turned out perfect! I will not look for another recipe.

I wish I had mine with vanilla extract instead of almond. I don't know that the kids enjoyed that part so well. It does take color well, but I had to definitely do some adjusting to get it thin enough. I probably doubled the milk and corn syrup, then you must be quick or it will start thickening up and you will have to thin it more. I did not relish that part as I was trying to put great details on the cookies and I had to keep stopping to thin it. Also, I had to make 2 batches, as it didn't go all that far. I like it in general, but may keep looking for a different icing for my cookies.

These did turn out well for me overall. I love to cook, but cookies have never been a strong point for me. I did change up the recipe per others suggestions, but I am not sure if maybe I didn't inadvertently mess up some of the chemistry. My cookies even at 7-8 minutes were not even thinking about being "done", but if I left them in any longer they were burnt. So I got them out and they were very flimsy and fell apart easy. They were pretty though and tasted fabulous! I used 2 tsp. vanilla, 1 c. powdered sugar and 1.5 c. white sugar, about an extra 1/4- 1/2 c. flour so that is was easy enough to work with. Be sure to chill in betwwen rolling out and try using smaller balls of dough. I did also roll out in powedered sugar instead of flour.

Hubby loved this. I made it for him, as I am not that big on chicken salad. I cut back to 1 c. cranberries, 1/2 the called for paprika, no green peppers- subbed in 1/2 c. grapes, and added 1/4-1/2 c. more mayo- he likes it creamy. I let it sit overnight and it was a hit!

YUMMY! These were great for a dinner for hubby and I alone. I kept the recipe as is, but did cook about 45 minutes or so. I did try and cut mine a bit smaller, so that helped. Served with maple salmon, tossed salad and amish bread from this site.

I liked this bread a lot. I made it in the bread machine and it turned out beautifully the first time- a nice golden brown. I made no changes, made it as is. It IS a sweeter bread, but personally we liked that. Also, LOVE the fact that it stayed fresh very well compared to many other recipes I have tried. It did not get hard in the least on the leftover portions and that was with the family in and out of it all day.