If there was a spot for more stars I would definitely add it! My husband, who claimed that he didn't like carrot cake LOVED it. The only subsitutions I made was walnuts instead of pecans (only because I was out of pecans). The second thing I did, just because I was being creative, was to take 2 cups of raisins, soaked them in a amber rum until plump, drained and added them. YUMMY! Thank you Tammy! This is definitely a keeper!

Reviewed On: Oct. 2, 2009

I have made one batch of this recipe and I was not impressed. I spoke with my second mom (best friend's Mom) who is Scottish and she laughed at this recipe. Half salted and half unsalted butter is the way to go, according to her. And 5 cups of flour is way too much and to go with 4 to 41/2 cups to get the right consistancy. The next time I will do it her way since it was her's I was trying to replicate. She also said that the baking pan wasn't big enough and should be no more than 3/4 of an inch thick. Next time I'll roll it out instead of making bars...

Reviewed On: Dec. 10, 2007

I used 4 whole skinless, boneless chicken breasts. Coated them liberally with garlic powder, onion powder, and paprika. Then layered onions on top. I added 1/4 cup of chicken stock (because I had it in my fridge...) and a stick of butter melted together over top of the stuffing. It was okay but I definitely wouldn't use stuffing with rice(I had in my pantry). It was good but still a little drier than I would have liked. Be careful of what kind of boxed stuffing you use....

Reviewed On: Dec. 10, 2007