This cake was absolutely FABULOUS, but definitely labour-intensive. I only had 3 square pans, but would invest in a 3rd round pan just to be able to make it round, because icing the square was a nightmare. I found the layers incredibly thin and decided not to cut them any further. I just made the jam layers nice and thick to offset the thicker cake layers. Overall, an AMAZING cake, and best if refrigerated overnight before serving.

These are okay. They are light for the summer and definitely not very sweet. I found they actually lacked a bit of flavour though. In the future, I think I would add even more peaches and perhaps some peach or orange juice instead of the milk. Be careful if you try these - they do not rise very well, so fill the cupcake papers right up to the top.

My family loves chocolate chip cookies, but these did not go over well with anyone. Despite following all of the directions exactly and chilling the dough before baking, these spread out way too much, and there was nothing soft or chewy about them. I found the brown sugar over-powering, and the texture was extremely dry.

LOVE this! I used a frozen mix of unsweetened berries (strawberries, raspberries, blueberries & blackberries) in the batter. It was absolutely to die for!

This cake was a big hit with my family. Personally, I found it a bit dry, but it was excellent with a glass of milk and some whipped cream on top. I didn't have pecans, so I substituted 1/2 cup of chopped sweetened coconut into the crumble mix instead. I also used light sour cream and sugar cinnamon. Next time, I may add in some apples or mixed berries as well for some extra flavour.

This is an EXCELLENT light and moist summer cake that was an absolute hit with my family. I used butter and light sourcream and, despite my concerns that the batter appeared almost like a stiff dough, the cake baked to perfection. I used a frozen mix of strawberries, blackberries, blueberries and raspberries for this one, defrosting them in the microwave on HIGH for 45 seconds before sprinkling them over the cake. Also, I opted out of the glaze and instead made a crumble/streusel topping out of 2 tbsp. butter cut into 2 tbsp. all purpose flour, 1 tbsp. cinnamon sugar and 1/4 cup brown sugar, which I sprinkled over the berries before baking. It was absolutely to die for with French vanilla icecream! Happy baking! :)

These cookies are a sure-fire hit with kids and adults alike! For my first batch, I used vanilla extract instead of almond (simply because I didn't have any around). Also, I found that I did have to add a bit of 1% milk to the dough to get it to form properly. I also added an extra 1/4 cup of sugar as another reviewer recommended, and cut in the butter cold rather than softening it. Before doing anything, I refrigerated the dough for about a half hour - in the meantime, I made the glaze, which did require about 3 times the milk that the recipe calls for. After the dough had thoroughly cooled, I rolled it into about 1-inch balls. They looked huge at first, but baked to be the absolute perfect thickness. I should also mention that I greased my pan with the SLIGHTEST bit of Becel margarine and it gave the cookies the perfectly browned bottom that I love on shortbread. I made only about 20 cookies out of this recipe, but had no problem with them spreading out to be too wide. I used my pinky finger to make each hole - the key is to make the hole narrow at the bottom and increasingly wider at the top. Also, only make the fingerprint about halfway through the cookie - that way, when it spreads out, you won't have any jam leak-age! Lastly, I used 100% real fruit strawberry jam with no pectin and found that the tartness balanced out the shortbread to perfection. In the future, I would like to try an orange variety with a bit of orange zest added to the dough, orange juice

AMAZING! The only adjustment I made was to use sugar cinnamon instead of cinnamon, and I made twice as much crumble for the top. I only had two apples on hand, but it was still great and a sure-fire hit with the entire family.

This recipe is AMAZING! I made a few adjustments based on what ingredients I had on hand. I used 2/3 cup fresh strawberries, diced. I also included 2 medium-sized bananas, mashed. I used fresh pineapple instead of canned. I only had 1 cup of vegetable oil, so I used 1/4 cup pure mango and orange juice to keep it moist. I substituted half of the white sugar with brown sugar and used sugar cinnamon instead of plain cinnamon. Instead of making 2 loaves, I made one loaf and a dozen muffins. Be sure to grease everything VERY well. Finally, you may need to tent both the loaf and the muffins about twenty minutes in. Together, both trays needed only 40 minutes baking time.

These are absolutely TO DIE FOR, and barely made it through one night here at my house. They are exquisitely sweet and great with a super cold glass of milk. The only change I made to the recipe was to omit the oats, because I didn't have any. The squares were still sticky, moist and absolutely excellent. Be sure to grease the bottom and sides of the pan extremely well. I also tented them towards the end (for about the last five minutes) to get a nice browned top. Cool thoroughly, then place the squares in the fridge before even attempting to cut them. Overall, a definite keeper - the family is already requesting another batch over here!

I opted to make this cake without the brown sugar sauce. On its own, it is quite tasty, but quite frustrating to bake all the way through. I had to tent it with aluminum foil from about 40 minutes on, checking every five minutes to see if it had cooked through. I ended up baking mine for a little over an hour. I found that, although it tasted great, it did not hold together very well, and the cake separated entirely from the crust-like bottom. Overall, I would serve this to family with a scoop of vanilla ice cream, but wouldn't trust it to hold together for company.

This is a really simple recipe that can be easily adjusted depending on your tastes. I replaced the butter entirely with sweetened applesauce to cut the fat, and used yellow sugar instead of white for a little extra flavour. I replaced the cherries with strawberries, as that was what I had around the house. I did find the coconut flavour a bit over-powering, though, so I think in the future I would use a cup of strawberries and a cup and a half of banana, and reduce the coconut by a half. I would also like to try it in the future using raspberries!