I love making rolls and looked with anticipation that this recipe would be a great one. However, I was disappointed. Rolls were light, but not fluffy. After writing my review, I noticed several reviewers used a bread machine. I beat all ingredients by hand using a wooden spoon and they blended well together. After eight minutes of kneading, dough was not smooth yet elastic. Dough did not double in size after one hour nor did it double in size after shaping dough into balls. Yeast was not old, but refrigerated. With the wonderful aroma coming from the batter as I mixed it, I expected rolls to have a great taste but that didn’t happen. Next time I make this recipe I will (probably) increase brown and white sugar a bit or exchange / add other ingredients to improve the taste of the rolls.

Bread is definitely chewy. I goofed when measuring brown sugar, which comes in a 2 lb bag. Instead of using 1 pound (2 cups), I used 1 cup - really made a difference. Next time I'll use 2 cups from the 2 lb bag. NOTE: rather than cook sugar and eggs in heavy saucepan, I used double boiler - no chance of burning mix if you don't stir all the time. P.S. bread is filling.

Memories of making Rice Krispy Bars with my now-grown children when they were youngsters sparked an invitation to make them again. Instead of using Jif creamy PNB, I opted to use 2/3 cup of extra crunchy PNB. They turned out great. I followed Duckball's method, melting marshmallows, butter, and PNB in a glass bowl in the microwave oven for 90 seconds. Looking through the glass door, I thought I'd have to add 20 seconds. Didn't though (am glad I opted not to) because once I put a wooden spoon to it, the fluffiness "evaporated" into a sticky liquid. Had trouble handling the mix when pouring into the glass dish so ended up buttering both hands to spread it evenly. Thanks, Jif, for a change - great idea. ;)

Was a little hesitant making these cookies as I've always used flour. Instead of using 1 c white sugar, I used 1/4 c white sugar and 1/2 c brown sugar. Not sure how much the 'dough' would spread so used 3/4 teaspoonful and ended up making 25 cookies. Baked 11 minutes, not 8. Let them cool about 20-30 minutes and tested one. It was way too soft so I put one of three pans in the frig, leaving other two on counter. Waited about 1-1/2 hours. Counter cookies were firmer than frigerated ones. Wrapped firm and refrigerated cookies in separate pieces of wax paper then stored in zipper-lock storage bags. If Mom likes them in the morning, I'll make another batch. When I do, I will: 1) sub white sugar for Apriva or Splenda sugar, as cookies were a bit too sweet for my taste; and, 2) press cookies down with a fork, cross-hatching as shown in the picture. (When I copy a recipe without picture into an MS Word file, I follow directions in the recipe. There was no mention about pressing dough with fork, so will write it on my sheet.)

Many (!) years ago I found a recipe very similar to this on the Ritz Cracker Box - Mock Apple Pie. Made it quite often, so I'll give this recipe a try.

Planned to use this frosting to top recipe from this site - Mary Ann's Carrot Cake - however, I'm passing on it. I was disappointed on both flavor and consistency. Whipping cream almost turned to butter; my fault for not watching more closely. Other ingred's beat smooth at sight, but were runny; also, grainy from white sugar. Add'g whipped cream didn't change consistency; it was still runny. Frosting was way too sweet for my taste buds. If I make this again I will substitute white sugar with Apriva, as "A" is more not so grainy. Some recipes work for me, some don't - trying a new one is what it's all about to become an expert "chef" in my kitchen. Thanks, Tom, for the challenge.

This is a very crunchy, very sweet treat. A lover of extra crunchy peanut butter (PNB), I used it rather than smooth and salted butter. Warmed PNB in a glass jar set in boiling water. Having no whisk attachment for stand mixer, I used two dinner knives to cut butter into oat mix. Setting bowl aside I worked on the jelly. I was short on Grape jelly so used what I had in the frig: 3/4 cup Grape and 1/8 cup Red Plum jelly plus 1/4 cup of Strawberry preserves – a little short on measurement, but it worked out okay. Instead of 15 minutes prep time, it took me 35 minutes. Cook time of 25-35 minutes turned into 38 minutes. Once pan was removed from oven and mix cooled I covered it with foil and let set overnight. First piece out of pan was semi-firm and too crumbly. Baked another 10 minutes in a 375 degree oven, enough to firm it up. Since the bars are much too sweet for me, I individually wrapped them, held one out for my sweet-toothed sister and froze 24 bars. The oat mix in itself is tasty and could be used to make bars without the jelly. Thanks for the memories of eating PBJ sandwiches in grade school.

Though I've not made this recipe, it sounds very similar to one I make every couple of months. I'd like to share some hints that make my job easier. After mixing main ingredients, before handling dough I put on vinyl 'examining' gloves (which I buy from a drug store). After dough rises the first time, I separate dough into three to four balls and place each in a different slightly greased bowl. Working with smaller portions makes it easier. Rolling out the dough thinner, I make up to 100 rolls (which I later freeze). Spreading soft butter on top of dough, I've found, is best done using a rubber spatula. Also, sprinkling cinnamon/sugar mix on top of butter is easily done when putting mix in a flour sifter. Enjoy~~

Yummy~~ Will definitely make this many times over. Was surprised how well the sour cream topping adds a special taste to this recipe. Hard to stop eating this creamy dessert once I started. I forgot rice swells when cooked. After putting 4 cups uncooked rice in water, I ended up with 7 cups of cooked rice. We liked the dessert so well that I made the second batch 4 days later and it was gone in 2 days. Basically I followed the recipe as written, except I combined 1/8 cup Apriva sugar (1/2 the amt of white sugar), 1/3 cup brown sugar and 1/4 teasp cinnamon to the rice mixture before adding the egg and vanilla. I poured the mixture into a deep glass pie dish, placing the peaches in a circle with the "inside" corners barely touching each other then added 2-3 pieces in the center. Using a metal sifter, I sprinkled 1/3 cup brown sugar and 1/2 teasp cinnamon over the peaches THEN I baked, not broiled, the dessert at 425 degrees for 15 minutes. Thanks, Monica, for sharing your recipe with everyone.

Wow, what a pie! Easy to make and fun, too. It will satisfy your sweet tooth, that's for sure. Used frozen s'berries rather than fresh. While berries partially thawed (30 minutes the most), I mixed the egg, brown/white sugars with sour cream and whole wheat flour. Let mix stand while slicing s'berries - cut each in half then sliced vertically. Laid s'berries in a GRAHAM CRACKER unbaked pie shell then covered with mix. Pie shell was full so I put cookie sheet under pie to prevent overflow in oven. Had a problem with the topping - too runny. Added 3 tablespoons of whole wheat flour, 1 tablespoon at a time, stirring after each addition. By the 3rd spoon, mixture resembled course meal. Baked as directed. Three hours after pie cooled on the counter, my tastebuds were begging for a piece to eat. Pie was good and crunchy! A little too sweet for me. Put in the refrigerator overnight and discovered the pie is not as sweet as earlier. Next time I'll try using Splenda or Apriva sugars. Enjoy!

Used Apriva sugar instead of white sugar, adding 1/2 the amount of the white stuff. After frying toast, it was not as sweet as I expected it to be. As Lambchop's Mom suggested, I added a pinch of nutmeg plus 1/4 cup of milk because egg wash was too thick. Next time, I'll try white sugar since there is not much in the recipe. A lover of extra crunchy peanut butter I spread it among the scrambled eggs (on 2nd try, I'll spread on toast first then add eggs and thinly sliced bananas). Not being fond of pancake syrup (too sweet for me), I drizzled homemade strawberry syrup on and topped with a few sliced strawberries. I didn't lick plate clean like Stevie's dad did, so will try making again and hope for better results.

Very moist! The first time I made the cake (4/23/09), I did as directed except I cut the recipe in half. On 7/3/09, no crushed pineapple in the house so used pineapple "tidbits". Call the results an 'error in progress' because cake was too dry. Lesson well learned.

Best Ever! For months I hesitated writing a review since I use the recipe to make rolls, not buns. Recipe is made every four to eight weeks to freeze for future use (they don't last long in our household). Having bought a package of factory-made cinnamon rolls with layers that peeled away, I was intrigued to make them. After watching allrecipes' video on making cinnamon rolls, I chose to use this recipe. Within six months, I perfected the method I needed. The last batch yielded 10 dozen rolls. Needs no sugar coating. I separate dough into four balls, not two. Each ball is rolled out approximately 3/8- to 1/2-inch thick. To create layers that peel off, spread more soft butter on top of dough (I use about 1/3 to 1/2 stick). Using a sifter, I evenly spread a layer of cinnamon/sugars/pinch of nutmeg on the butter then hand-sprinkle finely-chopped nuts on top of that. Using a dull knife, I cut the rolled out dough in half and roll individually. This allows me to roll the dough tightly making it as small as possible (remember, dough will rise before baking). Again using a dull knife, I cut 1/2-inch thick pieces along the entire length of the log. With a metal spatula, I carefully move then lay each piece flat on a cookie sheet to rise. Recipe bakes as directed.

Wow!! Great recipe; sure beats canned sloppy joe mix. Had just enough left over to make one sandwich. Though recipe is a keeper, I rated it as a 4 because I left out the celery (family likes it, but brother cannot eat it). Instead of using 2 lbs 73% lean ground beef, I discovered I thawed only 1 lb. Therefore, had to change a few things around. Cut ingredients in half with exception of using same amount of tomato soup, ketchup (watered down 'cause I ran short) and brown sugar. Since I made it two hours ahead of time, I did as one reviewer suggested - kept mixture warmed in crockpot before serving. Thanks for sharing this with viewers.

Followed recipe to a "T", except I didn't add chocolate chips (don't eat candy). Margarine used was made with sweet cream buttermilk. Mixed ingredients as directed. No trouble separating into 10 balls; although dough was soft. Trouble came when picking up balls to roll flat in sugar/cinnamon mixture. Dough was very soft. Unable to roll dough in flat circle 14 inches; more than 9 inches caused dough to separate. Cutting into 8 sections was difficult also. Rolling each section into a crescent was impossible. Out of seer frustration, I kneaded the dough 2-3 times in the s/c mixture hoping to give it some firmness. Didn't work, so I cut long rolled dough into 1-1/2 inch sections with a table knife. Though dough looked like tiny logs separated from one another before baking, this was not the case when I pulled trays from the oven. The dough had run together. If I make the recipe again I will use a different margarine. I wanted so much to give a good review on this recipe, but in all honesty I cannot.

Definitely a keeper! The 'meat' balls are very flavorable ....... ummmmmm!! If I could I'd give recipe 8 stars, even though I purposely left some ingredients out. No Italian seasoned bread crumbs, so used Gourment Round Croutons - Parmesan Cheese and Garlic Flavor. No apricot jam for the Sweet and Sour Sauce so used peach preserves. Left out the minced onion, oregano, and hot pepper sauce - too many spices. Even with the changes/omissions, the taste is GREAT!!

...Update 6/22/09 : instead of using 1/4 cup vegetable oil, I now use 1/2 cup unsweetened applesauce. A great compliment to the recipe. Also if using whole wheat flour instead of a-p, add 1/4 cup milk to original recipe. ...Original 4/14/09 : Definitely a keeper! I've made the recipe every couple of days - we've had them for breakfast, lunch, and dinner since finding it in March '09. One change: since I don't keep instant Cream of Wheat on hand, I used my 'favorite' - 2-1/2 minute Cream of Wheat. Great taste.

Made recipe this morning for breakfast. Family loves the taste of the muffin, especially the topping - saying the first bite "tastes like honey." Would be a great recipe to make with grandchildren. Preparation took a little more time then noted. Muffin mix before baking tastes great, an indicator of what's to come when ready to eat. Made recipe exactly as written, using very ripe bananas (skins black). I always have them on hand for recipes like these, keeping them in a sealed paper bag in the bottom of the frig. Crumbs were firm and solid when baked, which was good; not crumbly, as I expected. Definitely a treasured keeper!

This cobbler was fun and easy to make. I used canned peaches, chopping before adding to the dough. It tastes as good as Mom Hatter's cobbler from years ago. Made recipe as states, except I accidentally used 5 Tbsp of butter and baked it 65 minutes. Will make again with other fruits.

This recipe is a keeper. Made it twice, with 2nd time coming out much better after some changes were made. 1st and 2nd time, I used the Salad Shooter with wide blade to chop broccoli, 1st time: I used 2 tsp salt (too salty for us), so cut back to 1 tsp. I served it right after making and added shredded Cheddar cheese (it took away the broccoli taste, which we love). 2nd time: I used the boiled water from cooking broccoli to make the sauce, using all-purpose flour (last time I used Wondra, a gravy flour). After making in large saucepan, I poured the soup into top pan for double boiler and let it sit covered 1 hour before serving. To warm it, I put fresh water in lower double boiler pan to prevent scorching. Soup was very creamy and tastier. By the way, I used 2 cups of broccoli instead of 1. Thanks for sharing with us.