It was really quite good. I used Macintosh apples. The only thing I didn't like was the nutmeg. I cut sugar by 1/4 cup. I will make again without nutmeg. I used my own pie crust, which is really tender! I also cover the rim with foil for the first 40 minutes; remove and continue baking. This way even the rim is tender.

This was delicious! If I make it again I will use chocolate milk in place of the liquor. (I used white cream de cocoa.) I'm not a fan of liquor but wanted to try recipe as written. I also cooked it for 55 minutes and used 1 1/c cups mini chips as sugested by others. I will try next time cutting baking time by 5 more minutes. Cake mellowed overnight and was great. I removed it from the refrigator 30 inutes before serving. I kept it cold because I used a mouse filling for top and split layers. See my photo. The mousse isa very simple and delicious. 1 pkg. instant chocolate pudding, 1/4 cup confectionary sugar, 2 heaping taplespoons cocoa. Mix together and beat in 1 cup milk and fold in 8 ounces of whip topping. I used mini chips sprinkled on top as it was a birthday party.

I loved the cake part! I didn't care for the crumble top. Most crumble topping has flour in it and will stay on top of the cake. I am going to make it next time with a favorite crumble topping recipe. I think it would be 5 star. NOTE: I also used 4 cups of rhubarb as suggested by others. As I said the cake part was perfect. Mine baked in 38 minutes.

I made these using orange filled Halloween Oreos. I have no fault with the recipe except they very sweet. The directions were right on. I did do as suggested & chopped the cookies & used the crumbs left for my grandson to toss on his icecream. This kept the fudge with almost no specks of brown. Note: I used 1/2 a pkg. of an 18 oz. bag of Oreos

YUMMY IN YOUR TUMMY! YES I'M SHOUTING! This was soooo good & easy! More time peeling & cutting than making the recipe. I finely chopped 1 of the apples & stirred it into the batter. I did use someones suggestion and stirred sugar and nuts into the fruit just before assembling batter and apples. If you sugar too soon; the fruit will weep and make a lot of liquid. This was moist and dense. I wanted to serve it as a dessert so I made whip cream and served it with some sliced apples as presentation. My coffee crew just loved it & I will be printing several recipes requests this afternoon!

OH MY GOSH! This was by far a great simple desert. I did use 3/4 c. whipping cream instead of 1/2 c. as called for. It was no problem. I did used 4 c. frozen rhubarb and let it drain for a about 1 hour as sugested by others. Also as suggested I cut the sugar. I used 1 3/4 c. sugar but next time I will try 1 1/2 cups. Someone said a cake mix had a store bought taste to it. I always use 1/2 milk and 1/2 water for the liquid, plus oil and eggs as specified in cake mix directions when making a cake mix. My friends never realize that it is a mix until I tell them.

This is truly old time peach cobbler; like my Mom used to make with biscuit topping. I keep the fruit hot in the oven after cooking the peachs while I'm making the biscuit top. This is important so the biscuits will cook thourghly and not be doughy on the bottom. I gave it 4 stars for 2 reasons; 1.) because I didn't care for the lemon & 2.) you had to double the topping as others suggested. I will make again minus the lemon juice.

It was very good! I gave it 4 stars because I modified it as several suggested. There is another recipe on this sight I'm going to try this weekend before peaches go away!

This was really pretty good but I didn't like the allspice taste or maybe it was the maple syrup. I did use the nuts but used vanilla wafers as gingersnaps is not my favorite. If I try it again I will use corn syrup, some nutmeg and dash of cloves. An old trick my Mom always did was separate eggs; whip whites and than fold in. It has the same flavor but a lighter texture. I have my own version of a water bath: I put in a cold oven a a broiler pan on bottom shelf; fill with water and as the oven gets hot so does the water. This makes it moist without wrapping the bottom of cheesecake pan. I also mixed 1 cup sour cream with 2 T. sugar; spread over hot cheese cake, returned to oven and baked 5 min. more. Next time I would double topping but use only 3 T. sugar.

This is the one! My coffee crew devoured this in less than 30 minutes! Extremely quick to make. It was the best. I choose to use an Oreo crust as I'm a chocoholic. I doubled the amount of peanut butter. It was plenty rich without using extra sugar. Everything else was the same amounts. I did add 1/3 of a 12 ounce jar of Smuckers HOT FUDGE sauce to the bottom of the crust. Do not use chocolate syrup. It is too thin! I also drizzle some on top. You have to melt it to drizzle as it is very thick. This is the 2nd recipe I tried in the last 3 days. Everyone asked for the recipe - even the guys! Kudos for recipe!

I did use an oreo crust to save time. The only thing I would do different is use confectionary sugar and eliminate the regular sugar. It makes a creamier consistancy. I put fudge sauce on the crust before putting in the filling. I also drizzled some on top and decorated with peanut butter cups.

Really great. I made them in 3 small loaf pans and baked an extra 15 min. I wouldn't change a thing!

This was tastey but did tend to fall apart. I used 2 8" pans; put in freezer and cut them so I had 4 layers. I popped them back in the freezer and frosted them while they were still frozen. I used cool whip as I didn't know how the cream cheese frosting would hold up.I cut the first slice while frozen for photo. Because it took a couple of tries to get nice slices. I ended up cutting all the cake and placing on dishes while frozen so they would look nice. By the time we were ready to eat desert they were thawed. If I make again I would use a 13 x 9 pan.

This was yummy. I'm giving it 4 stars because I could taste the orange in the cake. I would have preferred all lime flavor. I will make again and omit the orange juice and use lime juice. This was moist. What made it great was a fresh blueberry topping. I did use the cream cheese frosting on the sides and as a fence to keep the berries on the top of the cake. I cooked corn starch, sugar and water; boiled 1 min. and stirred in 2 c. blueberries.

This was an excellent cake. To the cake; I added the rind of 1/2 a lemon. It was extremely moist. Fresh rind always keeps a cake moist. I made it in 2 9" layers and baked them for 30 min. I didn't use the frosting as I wanted it filled between layers (I slit each to make 4 layers) with a lemon filling recipe that was quite unusual. 4oz. Cream cheese soften, 3/4 c. lemonade concentrate & 1 can sweetened condensed milk. Beat together and fold in cool whip. It was a superb choice. Used more grated rind and strawberries for finishing touches around top and base of cake.

LUSCIOUS!!! I did one thing a bit differentthis time. I used 1/2 the amount of lemon with fresh lemon.(didn't have enough of just juice) I have made this several times the original way and just loved the taste using fresh lemon!I think next time I will use all fresh lemon. It was so fresh tasting.

These were pretty good in a pinch. I used regular chocolate cake mix because that all I had and wanted to bake. An old trick my Mom taught me is to add 1 Tablespoon corn syrup to the mix. It makes a chewy brownie. I used oil as someone suggested. My brownies were a bit flatter than than usual. But they were moist. I cut back on the baking time, too.

VERY, Very tastey bars. Kind of cake like; but very moist and dense. The only thing I did different was the frosting. I'm not a cream cheese frosting fan! I used the frosting recipe from the White Texas Sheet Cake recipe from this sight. I put it on the bars while hot as directed on the "White Texas" recipe. Sprinkled some chopped pecans on top, too! I used lemon juice to knock down the sweetness in the frosting. Banana cake is always great with the tang of lemon. By the way it only took 20 min. to bake. Any more time and I think it would have made them dry. Watch carefully as in doesn't take long to bake because the pan is shallow.

Good. I did use a crumble topping. I wanted to use this for a coffee cake. I still prefer another recipe from this sight for apple cake. But how can you go wrong? Apples make a cake nice and moist!

Deee-licious! Quick and easy. If you cook the oatmeal for a few minutes the butter is absorbed. I left it on low with a cover for 5 minutes. They were gobbled up in less than an hour. My coffee group loved them. I sitting at my computer making recipe copies for my friends.