Yes, heavier texture and sugary sweet -- these probably could last in a cookie jar a good long time. (Perhaps why it's persisted since the Twenties?). Timing for the cooking may be way off for the same reason. My husband cooked this for 30 minutes to be done as cupcakes -- It kinda crystalized the outer dome.

Reviewed On: Nov. 15, 2009

I'll agree with everyone that by using this recipe as a guide -- making the adjustments that suit your preference for buttery flavor and coloring or shortening consistency and clean hue -- that it is indeed special. Buttercream frosting will forever be the top frosting, but I never realized what was missing by settling for a few tablespoons of milk rather than heavy cream. I was in a hurry when I made it this first time, but I know I could have increased the flavor with more attention. I was slightly disappointed myself and didn't particularly like the flavor (too shortening-like), however the birthday girl was happy, so that was the okay signal to stop fussing.

Reviewed On: Nov. 15, 2009

Difficult to rate, as I'm uncertain at what consistency the melted butter/cheese is to be at to not burn, but make it easy to coat the bread. So I expect that my attempt was more a cobbling of the ingredients than the complete blending and presentation I would imagine is involved in a French treat.

Reviewed On: Oct. 22, 2009