The flavor is great, but mine (made without any recipe modifications) spread out almost 10 inches wide and from one side of the cookie sheet to the other. I make a lot of biscotti so I know you usually don't want the dough too dry, but heed your baking experience with this recipe. If it really seems too wet, add a little more flour to stop it from turning into pancakes.

Reviewed On: Feb. 28, 2009

I really needed a cake in a hurry and had no time to go to the store so I tinkered with this recipe with what I had on hand. I was shy a quarter cup of milk so I made it up with vanilla Coffeemate creamer. I only had instant vanilla pudding so I mixed it with the milk and creamer, added the cake mix, and went from there. I didn't have butterscotch chips, but I did have mini chocolate chips, so there went my third deviation from the recipe. You can see the trend here, right? If this all hadn't worked out just fine I wouldn't be doing a review because it's one of my pet peeves when people say, "oh, I only changed a few things and I can't figure out why the recipe didn't turn out right." This happily seems to be a flexible and forgiving recipe - my favorite kind. Everyone liked the result and we had it with (maybe you could see this coming) the last third of a carton of vanilla ice cream and the bottom of a jar of chocolate ice cream topping.

Reviewed On: Feb. 1, 2009

This is the only baked bean recipe I make anymore. It always gets raves. As others have said, 1/2 to 1 cup of brown sugar is plenty. I always cook my bacon first and then saute the chopped up onion in the bacon grease before adding to the beans. And I add a couple squirts of yellow mustard to give it a bit more tang. And I always use Bush's baked beans to start - they seem to be a bit smaller in size and all the kids in our extended family like them better. This dish is awesome to use with leftover chopped up brisket.

Reviewed On: May 15, 2007