This is the same gooey butter topping from Richard Sax's cookbook, but with a homemade crust. Surprisingly, I really enjoyed the crust, but not the goo so much! It was too sweet for my taste, too gooey (when I cut the cake, the goo oozed down the sides instead of remaining firm), and there was just too much goo for the amount of crust. I'll definitely use the crust recipe in the future, but I'm still searching for the perfect goo. I suspect most bakeries here in St. Louis use a cream cheese variation.

Reviewed On: May 14, 2002

Good-bye, microwave popcorn. Good-bye, air-popper. This is awesome stuff and amazingly easy to make. I just threw everything in a stir-fry pan, covered it, and waited for the popcorn to start popping. While it was popping, I shook the pan every now and then, but not constantly. Turned out wonderfully. Thanks, Sue!

Reviewed On: Nov. 17, 2001