I have been making this recipe for years... since it appeared in an early AllRecipes book. It's SO easy, fast, and downright delicious! Guests rave... especially the day I whipped it up after canning jam all afternoon. Easy. Only changes I made: (1) always use defrosted fish, (2) used half amt of onion pwd and added same of garlic pwd, (3) melted butter and drizzled over top, (4) baked for 10 min and then checked every 2-5 min after that to see if firm and pretty opaque at thickest parts, (5) removed from oven and covered with foil to steam while finishing rest of dinner prep. LOVE IT, John! Thanks for the keeper.

Reviewed On: Oct. 14, 2009

These are wonderful! I've been looking for a good cookie recipe sans eggs, milk, and nuts for family with allergies. And I found this in an old back-issue of Taste of Home...same recipe, same submitter as here. There was one difference though. The orginal recipe called for margarine instead of shortening. So I made it that way instead and used a small cookie scoop. Also, I used parchment paper instead of greasing and they took 12-14 min to reach a rich golden color. Crisp and chewy. Fabulous!!! THANKS, GEORGIA!

Reviewed On: Sep. 8, 2009

I just made this recipe for a friend. Her sister had made it years ago and we couldn't stop sneaking little slices the whole day we visited. Now I have a copy...hooray! Making it brought back the memory and it was even better this time around. YUM! I only changed a couple of things. I have a darker pan (Wilton) so I decreased the temp by 25 degrees and it baked in 18min. I also made the frosting while the cake was baking and put it on immediately out of the oven. My mom has made the chocolate version for years and that's how it's made. So good! BE WARNED... this is NOT a traditional sheet cake.

Reviewed On: Jul. 19, 2009