I made this pie because of the crust, and it is great! I was a disturbed by the nutrition of it all, so I used fat-free cream cheese, fat-free sweetened condensed milk, and fat-free frozen whipped topping for the whipped cream. Probably because of this, the peanut butter part ended up pretty soft, and I had to keep it in the freezer. It was delicious though! I'd never had a peanut butter pie before, but my husband is a big fan, and said this was one of the best! I just love the crust!

Reviewed On: Mar. 16, 2006

I made a double batch of these cookies, and added 1/2tsp salt and used rum instead of brandy. They are tasty! If I had read the reviews before I made the recipe I probably would have used a bit less sugar, since they are pretty sweet. I don't know if they are special enough to be giving as presents, but they are good. Mine stayed nice and plump, did not spread out at all. I baked them at 350 (I have dark pans) for 10 minutes, and they are still nice and chewy. It is nice to have a drop cookie option for christmas cookies!

Reviewed On: Dec. 13, 2005

I made this bread in my bread machine following the directions from my machine, and it turned out great! I used low fat buttermilk and butter instead of oil, and white bread flour instead of the all purpose. I used the light crust option, and it still got a little dark. Other than that, fairly dense crumb, hearty texture, and I was able to slice it nice and thin. I will definately be making this again. I will try to go to half wheat flour next time.

Reviewed On: Dec. 8, 2005