THANK YOU for posting this. I can remember making these with my mom when I was a kid. I have searched for her recipe to no avail. Seeing the ingredients I knew this was it. My job was to put the nuts in a nut grinder. Also I can still hear her say "don't play with the dough!". It makes them tough. She also used to form crescent shapes. I also got to toss them while they were barely still warm in the sugar and then again when cooled. They are delicious!

Reviewed On: Dec. 6, 2009

This is the ONLY pumpkin pie recipe I use! It is fast to whisk up and delicious. The texture is smooth and creamy which I have always attributed to the condensed milk. I do as other posters, and add just a touch more cinnamon. This pie can't be beat! And if it does crack... that's what whipped cream is for!

Reviewed On: Nov. 24, 2009

This recipe is identical (except for the use of apples and cinnamon)to one called To Die For Blueberry Muffins. It needs to be made in the 6 cup JUMBO type of pan. No Mess!! Also, I have never sprinkled the topping on because the muffins are sweet enough on their own and cake like. Perfect with coffee or tea!! I am going to try this recipe with 1 apple and 1 cup of blueberries. I know it will be great!

Reviewed On: Sep. 30, 2009