I made this and brought it into work. Rave reviews!!! It was wonderful. I followed the recipe instructions as they were written. I did make some minor ingredient changes -I only had walnuts so I used those instead of pecans; I used 1 1/4 cups of sugar instead of 1 1/2; I made 1 1/2 times the amount of strusel; and I added about 1 teaspoon of almond extract as well as the vanilla (1 tablespoon). I baked it in a bundt pan and I put some of the strusel topping in first, then half the batter, the rest of the stresel, and the remainder of the batter. I baked it for 35 minutes (my oven is a little slow), but it tested clean. The one thing in the directions that I think was most important is that you FOLD the dry ingredients into the wet ingredients. By doing this carefully, you get a very nice texture to the coffeecake.

Reviewed On: Jun. 15, 2007

I thought this fudge was excellent! Easy to make and very smooth. Unlike fudge that must be cooked, this was smooth, creamy and stayed moist. I will definately make it again!

Reviewed On: Jan. 28, 2004

These cookies were easy to make, and I could taste the eggnog flavor, but they reminded me of vanilla wafers. There was nothing to draw your attention to them on a platter of cookies. They were very plain looking, and rather non-descript. I will pass on making them again.

Reviewed On: Jan. 28, 2004