I made the butterscotch variation using butter and cooking to 238 degrees. I didn't have pumpkin pie spice so I substituted 2 tsp of my own mixture of cinnamon, ginger, nutmeg, allspice, and cloves. It's delicious, creamy, firm at room temp but melts in your mouth, and got rave reviews from all who tried it. It's a keeper!

Reviewed On: Nov. 26, 2009

I made the recipe as directed Next time, I will cut back on the crumbs by about a cup and double the blueberry sauce. It's yummy but the crumb crust was too crumbly and there was too much of it IMHO (and I wanted a bit more blueberry...) Otherwise, it's a great flavor! I plan to try the same recipe with other fruits/berries as well.

Reviewed On: Jun. 29, 2009

I made minor modifications adding 2 Tblsp honey, 3 Tblsp milled flax, and 2 Tblsp vital wheat gluten. The taste and texture are terrific, the bread stays nice and moist for days, and everyone in our house gave it rave reviews (including the kids).

Reviewed On: Mar. 18, 2009