I adjusted this recipe just as bit similar to everyone else's. I used 1/4 c oil, 1 1/2 c of my own homemade applesauce (one sweet apple chopped, 1 granny smith apple chopped and cooked in water, brown sugar and cinnamon and then pureed in my mini processor) 1 c of flour, 1 c of pumpkin pancake mix from Trader Joes, 1/2 c sugar, 3/4 c of brown sugar, cardamom, allspice, nutmeg and cinnamon. Then I made a crumb topping of brown sugar, chopped walnuts, TJ pumpkin pancake mix, cinnamon and butter. Baked at 350 for an hour. So tasty and delicious! Very spicy with the allspice and cardamom. I didn't measure the spice, just added and tasted.

Reviewed On: Nov. 19, 2009

My son's 18th birthday party is this weekend and I promised him that I would make homemade chocolate chip ice cream to go with his chocolate chip cake. I was bored with the recipes in the booklet that came with my ice cream maker and they never tasted just right - always kind of grainy with a filmy aftertaste. So I went looking for one to use today and this one takes the cake! I modified it just a bit and doubled the recipe and here is what I used - **note this made a perfect 4 quart serving size!** 4 eggs, 2 cups of sugar, 1/2 tsp of salt, 4 cups of whipping cream, 2 cups of half and half, 2 cups of milk (I used 2%), 3 T vanilla, mini chocolate chips. I started by taking the sugar and the eggs and creaming them until they were thick and gooey. In a medium pan, I put all the milk and cream in and stirred it constantly. Once it was hot, I added the vanilla and the egg/sugar mixture. I continued cooking on medium heat about 15 minutes, still stirring constantly. After about 15 minutes, it will start to thicken nicely and stick to the back of the spoon. I pour my custard into a bowl and lined the top of the custard with plastic wrap before adding the lid. Let it cool for a few hours in the fridge then popped it in my Rival and started churning! I added the chocolate chips about halfway through the churning process. It took a full 40 - 45 minutes but it was perfect when it came out! I felt like I was eating an ice cream sundae fresh off of the farm! Thank you so much

Reviewed On: Jul. 17, 2009

I love this recipe! I made it the other morning for my coworkers and it turned out to be the best ever! I did some adjustments, however... I mashed the bananas (used three very ripe ones) and a little extra vanilla. Once I poured the batter into the pan, I added a streusel topping made with brown sugar, flour, oats, cinnamon and butter. This gave it a crunch topping and the oats added some very yummy flavors. The girls at work said this was the best banana bread they had ever eaten! Even my macaw (who is a banana connoisseur!) loved it. I will definitely use this recipe again and again!

Reviewed On: Apr. 16, 2009