I made this recipe twice, once with crescent rolls and once with the breadsticks. The breadsticks are much easier to work with and give a much better result. Keeping the breadsticks very cold makes it much easier to work with them. I sprayed the cone lightly and did not use the egg wash to hold the ends. I just pinched the ends and used the egg wash just for color. It baked for a long time, an hour at 350 degrees. After it baked, I removed the foil inside and returned it to the oven to dry out the inside a bit. About 10 more minutes. It was beautiful. Just like I remember my mom making for Thanksgiving. Thanks for a great recipe!

Reviewed On: Nov. 23, 2009

This great recipe has become a staple in our home. I've made these a few dozen times so figured it was time to review the recipe. The recipe is so versatile and works well with the changes that I have made. The changes I made are just out of personal preferrence. The first time I made the recipe just as is and it was great. I add 1/3 c ground flaxseed meal and 1/3 c wheat bran in place of the wheat germ. I omit the salt. I also reduce the amount of sugar to 1/3 c because I sometimes add applesauce in place of the oil. I increase the honey to 2/3 c. I also use unbleached white whole wheat flour. Today I added a 1/2 cup of peanut butter and chocolate chips. My entire family loves these bars and I love that I can serve them healthy whole grains without unwanted corn syrup and preservatives. Thank you for sharing this recipe.

Reviewed On: Sep. 5, 2009

I really want to give this more stars but I'm going to review this recipe on how it came out for me this first try. I did 1/4c applesause and 1/4c oil, I also used 1 c ap flour and 1c white whole wheat flour. I think the fault of the cake's texture was due to old baking powder. I think it would have been better if I had removed the cake from the pan prior to drizzling it with the sauce. The sauce was were the problem really lied. 4 1/2 teaspoons of cornstarch was too much for my sauce. Next time I will use half the amount. It became a gelatonious mess. As soon as I get new baking powder I will be making this again. I think the problems I had could easily be fixed. I will re-review this then. Looking foreward to a second try.

Reviewed On: Aug. 19, 2009