Made these late last night-as I was patting the dough into the pan I realized I forgot the egg! But I went ahead anyway-I used fig jam, about 14 oz. & baked for 35 minutes. hubby loved them, took some to work- they disappered quickly. Also took some to a neighbor & they got a thumbs up there also. Tomorrow, the last of them will be the Sat night dessert to our weekly wii get-together. They are crumbly so I cut them into very small bite-size pieces, to eliminate that problem & it sure makes them go further. So many variations could be made w/this-can't wait to make some more & use a different filling. Oh, & I did sprinkle confectioner's sugar over after they came out of the oven.

Reviewed On: Oct. 30, 2009

I made a 13 x 9 cake & knew as written it would be too much frosting, so halved it. it came out nicely, a bit thicker than a glaze, but not one that could be swirled either. Which was fine w/me. The only change I did was add a few drops of lemon extract to "brighten" the flavor. I used it on a carrot cake, to which I had added crushed pineapple. Very tasty together.

Reviewed On: Oct. 3, 2009

I followed this recipe very closely-not my usual M.O.-& it was fantastic! Very well recieved by everyone that tasted it & seconds were taken! All I added was some celery as I had a lot & I switched to almonds for the nuts. The dressing goes well w/it & really thickens afterwards also. I used an egg slicer to slice the strawberries-that made it very uniform & much easier! Thanks, Leslie-I'll be making this often.

Reviewed On: Jul. 21, 2009