Very good cookies...not too sweet, but nice combination of flavors. I added the 2 tsp. of vanilla, as others suggested, and will continue to make it that way in the future. These cookies freeze very well and when you want a treat, take a few out of the freezer, cover with a paper towel, and microwave for 25 sec and then for another 25 sec if they feel like they need it....Yummy.

Reviewed On: Nov. 26, 2009

I made these muffins exactly as the recipe is written (I usually try to do this the first time). I will definitely make them again because they are very moist without having a lot of oil in them. The additions of the carrots, coconut, raisins, walnuts, pineapple etc were very good and in just the right amounts. The only thing I will change next time is to reduce the amount of cinnamon. I thought 3 tsp. was a bit overwhelming and left a strong spice taste in my mouth that was hard to get rid of. Next time I will try 2 tsp. of cinnamon. Oh, I didn't get 24 muffins, but only 16, but I filled the muffins cups 3/4 full. These muffins were even better the next day.

Reviewed On: Nov. 21, 2009

I just made my first pecan tassies today using this recipe. Oh my, they are just wonderful. I followed the recipe closely. I agree that the crust does not need added sugar. It is a nice contrast to the sweet interior of the tassie. I had never made little crusts like this before but by the time I got to the last ones, I was getting the feel for it (I had to cut my fingernail short on my right index finger so I could shape them without putting my fingernail through the bottoms). I used almost a half cup of chopped nuts in the bottom as suggested by others and a half teaspoon in each crust worked out great. I will be serving them tomorrow in our art gallery for a reception. They should be a hit.

Reviewed On: May 22, 2009