I've made this twice, once last year and once this year. The first time I made this, I didn't know how to tell if it was done and stopped cooking too early. This time I decreased the sugar by 1 cup as I used a combination of sweet/tart apples and did the "done" test as described by another review and it turned out great. I did have to cook it for about an hour longer than the directions stated.

I was looking for ways to cook apples after a visit to a local u-pick orchard and stumbled on this. I cooked my squares as directed, but I really disliked the texture and I would have preferred more of a dry bar.

I use this because it is soo easy if I don't roast a chicken for it- I do use pie crust top and bottom, no egg except to egg wash

It was like having banana bread in muffin form. Not bad by any means, but not really different either.

I made the recipe as is except I didn't have nutmeg and it turned out wonderful.

I had problems transferring the puffed doughnut forms into the fryer without them deflating. I also felt the dough tasted a lot like the elephant ear recipe on this site but a lot puffier.

I made this recipe as directed (but with a little more apple) and it was good. We ate it with carmel topping and it enhanced the flavors. Next time though I am changing the bottom crust to a graham cracker crust and adding a dash of nutmeg or cinnamon to the filling.

I had issues with my bread rising, but my house was cold! Very flavorful even though they were dense! I also brush them periodically with butter as my boyfriend love soft sticks. Will make again and again!

I like a lot of cheese in my breading so I used near equal amounts of parm. cheese as well. Really good alteration of pork chops!

Simply wonderful! When I was melting the shortening/milk/sugar mix I thought this was a huge mistake, but it really turned out perfect in the end. I ended up with ~12 6" rounds and only made half the recipe. The only thing I did differently was adjust the topping to the way I like (much more sugar, much less cinnamon). BTW, 3/8c = 6 tablespoons.

Must freeze! Do not over-mix cookies, they will flatten.

Made adjustments, soaked beans overnight and boiled twice next day, reduced the cooking time, omitted items (veg juice/broth, tomatoes)

Very good recipe- I have never made home-made before and they came out looking wonderful. I didn't use the entire amount of topping (it made as much as I'd make for a pie), and had 10 good sized muffins from it. Day of they were almost cake-like and didn't seem very sweet, but when I tried it the next day it turned into a muffin! I was very impressed with the change in sweetness from letting them sit for 18 hours!

The bun recipe was good, but the icing was too tangy to be cinnabon quality- I also had to add about 1/2 T of water to thin it out. With another icing recipe I have (from my grandmas cinnamon rolls) this would be 5-star1

Really really good! I finally found a sugar cookie recipe that tastes good- and that I don't have to roll! Every other sugar cookie recipe I have tried takes forever and always tastes like flour, but not this one! I altered it a little bit by adding an extra teaspoon of vanilla and I used my 2 teaspoon cookie scoop to make each cookie the same size and I rolled them in sugar before placing them on the rack. I also followed the 8 minute rule, then left them on the rack for exactly 2 minutes. Even if the top doesn't look done in the oven, the bottom is perfectly golden. I can't wait to make them with colored sugars for the holidays! Thanks!