This pie was delicious and very easy to make (the hardest part was waiting to eat it). I love that it's not made with corn syrup because it seems more natural and I generally have brown sugar on hand. One important note is that the pie has to chill for a long time to firm up. Two hours later it was still pretty liquid, it wasn't until it sat overnight that it was the proper consistency. This was my first pecan pie so I don't know if that's common sense to everyone else, but I was surprised, especially since no one mentioned it. I thought I'd ruined the pie until I googled it and realized it needed more time.

Reviewed On: Nov. 20, 2009

This cornbread came out dense, gorgeous and delicious. I gave it 4 stars instead of 5 because as written it would've been way too sweet. I reduced it to 1/2 cup and it was still a little sweeter than I prefer. It helps to use a small pot/saucepan to melt the butter in and mix your ingredients in there and to preheat your pan while you do. I'll definitely use this recipe again.

Reviewed On: Nov. 7, 2009

Tastier than I expected. I used lemon cake mix and an extra 1/2 cup of pumpkin puree since it didn't seem very moist at 15 oz (I have a ton of puree from Halloween), I also added a little ginger. I definitely recommend dusting them with brown sugar for a sweet crust that also makes them a little more attractive. Thanks for the easy recipe.

Reviewed On: Nov. 4, 2009