This was a great recipe as I usually make a similar one with canned Pumpkin for Thanksgiving but was looking for a good crescent roll recipe without the pumpkin and this is definitely it. I did substitute 1/2 cup of milk heated with 1/4 cup water to equal 3/4 cup warm liquid. Also used 1/4 cup whole wheat flour and 2 Tbsp. Wheat Bran in addition to flour. You may have to add more water. It's all in the feel of the dough. These turned out as light as air and freeze well also. We loved them :-)

Reviewed On: Mar. 31, 2010

I followed the recipe as stated and I added 1/2 tsp. vanilla at the end. Also if you use a Slow Cooker that has only 2 temperatures like mine which is a 1 1/2 quart Crockpot, if you cook it at a HIGH temperature it only takes 2 Hours. You need to start stirring it more readily after the first hour so it doesn't stick. I started after the first 1/2 hr. and then after an hour it was starting to stick and I had even coated the crockpot with pan spray. I loved the part that I didn't have to continously stir it though :-)

Reviewed On: Mar. 30, 2010

The simplicity of this recipe and not having to use the oven was great as I had other courses of the meal cooking in my oven. I used 1 large can of crushed pineapple mixed with 1 Tbsp. cornstarch and 1/2 cup dark brown sugar instead of any pie filling and used a white cake mix, eliminated the nuts and followed the recipe according to the directions. I added ground cinnamon and ginger to both the pineapple and cake mix/butter mixtures and we topped it with cool whip when we served it. It was a different type of dessert but everyone enjoyed it especially hubby :-)

Reviewed On: Mar. 29, 2010