Total failure. These things are falling apart as soon as they are touched (even though more flour was added to make the sticky dough able to be handled). I used butter-flavor Crisco, and it should work just as well as butter, for which it was designed to be a substitute.

The indicated 8-10 minutes baking time is sorely inadequate. 13-14 minutes is the correct time. Also, 2 C sugar make them way too sweet.

Wonderful recipe, plus it uses up a lot of zucchini, not just one or two cups like most recipes.

The given baking temperature is unrealistic. It took 1 hr and 20 minutes for the loaves to get done. I definitely recommend using 350 degrees.

This recipe is not very forgiving. I used a smallish zucchini (which I also drained of a lot of its liquid). It yielded a little more than the 2 cups indicated in the recipe. The batter ended up being the proverbial 10 lbs. of stuff in a 5 lb. bag. It rose like the dickins in the oven and overflowed the pan. So... the 4 mini pans don't begin to cover the room needed for this batter. Try using at least 5 if not 6 mini pans. Also, the recipe indicates a "light" greasing of the pans is needed. I greased them well and yet two of the loaves stuck to the bottom of the pans. I only used 2 C sugar instead of the 2 1/4 C required by the recipe, and it still was overly sweet. Also, even when it's cut the next day, it doesn't cut well; it easily crumbles.

This is a delightful recipe, worthy of five stars. Easy to make, too.

Good rolls. However, I found that less flour is needed - the dough comes out quite stiff. Also, there is way too much sugar/cinnamon filling. Using only 4 C of flour makes a good dough (without the risk of breaking down the bread machine.) I used Betty Crocker whipped cream cheese icing and the end result was great - and time-saving.

This is an excellent recipe. The suggested 2 1/2 cups of rhubarb work out great. Keeper.

I decreased the amount of sugar a bit - which I do with just about all dessert recipes. Other than that, I made the cake exactly as written and there was no need for any changes/additions. It's great as is and no mods are needed.

Fabulous indeed, both by taste and ease of preparation. There is one remark, though: I kept testing for doneness with a toothpick and I had to keep the cake in the oven a lot more than the recipe indicated. As a result, when I turned out the cake onto a wire rack I noticed that in a lot of places on its surface the white chocolate chips had been turned to coal. I don't know how one could prevent this... Oh, and the chips I used were white choco chips mixed with macadamia pieces. Wonderful cake.

I used yellow cake mix and cherry gelatin (since I didn't have strawberry gelatin). It was still very good. I cut down some on the sugar and could use some more cutting down. Turning the cake upside down was messy. Using a spoon to dish it out of the original pan would be an easier and less messy option.

I must give this recipe 5 starts for its wonderful taste. However, it sure comes out looking as something other than a loaf of fruitcake: it's gooey, and that aspect may turn some people off (like it did my husband). I think I'll try adding some more crushed Nilla wafers to it to try and firm it up more. Again, as to the taste, one can't stop eating.

Excellent recipe but... it incorporates way too much sugar and ends up with a ton of icing - I'd say plenty for at least two cakes. Using half the sugar for the icing is more reasonable. I also decreased the amount of sugar in the cake batter.

It was easy to make. Obtained a messy, sticky goo upon chopping the raisins with my food processer. Should be left as they are.

Not enough filling for the cake. Filling is difficult to spread over the graham crackers layer, sticking to it and ending up looking messy.

I don't have a metal 9x13 baking pan, so I used one of my glass ones. The bars came out perfectly (they were made according to the changes suggested by other members).

Excellent salad. Go easy on the amount of red onion, though; it's rather strong.

Easy to make and good with coffee in the morning, but not something really special.

Wonderful recipe.

Excellent pie.