I changed quite a bit about this recipe and it was delicious. The first time I used the bread crumbs and we didnt like the texture but the flavor mixture was great. The second time I cubed (1&1/2 cm.) lightly buttered whole wheat bread and oven toasted it to replace the bread crumbs. I used a tarty, chunky apple/cranberry sauce that I had made myself and added 1/2 cup raisins and an extra 1/4 cup walnuts. I used beef bullion rather than plain water and as usual, I upped the amount of spices a little. We had it for Christmas dinner and there wasnt a scrap left over. I will definately make this again.

This might well be the best muffin I have ever eaten. So simple and so delicious. I didnt have the corn syrup but it didnt seem to hurt them at all. Simple, moist, sweet and full of raisin and walnut goodness, what more can you ask for. I will definately make these again and again. Not sure if I want to share the recipes with friends and family because its one worth keeping secret to wow them at social functions...LOL

Delicious!!...I read the reviews and decided to cut out most of the oil and replace it with applesauce, leave out the water and because my muesli has a lot of fruit in it, I only used 1/2 cup of raisins. Because my mind goes straight to brown sugar when I think apples and cinnamon, I devided the sugar and used half brown and half white. They are lovely and moist, and will make these again.

Other than adding a can of drained corn nibblets to the layers, I made this exactly as the recipes said. It was deliciously creamy and something I will make again. Im also passing the recipe on to friends and family.

This recipe worked perfectly. I used it on a not very sweet chocolate cake so it gave my sweet tooth the kick it needed. It was easy to make and didnt take long. I ended up cooking it a bit longer than 1 1/2 minutes and beat it for quite a bit longer than suggested and the outcome was great. Ill definately make this one again and I think it would be lovely on a spice cake such as carrot.

Was very good but I ended up with it taking closer to an hour to cook and the bottom of the crust was a bit too wet. Im not sure if this was the fault of me, the recipe or the crust. Its happened before with other recipes so Im thinking it wasnt the recipe. Anyway, over all it was very easy and quite tasty and I will make it again, so Im giving it a 5.

Was simple and delicious. Everyone loved them and I will definately make them again.

My husband and I thought this recipes was great. So fast and simple. I added a tsp of cinnamon and a pinch of ginger,cloves and nutmeg topped them with syrup and voila. Im adding this at a later date because I really think this recipe should come with an addiction warning. Hubby and I have been eating these almost ever night as a snack. Not good for the waistline but oh so yummy. We have had them with fruit, syrup, apple butter. Made them plain, spiced and even mixed chopped fruit into the batter. So my advice to you is "make with caution". Enjoy!!

This was our first time for cobbler.My husband and I both loved it.Super fast and delicious.Two days later I wanted to try peach cobbler. Since this one was so good I just used a large can of sliced peaches, reduced the sugar to 1/4 cup,added a bit of nutmeg with the cinnamon and followed the recipe from there.It was as good as the rhubarb.Thanks Jill!!

This cake is delicious yet so fast and easy.I dont have a sheet pan so I used a large spring form.I lowered the temp to about 160 and baked for 50 minutes.I served it with vanilla ice cream and a warm mandarin orange sauce.Both my husband and I loved it and it is something I will make again and serve to guests.For those of you who might like to try it this way,the sauce is simply made with a small can of mandarin pieces with juice,1/4 c sugar,1 Tbsp lemon juice and 1 Tbsp corn starch.Mix the 3 ingredients in a small sauce pan,bring slowly to a boil and allow to boil gently for about 3 minutes or until thickened.Enjoy!

I made this recipe without reading the reviews.Silly me!The taste is wonderful,not too sweet.However mine was too moist,almost like a solid pudding inside.I will definately try it again with no more than 1/4 cup of oil.I might even eliminate the oil all together.

I have made this recipe twice so far and will make it many times more I am sure.The first time I didnt want to make two of these pies.Easier than cutting the filling recipe in half I made the whole thing thinking I could use the extra atop ice cream or pound cake.I did however cut the topping recipe in half.This worked out very well because there would not have been enough filling for 2 pies.My pie pan is not deep so the whole filling recipe and half the topping made a nice full pie.I didn´t have walnuts so when it came out of the oven I topped it with toasted coconut.I used my husbands family as taste testers and it was a big success,everyone loved it. The second time I made this pie I pushed a dozen cherries down into the filling before adding the cheese topping.This gave it some extra colour and a little twist to the flavor.Delicious!

When I made this bread I didn´t have pineapple so substituted the pineapple for bottled rhubarb.It turned out very well,a whole new flavor.

I will make this loaf often.My husband loves lemon and the lemon glaze poured over this one gives it that much more flavor.I doubled the recipe to make two loaves and instead of 4 teaspoons of lemon rind I used 6.I just didnt think 4 would give it enough zing.Thank you Lisa!

I have just moved to Holland from Canada and had to leave all my recipe books behind for now.I have been experimenting with a number of the sweet bread recipes on the site and this is the best one so far.Both my husband and I think it is delicious.After reading the reviews I opted not to sift the oatmeal and since I didn´t have chopped raisins I added whole plump raisins.Other than that I followed the recipe as written and the results were great.As noted in previous reviews it is not too sweet and perfectly moist.This will be a recipe I use very often.Thank you Carolyn!

Hubby and I think this banana bread is great.The first time I made it before reading any revues and followed the recipe as written.Today I doubled the recipe and added raisins to the second loaf.For us the raisins made it even better but it does make it sweeter.I will try some of the other suggestions because I know I will make this loaf often.And last but not least a little trick my sister taught me.When that last banana in the bunch has gone a little too black or soft to enjoy,throw it in the freezer.Just defrost them in the microwave when you are ready to bake your bread and you have the sweetest blackest bananas you could ask for.A little yukky, but works great and saves from throwing the banana out because you don´t have enough for the recipe.