Oh man, these are GOOOOOOD! I used thick cut maple cured bacon at room tempurature so the bacon was good and sticky for the sugar mixture to stick to. I used the back of a fork to work the sugar/cinn into both sides. They were chewy, but well cooked at 20 min which my husband loved. I loved them too but will keep expiramenting with baking time in regards to level of crispiness. YUM!! I baked them on foil and then cooled them on a separate rack right away to get them out of the greasey pan.

Reviewed On: Oct. 6, 2010

This stuff is fantastic. The sauce has just the right amout of sweet and tangy yet smoothness to it. I made it for Easter for the first time this year and it earned a permanent place in my recipe box to me made for many occasions. I completely forgot to add the apples but they weren't missed. I will add lots more celery, carrots and colored sweet peppers as that is what add so much appeal and crunchiness to this great cole slaw. I put the sauce on about an hour before serving time and it was nice and thick at first and clung to the veggies, but then it thinned out as coleslaws do and was quite thin by the time I serviced it. But the flavor was still fantastic. I'll put it on 15-30 min before serving time next time. There were leftovers and I ate them two days later and the veggies were still crunchy and it was as delicious as it was the first day. Thanks for sharing.

Reviewed On: Apr. 10, 2010

Oh my. I am in love with this dessert. It was an expirament for me and wasn't sure how it would turn out but I was very pleased. I had to make the bottom layer twice because I really wasn't sure if I had made it correctly the first time. But when it turned out exactly the same both times I figured it must be right. It was spongy - which is good, but it also had a thin crunchy layer on top that was a light golden color. I figured out the cruchy part turns spongy too when you put the next layer on. I served with with strawberries and cherries but most of my guests picked out the cherrries which was frustrating. I loved it as is. We used all of the topping serving just half of the dessert so for the rest I mixed a can of blueberry pie filling and a carton of fresh blackberries. I am so glad I don't have to share this next half with company. I will personally eat the entire thing. My hubby isn't a "Fruit" dessert guy so he just keeps saying "it's ok, but it's not for me". Fine by me because I think it is HEAVENLY and will eat every crumb. It is so light and fluffy as others have commented. Not too sweet. I will make this again but will have to have a backup dessert for people who aren't into fruit topped desserts. I won't mind left overs because they will be welcomed into my tummy. MMMMM-MMMMM-MMMM! This is a class keeper. I also thought it was fairly simple to make despite the recipe looking complex.

Reviewed On: Apr. 10, 2010