These are amazing! The first time I made them they turned out very thin, although quite tasty. The second time I made them I found the part of the recipe that said to refrigerate the dough for hours. Well, duh. They turned out perfect that time! Highly recommend.

I've had this recipe for at least 20years, and had forgotten I had it till I was rummaging around in my old recipe box. Without nuts, it tastes exactly like rum cakes we bought in Barbados. I think the nuts are a bit distracting. This is such a delicious cake, and easy. It was a big hit at an end-of-the-year college class party. My kids loved the leftovers,too. I recommend it.

Some ground cloves added some good flavor to this recipe. Also, I used oat flour (ground the oatmeal to flour in the food processor) instead of the oatmeal.

Some ground nutmeg and ground cloves really kept these from being bland.

I looked around at recipes on this site and didn't find anything better. Here's my twist: Before I cube the bread, I spread it with butter then sprinkle it liberally with cinnamon sugar. It sticks to the bread and bakes into the pudding. Very good. Other than that, this recipe is wonderful!

Truth be told, after reading through the reviews, and what people did or didn't do, I ended up using the recipe on the butterscotch chip bag. It just appealed to my sense of order--more complete, trustworthy. I gave this recipe 5 stars though, so that other folks would explore how delicious these cookies are.

Oooooooh! These are soooooo good! I made these using 1/2 of the vanilla called for, and a vanilla bean! They came out very pretty, with the flakes of vanilla bean in them. The batch that I think were the best are the ones that I thought I'd underbaked, crispy around the edge, and chewy in the middle. These are addicting!

I just finished dinner, and had to rate this right away because it was so good! For the loaf part, I did my own thing with spices and additions, although I omitted the water because I thought it sounded kind of weird. What makes this recipe so great is the idea of making the loaf in a larger pan so the grease can run off, leaving a nice crispy outside. I'd recommend giving the pan a spray with Pam, though. I also put on a glaze made of about one part grape jelly and one part ketchup, with a few dashes of tabasco in it.(Sounds kind of weird, but take a look at the recipe called buffet meatballs) I put it on before baking, and then about half way through. It was sweet, a little spicy, and got nicely glazed. I thought it was a nice addition. I highly recommend this recipe!

I wasn't impressed with this recipe. Since another reviewer said it tasted too much like shortening, I subbed butter, which made it taste pretty butter-y. It made it melty from the temperature of my hands while I was trying to pipe it into the cucakes. IF I were to make this again, I might try half shortening and half butter, and a medium size star tip, or bigger round one, to make it go faster and melt less. Overall, this seemed like a lot of work for a mediocre result.

I used this recipe, but tripled it to have enough for my family. I added some vanilla bean--1/2 before cooking, and 1/2 of it after cooking, as well as only 1 tsp. total of vanilla extract. It turned out sooooo delicious. The vanilla bean "classed" it up a lot. I recommend it.

I loved this soup! It's my favorite at OG Restaurant, and I thought it tasted just like theirs. No one else in my family liked it, but that's because they have no taste ;) I used kale instead of spinach, and needed to have cut it into smaller pieces that would fit on a spoon. I skipped the bacon, because I thought it sounded out of place, and I think it was a good call. Wonderful!

I'm so glad that there was a photo of this cake with a chocolate ganache topping. I think, and my family agreed, that putting chocolate chips IN the cake would not be good at all. So, I omitted that in the recipe. I used more than a cup of peanut butter (too lazy to measure precisely) to compensate for the 1/4 cup of cream. Forgot to put in the flour. With those changes, along with making an Oreo crust, it turned out perfect! Garnished it with quartered Reese's and whipped cream. Beautiful!

Loved this pie! Made it for Thanksgiving dessert. I'd had problems in the past with my pie being too runny, which sent me looking for a new recipe. Because of that problem, I used more tapioca than called for, which kept it good and firm. Also, I used 3 cans of cherries, so probably needed to compensate with thickener anyway. I used a slightly larger 2 crust pie crust recipe, which calls for 2 cups of flour. If you want that, you could probably find it on this site, and definitely in any basic cookbook. All in all, wonderful!

These are excellent! Humorously enough, I got it mixed up when I was at the store, and bought grape jelly and apple juice. I thought, what the heck and gave it a try. It was very good! And less costly, because I can get store brands of each of those. I made a double recipe, and it was just enough for my 4 quart crock pot full of Costco meatballs. I also added several shakes of cayenne (tabasco type) sauce. It gave it just a bit of spice, which mixed wonderfully with the sweet of the sauce, and the vinegar in the pepper sauce added just a bit of tang. This recipe is a keeper!

This recipe is very yummy! I have a prolific Gravenstein apple tree, and am always trying out new recipes to use the apples. I mixed the topping with an electric mixer, which made mixing a snap! It came out the consistency of frosting, and pre-cooked nibbles were delicious. I rounded up the topping (or bottoming?) to use up the odd tablespoon of butter. So, instead of 3T, I used 4T (or 1/4 cup) and rounded the brown sugar to 1/2 cup. I didn't check the size of my pan and accidentally used an 8" pan. It was a disaster, but my fault. I will try it again soon with the right size pan! This would be an excellent brunch type cake.

This recipe is just what I was looking for! My son says it's addicting, calling it "like crack!" I had looked at another banana cake recipe on this site, and incorporated some of its ideas: I subbed sour cream for the water, used 4 eggs (to make it cake-ier), and put in chocolate chips instead of raisins. I mashed the bananas, and used whatever I had around--this time it was 5 bananas. I added more baking soda, to handle leavening this much stuff. I got a dense, moist chocolate/banana dessert. Wonderful!

This recipe is a great jumping off point for roasting any vegetables. I used summer vegetables and took this to a potluck bar-b-que. I cooked the veggies most of the way, then took it to the hostess' house and put it in her oven on warm until we were ready to eat. It was soooooo delicious! I got lots of compliments, too. Thanks for help when I didn't know where to start.

These are the best banana muffins! My family asks for them often. I "healthy" them up by using whole wheat pastry flour and Splenda (but not in the topping). I also add about 1/2 tsp. fresh grated nutmeg, 1 tsp. vanilla, and plenty of chopped walnuts. And I add a tsp or two of extra butter in the topping so it's not quite so crumbly--more of it stays on the muffins. I double this recipe and always get 24 muffins. (and they always disappear in a day or two!)I've made this recipe several times with varying amounts of bananas, and they are always great. Even if I use waaaay to much banana, they are just "heavier," yet still delicious. Yum!!

This was a good base recipe. I made a full crock pot of these, so I bought the stuff at a warehouse store. I used a generous half of a "family size" (about 50 oz.) can of cream of chicken soup, and about 3 lbs of sour cream. They ended up cooking all afternoon, and as the sauce cooked, it became watery-er and just perfect. Loved it. I'm making them again for another party in a few days. Yum. Thanks for an idea that's better than predictable potluck fare.

I think these muffins are fantastic. My kids gave them 4 stars, but since I write the review, I get to give them 5! I put a streusel on them, and we all think it was not a good idea. I think they'd stand on their own, without any topping. We're going to have to fight over the last 2 in the kitchen. I can't wait until blueberry season, when I can use fresh picked!