I had a recipe like this years ago that I loved and had misplaced it. So when I found myself with a lot of leftover raspberries & blueberries from our 4th of July bbq, I found this recipe and went to work. I had so many berries that I made two 13x9 inch pans so that means I made TWO double recipes. One pan was raspberry & the other was blueberry. I made the berries into a jam like sauce first. This recipe is so simple and so delicious. I can imagine this with so many different jams. I bet pineapple or apricot jam would be delicious. Lining the pan with sprayed foil sure makes life easier. I feel like I'm being somewhat healthy when I eat these. Oats, berries...it's almost health food really! Yes, I highly recommend these. I recommend doubling all of the ingredients and making a 13x9 inch pan. They do not last long.

This recipe is a wonderful way to use up some apples that have gotten a bit soft. I made mine in mini loaf pans instead of a bundt pan. I also topped the baked loaves with a vanilla icing. Great recipe. Be careful not to bake too long. The top still looks a bit wet when I removed them from the oven, even though they were thoroughly baked. Besides the peeling and slicing of the apples, this is a quick recipe to put together.

I chose this recipe because I had a carton of cream to use and a family pack of chicken breasts. What a perfect recipe this was to try! This was definitely a tasty dish. You won't get by with just one or two dirty pans - it produces a lot of dirty dishes! Before I made this recipe, I checked out the other reviews and took notes. You MUST make a double recipe of the sauce. The sauce would be enough for maybe just the chicken by itself but if you serve the noodles underneath the chicken, more sauce is needed. I agree with others that the sauce DOES need to be thickened. I followed a couple of suggestions - I added two big handfuls of parmesean cheese - plus I used cornstarch to thicken it. Both worked wonderfully. I also added some mushrooms to the sauce when I added the sundried tomatoes. I might think of cutting back on the sundried tomatoes next time. Although they do contribute delicious flavor to the dish, there are just a bit too many of them. I liked another reviewers suggestion about using fresh tomatoes but instead of putting them into the sauce, I sprinkled some chopped tomatoes on top of my chicken & pasta after I plated it. Yummy! This is a dish that the whole family will enjoy. It's like an alfredo sauce with a bit of spice added. I recommend it.

Easy peasy! You can get all the ingredients assembled and mixed within 5 minutes and they are probably ingredients that everyone already has in their kitchen. So simple. It's a very basic pancake recipe. I added about 1 tsp vanilla, which was wonderful. Next time I might play around a bit and add a handful of chocolate chips or blueberries. This will be a recipe I keep and make often. I highly recommend it.

These are definitely tasty! Such a unique combination of flavors. At first I thought it sounded strange but then I was intrigued and so I had to bake them. The only change I made was to add a splash of vanilla. It's kind of difficult to tell when these cookies are done since they are already such a deep brown color. My first batch was a little underdone in the middles of the cookies but I personally like them like that. The gingerbread is not very spicy and that is just how I like it. These are not crispy/crunchy cookies but nice and chewy. The edge develops a bit of a crunch but not much. My cookies came out rather flat - definitely not thick and cake like. The flavor combination is wonderful and rich. The dough itself is delicious. For people who prefer more spice, you can probably add quite a bit more. I think they are perfectly spiced as is. Your kitchen will smell heavenly while these are baking. I would make these again but not very often. I know that no one in my family would eat these because of the flavors. Especially not my children. Butterscotch doesn't go over very big in my house. But for the right person, these would be outrageously delicious. I think I will go have another one.

This granola really didn't do it for me. I'm not sure what I expected but the flavor was kind of "off" to me. The only change I made was I added some dried cherries along with the raisins & cranberries. My kitchen smells wonderful but that was the only wonderful part. I was going to give some in gifts bags for Christmas but I think that I will forget that idea. The couple of people who have tasted it gave it a thumbs down. It makes a huge amount of granola - not sure what I will do with it. PLUS, it took a lot of ingredients and the ingredients were not cheap. Maybe you should start out making a half batch. That way you won't waste quality & pricey ingredients. I think you could find a better granola recipe than this. I was disappointed.

I'm so upset. I made a double batch of this caramel because I thought it sounded like a sure thing. I was going to include some creamy caramels in my Christmas goodie boxes that I give away each year. Well, I now have 2 large pans of toffee. It is THAT hard. I can chip away at it and get a little shard of toffee. I started by callibrating my thermometer. Then I read the reviews and decided to bring it to somewhere around 240-245 to make sure I get a soft & creamy consistency and I am not exaggerating when I say it took 2 1/2 hours to bring it to that temperature (and I started the caramels at 11:00 pm - I was not happy at the end). I stirred constantly for 2 1/2 hours! I had the heat adjusted to between 5-6 - I really wanted to prevent scorching. At the end I could tell it was not going to be creamy. I should have done the test where I drop a bit in cold water. I'm so disapppointed and TIRED. I guess I will have to find a recipe that takes a lot of toffee bits. I don't know what to assume about the suggested temperature for this recipe. It did NOT work for me.

This is one of my very favorite cookie recipes. I always leave out the nuts though - just because I don't care for nuts and my family doesn't either. This is so easy to put together and has wonderful flavor and texture. I was not so sure about the coconut extract, I thought that sounded a bit odd but it's subtle and it's wonderful. Even my husband who does not care for coconut eats these cookies. I definitely recommend this recipe. I might even use the base of this recipe next time and use different flavorings - almond, lemon?

I made the cake on one occasion and the icing on several occasions. The icing is an excellent old fashioned white icing that is not too sweet and has the smooth texture of whipped cream. The cake which is what I am really rating here is just ok. The texture is wonderful and moist and the color is a beautiful deep red. The flavor is what I am unhappy with. It's....blah. I followed the directions exactly but it's missing something. Maybe I should have substituted the shortening with butter? Maybe add more vanilla extract? Without any icing, the cake is not sweet enough or tasty enough. The icing makes it enjoyable. I think you can find another better red velvet recipe. But this icing recipe is excellent.

This recipe is easy and excellent. It's hard to judge how much sugar you need to sprinkle on the apples because some apples are naturally sweeter than others. I used what the recipe called for but I think mine would have been better with a bit less sugar ( and I love sweet, sweet desserts). I questioned the addition of water because I didn't want a soupy crisp but I did add the liquid and it was in the form of apple juice. Excellent addition. It was not soupy at all (after it had cooled a bit, it set nicely) and the apple juice really added a nice flavor. I actually made 2 pans and in the other I used orange juice instead - also wonderful. Almost better actually. The only other change I made was to add a big splash of vanilla to the crumble part on top. It kind of made it taste more like a cookie on top. This is a really good traditional apple crisp. Good way to use up apples that are less than perfect to eat by themselves.

I followed the recipe exactly. Very easy & quick to put together. At first I wasn't sure about the caramel/pecan topping that goes in the bottom of the pan. I thought it would be too sloppy for a layer cake. Nothing to worry about - it was not a huge amount. Just enough to give a caramel like glaze with some crunchy pecans embedded in the caramel. It was very secure on the cake. Excellent touch. The cake part was good but it could have been better - maybe with more spice? Maybe a spice cake mix would have produced better results? I bet it would. But this recipe is delicious. I iced my cake with homemade cream cheese frosting that I made into pumpkin cream cheese frosting at the last minute when I realized I still had some pumpkin filling left in the can. The pumpkin turned the frosting a light orange color with just a hint of pumpkin flavor. On top of the cake I drizzled homemade caramel sauce and topped with toasted pecans. Very attractive - very rich and very delicious.

This cake is delicious but I had a hard time telling exactly when it was done baking. I used the toothpick test but the middle was still underdone. I made a double recipe. I made one 13x9 inch pan, one 9 inch springform pan and one 8 inch regular round cake pan. They are still cooling but I think I'm going to put some cream cheese frosting on them. (I had to taste it so I cut into the small cake while it was still warm) Good way to use up apples. I used about 8 medium size apples for the double recipe. The only change to the recipe that I made was to add a big pinch of allspice. I'm glad I did - it was perfectly spiced. I think the frosting will improve the looks a bit - it's not the prettiest cake but it is extremely tasty and moist. And it's extremely easy to put together.

Wow Wow!! This cake is awesome! I bake just about every day and have tried dozens of chocolate cake recipes. This cake is easy to put together, has deep chocolate flavor, is moist and is just sweet enough. The recipe calls for 1 cup unsweetened cocoa powder. I used about 1/2 cup regular unsweetened cocoa powder and the other 1/2 cup was King Arthur Flours BLACK cocoa powder which is just about black in color and is SUPER dark chocolate. As you can see from my photo - my cake is VERY dark chocolate. I can't believe some folks say theirs is dry - mine is very moist and fine crumbed. I used my 3 layers for a tuxedo cake. Filled and frosted with the white marshmallowy type of frosting and then spread chocolate glaze on top and down the sides. It's honestly one of the best cakes I've ever made. Completely delicious. This recipe fills 3 pans nicely. The cake does not dome very much and upon cooling - actually flattens out. I recommend this recipe. Superb and easy.

These were pretty good but not outstanding. I must say that they are extremely quick & easy to put together. My kids loved them for breakfast. I followed the recipe exactly. I was disappointed though because mine did not develop the nice high dome on top. They were somewhat flat. I put muffin papers in my pan and when I popped the muffins out of the pan, there was a lot of grease on the papers and in the bottom of the muffin cups. Very greasy! But ya know, they were very tasty and light and I would make them again. I'm not sure what I could do to develop the high domed top though - any ideas?

Yes, this was easy and yes, it seems to be tasty but it's obvious that my microwave does not have the same wattage as the successful reviews mentioned here. I followed the directions exactly and I guess my brittle did not reach a high enough temperature while cooking because it's about the texture of a really soft caramel. A little thicker than caramel syrup but not as solid as a soft caramel candy. I am bummed. I had made a double recipe because I thought it sounded like a sure thing. That's a lot of expensive ingredients down the drain. It would have been nice to know the correct temperature needed of the syrup while cooking. Sigh.

I'm only rating the actual cake part of this recipe. I did not make the butter/lemon glaze that goes on top. I instead made a lemon buttercream that I frosted it with. For the cake part, I pretty much left the recipe as is except that I left out the raisins (no one in my family likes them and I can't imagine lemon with raisins?). The cake was fine - with a light & fluffy texture and it was moist. The cake does not taste really lemony by itself. With the icing it tastes better (I put lemon juice & lemon extract in my icing). If you are looking for a basic lemon cake recipe, this one will do but I bet you can find something better. If you don't like a really sweet cake, then you might like this cake. It's not sweet by itself but with the frosting (or glaze I'm sure) it's extra sweet. Just how I like it. I will probably not make this again.

I had lots of extra zucchini from the garden that I needed to use. I chose this recipe because it's easy and would use a fair amount of the zucchini. I used the exact ingredients called for in the recipe except that I put them into muffin tins instead of a sheet pan. The good things about this recipe: Perfect looking cupcakes - nice domed top. They bake evenly. Very moist. I added a handful of semi sweet chocolate chips in some of the cupcakes and that was an awesome addition. The negative things about this cake: It's not very chocolately. I guess I could have just added more cocoa but maybe some melted chocolate would have been better? There is another chocolate zucchini recipe on this site that uses melted chocolate and I've tried that recipe and it's excellent but I chose this one because it looked easier. It's very easy and quick to put together but I think it needs a deeper chocolate for the cake part. The frosting recipe is good/average. It's not a deep chocolate either but it's acceptable. Don't get me wrong - I'm not a dark chocolate person, I actually prefer milk chocolate but I guess I'm looking for a deeper flavor of chocolate.

I'm not sure what it is about this recipe that is just not there for me. I love the idea of this bread. I wanted it to work out so badly that I made 2 batches. The first one I prepared as the recipe directed and it was very blah. The bread part does not have much flavor at all and the cinnamon/sugar mixture needed something. The 2nd batch I made I added a big splash of vanilla to the batter and to the cinnamon/sugar mixture, I added brown sugar. For the milk part I used whole milk and then half n half. I figured that the richness of the half n half would add more flavor or depth. This improved things some but the cake part just does not have that much flavor still. But wow, did my kitchen ever smell good while I was baking this bread! Maybe I will have to play around some more with the recipe. I would love to find the perfect combination of ingredients to make a similar bread. The texture of this bread could use some improvement also. I think I prefer a finer crumb - maybe I could use cake flour or maybe sift the ingredients? Anyways, the best part about this bread other than the smell is that it is SO quick to put together. From the moment I walked in the kitchen, I had it prepared and in the oven baking in 15 minutes. Very fast preparation! I made it in mini loaf pans and with 2 recipes completed, it only produced 5 mini loaf pans! That's not much for a double recipe.

This bread is so easy to make - quick to put together also. I made a double recipe and it made 12 mini loaf pans. For the double recipe I used 1 cup melted butter and 1 cup veg oil (that's the only major change I made). I love the taste of butter but I've come to realize that oil creates such a nice moistness & texture for quick breads so I figured that a combination of the 2 fats would be ideal. I personally think that a bit more spice is needed in this recipe and I usually am not one to prefer spice. For a couple of my loaves I sprinkled a mix of brown sugar, cinnamon and granulated sugar on top before they went into the oven. It created a nice, slightly crunchy streusel like texture and added a bit more spice. I think I would continue to sprinkle that on top if I made this again. I left out the walnuts on some also and since I do not care for nuts, I preferred the nutless loaves. But this recipe and it's lovely spicy aroma reminds me of fall, except that I'm using my summer zucchini! It's very tasty and quick and probably pretty versatile - like if you wanted to add coconut or chocolate chips or dried cranberries etc. I'm rating it 4 stars instead of 5 because I think a bit more spice is needed but I DO think you should give this a try. It's a great way to use up the zucchini. For my double recipe I used an entire medium size zucchini.

These are so easy to make. They look wonderful and are very rich and tasty. I followed the recipe except for adding a bit of vanilla in my cream cheese filling. I agree with some other reviewers that the chocolate chips would be better if they were the mini size. I really like the addition of the chips though. I did what some reviewers suggested - I filled the paper liners with the cake batter to about 2/3 full then plopped a big teaspoon of filling on top. I was surprised that the filling did not sink after baking but pretty much stayed on top. I should have followed that particular instruction to cover the filling. It looked nice and swirly like on top of the cupcake but it would have been nicer as a filling in the center. Plus, when I covered the cooled cupcakes with a nice white buttercream icing, all of the richness was at the top because the cream cheese filling was basically right under the frosting. Next time I will cover the filling.I got 17 very full cupcakes out of this recipe. Oh, and you DO have to add way more than 1 tsp of filling per cupcake. I had to go back and add way more per cup. 1 tsp is NOT enough. More like a heaping tablespoon. Don't worry, it's not too much for the cupcake. It definitely makes it better. I can't wait to try this with white cake and/or red velvet.