I LOVE THIS RECIPE. I used it to fill a chocolate cake. The only change I made was that I used 1/2 cup strong, cold coffee instead of water. It really amps up the chocolate flavor without adding a coffee taste.

This is WONDERFUL. I love how nearly everything in this recipe can be kept on-hand in the pantry. The texture and sweetness were perfect. I was leery of the amount of almond extract so I used only 1/2 teaspoon, which was perfect for me. I used this to fill an orange cake with orange white chocolate frosting. Looking forward to playing around with different flavors. Yum!

Great recipe. I halved the recipe and made 6 4-inch mini cakes to give away as gifts. I added nutmeg, cloves and ginger, and also threw in some sliced almonds that I needed to use up. This cake is not too sweet, which I really like since my cream cheese frosting recipe is pretty sweet. Next time I might substitute applesauce for half the oil since it was a bit oily, but that's the only change I might make.

This is good. It's definitely got more of a butterscotch taste than caramel, but it's nice. It's not really a sauce; I used it to fill the bottom of a pie before topping with bananas and cinnamon. As for the safety factor - keep in mind that nearly ALL canned foods are cooked inside the sealed can at high temps in order to pasteurize the food inside. Some foods actually go into the can raw and are cooked during this process (the noodles in Campbell's chicken noodle soup, for example). It's perfectly safe.

I've had to come back to edit this review. At first, I was pretty happy with this recipe. When I first took them out of the oven the second time, the lemon flavor was subtle but very nice. But by the next day, the flavor had faded and become unpleasant and strange.. vaguely citrusy, but it didn't meld well with the flavor of the almonds. I had made these for a friend and when I asked her if they were good, she sort of giggled and said, "Well, I wasn't going to say anything, but...." Also - I only used 1 1/2 tbsp. poppyseed and it was PLENTY. Sorry, I won't make these again.

These are absolutely DELICIOUS. I made the batter as directed. The first batch of cookies flattened too much, but after the batter had sat for about 10 minutes, it thickened nicely and the cookies were perfect. I used a 2 tbsp. mini ice cream scoop so they'd be the same size, and I had no problems with them keeping a funky shape while baking. They smoothed out perfectly. I used a different filling: 1 large tub Cool Whip, 8 oz cream cheese, 2/3 cup sugar and 2 tsp. vanilla, whipped together. It was light, not too rich. The flavor of the pies was much better after they rested overnight. MAKE THIS RECIPE. You won't be disappointed.

These bars came out inedibly greasy. They also required more than twice the baking time stated in the recipe. Sorry.

I made these last night and they were great. I wouldn't change a thing.

This was really nice. I added 1 tsp. cinnamon, 1/2 tsp. allspice, 1/4 tsp. cloves and about 1/2 tsp. fresh nutmeg. I only had one apple, which yielded about 2 cups chopped, but it was still fine. The cake has a very nice texture and the perfect sweetness; in my opinion, serving it with a glaze made it too sweet, so I'd suggest serving it without the glaze. The next time I make this (which will be soon) I'll substitute applesauce for half of the oil because the cake was VERY greasy. A lovely recipe!

Freshly-made butter tastes SO much better than storebought. I added the salt directly to the cream before beating. It takes longer than I would've expected, even with a Kitchenaid mixer, so be patient. When the butter formed, I scooped it out with my hands, packed it into a ball to squeeze the liquid out, and rinsed it under cold running water before using because I can't stand the taste of the excess liquid.

I made this cake for a little girl's birthday party. The cake part is EXCELLENT; I used a white cake mix and used egg whites instead of the extra egg. Nice, dense, moist, rich cake; I'd definitely make it again. I layered it with the frosting and a homemade strawberry-almond filling. The frosting was pretty good. I found that if I stored the cake in the fridge, the frosting got very grainy. If the frosting was room-temp, it was perfectly smooth and creamy. So as long as you don't chill the frosting, this is a wonderfully delicious cake.

This was just okay to me, and that's after doctoring it like crazy. I doubled the crab and halved the dairy ingredients (not the parmesan cheese, but I wish I had). I also added 1/2 of a chopped onion, salt, fresh black pepper, parsley, 1 cup grated monterey jack cheese, and about 1 tbsp. Old Bay seasoning. Some white wine would have added a lot of flavor, and I'll add some next time. I'm only giving it three stars because I basically had to change the whole recipe.

Yummy.. this was great. I omitted the butter and instead added 10 caramels, cut in half. I put half the apples in the crust, then half the caramels, then the remaining apples and caramels. Brushed the crust with cream and sprinkled with sugar before baking. Absolutely wonderful.

Yum!!!!! I accidentally didn't buy enough fresh cherries, so I used 2 1/3 cup pitted fresh cherries and used frozen strawberries to fill the rest. Mixed the fruits together, added a bit of water and about 2 tbsp. cornstarch and cooked the fruit on the stovetop until thickened, about 10 minutes. The added vanilla and almond really make it great; they're subtle but they add so much. Wonderful!

Eh. Lots of extra work for average muffins, in my opinion. I think the muffins would come out nicer if you just add the milk to the butter mixture and then add the flour mixture all at once; the way the recipe is written, it's difficult to NOT overwork the batter. I probably won't try it again, though; it just wasn't anything exciting. Nice, predictable, okay muffins. Frankly, I liked the batter more than the muffins. And just in case you're considering it: These do NOT ship well. I baked them, let them cool, and shipped them two-day express all in the same day, and they were rancid when they arrived.

Fabulous cookies just don't get any easier than this recipe. I made two batches: yellow cake mix with chocolate chips and devil's food cake mix with almond extract. I was pretty concerned at first with the yellow mix cookies because the dough was REALLY oily, but they came out great. Yum!

Yummy! I doubled the recipe, used half white and half brown sugar, and added 1 1/2 tsp. vanilla. I made these for someone else since I don't like peanut butter, but I still ended up eating at least five of them. Great recipe.

In my opinion, this recipe needs some serious tweaking. The first time I made it, I used only three cups of sugar, and it came out so sickeningly sweet I could barely eat it. A few others enjoyed it, but not most. The second time I made it, I used Braeburn apples and used 1 1/2 cups brown sugar. I used 2 tsp. cinnamon, 1/2 tsp. cloves, and 1/2 tsp. freshly grated nutmeg. It was perfect with those changes. I really can't see how it's possible to choke it down with all the sugar in the original recipe.

These are really good. At first I thought the crust was too thick but now that they've cooled overnight and set up, the crust really is perfect. Definitely add salt to the crust; it comes out nice and buttery-tasting. For the lemon filling, I used 1/3 cup plus 2 tbsp. lemon juice and the zest of 1/2 lemon (whisk it into the dry ingredients before adding liquids). I used about 1/3 cup of flour. The flavor is PERFECT, nice and tart. I lined my baking pans with foil for easy lift-out, and both the crust and the filling stuck to the foil really badly. I'd definitely suggest spraying your pans with cooking spray; if I hadn't used foil, I have no idea how I'd get these out of the pan. With these changes, I'll make these again and again.

GREAT recipe. I tweaked it: not a big peanut butter fan, so I used 1/2 cup peanut butter and about 1 cup pumpkin, so I didn't need the extra liquid. I didn't have wheat germ so I added an extra 1/2 cup of finely chopped nuts. I used dried mixed fruit - raisins, dates, pineapple, mango, coconut, cherries, cranberries and apricots. I added about 1 cup of chopped mixed nuts. I also doubled the cinnamon and added about 1/2 tsp. freshly grated nutmeg. I made them slightly smaller and was able to get 17 big cookies out of the recipe; as such, they only baked for about 13 minutes. I would like to play around with this recipe to lower the fat and calories.. the nutrition info is the only drawback to this recipe. Also - I would suggest that as soon as these cookies cool, they should be stored in an airtight container, otherwise they dry out fairly quickly. Other than those drawbacks, this is a DEFINITE keeper!!