This recipe filled 16 tart shells. I baked at 275°F for 45 minutes, then left in the oven for 1 hour. I filled with an almond/cherry custard 1 hour before serving, and the meringue was already getting soft and sticky. By the time 2 hours had passed, all the tarts had to be eaten with a spoon. Awesome recipe but I will fill the shell(s) just before serving next time. Spray a generous amount of cooking spray. With just a split second spray, some of the meringue still wanted to stick to the tart shells. Luckily,I thought to pop the meringue out of the shells before serving (then reinsert) so guests wouldn't have to battle with the tarts. Several people went home with the recipe. Thanks for sharing! :)

Reviewed On: Oct. 8, 2010

Unfortunately, it's not fair to rate this recipe because I didn't follow it very closely, but I'm sure it's excellent as it stands. I'm only here to give you another idea and a warning not to make the same mistake I made. The bottoms of the bagels almost burned on the cookie sheet but then I sprayed with cooking spray instead of sprinkling cornmeal. Personally, I find the baking stone works much better for this. I added 3/4 cup slivered almonds, 3/4 cup raisins and 1 tsp cinnamon to the dough, using 2 cups white and 1 cup whole wheat flour. Then instead of making bagels, I rolled out the 16 balls of dough relatively thinly, spread with a generous tablespoon of cream cheese. Added 3 banana slices to some and a very small handful of saskatoons to the rest. Fold over and you have breakfast bagel-fuls. I baked for 20 minutes. Even with 16 balls of dough, they were at least twice as big as the commercial bagel-fuls you buy. Grandkids (and everyone else) ate them up and not just for breakfast. They make a healthy (non-messy) snack while on the run to sports practice, and I was surprised at how little effort they took to make. Don't stuff them too full and you can still heat them in a wide-slot toaster.

Reviewed On: Oct. 5, 2010

First, let me say that 6 people thought the taste was awesome, but I did cut the sugar in half because of other reviews. I've never tasted apple butter before so there was no long-lost family recipe I was trying to duplicate. Some people had apple butter before and claimed this was much better. I totally destroyed it, but it was totally my fault. Here are my mistakes. I only used 2 1/4 lbs of apples. It looks like more than enough when it first goes in the slow-cooker, but no. I took a nap and even on low, I burned it beyond redemption. There was enough left in the center taste-test after only 5 hours. So next time, I'll use the full amount of apples if using the slow cooker. And there will be a next time. Judging by the comments of others who tasted, I think the cloves might add the extra something special in this recipe. Only 4 stars because of personal preference for less sugar.

Reviewed On: Sep. 25, 2010