Loved these! I did toss the apple chunks with a couple tablespoons of the dry mixture so they wouldn't sink to the bottom and I added 3 oz of cinnamon chips. The second time I did them in a 9" round cake pan, baked at 375 for about twice the time. Worked out great. They are rich and moist and very tasty. Everything you'd want in a muffin or cake. YUM

Reviewed On: Nov. 21, 2009

I've been using this recipe for years and it always turns out great - except last year when I left it way too long and it got mushy :( I use kosher salt instead of canning salt, so have to use 4 Tbsp to get the right weight. I make the kraut in 5 lb. batches and mix it well in a large container as the salt needs to be evenly dispersed before packing in the buckets. I use a 5 gallon white food safe bucket (which holds up to 25 pounds of cabbage). I scrub it well, pre-rinse with a bleach/water solution and then rinse well with water. I weigh the kraut down with a glass pie plate and gallon jar with water in it. For more tart kraut, you can also add a cup apple cider vinegar.

Reviewed On: Oct. 14, 2009

Had some cans of Grands biscuits so used them instead. I split each biscuit into 3 parts, using one for the bottom and one for the top, which made 24 danish. I put a hole in the top and sealed the edges. I baked in the 9x13 pan which filled the pan almost completely. They were great! I will definitely be doing these again.

Reviewed On: Sep. 27, 2009