I used 4 large fresh peaches (skins removed) sliced thin, mixed with a teaspoon of lemon juice and 2 tablespoons of sugar and let them sit for a few minutes before adding to the batter. I also added vanilla to the batter. Best cobbler I have ever had by far. Thank you for the recipe.

Reviewed On: Aug. 21, 2009

Wonderful! My first carrot cake ever. I took some suggestions: I used 1/4 cup oil and 1 cup sweetened applesauce with cinnamon (had on hand), and cut sugar to 3/4c white and 3/4c brown. I only had about 1/3 cup of raisins so I made them special by soaking in a little rum and hot water until adding them in to the batter, along with about 2tbsp. of the resulting liquid. I didn't have any nuts and I kinda missed them...but only a little because this cake turned out fantastic anyway! Delicious flavor, so moist, and a little bit dense, but not so dense you feel guilty eating it. Slap a cream cheese icing on it(or don't, really), and you have an absolute winner. It also tastes even better this morning than it did last night. Thank you!

Reviewed On: Oct. 20, 2008

Oh wow...I used to dislike gingersnaps very much. A friend of mine told me they were his favorite so I tried this recipe. I'm glad I only baked half the dough tonight; he can't pick them up until tomorrow, and these are likely to be gone by then. SO delicious! Following other reviewer's advice, I worked the shortening, sugar, and egg for a good long time for crispiness, added a little nutmeg and allspice, flattened before baking, and baked for 13 minutes on parchment paper. Perfect. I guess I never liked gingersnaps before because I had only had the store bought kind in the past. Thank you so much.

Reviewed On: Oct. 5, 2008