After reading all the reviews, I decided to take a chance and follow the recipe *exactly* - that's right, NO changes - and it was absolutely delicious! 5 Star all the way. I've taken the Wilton decorating classes, and I used to use their frosting, but from now on this will be my staple Buttercream recipe. I've been looking for a Bakery Frosting replica for years, and this is definitely it! Not only is the flavor wonderful, the texture is *perfect* for piping decorations! I made this with a hand held mixer, and my only tip is to REALLY beat the crisco to get it as light and fluffy as possible before adding the powdered sugar, and then beat it as much as possible after adding the sugar, and again after adding the remaining ingredients. If you're looking for a copy cat bakery frosting recipe, this is it! A+ (Exactly as written!)

Reviewed On: Sep. 3, 2007

I got a bread machine at a garage sale and decided to try this out as my first recipe. I had never baked any kind of bread from scratch before, and this recipe came out absolutely perfect. I feel like they needed to have a little more filling, which is why I rated it a 4 instead of a 5 (next time I'll double the filling and it should be perfect) I followed other reviewers advice and baked them at 350 for 20 minutes and they were cooked perfectly throughout. I did double the icing recipe because I like a lot of frosting on my cinnamon rolls. I used 8oz cream cheese, 1/2 cup sweetened, unsalted real butter, 3 cups powdered sugar, 1.5tsp vanilla, and 1/4 tsp salt - it was honestly the best cream cheese frosting I've ever tasted - I can't wait to try it on cakes and cupcakes as well! I will definitely make these cinnamon rolls again. They're not quite as gooey as a Cinnabon, but they're still absolutely delicious!

Reviewed On: Aug. 5, 2007

This was a really great recipe, but I followed other reviewers advice and made a few small changes. I added 1 tsp of Cinnamon, 1 tsp of Vanilla, and a couple of shakes of Allspice (I was out of nutmeg)...As I cut the apples I put them in a bowl full of water w/ lemon juice to keep them from browning. I baked the bottom shell for 7 minutes and then I drained the apples, tossed them with the cinnamon, sugar, and allspice and put them in the shell (I only used 6 apples, and even that was a challenge to fit into a frozen deep dish pie crust). I then made the sauce and poured half of it over the apples. I did the top crust in a lattice design and poured the remaining sauce over it. I baked the pie according to the recipe directions, and when I first cut into it I thought it was ruined...the liquid was WAY too watery...but within a few minutes it had thickened up beautifully. My biggest complaint is that the sauce that I poured over the top of the crust caramelized in such a way that you couldn't even tell all the work I put in weaving the top crust into a lattice design. Next time I make this (and I *will* make it again...) I'll pour all the sauce in with the apples and brush the top crust with egg whites & milk and sprinkle cinnamon & sugar on top. I would have rated it a 5, but I do think some of the changes are necessary (like adding the cinnamon) in order for it to have a good flavor. Overall a GREAT and easy pie to make, my guests loved it and I can't wait to make it again.

Reviewed On: Aug. 1, 2007