this game out great. I used the tips from other reviewers. I coated the glass dish with crisco lightly, then I put the dish in the oven for a few minutes while I beat the batter. then pour the batter into the heated dish. 450 for 10 minutes, then 350 for 25 minutes. Also the batter needs to be room temp. Make the batter an hour before you plan to cook it. I made the recipe 4 times in a row to perfect it because my family loves this. They kept eating them. the taste was the same but if the dish is not heated and the batter is not room temp or at least warmer than the refrig, then the pudding does not get all puffy. we like it puffy. if you use muffin tins it comes out crispy and may not be puffy.

I have made this cookie 3 times and the following changes really made it have more taste. 1/2 cup butter, instead of 6 tbl. I also used only 1 tsp of vanilla. plus a tablespoon of milk. Dough is very sticky so I just used a spoon to make the cookie. I only baked for 16 minutes, 20 is too long and cookies come out crispy. unless that is what you want. Icing. 1 tbl butter, 1 cup confection sugar, 2 tble milk, 1/2 tsp vanilla. Dip the COOLED cookie into the icing as one reader suggested. If you do it when the cookie is warm it just runs off. These are good and they are something different to add to a cookie plate

OMG, I made this with half raspberries and half blueberries. I added 1/4 cup of milk based on the other reviews. Definitely the thing to do otherwise you can't fold the berries into the batter without crushing them. It baked for 55 minutes and came out perfect.

The mango is very mild in this recipe. I think that is the nature of Mango when you cook it. The shortbread is moist as opposed to the dry shortbread. I had never had moist shortbread before. this was good but not delicious. However, my mother-in-law loved it because she loves shortbread. I had a hard time getting the shortbread mixture on top of the mango. can't really spread it. I just dropped it on and spread it as best I could.

I breaded the eggplant first. Otherwise I followed the directions. I did add mozz. cheese on top. However, it still was bland. I had to cut it up and mix it into my pasta with sauce. Next time I would use heavy seasoning to give it a taste. the left overs I layered in a baking dish and put sauce and mozzarella on. came out great.

This recipe is great only if you make changes. First, I don't use self rising flour. to regular flour I added 1 1/2 tsp baking powder for every cup of flour. Plus I added 1/2 tsp salt for every cup of flour. I also added 1 tsp of vanilla. Also, I but the berries in the bottom of the baking pan. sprinkled some sugar over the berries. I then made the mixture in a seperate bowl and poured it over the berries. I also used 4 or more cups of blackberries. Everybody liked this. with ice cream or whipped topping. very good.

This came out great but I did not use raisins. Instead I used 2 cups of blackberries and 2 cups of blueberries. I cups of black berries is definitely not enough. I wasn't really sure about the blackberry and raisin combo. WE all liked this cake with the extra berries. also - I made this is a 9 x 13 pan. took almost an hour to bake. I checked it every 5 minutes after 35 minutes.

This cookie is way to sweet. I used only 1 1/4 cups of sugar as one review suggested and it was still to sweet. I would reduce the sugar to 3/4 cup. this is soft cookie. The dough was sticky but I was warned from other reviews. I took out all my cookie sheets and balled all the cookie dough at the same time. Then I baked the cookies. I think if you reduce the sugar this would be a 4 or 5 star recipe.

My Aunt who has since passed away would make these cookies, but she never gave out the recipe. These were very close to hers. I used 1/2 cup of orange juice which gave the dough more flavor. The first time I made them, I used 1/4 of orange juice and the cookies were too bland for us. Icing - First time I used lemon flavor as the recipe calls for. Second time I used butter creme or chocolate. They tasted like mini cupcakes that way. Which my kids loved.

I read all the reviews that said how wonderful this cake would be. It is good, but not wonderful. I could see it going over well an office or large function. One slice is all you need. I did reduce the oil and sugar as recommended by the other reviews. It was very easy to make and I did like the cake. my family liked it also. but one piece was enough.

this recipe is very good. but you need to add more cinnamon and I also added 1/4 cup of white sugar. I had read this in other reviews. my kids loved this recipe. We left out the walnuts and did not use the glaze. I would definitely make this recipe again.

we liked this bread. it isn't sweet like a muffin. I left out the nuts and doubled the blueberries. I think the extra blueberries helped. would be real bland without them. I will make this again.

this batter is sticky. I took a short cut and just dropped the dough by spoonfuls to the cookie sheet. These weren't very sweet. I wish I had read more reviews before I baked these, I would have added the sugar and vanilla as one person did. The good thing about these is you can make them for a party or tea. I made some small so my kids could eat them, instead of muffins. not sure if I would make them again, I would like to find a better recipe.

every year my family loves this recipe. to make the buttermilk - 1/2 cup milk add 1/2 tablespoon of white vinegar and let stand for 5 minutes. easy to make and always comes out great. This year I substituted 3/4 of splenda for the sugar. Nobody complained. Everybody loves them. They are great muffins.

Don't double the blueberries as the submitter suggested. it makes the muffins too wet from the blueberry juice. Plus they fall apart because there isn't enough batter to hold the blueberries. they taste good, but I wouldn't double the blueberries again.

This recipe is Great!! I read several reviews first. several people said the cookies came out too flat. I made sure I used cold butter sticks and put them in last. I baked the cookies 375 for 8 minutes and the cookies were not flat at all. They came right off the pan. these cookies are so good. you have to have a glass of milk with these. Great Recipe!!

I made this recipe but made them as muffins and they are so good. my kids thought they were great. I left out the raisins on half of the muffins. they are moist and the pumpkin flavor is light. I will definitely make these again.

This was very easy to make. I did make a second batch of the marinade and mixed it with cooked rice which my family enjoyed. I will definitely make this recipe again.

This was good. I was surprised my family liked it. I didn't put as much Brie in the sauce. Just incase the taste was too strong for my family. I served the sauce on the bow tie pasta and sprinkled parm. cheese on top of that.

There are so many oats in this recipe. My son asked me why I was making granola, that is what the batter looked like. The cookie tasted good, but was too close to granola then a cookie. I would not make these again just because I was looking for a moist oatmeal raisin cookie.