Add at least a 1/4-1/2 teaspoon of salt and it won't be so sweet. Salt brings out the caramel flavor. I always taste the filling-bad, I know, since it has raw eggs, but I use fresh eggs and have never had a problem. Also bake on a preheated cookie sheet and the crust will be crispier.

Replaced spices with 2 teaspoons pumpkin pie spice and 1 teaspoon cinnamon. Still wasn't too spicy. Baked on preheated cookie sheet to help bottom crust crisp up. (Put cookie sheet in oven while preheating...took it out when ready to fill pie, then put pie plate with pie crust already in it on to sheet, and then poured in filling.)

Add 4 tablespoons butter, dark instead of light cornsyrup, and a 1/4 teaspoon of salt and you'll have a pie to die for!

I added a 1/4 teaspoon salt to the egg sugar mixture which makes this pie not so sweet and brings out a slight caramel flavor-excellent!

Easier and tastier than pumpkin pie!! I always use only 3/4 cups of 1/2 & 1/2 for the 1 cup of milk. Otherwise it does not set up as well. 1/2 & 1/2 makes it richer and silkier. You can also make your own graham cracker crust and add toasted chopped pecans into the graham cracker mix before pressing it into the pan and baking it..Fabulous!

This would be better if you left out the powdered sugar in the chocolate topping and added a pinch of salt to the caramel mixture..otherwise this is a bit too sweet.

Everyone likes this and many ask for the recipe. They are intrigued by the ingredients! I use 1.5 cups pretzels and 16 oz cool whip. You can mix the pretzels in up to 3 hours in advance. Sometimes they are too crunchy if you mix them in and serve them asap.

This is an easy to make, scrumptious dessert! I like it a little less sweet with a little more PB. Use crunchy PB then don't add the nuts!! I cut the recipe sort of in half for an 8x8 pan EXCEPT for the peanut butter: 1 cup semi sweet chips, 1/2 cup Hershey's special dark chocolate chips, 3/4 cup butterscotch, 1/2 cup no-sugar-added CRUNCHY peanut butter (it does have added salt) I also used the multicolored marshmallows-they make a HUGE difference in the look of this bar!!! Thanks for the basic Huge Gain, No Pain recipe!

I liked this with my changes: I used 1&1/2 cups flour, 1/2 cup of oil to replace butter (healthier and makes the bread more moist), a scant 1/2 cup white sugar and full 1/2 cup packed brown sugar. 1/4 cup buttermilk and 1 teaspoon baking soda. 1/2 teaspoon salt. I used about a cup of nasty black mashed bananas. Made 3 small mini loaves-very moist and tasty. My changes make a less dense/heavy bread. Thanks for the basic recipe!

Good flavor and good way to use up old bananas, but a little too dense for my tastes. I didn't use nuts and only 1/2 teaspoon of vanilla because I don't want any flavors taking the lead over the delicate banana flavor.

I am the submitter of this recipe and I am continually perfecting it. These changes should yield a compromise between fudgy and cakey. For 8x8 pan you can try these changes: (They won 3rd prize at the Minnesota State Fair in August-2009) Here are the changes: 2 eggs instead of one. 1 cup firmly packed brown sugar instead of 2/3 cup. 5 oz semi sweet and 1 oz bittersweet chips or baking bars (for about a whole cup total chocolate to melt) instead of 2/3 cups. 6 Tablespoons butter instead of 1/2 cup. About 4 inches of banana, then mash ( or a little more if you like strong banana flavor.) 1 Tablespoon unsweetened cocoa powder mixed into the flour and salt mixture. Optional to FOLD into completed batter: 1/2 cup lightly toasted pecans and 1/2 cup semi sweet chips. No change to vanilla, flour, or salt. Follow mixing instructions in recipe. ONLY GREASE BOTTOM OF PAN. Bake at 325 for at least 35 minutes to 40 min. Check at 35 min. You should get a shiny, crackly crust. Enjoy!

I took this basic recipe and amended it to make chocolate banana frosting. I used 1/2 cup butter, melted, 1/2 cup cocoa powder, 2 cups powdered sugar, and 1 *small* ripe banana mashed. I omitted the milk and vanilla. Beat together for 5 minutes or so. Fabulous! Thanks for the basic recipe.

Delicious bread and I got rave reviews from family and coworkers! I did make a few changes. I didn't use nuts. Used 2 cups of chopped rhubarb and used 1 teaspoon almond extract instead of one teaspoon vanilla. The topping is tasty and does make deep crevices of yumminess in the bread! Almost like coffee cake. Will make again. I might try using white sugar and chopped nuts in the topping. Or I might try adding the topping to the middle of the bread so it leaves the top with no crevices. Hint: Use the skinnier rhubarb pieces which are more red for the color to pop when you cut into the bread.

Easy to make and worked as base for banana frosting. I beat in 1 cup powdered sugar, 1/2 mashed banana mashed with a little lemon juice, 1/2 stick butter, and a pinch of salt.

Made again today 12-05-09. Instead of sugar I used 1/2 cup granulated splenda, 1/4 cup Agave syrup, and reduced the Rice milk to 1 1/4 cups. Also subsituted whole wheat pastry flour for 1 cup of the flour. Sprinkled sliced almonds on top. Baked 13 min and they were done. Finished with a mix of cinnamon and splenda sprinkled on top right out of the oven. Diabetics can eat this. READ ORIGINAL REVIEW FOR CHANGES: I just made these they are delish!!! As the recipe and reviewers say, easy to modify to your tastes. I made 12 cupcakes and put the rest of the batter in an 8x8 pan for a little cake. YUMMY! I used Rice milk instead of almond milk, canola oil instead of coconut oil, 1 tablespoon lemon juice instead of vinegar, 3/4 teaspoon almond extract instead of vanilla, and I added 1 teaspoon cinnamon. They are wonderful!!!

I freeze the starter in one-cup servings all the time. I've been doing it this way for 15 years or longer. When I am ready to use it, I place the frozen one-cup of starter in the refrigerator over night OR microwave it on 50% power to thaw. Then I either make a bread with it right away OR I put it into a plastic bowl on my counter and it bubbles and "cooks" on the countertop just fine. Make sure you only use a wooden spoon to mix. I also only stir mine on day 3 and day 8. I cover the bowl with plastic wrap with just a small breathing hole. Only use plastic or wood utensils. NO METAL. Not sure why.

Better than I thought they would be! I have a family member who is on a low-iodine diet so they can't have iodized salt, soy, dairy, eggs, etc. It is nearly impossible to find anything premade with non-iodized salt. I only made 1/2 the recipe in a 8x8 pan just in case they were scary bad! I used non-iodized salt. Changes I made: (REMEMBER: this is for 1/2 a batch in an 8x8 pan): LIGHTLY sprayed pan with a bit of PAM. used 1/3 cup oil, added a little less than 1/2 cup of cocoa powder, disolved 1 teaspoon decaf instant coffee into 1/2 cup of water, 1/2 teaspoon orange oil flavoring instead of vanilla, and 1/2 cup chopped walnuts. I added a few bittersweet chocolate chips which have just trace amounts of dairy. Baked for 25 minutes and they were done. Would check at 22 minutes next time. The orange flavoring added an interesting flavor without being overpowering. Worth the effort!!! My brother gobbled them up!

Couldn't stop licking the bowl, utensils, etc. this is so good...with my changes....I only added 3 eggs and I added another ounce of chocolate because I wanted a more chocolatey, dense pie. I used the paddle attachment on my stand mixer for everything except eggs-then switched to wire whip and beat on high. Filled a premade baked pie crust just fine.

Simple and easy! Followed recipe except added about tablespoon soy sauce to marinade. Cooked down reserved sauce for a few minutes and it was delish!

I made some changes based on other reviews. These were weird looking, but good right out of the oven after the changes. I subsituted 1.5 cups of raisins for the dates-no dates on hand plus no chopping to do. I added 1/2 cup chopped pecans, 1/2 teaspoon salt, 1 T Pure maple syrup, and subsituted 1/2t almond extract for vanilla for more flavor. Next time I might add some cinnamon and more almond extract. Don't know what they'll be like when they've cooled, but now they are good and mostly guilt-free!