Ellicott City, Maryland

This is an excellent recipe, and my family really liked it. For health reasons, I used 1/2 cup of Splenda instead of 3/4 cup white sugar. I agree with slicing the apples thin (I slice them about 1/8" thick) because this gives the pie a much better texture, making it a little crispy and fresh, but not overly crunchy and raw like some apple pies that slice the apples in larger sections (like 3/4" thick). Personal family preference led to me using twice the cinnamon and walnuts. I also replace the raisins with dried cranberries instead. The pie was a winner. Thanks for the excellent recipe!

I thought the salsa idea, to replace the typical onion, green pepper, and tomato sauce, was a good one. The meatloaf turned out to be very tasty, and my family enjoyed it. I think I would avoid using salsa with a lot of cilantro, however. Thanks for the recipe.

Very good cookie! To save some fat, I used 1/2 cup shortening, 1/2 cup butter and 1 cup of applesauce in place of the 2 cups of shortening. They turned out amazing - my cookies turned out looking like the kaspmary picture. Only other thing I did, based upon other reviews, was use 2 tsp. of pumpkin pie spice in place of the cinnamon, but felt they were still a little too bland for me, so I also added about 1/8 tsp. of nutmeg and 1/2 tsp. of cinnamon. Dipping the cookies in the icing worked out great. I cooked mine for 16 minutes at 350. I used a medium-sized cookie scoop. Definitely smooth the "sticky-uppy" parts after the dough is on the cookie sheet (I used insulated cookie sheets, too). Perfect!