Reviewed: Dec. 13, 2009

SOOOOO GOOOOOOD! I think I will make a thinner bottom crust next time and bake a bit less time. My husband thought a crunchier texture on top would be nice (i.e. maybe sprinkling some coconut and/or pecans on top)...but that is nit-picking...these are very good! Oh, and I did sprinkle some ground ginger and cinnamon into the dry topping ingredients before adding the cranberries, etc. and sprinkled some chocolate chips on top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANNEJ4

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

I made these for our church. They were a huge hit - at least 4 people asked for the recipe! The only change I made was to use a 9x13 pan. I baked the crust for 11 minutes, and the second bake for 24 minutes.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Melinda Wright

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

This was easy and delicious. Tastes better than the picture suggests. Also, I've finally found a great way to use the cranberries I have in the freezer!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Terry

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

Would recommend only baking the crust for 10-15 minutes.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

sugarbits

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Avon, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2007

Fantastic! These got rave reviews at the last Christmas party. Making these a day or two a head of time and storing them in the fridge really releases the cranberry flavor. They're also much easier to cut once they're cold. Highly recommended!

Was this review helpful? [ YES ]
2 users found this review helpful