Reviewed: May 8, 2001

YUM YUM!!! So quick and easy to make too! Great for a brunch or snack.

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5 users found this review helpful

Reviewer:

QHHUNTERS

Cooking Level: Intermediate

Home Town: Palm Bay, Florida, USA

Reviewed: Aug. 30, 2005

This was a very easy recipe to make. My whole family LOVED it! It was gone in 2 days! I will be making this one a couple times a month for sure.

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0 users found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Westminster, South Carolina, USA

Reviewed: Jun. 3, 2006

They taste just like the ones my mom used to make! They came out perfect, I have already made them twice now.

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1 user found this review helpful

Reviewer:

Sweetspice

Reviewed: Apr. 19, 2007

These were so delicious, fast and easy to make. And it was great I got to use up some of the raspberry jam from our garden(we have more than we can shake a stick at). thank you so much for this recipe =] i'll definitely be making it again!

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3 users found this review helpful

Reviewer:

Timiah

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Reviewed: Nov. 11, 2007

This one is absolutely wonderful. I had to make it twice to get it right though. Word of advice... Do not substitute margarine for the butter. It gives it a weird taste reminiscent of burnt rubber... or maybe that's just me. When I made it with the butter, it was perfect!

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1 user found this review helpful

Reviewer:

LESLIE_2130

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

Reviewed: Nov. 28, 2007

These are yummy! The only thing I found to be a bit better was to use shortening instead of butter (I tried it both ways). They came out a bit flakier and 'lighter' with the shortening.

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3 users found this review helpful

Reviewer:

Leslie

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Jan. 21, 2008

We really like these. We were looking for a healthy treat, though, so I substituted 1/2 cup applesauce for 1/2 cup of the butter. It added a really good flavor, reduced the fat, and I think helped the improve the crumbly factor other reviewers have mentioned--they stuck together just fine. However, one reviewer said she left out the sugar entirely and put tons of jam so I tried to just put half the sugar and tons of jam. It was okay but next time I'm just gonna put the sugar. Half the sugar = breakfast snack (not a problem), but all the sugar = treat (yum!).

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10 users found this review helpful

Reviewer:

Adrienne

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Reston, Virginia, USA

Reviewed: Jun. 18, 2008

3 out of 4 family members love this. i made it into muffins though and only do half with the nuts so my son can take to school(nut free school). i made a dozen yesterday and only 6 remain 18 hrs later! great recipe.

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2 users found this review helpful

Reviewer:

s.oakley

Cooking Level: Intermediate

Home Town: Portland, Victoria, Australia

Reviewed: Jul. 7, 2008

I could eat a million of these and never get sick of them. Not to mention, by simply switching the jam, its a completely dessert. If you're really feeling bold, mix up a few different flavors of Jam in one batch and see what happens.

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1 user found this review helpful

Reviewer:

Drew

Cooking Level: Intermediate

Home Town: Chappaqua, New York, USA

Living In: New York, New York, USA

Reviewed: Mar. 15, 2009

I have made this recipe twice in one weekend. It is very good. Here are some tips. Use the 9 X 13 pan but you will need to reserve only about 3/4 C of crumb mixture- otherwise there won't be enough to pack into the pan. I reserved all of the walnuts for the topping. I added 1 TSP of Vanilla and subbed nutmeg for cinnamon. Oh one more thing... I used half a jar of jam for each batch.

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30 users found this review helpful