Reviewer:

love 2 cook

Cooking Level: Intermediate

Home Town: Salem, Ohio, USA

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Aug. 13, 2009

Was just what I was looking for to add a little finishing touch to pumpkin bars.

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Reviewer:

gapch1026

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Reviewed: May 16, 2009

Not what I expected. Would not use again.

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Reviewer:

ChefMandy

Cooking Level: Expert

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Reviewed: Feb. 8, 2009

Very simple and delicious. I have a gigantic sweet tooth and drizzled it all over some cinnamon bun and it was so good!

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Reviewer:

Shiny

Cooking Level: Beginning

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Reviewed: Jan. 10, 2009

this is a wonderful glaze i added a little more vanilla than the original called for to make sure it tasted like vanilla and it turned out great

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Reviewer:

misty

Cooking Level: Intermediate

Living In: Grants Pass, Oregon, USA

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Reviewed: Dec. 13, 2008

I modified this bc I accidently made bread and forgot the vanilla extract it called for. I halved the sugar and more than doubled the vanilla; worked fine. Sweet yet added vanilla to my bread. It would have been too sweet for me with all the sugar. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 28, 2008

I made this glaze and drizzled it on top of "Jewish Apple Cake" from this site. I used soy milk instead of the milk to keep it parve/non-dairy. It was ok - the glaze did not maintain a stiff shape as i intended. Instead it melted into the cake. I guess it will need some margarine or butter added to it to maintain the shape.

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