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My Aunt Mary used to make these all the time from leftover pieces of pie crust dough, but we called them Pie Cookies. It's important to roll out the dough very thin. And we always melted the butter and just brushed it on, then sprinkled cinnamon and sugar. Yum!

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11 users found this review helpful

Chocolate Coconut Cake

Reviewed: Jun. 16, 2007

Wonderful cake! Wouldn't change a thing as far as the cake and filling. I didn't have evaporated milk for the frosting, so I used the Satiny Chocolate Glaze from this site. Excellent frosting for this cake. 13 x 9 was too much cake for a family of 5, so I cut it in half and froze the rest. A week later, pulled out the frozen half. I think it was even better! Defrosts quickly and tastes great. I can't give this cake enough compliments! Thank you!

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5 users found this review helpful

Frosted Banana Bars

Reviewed: Nov. 25, 2004

Excellent recipe! Must frost with Whipped Cream Cream Cheese Frosting from this site. We couldn't stop eating it, which I guess is a bad thing, but thanks a bunch anyway!

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1 user found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Nov. 25, 2004

Phenomenal recipe! We put this on Frosted Banana Bars (on this site) one piece at a time, and it was scrumptious! It made more than we needed, so we just started eating it by the spoonfuls. I'll use it next to frost a carrot cake, but will definitely refrigerate it overnight prior to doing so. It helps it stiffen a little bit. Thanks for the recipe!

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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 20, 2013

Great cookie! Contrary to others, cookies stay big with room temp dough as is. Baked at 1/2 at room temp and 1/2 with chilled dough. Chilled dough produced a much flatter cookie. It has nothing to do with whether the butter is melted or not. I prefer milk chocolate, so I will use that next time, and use much less than the 2 cups of chips called for.

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0 users found this review helpful