We never make fried food in our home (mess + smell) but that doesn't stop us from going to our favourite fish joint and bringing it home to enjoy. This last time, however, as we were unpacking our order, we noticed that they forgot to include Tartar Sauce!!! The food was hot!, the nearest store is 20 miles away (as was the restaurant), so I had to find an IMMEDIATE solution and came >here

I've been baking for over half a century and am very familiar with Heritage Recipes such as this one. I'm VERY glad that I read through all 8 pages of comments so I knew what to expect. I only halved the recipe, didn't change ANYTHING, but what I ended up with was a very loose "cake batter" type dough. It was utterly impossible to scoop, drop or any other measure of making it into a cookie. So...since so many reviewers mentioned that the finished product was more "cake-like than cookie-like", I poured the batter into a greased 8" x 8" pan, baked it for 20 minutes and ended up with Honey Bars! Once cooled, I cut them into 1" x 2" slices, and as a very simple "Tea Treat", they are perfect! As a cookie, not so much. I practice Mise en place so I know that all ingredients were correct; I'm just clueless as to WHY the dough became batter. Tried the bar two days in a row; was equally satisfying both days.

v monte: PLEASE thank your Mum for this fantastic recipe!!! For over 50 years, I've tried many pumpkin bread recipes and hated them all!Too dry, too sweet, too complicated. WHY I kept trying, I don't know. Made this without changes and it finally became the pumpkin bread of my dreams! Made them as jumbo muffins rather than loaf bread, simply to make commuting easier. Very moist, days after; rich pumpkin taste; super easy recipe...my half century quest has been solved! Passed it along to all my friends the very next day, I was that impressed. :)

Perfect frosting for a banana cake I made. Really enjoyed the more "cream cheese" taste to it, rather than just creamy sweetness, as many other cream cheese frosting recipes yield. Cut recipe in half; perfect for a 9 x 13 sheet cake.

Simple. Sweet. Perfect for my Banana Cake. Kids loved licking the bowl and beaters. :)

My Granma was born in 1890 and this is her exact recipe for crust and pie filling! On the prairies of Minnesota (think Laura Ingalls) they used wild blackberries and grated crab apples. As one poster said, the apples don't SOAK up the juices; it's the natural pectin in the apples that gels the juices. I've been making and eating this pie for 60 years; it's nice to see this recipe published.

I HATE FROSTING!!! Since childhood, I'd peel it off every cake and cupcake that came my way. Too sweet, too greasy...ugh. However, needing to top some yellow cake cupcakes for a bake sale, I knew my likes had to be pushed aside and I had to find a Chocolate Frosting Recipe I could tolerate. I followed ARTBABE'S recommendations of using Nuetella; ended up putting in MORE than 1/4 cup of milk to make it pliable and ended up with the most STELLAR of frostings possible!!!! Bravo to the poster of this recipe, and to ARTBABE for recommending the Nuetella! The cupcakes flew off the table and three women actually asked ME for the recipe! Had enough frosting for 12 Jumbo cupcakes with 1.5 cups remaining, which I froze and plan to use up on brownies. Thank you for changing this 60 year old's impression of frosting; this is a keeper for sure!

"HOW" incredible is this recipe? Let me tell you! 1) I hate "Ranch Dressing" with every fibre of my being! I grew up before the current "Ranch Dressing Craze" and never understood the attraction. I prefer oil & vinegar style or less creamy dressings, but there was always "something" about store bought Ranch Dressings that set my teeth on edge! Yesterday, my Grandson asked for the dreaded Ranch Dressing on his salad! I grudgingly came HERE, found this recipe, read 20 reviews, and made it, vowing to not taste a molecule of it. Served it immediately, rather than waiting; what did I care, I wasn't having any?!? Well, I'm now eating my words! My GS went insane for THIS recipe! I was forced to try it and it blew my mind! THIS is not the awful stuff served in restaurants! I am now a dedicated fan of this dressing for life! 2) Another reason to love this recipe? My buttermilk and Half & Half come in identical containers from my dairy. It was only 24 hours later, that I saw that instead of adding buttermilk to this, I had grabbed the wrong container and actually used Half & Half!!!!! If this recipe can survive that kind of mistake, it's a 10 star recipe in my book! Bravo, Dawnia, on teaching this Old Dog some New Tricks! LOL

I've made many of this type of pancake and never enjoyed them. THIS recipe is the one that I discovered and stuck with! Easy as can be, very eggy tasting which is what we love! I don't need to search for any other Puff Pancake recipe after using this one from Aunt Edith. :)

I love to bake but don't like overly sweet desserts. So, I used only 1/2 cup of brown sugar and 1/2 cup of white sugar. Added the topping to 1/2 and left the other 1/2 plain; prefer the plain so the tart taste of the rhubarb really shines! Very moist, very flavourful and perfect for a snack any time of the day. Thanks for a great recipe that allows me to use up my fresh rhubarb!

"Beaten biscuits" were beaten because there was no baking powder or baking soda to be the leavening agent. So, you beat the dough to cause it to blister or rise. Also, water was never in them and it was butter, not lard. I have at least 5 old Kentucky recipe books and the ingredients are identical in each one of them, one going back to 1908! Just find one that has only flour, sugar, butter, salt and enough milk to hold them together. By the way, I make my old Kentucky version every week, with a food processor, and it takes 5 minutes and they turn out flawlessly, at 350 degrees for 30 minutes of baking time. They are softer than Carr's Water biscuits but are not a baking powder biscuit.

Allow me to be #1,322 in the line of reviews. :) I have always had utter failures with EVERY single cornbread recipe that I've ever made from scratch. That's why I used Jiffy Mix for the past 30+ years. For unknown reasons, I decided to try making cornbread One.More.Time. Well, actually, 5 more times! LOL I visited various cooking websites, copied their recipes that were very highly reviewed, made them without changes, took one bite, and promptly tossed the entire pan out! The day after Thanksgiving, I made 4 different cornbreads from scratch and one was worse than the other: bitter, NO corn taste, crumbly, burnt, etc. Why I didn't give up and go back to Jiffy Mix, I don't know why. But, I did a general websearch this time and THIS recipe was at the top of the search. I read 40 reviews, including the original poster.s I made it EXACTLY per instructions, and came out with the most perfect, flawless, tasty cornbread I've had in my life!!!!! THIS recipe is what ALL other cornbreads wish they could be! Grandmother's are always the BEST cooks and this recipe will not only be my ONLY one I use, but I'm emailing it to all my other friends, so they can also make it from scratch and not rely on JiffyMix. God Bless your Grandmother and YOU for sharing this 5 star recipe with the rest of the world!

I came to AllRecipes to review this because they credited Hershey's. Another recipe site refused to give credit so they don't get the review! I've never made a chocolate cake in my life because the ones I've tried are dry and tasteless. But, a birthday was coming and a chocolate cake was requested. I read the reviews here; used butter for the oil, strong coffee for the water, and Hershey's Special Dark Cocoa powder. Also added 1 teaspoon of cinnamon to the batter. Baked it in a Bundt pan. Served it for birthday and four people devoured it entirely within 1/2 an hour!!! Superb, not too sweet, moist...what I would call a gourmet, adult cake. I chose to not frost it as a superiour cake should stand on its own. Everyone agreed: frosting would have destroyed this cake! So glad that I found this recipe here and that you give Hershey's full credit for it! Well done.

I only registered on this site to review THIS pie. Let me say: "I hate apple pie! ALL apple pie!" I've tried 57 years to like it and can't get past the boring overly spicey flavours. But, my DH LOVES apple pie and for his birthday, yesterday, I did a web-search and this recipe popped up. The recipe read like NONE I'd seen; I read 40 reviews and was convinced that this is the pie I should make. Fastforward 24 hours and this is the result: "I LOVE APPLE PIE! I LOVE THIS APPLE PIE!!!" My Good Lord, I thought that I had tried every type of apple pie in the world but THIS one...perfection! I made the lattice crust, but as others suggested, cut the caramel sauce in half and added the apple slices to the pan to coat them thoroughly. I then ladeled the apples into the crust, poured some of the sauce over them, did the crust, and then brushed/poured on the remainder of the sauce. There were only the two of us eating the pie last night and it's half gone! Please, Grandma Ople, wherever you are, I am SO grateful that you created this recipe and that your granddaughter cared enough to post it, so we could ALL celebrate your wisdom and life! Thank you for changing my opinion on apple pie!!!!