Ohhh so good!

I had to double the recipe because it didn't make enough filling. I also used graham crackers ground up with butter to make the crust. Very tasty indeed.

My daughter loved these. She said is was like having a mini pumpkin pie. She isn't into the traditional crust so this was IT for her. Nice to know I can make it with Splenda instead of sugar and she couldn't tell the difference. Will make again for sure.

I loved this cookie. It was like having a mini muffin in a bite sized cookie. I did a few variations...added splenda instead of sugar and instead of the icing I sprinkled powdered sugar on the top and added raisins. Delectable!

I thought this was a pretty simple recipe and it definately was! I loved the taste of the almond and thought it was going to taste too sweet with confectioners but I found them to be light and airy and definately worthy of an Italian cookie I remember from my youth. I would recommend doubling the recipe as this ony yielded 30 cookies for me.

I only rated 4 stars because I changed the recipe so much. I used egg beaters, splenda, 1/2 vanilla extract and omitted the oil using 3/4 cup of unsweetened applesauce instead. I didn't have buttermilk so I used 2% milk. It's a great base recipe and you can change it every time to suit your own tastes.

I substituted liquid eggs for real, used splenda for the sugar and omitted nuts and raisins. Recipe was pretty easy and it tastes oooh so good. Next time I will use that many reviewers have done...used applesauce for the oil.

I never made latkes before but the recipe didn't look too difficult. The most tedious part was getting all the water out of the potatoes and onions....other than than it was a breeze. You definately have to make sure the oil is hot enough. I followed another reviewers choice to use vegie oil and I used only 3/4 cup of egg beaters instead of three eggs. I will give it 5 stars even though it was modified....and they tasted great. ** You can add a lil spicey cajun seasoning for an added kick

I too used a Bundt pan...baked for 350 degrees for 1 hr. I loved how the outside was slightly crispy...so good and very moist. I thought it wouldn't come out good when I almost forgot to put in the eggs. I added them last and thankfully it didn't matter. A++ recipe. My kids will love it.

I had never made a cheesecake before and my daughter wanted one for her 16th birthday. I was skeptical that I could do it but this recipe looked easy enough, even for me. Well, let me tell you...it was so good I would rate it among a real NY cheesecake...and having lived in NY for over 30 years, I was shocked at how good it was. I didn't leave it in the oven after it cooked (I had to make dinner) and I did notice some cracks form but I didn't care...I knew it was going to be covered with strawberries. I didn't use a bath either because I thought the water would leak into the springform pan and make it soggy. All in all a truly wonderful and easy recipe. My family loved it and wants me to make it again for Christmas...and I will....with pleasure!