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Redirg was right -- the butter and cake mix together make a dough, not a crumbly mixture. I double-checked that I did the proportions correctly, too. The cookies are in the oven now -- I think they'll taste fine, but the crust was a sticky dough that had to be patted into the pan. Maybe it depends on the type of butter/margarine used? And maybe it should be softened, as someone said, instead of melted.

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Babe Ruth Bars

Reviewed: Sep. 3, 2004

These cookies (actually more like candy) are great! I made them for a meeting, and they were a big hit. I didn't have enough corn syrup, so I used part honey, and that was very tasty. I will definitely make them again.

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Chocolate Chip Dream Bars

Reviewed: Nov. 22, 2003

This didn't seem to have enough crust mixture for a 9x13" pan, so I baked in in an 8x11". These bars turn out very soft and gooey. I also skipped the glaze, but I did sprinkle a few chocolate chips on top of the hot cookies and, after a couple of minutes, swirled the melted chocolate. Not my very favorite chocolate chip cookie, but very good, and easy to make.

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Chicken Noodle Casserole I

Reviewed: Oct. 13, 2003

My family really enjoyed this casserole. It reminds me a lot of my mom's tuna-noodle casserole, but nobody else in my family now will eat tuna, so this made us all happy! The flavor and texture are very good. I used less sour cream, and it turned out fine. Crushed potato chips are good on top.

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Cinnamon Rolls II

Reviewed: Mar. 11, 2003

These are very good as overnight rolls! I wasn't sure about omitting the first rising, but they turned out fine. I set them out of the fridge a couple of hours before baking in the morning, so they could rise. The texture was good, and the butter-cinnamon mixture had oozed out of the rolls a little bit to make them nice and sticky when turned out of the pan, but not too gooey. I used a plain powdered sugar glaze, and they were wonderful.

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Chicken Fried Chicken

Reviewed: Oct. 29, 2002

This was easy and excellent. I used boneless, skinless chicken thighs and they were great. I did double the egg mixture, and I should have doubled the cracker crumb mixture (we like a thick coating). Nevertheless, it was delicious --crunchy on the outside and juicy and tender inside. I'll use this recipe again many times.

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Sweet Dinner Rolls

Reviewed: Sep. 27, 2002

This is an excellent roll dough! Very easy to work with. You can shape it however you want, of course, and it would make great cinnamon rolls. I bake a LOT of bread and my husband likes this recipe the best so far. Great flavor.

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Mexican Whole Wheat Flour Tortillas

Reviewed: Sep. 27, 2002

'Way too salty with the 2T salt. I agree that 2 teaspoons would be better. I also used 1 c. shortening/lard mixture (as mentioned at end of recipe) and it was too greasy. Less fat would be better. I'm looking forward to trying again but I think the recipe needs some adjustments.

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8 users found this review helpful

Blackberry Yummies

Reviewed: Jul. 20, 2002

Taste was very good, but I found this cake-like dessert to be awfully dense. I think it would benefit from the addition of a leavening agent -- perhaps 1/2 t. soda to interact with the vinegar. Cream cheese frosting is a good idea!

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Baklava

Reviewed: Dec. 11, 2001

I had never made baklava before, but found this recipe to be very easy and VERY tasty! The only word of warning: bakers should know that phyllo dough has to be thawed in the refrigerator at least 12 hours before beginning to assemble the recipe.

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4 users found this review helpful