I assembled this coffee cake last night with several minor changes. I substituted cinammon for nutmeg. I used low fat sour cream. Vanilla adds so much flavor to baked goods that I add it to everything I bake whether it calls for it or not. I didn't measure the brown sugar but I'm quite sure I used closer to a half cup and it was plenty. I baked it this morning and it was done in 35 min. It smelled wonderful. I took it to a class and the ladies really seemed to enjoy it. I omitted the confectioners sugar at the end to save calories and it didn't need it. The topping has a wonderful crunch and that's really what makes the cake.

I just made these yesterday. They did expand quite a bit (not in a bad way) and the batch made 32. I took them out of the oven while they were still a bit soft but my son still thought they were too crunchy for his liking. Not hard but crunchy. The flavor was good and they came out perfectly round. Very easy to make.

2 packages of cream cheese will make way more than a dozen cheesecakes. I had a package opened with half remaining and I got 8 cheesecakes out of one half package of creamcheese. I stirred in a little vanilla and strawberry jam for extra flavor and topped with mini chocolate chips rather than melting chocolate. I baked for 22 minutes and they were perfectly done. The Oreos were not hard. They look cute in Christmas baking cups. I'm going to make them again for Christmas Eve.

I wanted to try this recipe because most other recipes for pumpkin bars call for a whole cup of oil, which defeats the healthy pumpkin. I don't like to separate eggs so I just used two whole eggs. I put it in a 9x9 pan and baked it for 35 min. The top was moist/sticky and didn't need the cream cheese frosting so I left it off. It's a very dense bar with the taste/consistency of pumpkin pie. It cuts very clean and doesn't leave crumbs. Good flavor.

These cookies are so yummy and chocolatey. I misread and used baking powder instead of baking soda and they still turned out perfect. They were done in 10 minutes and I got 48 cookies out of the batch. I will make these again.

I also added a teaspoon of baking powder based on others' recommendations. The cake was still somewhat dense, but no problem. It was moist and didn't even need frosting.

I was looking for a recipe to use up some Raisin Bran and I'm glad I found this one. I cut the recipe in half and it made 34 cookies. I used a stick of Promise margarine, only the brown sugar, and omitted the extra raisins and nuts as I didn't have them. The cookies were done in 14 minutes and are somewhat chewy AND crispy. They're delicious!

I brought this dish several years ago and it went over well. I was asked to make it again today but forgot exactly how I did the butter topping last time, melted or in chunks or whether it was all browned. Question: If parts of the oatmeal topping don't get any butter will it still brown or does it look like raw otmeal?

I did not have the oatmeal and made a couple of other changes based on comments that the cookies were too salty and too sweet. I only used 1/4 tsp of salt and 1/3 cup each of the sugars. Made like this the cookies are delicious! Crispy, chewy, and packed with flavor!