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I changed this up a bit and made 24 muffins instead of loaves. I used 2/3 cup oil and 2 tablespoons of molasses (decrease fat/increase flavor), used 2 cups all-purpose flour + 1-1/2 cups whole wheat flour, and changed up the spices a bit: 2 tsp each cinnamon and pumpkin pie spice plus 1 tsp nutmeg. I brought them to my 4 year old son's preschool and the kids went crazy!

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To Die For Blueberry Muffins

Reviewed: Feb. 15, 2010

I adjusted the yield to 12 muffins, then added 1/2 tsp each of vanilla and almond extract, 1/4 tsp lemon extract, and about 1/8 tsp nutmeg. A co-worker said they were "the best blueberry muffin ever"!

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2 users found this review helpful

Creamy Coconut Cake

Reviewed: Aug. 9, 2006

I've made this cake a few times and found other similar recipes. I loved it as is, but I've found it a bit better with the following changes: I use a butter-recipe yellow cake mix and add a teaspoon of coconut extract to the dough. After baking, I used ONLY the cream of coconut (not the sweetened condensed milk), then topped with whipped topping and coconut. I served this for Father's Day this year and my family could not believe how good it was. I think the cake texture is better without the condensed milk.

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244 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Aug. 9, 2006

I've made this cake several times now, and people always think I bought it at a bakery. It's truly phenomenal!

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1 user found this review helpful

Great Grandad's Sugar Cookies

Reviewed: Oct. 21, 2003

I loved the texture and appearance of these, but I'm not sure about the nutmeg. My family just didn't go for it. I think I would try these again but with less (or no) nutmeg and maybe some lemon peel or extract. I didn't roll them out, instead I just used a cookie scoop to make about 1 inch balls and then pressed the tops with a glass dipped in sugar. I will try the recipe again, just with less nutmeg.

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Italian Almond Cookies II

Reviewed: Oct. 12, 2003

These were so WONDERFUL!!! They remind me of the cookies available at a local Italian bakery (the Missouri Bakery in St. Louis). I skipped the last step of rolling in almonds, and I also mixed the cookies with my electric mixer. I was kind of nervous about doing so, but the cookies were fantastic!

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27 users found this review helpful

Gingerbread Men

Reviewed: Oct. 12, 2003

These were delicious but not exactly what I expected. If you like the flavor that molasses imparts to gingerbread, you'll be missing it! Other than that, these had a nice texture (crisp on the outside, a bit soft on the inside) and were easy to roll out. I shaped them into pumpkins for Halloween. They reminded me of the flavor of a windmill cookie--an excellent spice cookie, just different from my expectations.

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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Aug. 26, 2003

My 4-year-old son and I made these and they turned out great! I agree that the dough must be well chilled, but we had no problems rolling and cutting. I used half powdered and half white sugar (1 cup each) as suggested by a previous review, and I also used 1 tsp each vanilla and almond extracts. I brought a bunch to my work and everyone devoured them!

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Child-Proof Sugar Cookies

Reviewed: Aug. 17, 2003

Crisp, delicious! I rolled them out and cut into shapes, then sprinkled with sugar before baking. My kids, nieces, and nephews gobbled them up!

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14 users found this review helpful

Bran Muffins III

Reviewed: Jan. 24, 2001

Moist, with a nice texture, but I thought it needed a bit of sweetness. I think I'll try again with a bit of honey or sugar.

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10 users found this review helpful

Amaretto Cheesecake I

Reviewed: Jan. 24, 2001

This cheesecake has a wonderful texture and flavor. Just be sure to let it chill for at least 24 hours before you eat it. We were anxious to give it a try and had a taste after it chilled for about 3 hours, and the amaretto flavor was rather strong. By the next day, it had "mellowed" and tasted great!

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2 users found this review helpful

No Bake Key Lime Pie

Reviewed: Oct. 13, 2000

I'm not sure if I made some kind of mistake...but it didn't indicate to let the lemonade mixture cool before adding the cream cheese and whipped topping. My pie just never seemed to set well, stayed kind of runny. Flavor was pretty good but texture was just not right.

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26 users found this review helpful