I want to make this cake for a birthday party this weekend, but wanted to try it out with my family first. I did put an extra teaspoon of coconut extract. I used only 2 cups of sugar. I added 1 teaspoon of vanilla extract. I used 2 teaspoon of baking powder. I baked as directed except for the last 30 minutes. I reduced the heat to 300 since the edges seem to brown too quickly. Let's just say that my husband had his second piece. It was moist and very tasty even without icing! Definitely a keeper! ;) UPDATE: 10/9/2011- I made the cake for the birthday party as planned. Everyone loved it! Oh and I did add about 1/2 cup of milk.

This is a wonderful recipe. Instead of the bread version, I made large muffins. They freeze well. 2 minutes in the microwave, instant breakfast. I have posted a picture of my finished product. I made some minor changes to the recipe. I didn't have white sugar available. So I used 1 cup of brown sugar for the muffins. 3/4 cup of applesauce instead of butter. 2 cups of wheat flour, 2 1/2 of all purpose. A couple of dashes of nutmeg. I had a cup of blueberries that needed to be used up. I threw that in there as well (otherwise they would have walked out of the fridge.) I used 1/4 cup of brown sugar and cinnamon as a topping instead of using it on the bottom. This recipe is in my recipe box. Thank for sharing!

We love this pie! We had some fresh picked wild blackberries and didn't know what to do with them. After a little research, we found this recipe and adapted it to our liking. We used the blackberries, some blueberries, a few strawberries and some cut-up apples. Nothing was frozen. We used 1/4 cup of brown sugar for the filling because the blackberries were super sweet and followed the rest of the recipe. Our pie crust was a frozen type. So we baked that for 10-15 minutes before adding the filling. For the topping, in addition to the rest of the ingredients, we added a dash of nutmeg and used butter that slightly chilled (easier to crumble). Oh did I mention that we used wheat flour for the crust, filling and topping. The nice thing about this pie is that it's so versatile. The first pie had more blueberries. The next one had more blackberries. Yummo! Thank you for sharing!

An excellent alternative if shortening is not available. I skipped rolling out the dough and shaped the biscuits in my hands. They came out great. Wonderful with sausage and gravy (use Bob Evans recipe on the package).

This is absolutely wonderful. When I used to work in an office, I would treat myself to a Cinnabon every-once-in-a-while. It's been a while since I made this recipe or worked in a office. I think it's time to make the cinnabons 8-) By the way, the only thing I might add is pecan chips, other wise it's pure perfection. thank you so much for sharing!!!

I USED to make my pizza crust via bread machine. That method took too long. I like to add the olive oil and the salt to the yeast mixture after the 10 minutes were up. I used 1 1/2 cups of wheat flour and 1 cup of regular flour. I let the dough rest anywhere between 20 to 30 minutes before rolling it out. The crust comes out perfect every time! Not soft in the center of the pizza and it holds up to the topping very well. Pizza in about 1 hour instead of 2 1/2 hrs. Thank you for sharing!

My daughter has been loving this recipe for two years now (she's 10 now). At school she is known as the "chili" girl. The main thing is that she will not eat it unless it has meat. So I used this recipe with the following changes: 1/4 onion, 1/2 red pepper, 1/2 yellow pepper, 1 to 1 1/2 lbs of ground meat of your choice, garlic salt instead of regular salt, 3 tbs of chili powder (she doesn't like it spicy) and no hot sauce. Follow the instructions for cooking in the slow cooker. I freeze portions in freezer bags. She says that it taste better after freezing. Maybe flavor fusion? She will take this chili over a sandwich any day! I'll keep the original version for my hubby;) Thank you for sharing.

Wow! My first review! This was fabulous! My daughter request this for desert every night so far (until we will run out). Some modifications on my part: I increased the milk by about 4 tbsp., added 1 tsp of vanilla, and decreased the sugar to 2/3 c. For the topping, I did 1/4 c of white sugar and 1/4 c of brown sugar. I sprinkled the crumble layer with cinnamon instead of combining it before baking. Taste great warm topped with ice cream! A keeper! Thanks for sharing!

The only thing I changed was halving the cinnamon and allspice. I put in 1/2 tsp of pumpkin spice. Absolutely fabulous! DH doesn't like pumpkin, but he like these pancakes and two little thumbs-ups from my DD. Thanks for sharing!!!