Made is last night but into Muffins! Came out wonderful. I used nonfat sour cream, for the butter I used half butter and half applesauce. Then I coated all the muffin pans with the sugar/cinnamon mix and I made the crumble topping. 1/2 cup packed brown sugar ~ 1/2 cup all-purpose flour ~ 2 or 3 tablespoons butter or margarine ~ 1 teaspoon cinnamon ~ 1/3 cup chopped walnuts or pecans. I microwaved the butter for just a while to make it nice and soft, mixed it together with a fork until it was cumbly, and spooned 1 heaping teaspoon over each muffins before putting it in the oven. I made about 24 muffins.

Reviewed On: Mar. 29, 2009

great!!! Similair to the real stuff and way cheaper

Reviewed On: Mar. 29, 2009

I liked the basis for this recipe but I changed it a little bit. 1/2 pound penne 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1 pound thick asparagus, cut into 1-inch lengths 2 cups chicken stock 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed 1/4 cup heavy cream 2 tablespoons unsalted butter 1 tablespoon chopped fresh sage 1/2 cup freshly grated Parmigiano- 6 oz prosciutto, cut into 1/2" pieces Reggiano cheese, plus more for serving Salt and freshly ground pepper It came out WONDERFUL!!! Add as much cheese as you need for flavor but the prosciutto added all I needed!

Reviewed On: Mar. 29, 2009