Cheffie M

"I took a chance on this because it is so different from any other recipe that I have tried but it was much to sweet for me. I have to give it three stars, though, because I liked the oatmeal instead of bread or bread crumbs. Thanks for providing this recipe for my adventurous husband and I to try."

Feb 26, 2013 on Food.com

"Of the four of us, only one person would finish his slice of pie. My DIL took one bite and didn't finish it, my son took two bites (as he was always taught as a child and didn't finish his, I took two bites (as an example to my son - force of habit even though he's grown, and hubby ate his but didn't ask for another slice (he only does this whe..."

Dec 24, 2012 on Food.com

"If anyone can tell how easy this is, I'd be very surprised. It is actually better than the two candy shops that we get most of our fudge from! It's a great basic recipe for nice, homey fudge but it can be embellished and flavored just about any way you can think of. I did mine plain the first time and again with mini holiday m&ms on it but next..."

Dec 21, 2012 on Food.com

"Very yummy! This recipe needs no tweaking, and I followed it exactly as written (for a change. It's the perfect choice if you, like me, love brownies and love cheesecake. The cheesecake layer cooked perfectly while my brownie layer was still very moist, just the way I like it. Make sure that you do just what the poster said: just swirl it a ..."

Dec 21, 2012 on Food.com

"This is a very tasty cake and it was devoured immediately. I did not use the banana liquor and I increased the cinnamon by a tiny bit. This is a nice, light cake and that is what we were looking for. I have a feeling that it would keep quite well but it probably won't ever stay around long enough to test that theory out. I'll be making this of..."

May 25, 2012 on Food.com

"This is an absolutely delicious cake! I subbed some grated lemon peel and a teaspoon of lemon extract for the flavoring and it was great. I cut down the salt because 2 tsp is way too much for our tastes...I used 1/2 tsp. From my experience, I did not feel that it was appropriate to bake the large, heavy cake at 350 for such a long time so I wen..."

Apr 30, 2012 on Food.com

"These are nice, substantial biscuits. I love the flavor and the texture and I can't wait for berry season in Maine to come around this year so I can make up a batch when we get home from berry picking! I served these this time with delicious Vermont Creamery cultured butter and my own homemade strawberry jam. Easy and delicious, what could be b..."

Mar 7, 2012 on Food.com

"I have never eaten an Entenmann's cake, so I don't know if this tastes like one but if it does then I have been missing out all of these years! This cake is rich, buttery, and substantial just like any great pound cake should be. The crust on the cake is very nice, especially the top crust. There is no mistaking this cake for a cake mix, that's..."

Jan 24, 2012 on Food.com

"I have made many versions of Reese's cups, but this one has the best texture. The taste is great and they have just the right mouthfeel to make them very satisfying. I made half the recipe of filling and the whole recipe of chocolate coating so that I could make them in my silicone giant peanut butter cup mold pan. I just divided half of the ch..."

Jan 11, 2012 on Food.com

"I have been using this recipe for quite a while and have made quite a few variations on it. They always come out great! I am just pulling some out of the oven that have added 1/4 teaspoon of butter extract and also some chocolate chips. These are the peanut butteriest tasting peanut butter cookies that you can make so if you are a fan, do make ..."

Dec 26, 2011 on Food.com