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"This cake is outstanding! I made it for a church potluck last weekend. Someone made a similar version, without the candy bars and glaze. Mine was a huge hit! I used five snack size Almond Joy bars, halved, and five snack size Mounds bars, halved. Rather than stir the candy into the cake batter, I evenly spaced the halved bars on top of the ca..."
Aug 4, 2010 on Food.com
"What a wonderful recipe...thanks so much for sharing! I have made this several times--always with fabulous results. I have also used dried cherries instead of apricots. The cherry brandy was good, but I like the taste of the apricots better. The end product is potent but sweet and slightly syrupy. The apricot taste is definitely there, and th..."
Dec 29, 2008 on Food.com
"This recipe makes the perfect cookie! I discovered it in time for my children's school Halloween party and have made the cookies four times over the past month. The teachers confiscated the cookies at the Halloween party and kept them at the adult table; they said the cookies were too good to share with the kids. My favorite batch includes 16 s..."
Dec 1, 2008 on Food.com
"This stuff is amazing! I made a double batch in a 9x13 pyrex lined with wax paper. I let the fudge set at room temperature overnight and then turned it out onto a cutting board. It was very easy to cut and made nice squares that held their shape. I do recommend working very quickly to mix the ingredients and get the mixture into a pan before i..."
May 12, 2008 on Food.com
"This recipe is one of my new favorites and makes excellent cupcakes. Do not skip the freezer step. I have tried the cake both ways, and the freezer step makes a big difference. I used regular milk, not buttermilk, and I left out the lemon juice. I made 18 cupcakes and a small (7 x 11? cake. Each pan of six regular sized cupcakes took exactly..."
Mar 24, 2008 on Food.com
"I made this for a cookout and got rave reviews. I used a half-sheet pan, and the batter did not cover it entirely. My cake looked more like a slightly misshapen cookie than a sheet cake, but it was thick enough (about one inchand was light and fluffy. Once I covered it with the cream cheese layer and the strawberries, the shape wasn't a problem. ..."
Jul 12, 2007 on Food.com
"This has been one of my favorite desserts since my mom first made it when I was a child. I used this recipe recently, and the cake came out perfect-- just like mom's! It is super easy, and the taste is wonderful (and VERY sweet. It has a "melts-in-your-mouth" filling, and a yummy, chewy crust. My husband agrees."
May 17, 2007 on Food.com
"This is a wonderful recipe I will use again and again. I made this dish last night and served it with spicy rice pilaf (adapted from Miss Annie's couscous recipe, #33083and broiled tomatoes with a tarragon/parmesan/mayonaise topping. I cooked the chicken in a cast iron pot, which worked well. I used eight skinless, boneless chicken tenders. I did..."
May 17, 2007 on Food.com
"I think this recipe deserves about 12 stars! This was my first experiment with fried green tomatoes, and the result was wonderful. My husband and I loved this dish, and it may be our main course next time we make it. I only used two tomatoes, and I left the amounts of the rest of the ingredients the same. I fried the tomatoes for about two minutes..."
Jul 9, 2003 on Food.com
"This proved to be an easy, delicious way to dress up canned beans. I was cooking for two, so I only used one 28 oz. can of baked beans. I used Bush's or Van Camp's; I can't remember which. They were onion flavored, and I didn't have real or dried onion. I used a tsp. of minced garlic (from a jar, and I used the full amount of mustard (with horser..."
Jun 24, 2003 on Food.com