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"Such a great cake! It is so moist and the frosting takes it to a whole other level of decadent deliciousness. The only thing I might mention is when making the frosting, it took more like 20 minutes to thicken instead of the recipe's suggested 12. It could be my pan was too deep. At any rate, this is a real find. I made it for my mom's b..."
"Comes together quickly and is very tasty. Sprinkled additional fresh scallions on top after baking and served with brown rice, sautéed Chinese greens and (frozen) potstickers. Everyone loved it. Thanks, Petunia!"
"Thank you for a delicious and easily made cherry crisp recipe. Was looking for a less involved use than cherry pie for the cherries we picked yesterday. Since the cherries I used were sweet, I reduced the sugar to 2 TB. Also, didn't have any lemons on hand, so I used lime juice instead and it turned out great!
"Easy, delicious recipe! The flavor is unbeatable. I usually use a more laborious recipe that calls for beaten egg whites, but this are almost as fluffy and so much faster to make. Thank you!"
"So tasty!! I made these as an after school treat for my peanut butter-loving son. Due to lack of time, I used the bar cookie method and they were delicious. I also added 2 tsp. vanilla extract since using health food store peanut butter. Thank you, Heather Feather. These will be a new staple."
"The quintessential Russian Tea Cake/Mexican Wedding Cake! They taste just like my grandmother's--who knows, she probably used the original Betty Crocker recipe, too! I took others' advice and processed my nuts (using pecans) until fine in the blender. Perfect, light, delectable. Everyone loved them! Thanks!"
"Scrumptious! I've made these 5 or 6 times now and they're always delicious. The best results have been when pouring the batter with a quarter cup measuring cup as the recipe states. When I used a ladle, the pancakes got too big and didn't cook through. These are the my go-to pancakes."
"Very good muffin recipe! Resulted in tender, moist muffins that were just the right balance of sweet and slight tartness from the berries. My kids gobbled them up. I used frozen raspberries that I thawed overnight, 1/4 c. butter and 1/4 c. Smart Balance spread and it worked just fine. Thanks, I'll be making these again!"
"Really good lemon bars. The best part to me was the crust: it didn't crumble apart very much like other recipes I've tried. My sons and I made these together, and we all loved them."
"I used a yellow cake mix with this filling, subbing half the shortening with unsalted butter. I glazed the top with a thin buttercream (more milk, less sugar, no meringue powder, etc.) and then decorated with easter sprinkles and pastel sugars. Chose jumbo baking cups, which made for a sinful, generous portion. Everyone loved 'em! Thank you!"