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"Absolutely the best! Following others' advice, I cut back on the sugar, and used a throw away pie pan rather than my normal deep dish pans. It is FANTASTIC! I did cook it for the full hour. I didn't need to cover it, or the crust."
Nov 21, 2012 on Food.com
"This is very good. I also add some butter, red wine, Italian seasoning, a little bit of worchestershire sauce, some thomas'es sauce, and some carrots if I have them."
May 3, 2012 on Food.com
"Delicious! I only used 1 tablespoon of ginger as I was a little nervous having that much ginger in it, but I think it would have been fine. Will use all of it next time! I made kabobs with the chicken, and added red pepper, onion and tomato. It was excellent!
Thanks for a great marinade!"
Apr 13, 2012 on Food.com
"Great! I did halve the ground cloves, but other than that, made it as directed. I also had to bake quite a bit longer than stated. My knife never did come out clean, but after 25 extra minutes, I decided that would be enough! Everyone loved it!
I made it again yesterday. I was tempted to crisp up the crust by cooking it a bit first becaus..."
Nov 24, 2011 on Food.com
"These are wonderful! Crunchyish on the outside, soft and chewy on the inside...just perfect!"
Aug 12, 2011 on Food.com
"These are really good!
I added a cup of chinese rice noodle on one. Gave it some extra crunchy/chewyness!
They're good both ways!"
Dec 16, 2010 on Food.com
"This is very good. I made a homemade chocolate cake and put it in two different cheesecake pans. (I figured it's just as easy to make two cakes as one...and I remembered from last year that this goes FAST (it ran a bit out of one of them, so I put a pan under it as they cooked.
I forgot the gelatin in step two (but not in step three and it..."
Dec 11, 2010 on Food.com
I'm glad I made a double batch though, because it didn't rise much at all. I used two 9 by 13 inch cake pans (the air bake kind and both of them ended up about 2/3 full after baking.
Sep 7, 2010 on Food.com
"This is very good. I did make a few changes. I used one tablespoon of vanilla, one tablespoon of heavy whipping cream, and one tablespoon of Bailey's Irish Cream.
Sep 5, 2010 on Food.com