I choose this recipe for my mother-in-law's 86th birthday cake and everyone loved it. It is so simple to make and the glaze is a nice light change from thick sweet frostings. It met with everyone's approval. Glaze amounts could be cut in half and still have plenty.
I tried this recipe recently and found it to be extremely easy and quick to prepare. The taste was very good and appealed to all my family. The only small drawback was that I found that the cake portion seemed a little dry from the double baking time. But this could be easily overcome with possibly less initial baking time or perhaps using another brand of cake or making the cake from a scratch recipe that is more moist. All in all a good recipe and would be great for potluck supper, picnics, family gatherings etc. It's a great way to make a cake mix cake seem more special---like homemade.
This is an excellent pie in terms of flavor and ease of preparation. I enjoyed it because it was not "too sweet" as some rhubarb pies can be. I used Honey Nut Corn Flakes and added about 1/4 cup more than recipe called for and had just wonderful results. And I especially appreciated that the crispiness of the topping was maintained over until the second day of serving . . . a real plus for smaller families who do not consume an entire pie at one meal. I will definitely make this one again and again. Thanks for sharing the recipe.
I made this for my husband to take to work to celebrate a co-worker's birthday. I thought it would be an easy alternative to taking the fixings for real banana splits (which she loves!). Everyone loved it and requested the recipe. The co-worker liked it so much she took "leftovers" home for her children. The recipe is great but I made a few simple changes---less sugar in the crust mixture (cut to about 1/4 cup, used "light" cream cheese to cut fat, used fewer maraschino cherries, and kept the crushed peanuts to about 1/2-3/4 cup. It was still great! I will definitely make this one again.
I have used this recipe three times now. I find it easy, quick and delicious. It is a great recipe to take for potluck gatherings and any place where you might wish to donate food--bake sales, funeral receptions, etc. It travels well. It's not real fancy but tastes delicious and the absence of a rich frosting or topping appeals to my family.
This recipe combined the oatmeal my husband loves with the peanut butter that my daughter loves into one cookie. Great taste, not too dry, and the ease of a drop cookie made this recipe very popular with my family. A real KEEPER!
I made this for a family get together and everyone absolutely raved about it. My two sons took extra pieces home for a "snack" later. I made the recipe exactly as is except used a chocolate fudge cake mix with the pudding. It was easy to make, tastes great, and just the perfect dessert for a little special treat for those rare occassions with you need a treat and can "pretend" the calories don't exist. It's a KEEPER!
I originally submited this recipe several years ago. It has continued to serve me and my family for now nearly 43 years. I would just like to address those persons who are unhappy because of the name and claim it is not "authentic" Boston Baked Beans. This recipe was passed to me from my mother-in-law who passed away 11 years ago at the age of 87. It was her recipe so I don't feel it is my place to change anything about it and still give her credit for the recipe. She was a wonderful wife and mother who lived in the state of Wisconsin who when younger enjoyed cooking for her family and friends. To her this was Boston Baked Beans. She was not a fancy cook so to her, living in the age before computers and cooking websites, this was authentic. Please just enjoy it and don't get so hung up on the actual name. I continue to take this to group gatherings that rave about it and ask about the recipe. To me this is what is important and not the actual name. I hope many more people will try this and I know you will enjoy it regardless of the name. Copy the recipe, use it,and give it whatever name pleases you. AJRhodes
My family just LOVED this recipe. I did add a drained can of sliced mushrooms and a bit more Worcestershire sauce for some extra "zip". It was so easy to put together and forget about while it cooked. The meat was so tender and delicious. We served it with buttered noodles, some baked acorn squash from our garden, a nice green salad, and fresh crusty hard rolls. This will definitely be added to my permanent recipe collection.
All the raves about this recipe were true. I made it the day before I needed it for an informal family birthday celebration. I doubled the recipe thinking I could freeze half for later use . . . foolish me--it was so popular we ate it all! The best thing about it is it's simplicity and can be made lower fat by draining meat throroughly after browning. I highly recommend it (and so do the six other members of the family who ate it.)
As stated many times over previously . . . this is a FABULOUS recipe. My family all loved it. I cut it in half and it was just enough for 8 people as a side dish. I didn't change a thing but my curry powder wasn't the freshest so would probably add a bit more next time. It is great to have these recipes for food items that can be made ahead of time . . . they are such time and nerve savers when entertaining.
I made this recipe using saskatoon berries, which are very similar to blueberries but now quite as soft. It turned out excellent, and my dinner guests all raved about it. I served it warm with frozen yogurt or vanilla icecream. I would like to try it again with another type of fruit. I especially appreciated that it is mad in a 9" pan. There are only three in our family and I don't like to have lots of leftover dessert. This was a perfect size for a dinner party for 6. I will definitely keep and use this recipe over and over again.
