"I thought this cake was very easy to make, had a nice texture and remained moist. What I didn't like was the frosting. It was too tart (the cream cheese) therefore I'm really glad I left out the lemon juice. I also think the cake could have used more flavor. Mine was a bit overcooked on the outer edge, but I blame that on my stupid, old oven! Even""

"I have been using this recipe for about 10 years. I love it. I use half the sugar because I use 4 cans of peaches. I drain two cans and add the juice of 2 cans. I make extra dough to dot the peaches with, but I do everything else the same. Love, love, love this recipe!""

"I picked this recipe because other reviewers said it was sweet - and I like sweet. However, it turned out to be syrupy sweet! I asked my 14 year old son to taste the pudding and he said it tasted like cake frosting! So I doubled the milk (at this point, I switched to regular, whole milk), salt and cornstarch (yes, I used cornstarch because flour s""

"I don't understand what I did wrong. I'm a pretty experienced cook and baker, and I followed the recipe, but my cookies are flat. Totally not the kind of cookie I was going for. The only thing I did differently was add an extra egg because I had large eggs, not extra large eggs. I guess this was the problem. Sucks to be me...I guess I'll be eating""

"Nothing like the light, fluffy beignets that poof up in the french quarter. I like Anne Burrel so it pains me to right this but she missed the mark on this. After I made it, I realized what recipe I use - Paula Deen. It's the best. Reminds me of beignets at Cafe d' Monde. Tonight, I'm going to make Paula's recipe and mix what I have left to salvag""

"The only apple crisp recipe that could rival my grandma-in-law's! It is so good I ate it for dessert, for a midnight snack and now for breakfast! The only thing I added was nutmeg...got to have nutmeg! It is also far from salty; a teaspoon of salt is perfect, especially since I used unsalted butter. This is so yum! "

"Pure heaven! I made these Saturday morning and we loved them. Luckily for us, the amount of dough the recipe makes was wayyy too much so this morning, I pulled out some extra dough I had refrigerated and made a fresh batch. I grew up in New Orleans so I have a special love for these things. Paula's recipe is great...we love it!