Delicious for a family gathering. I made this for an Easter dinner and everyone loved it. I had 17 guests and doubled the recipe with a couple of changes. And let me tell you there wasn't much left! I read some reviews and followed these tips. I assembled it the night before and baked it first thing in the morning. I brought everything to room temp including the frozen hash browns. Mix the soup, onion, sour cream, pepper, and cheddar thoroughly before adding the hash browns. Used two 30 oz. bags plain frozen hash browns, 4 cans cream of potato soup, One 16 oz. and one 8 oz. sour cream, 1/2 cup chopped onion, 1/2 cup parm cheese, Two 8 oz. bars of sharp cheddar shredded (using most but, saving some for tops of both casseroles). pepper to taste. Greased two glass 9x13 dishes and divided mixture and topped with cheese. Baked both at 350 degrees for approx 1-1/2 hours.
I should have followed another reviewer suggestion and eliminate the baking powder. This was not what I remembered my polish grandmother to make. I made circles and used Solo apricot and poppyseed filling. I made sure I pinched the dough when I folded it over but, when baking they still seperated at the fold. I think this recipe is meant to be made with the apple filling since it is a puffy pastry. Although they tasted good I gave this three stars because the dough did not stay together and I wouldn't say this is an old recipe of true polish kolacky.
This was excellent! I prepared everything according to recipe with exception of using whole wheat seasoned bread crumbs and my own sauce. Took some time to prepare but very good.
I gave this four stars because although I thought it was moist and tasty I thought it lacked flavor in my opinion. I enjoyed it the first day I baked it because the coconut was toasted. Naturally once you cover it through the night the coconut gets moist. If I do try it again I think I might do what another reviewer suggested and add the 20 oz. pineapple, change to 1/4 cup oil, and 1/4 cup of reserved juice. I did put the foil over the top to prevent the darkening of the coconut while baking, and my bake time was a lot longer than noted on recipe. I'm not sure if I used the right size pan but, I used a 8x8-2" glass square pan. The recipe stated 9" square. Close enough I guess.
This rating is based on origional recipe. I guess my expectations were very high after reading all the ratings on this cake. The flavor was too subtle in my opinion, especially being a Tiramisu lover. In my opinion it was labor intensive and would be easier to make a traditional Tiramisu with ladyfingers. I used Kahlua for my coffee liqueur and instant expresso. I only used a pint of heavy cream and it was enough to frost the entire cake. For the price of Marscapone cheese I felt it didn't make an impact from the outer whipped cream frosting. My guests felt the same that it was good but not outstanding. I would have to agree with others and say if you want to try this recipe definately double up on all the coffee and liqueur. I think I will try it again and double up on all the flavors and then it would might be 5 stars.
These cookies are festive looking and taste like a brownie. The only change I made was to add a square of melted bittersweet chocolate to the batter. I did what the other reviewers mentioned and put the batter in the freezer for 45 minutes so they were easy to handle and baked them on the second shelf of the oven one tray at a time so they would have a nice crackle on top. Unfortuneatly doing these steps made this recipe a little time consuming to make. I gave this recipe three stars because I felt it would be easier to make brownies in tiny muffin pans and douse them with powdered sugar.
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