OK... here they are... NOT for the faint of heart! lol

You will be even more impressed that I bought it at the goodwill for $2.97

You're awesome!

And YES, I am impressed that you own a springform pan, and know it's name.

Now here's a recipe I can actually do!! Sounds like Monkeybread - ever have that?? I think people usually use a bundt cake pan for that but these look easy and yummy - thanks!!

Kathy,

   Susan has a Monkey Bread recipe that is to die for...Very yummy! 

This is why I love you! 

If I pay you will you make a batch for me and ship them down??!! LOL!!! They look wonderful but something I'll probably never try because that just looks like way too much work for me.

And what is this Diabetisweet of which you guys speak? Is it like Splenda but just better for cooking? I've never seen it (but then again I've never looked, either)

It's hard to find...it is different than splenda, is better for baking as it "acts" like sugar as far as rising and keeping things moist and stuff.

I have seen it once in awhile at Giant and Stop and Shop - but hard to come by and not both varieties (white and brown)

Personally - in MOST things I find it has a horrible after taste - Liz can't taste it when I can.

I have liked it in a few recipies, however.

I didn't get to try the sticky buns @ liz's house...there was none left by the time I got there!

Pam, I can taste the after taste of the diabetsweet...so you are not alone on that one.

Diabeta sweet has a funny aftertaste for me not everyone can taste it but I can  so I use 1/2 diabeta sweet brown and 1/2 splenda I don't use the white diabeta sett at all I use splenda.
Splenda can dry out cakes so then just add 1/4 cup applesauce to the recipe and they come out fine

Has anybody told you how frigin' AWESOME you are????  Well, you are, girlfriend!!!  Sorry I missed the cooking class.  I soooooooooooo hope I can make it to the next one.

xoxo