Notes about Recipes in this book

• Apple crumb bars

  • IowanCorn on November 02, 2025

    Very tasty, but soft, even after chilled, so you might need a fork to eat this. Or a napkin. They are extremely easy to make, and they went quickly. Definitely a repeater.

• Apple-cranberry tart

  • Ducksinarose on March 15, 2024

    Delicious, especially the crumble. This flavor combo is not one you would find in a grocery store so I highly recommend. It was a bit time consuming to stir the filling and make the crumble but the result is excellent. My apples ended up a bit mushy (I used Granny Smith) so I might cook the filling less next time.

• Applesauce-raisin cake

  • anya_sf on April 24, 2025

    This moist spice cake gets its dark color from cocoa powder, but doesn't taste of chocolate. It's very similar to 1/2 recipe of Cheryl Day's Spice Cake with Butterscotch Icing (but actually uses more spice!), which is baked in the same size Bundt pan. This one isn't tall and could definitely be baked in a smaller pan. Mine was done in 55-60 minutes, so check early. It's tasty enough without the glaze, but I wanted to try it so made 1/2 batch - plenty for drizzling, not enough to fully coat the cake. I sifted the powdered sugar and spices and the glaze was smooth enough with just whisking - no mixer/blender needed.

• Boom booms

  • kimberly_6sbqzl on March 26, 2026

    These brownies are fantastic. I have been making these for years.

• Chocolate macaroons

  • jenburkholder on August 02, 2020

    Very good, very chocolaty.

• Chocolate orgasms

  • jenburkholder on August 02, 2020

    Oh yeah, they are just that good.

  • kimberly_6sbqzl on March 26, 2026

    This is probably the most delicious brownie in the world. The secret with Rosie’s recipes is to follow the instructions exactly.

• Congo bars

  • IowanCorn on January 30, 2026

    If you like the soft gooey center of chocolate chip cookies, these are the chocolate chip bars to make! Soft, full of chocolate chips and near perfect as a snack.

• Cookie crumb crust

  • anya_sf on April 21, 2022

    Fairly standard crumb crust using a bit more butter and sugar than some. This fit a 9" pie plate but a larger one would need more crumbs.

• Cream cheese pound cake

  • IowanCorn on March 26, 2023

    A good pound cake, if a little sweet to my taste. I'm beginning to think that most pound cakes have become too sweet for me. Anyway, was a very easy recipe to put together, even with the only leavening being the 6 eggs. You might want to keep an eye on the cake when it's in the oven, as an hour and a half was close to drying out.

  • ecratsenburg on December 02, 2025

    best pound cake ever!

• Fresh-blueberry muffin breakfast cake

  • IowanCorn on July 29, 2023

    Didn't turn out as well as I thought it should. I missed the bit where you needed to cook the batter for 30 minutes before adding the topping, so it had to cook longer than noted. Also, the topping was really thick, and turned to a caramelized crunch rather than a crumble. The cake was really moist, almost damp. I have found better coffee cakes.

• Fudge frosting

  • Bloominanglophile on October 05, 2013

    This frosting is RICH. For some reason, I made the note that it would be great for bake-sales!

  • jenburkholder on August 02, 2020

    Agree that it's rich! Also very easy and very tasty. Putting on brownies is, well, over the top but delicious.

• Lemon cream-cheese pie

  • anya_sf on April 21, 2022

    This pie was very easy to make, like a simpler version of cheesecake. My baking time was 55 min. The filling was dense, creamy, lemony, and not overly sweet. That might have been fine with very sweet berries, but my berries were tart, so overall it wasn't sweet enough for my taste. I ended up making Ina Garten's raspberry sauce to go with it, which improved it a lot.

• Lemon-strawberry sponge roll

  • Bloominanglophile on October 05, 2013

    Notes from 2006 say, "Light, refreshing"!

• Mint brownies

  • jenburkholder on August 02, 2020

    Rich, sweet, and very tasty.

• Peanut-butter chocolate-chip bars

  • jenburkholder on August 02, 2020

    Very good.

• Pecan bars

  • JackieGurney on November 20, 2022

    Page 150

• Pineapple upside-down cake

  • anya_sf on May 27, 2026

    #pudcbakeoff The topping is unusual in that it calls for pineapple chunks, rather than rings, which is a little easier to eat. Baking time was 50 min. The cake unmolded cleanly. For some reason (not sure why), we all thought the flavor was a little different. The cake was a little too tall and sweet, but nice and soft, and good overall.

• Queen raspberry cake

  • kimberly_6sbqzl on March 26, 2026

    My children (who are 29 and 25 now) ask for this cake for their birthday every year. Which means I have made this cake at least 40 times. It is excellent. I do have one suggestion: Freeze the layers before you put the jam on, then freeze them again. This keeps the jam from making the cake soggy. Once the cake is set, sogginess doesn’t seem to be a problem. This tip is particularly important if you are using gluten free flour.

• Rosie's famous chocolate sour-cream cake layers

  • Bloominanglophile on October 05, 2013

    My notes from 2007 say, "Good, easy, moist".

  • jenburkholder on August 02, 2020

    Excellent cake.

  • jdub1371 on October 22, 2024

    This cake has such a nice texture - moist but light. I find it a little too sweet and the chocolate flavor is a bit flat. I think working in some cocoa would remedy both problems. Worth tinkering with as it is otherwise a great cake. My favorite way to frost chocolate cake is with Ermine Frosting and lots of coconut. Mounds cake!

  • friendlytoast on May 13, 2026

    I don’t like chocolate cake (I know, weird). But a coworker once bought me this chocolate cake for my birthday from Rosie’s. I ate a piece of course—it was thoughtful of her to get it for me. To my surprise, I really liked it! Years later, I was randomly gifted this cookbook and this has been my go to chocolate cake recipe ever since.

• Texas ruby red cake

  • Bloominanglophile on October 05, 2013

    I made this back in 2007 and noted that this cake was "VERY rich".