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"There is something so rich and satisfying about this. It's nutty-tasting without any nuts. I used sour milk: 4 t. white vinegar, plus milk to make 1 c. let sit 5 min. before using."
Oct 13, 2005 on Food.com
"PERFECT! Chocolatey and delicious. Brings back memories, and looking forward to making more. Excellent low-glycemic diet cheat (oats, peanut butter and chocolate!, fast and easy (if you can stir and measure, you can make this. Wish it cooled down sooner (if you don't have waxed paper, spray a cookie sheet with Pam cooking spray. Hugs to you Pam..."
Oct 8, 2005 on Food.com
"I used walnuts - do not eat hot if you use walnuts, it tastes too much like walnuts - eat at room temperature. Fast, simple and cheap, you get just a few so they don't go stale. I had all the ingredients for this delicious cookie. I squashed the dough mounds with my hand as they stuck to the bottom of the glass - then I sprinkled icing sugar on th..."
Mar 27, 2005 on Food.com
"These scones are perfect for those who want a delicately sweet, but simple confection - I used 1/3 cup of sugar, but I have mine plain with coffee. KEY: Make 2 rounds, not 1. Also, I prefer cutting each round into eighths, as they bake better. Cut each round into quarters, and then neatly bissect each quarter into two equal triangles - they come o..."
Mar 21, 2005 on Food.com
"This is my only coffee cake from now on. Only had an 8-inch metal pan, so preheated oven to 350F and baked 30 minutes. Used regular Bisquik; couldn't find buttermilk. It puffs up, so don't be surprised. I also toasted 1/2 c. chopped walnuts in a frying pan on medium-high, then chopped them up a little more. I make topping first, then cake, then wh..."
Mar 14, 2005 on Food.com
"Addictive. Toasted chopped walnuts on medium-high in frying pan, then chopped further -- walnuts are a personal preference. Used paper cups in regular muffin-tins -- 2 soup spoons per cup; makes 12 muffins. Baked at 350F for 30 minutes. Can't stop eating them!"
Mar 13, 2005 on Food.com
"LOVED IT! This is our primaqry cake now. It's so fudgy. I admit, when I saw how little cocoa was needed, I had to fight a strong urge to add more, especially when I saw what a light color of reddish-brown that it was. But, I finally decided to go with it and do as the recipe said, and it's great. I have done the 9"
Apr 28, 2004 on Food.com