dadasarah

"Outstanding! I did change it up a tiny bit though. I was in the mood for a snack, not a dessert, so I cut the sugar in half. I used all whole grain white wheat flour - scant cupfulls so it wouldn't be dry; by the way, keep whole wheat flour in the fridge, or else it develops a bad taste after a week or two - and added a splash of lemon juice f ..."

Sep 19, 2011 on FoodNetwork.com

"Oh my. I used all white whole wheat flour and Smart Balance for the shortening, and I cut the sugar to 1 cup, using mostly brown sugar. Then I omitted the water and used a whole 15 oz can of pumpkin because I didn't want any leftover. I baked them for 22 minutes. These were the most beautiful and delicious muffins I've ever made or eaten."

Oct 6, 2010 on Food.com

"Thanks for posting this recipe, Bergy, we really like it. Our waffle maker is the thick round kind and takes a while to cook. I love waffles, and I searched and searched for a recipe that wouldn't get flat and dense half-way through the batter. This is it! I always use whole wheat pastry flour or white whole wheat flour. I also cut the butter to 6..."

Feb 21, 2010 on Food.com

"This tart is out of this world! I made it with blackberry jam instead of the strawberry, and I left out the egg yolk and cream in the crust because I like it a little more crispy. I also used white whole wheat flour, evaporated cane juice, and Smart Balance for the flour, sugar, and butter (and left out the salt. I'm trying to keep myself from ea..."

Feb 5, 2010 on Food.com

"Very good. I had a chipotle chicken and spinach dish leftover that I did not like, so I used it in this. I also added some leftover bacon. My husband loved it. We ate it with salsa."

Nov 6, 2009 on Food.com

"This is a wonderful chicken salad! I used walnuts instead of pecans, and shredded carrot because I was out of celery. I also added some chopped Maui onion, cilantro, and a squeeze of lime. I didn't think it needed any salt, just a little fresh ground pepper. Delicious!"

Sep 9, 2009 on Food.com

"Delicious! I didn't have cream of tartar, and I accidentally added the sugar too early, so I beat the egg whites alone, but it turned out lovely. I used blackberry jam for the glaze since that was all I had on hand. It took a few bites to get used to the different flavor from American cheesecake, but now I'm hooked! My husband loved it too!"

Jun 3, 2009 on Food.com

"These are great! I used frozen strawberries, and I think I used more strawberries than the recipe called for, but I liked the ones that were stuffed full of strawberries better than the ones with less strawberries anyway, even though they fell slightly and were a little squishy when they came out of the oven! When they cooled in the fridge, they b..."

Apr 17, 2009 on Food.com

"I have made this as written and with the higher temperature version and like the one baked at 425 degrees better. I did have to turn the temperature down a little at the end though, so it wouldn't get too brown. Great recipe!"

Mar 24, 2009 on Food.com

"Mmmm, fabulous! I used fresh peaches and dried basil. I was out of lemon juice, but didn't notice anything missing. I thought it would be sweeter too, and after tasting the sauce, I wondered if I should add some brown sugar, but when I tasted the sauce with the chicken, I realized it didn't need it. Yum!"

Jan 8, 2009 on Food.com