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"It really brought out the flavor of the lamb! I used white wine and chicken broth. I think the parmesan cheese is really important to the flavor. I had a little less lamb than called for but used lots of mushrooms to add a little more to the meal. Yum!"
"Very good, nice texture. The favors melded instead of being overpowering with either banana, peanut butter or chocolate. I did use semi sweet because that's what I had on hand and I think it worked really well. only small change I mad is using splenda for the white sugar. I used regular brown sugar too."
"Yum! Mine took a good 12 minutes to bake. I had to return one batch to the oven, but they turned out fine. It made 50 cookies for me - I used the smallest cookiy scoop I had. The chewy/crispy texture is great and acting on other reviews, I added 1.5 teas cinnamon, .25 of nutmeg and .25 of cloves. I also used a little whole wheat flour and subbed 1..."
"Very good. I followed the recipe exactly except I also added a cinnamon sugar/butter swirl. It's not a soft raisin bread - it has some nice texture to it."
"These were very good and light and went great with my beef and red wine stew. However, I would recommend adding a teaspoon of salt and perhaps cutting the sugar to one T. Maybe because I used unsalted butter but I definitely felt it needed salt"
"I do not like banana bread or cranberry bread much but had to use up some bananas and came across this recipe and it was fantastic. I did add some orange zest, cinnamon and nutmeg. Used a combo of brown sugar and Splenda and half whole wheat flour. Delicious and very pretty too!"
"Excellent recipe, rispy and chewy and good with tea. I made them quite small so the yield was 90 cookies! I baked them about 13 minutes. I used the heaping Tbl of ginger and added about a 1/8 cup of minced candied ginger."