This bread tastes awesome. I made some modifications based on previous reviews, and I will need to play around with the recipe a little more. I let the oatmeal soak for longer than an hour and added the yeast directly to it (omitted the 1/2 cup of water) and had to add about 1 cup more flour as it was very wet still. I subbed in one cup of ww flour. I didn't have enough honey so had to add some corn syrup. I also replace one T butter with oil. It took an extra long time for the first rise; next time I will add an extra tsp of yeast. My kids loved this bread.

Yum... these waffles are so delicious you won't believe they are healthy too! I replaced all the oil with applesauce. Next time I won't add salt as they were salty enough from the baking powder. I used soymilk instead of dairy. My kids loved these too!

Love it. Guilt-free. Used the cocoa variation for Stef's chocolate cake. Have used standard version many times and brown sugar variation once. All very good.

This cake got mixed reviews in our house; followed the recipe exactly. I thought it had a strong baking powder aftertaste. The texture is dense and spongy, my husband thought it was one of my non-fat concoctions. My daughter who usually only eats frosting liked the cake, my other daughter wouldn't eat it. To its credit, this cake is very chocolatey. If I make again, I may try subbing milk or coffee for the water, and might add some chocolate chips too. (I originally gave this 3 stars but added a star - the flavor was better the following day.)

Love the spices. The cayanne gives it a nice kick. I added sundried tomatoes to mine, which offered a delicious contrast. I toasted the couscous while sauteeing celery and onion. Used Braggs instead of salt. Added a little carrot juice too.

The flavor of this cake is wonderful. I made this as a layer cake, and it was quite an eyesore. The middle of the cakes did not rise so nicely and the edges got kind of tough. I am new at baking cakes from scratch.. maybe my baking powder and soda was tired, maybe my maple syrup and eggs were too cold. I want to make this again. I used Sour Cream Frosting as a glaze, and the flavors worked together nicely, but since the frosting turned out to be a glaze, it didn't hide my cake's defects. This cake is fantastic with coffee.

This came out as a glaze for me, even after adding an extra cup of confectioners suger. It is very tasty, but I will probably not add the salt to it next time. I used this to frost a layer cake (Maple Ginger Cake), probably a bad idea since it would have been better on a bundt or sheet cake, but the flavors worked great together.

Not a flappy flapjack. Delicious, wholesome and hearty. For all of the flour, I used whole wheat pastry flour. I did add a little vanilla and cinnimon and a 1/2 tsp baking powder. The pancakes were not super sweet, but my kids did not ask for maple syrup. The texture is similar to a muffin. Very yummy!

So easy that my 6 year old daughter made it for dinner. We used unsalted butter, so had to add salt. We also added a bit of onion powder and dry mustard. Fantastic on our noodles, served with salmon burgers and mixed veggies. My daughter's comment on the noodles, "it's my favorite food."

Fantastic, pizzaria-quality pizza dough. I like that the ingredients are common pantry items and yeild a high-quality crust. I might cut back a little on the salt next time. I made my dough in a bread machine, dusted it with white rice flour before shaping it, and baked it on a pizza stone. I use wheat germ on my stone instead of gritty corn meal. Thanks for a winning recipe, Jason!

A very good recipe that lends itself to endless possabilities. I used 1/2 cup whole wheat pastry flour, 1/4 cup oat flour, and 1/4 cup almond flour. I used pecans instead of walnuts and chopped up a granola bar and added it too. I used a mix of milk chocolate chips, butterscotch chips, white chocolate chips and mini chips. I made a few giant cookies and some smaller (but still large cookies) - the giant ones were slightly crumbly, either due to not being cooked long enough or maybe some of my modifications - the smaller ones were perfect.

This is delicious frosting. I made a half batch of this for my daughter's preschool class along with heart shaped sugar cookies, and the kids had a project frosting and decorating the cookies themselves. They had a good time and the frosting spread very nicely. This frosting is similar to canned frosting, except fresh and no chemical taste - this whips together in a pinch so there is no reason to use the canned stuff anymore! Other reviewers mentioned that it dries hard - I don't know - the cookies were gobbled up before the frosting dried.

Oh, yum! These are fantastic. My kids love them, my husband was curious about where I got them - he didn't think I could make something this good - actually, it looks and tastes elaborate, but is so easy to make. Be sure to grease your pan. The cutting and transfer to cookie sheet was easy. To toast them, I put the oven rack on a lower shelf then broiled on low for a few minutes. Similar to an anisette toast that I buy. Next time I will add a little more extract.

This soup was okay. I know many people who fancy Eastern European ethnic foods and would be delighted with this, but it was kind of weird for my family. Too much sodium, and the the fat can be cut in half. I probably won't make this again, but if I did I would add more mushrooms, fresh cabbage, and caraway seeds. I think sliced bratwurst or a smoked sausage would be an excellent additon. This recipe makes more than 6 servings.

Simply scrumptious! We polished off the bread quickly - I'm making another loaf now so we'll have some for tomorrow. I made the dough in the bread machine, kneaded in the sunflower seeds by hand, put it in a loaf pan, let it rise for a half hour and baked at 400 for 30 minutes. I am using raw sunflower seeds - on my first attempt last week I used roasted seeds, the oil had gone rancid and it ruined the flavor of the bread - make sure your ingredients are fresh! Update: I like to use 1/4 c sunflower and 1/4 chopped pumpkin seeds and flax meal. I use canola oil instead of butter. I also add 1/4 quick oats and 2 tsp wheat gluten. Thanks for the recipe, it is a keeper!

I made a lot of modifications to make these healthier: used 1/4 c butter, 1/2 c apple sauce, half the called for sugar, ommitted the water, used 2 eggs, added 3 T flax meal, cinnamon and raisins. I used a 3/8 oz scoop(Tablespoon sized) to measure out the dough and got 80 cookies. Mine did not spread at all so had to press them down before baking, and there was no problem with them sticking to the pan - it probably doesn't need to be greased. My cookies turned out to be ugly little health balls, but they are SO DELICIOUS!

My friend makes this recipe, but she adds mini marshmallows to the top when the brownie part is done cooking, then returns it to the oven to melt the marshmallows, cools, then frosts. I used a smaller baking pan and mine came out thick and cakey with longer baking time needed (I don't have a jelly roll pan). I didn't make the frosting, but the brownie was delcious.

Yummy! I followed the recipe except for replacing green beans with pea pods. I added navy beans and pasta before serving. Thank you for the delicious recipe! My husband and kids loved it.

Wow! So delicious! I don't think you can go wrong with sweet potato fries, no matter what seasoning you choose to add. I did not pre-cook mine in the microwave. I did not toss with oil. I sprayed my baking sheet, placed the fries, sprinkled on garlic salt and Italian seasoning. I didn't time them, but I think they were done in 10 minutes (I did cut them very thin). I ate these ALL myself (3 sweet potatoes), and I'm not ashamed - they're healthy! Thanks for the great recipe!

Pretty darn good. I did not opt for butter, thinking that the oil alone would hold the seasonings to the popcorn - much of the toppings did end up at the bottom of the kettle, but were again on top when I poured the popcorn into a bowl. Next time, I will spray some Bragg's on before adding the seasonings and then exclude the salt. I'm surprised that my 3 year old liked this popcorn, it wasn't too spicy for her. This popcorn is so rich in flavor that you may find that you don't need to eat a lot of it to feel satisfied. Update: I now make this with air popped popcorn - use Bragg's Liquid Aminos to stick the dry ingredients to the popcorn, leave out the salt and *presto* a dieter's delight!