I cut the butter down to 1 T and used soymilk... sprinkled sugar and cinnimon on top before baking. I warmed the eggs in a bowl of water and heated the milk in the microwave. I also heated my pan in the oven for a few minutes. I baked at 425 for 15 minutes and then turned it down to 375 for the last 7. I like this recipe better than the recipe that came my "Oven Pancake Pan" which calls for 6 eggs, 1 c flour, 1 c milk, 2 T sugar and longer baking time. This recipe is lighter and less eggy. Thanks, Anneliese.

Delicious and refreshing. I cut the sugar down to 1/3 cup, and it was still very sweet. I used a cheese cloth to strain, and had no problem at all. Thanks, Jumala!

These were very tasty. I notice that the recipe has been edited since the last time I made these, the water being reduced to 2 cups. I added onion powder to the dry mix and used Bragg's Liquid Aminos instead of salt. Heated peanut butter in microwave so it would spread easier. Reduced the oil to 1/3 cup & realized I'd cut the onions too chunky - pureed them in the blender after they cooked. The dough mixed up much nicer and looked and tasted like something I'd serve to company. Baked on parchment paper.

Yum, delicious and easy. Following the advice of the previous review, I also used half the sugar, and the sweetness was just right. I opted to use fresh lime juice (the juice of one lime). I didn't know you could beat evaporated milk stiff, so it was a new experience for me. I'm going to make this recipe for my daughter's class when she shares the book "Pickle Chiffon Pie". Thanks, Patti!

Delicious and so quick and easy. I used white chocolate chips and increased the vanilla to 2 tsp. My macadamia nuts were salted, so I omitted the additional salt. After scooping and forming the dough on the trays, I chilled the whole tray in the refrigerator. We ate a bunch of the dough (it was supurb), so ended up with 2 1/2 dozen cookies. Thanks for the recipe, Maureen!

This recipe is delicious! I've cooked with quinoa for many years and have never heard of soaking it prior to cooking - ignore that advice from previous reviewers. I added a can of Rotel tomatoes and juice from half a lemon. Thanks for the recipe, Hilary!

I followed previous advice to use this recipe for the crust and the "Lemon Square Bars" recipe for the filling. The crust is delightful. I used whole wheat pastry flour.

I used the crust recipe from "Love the Mama Lemon Bars". I added lemon zest to the filling. Delicious!

This is a nice marinade. I added a little more garlic and nixed the garlic salt. It was good on our sockeye salmon, eventhough we prefer a more traditional lemon-garlic accent. This is an excellent marinade for baked tofu. Thanks Starflower!

I've been making this caramel popcorn for years, only I cook the caramel for 5 minutes and I omit the salt. I use one cup of popping corn which I then air-pop. This is delicious and addictive. I like to use a silicone mat on my baking pan, but waxed paper coated with cooking spray works okay (just be careful not to tear it) and makes clean-up a breeze. I tried using half the butter as some suggested; it tasted the same but it didn't make as much caramel, ended up with some pieces of naked popcorn.

Reuben sandwiches are one of the very few meat dishes that I miss as a vegetarian. At resturants, I order Reubens without meat, and that pretty much satisfies my craving. I didn't love this recipe because the tempeh was a weird addition, I cooked and seasoned it first, but the smell of it in the sandwich clashed with the saurkraut smell. It was okay... marinaded tofu might be better than tempeh.

I love this recipe -- it's a great & quick way for me to get my kids to eat their fruit and yogurt. My 2 year old will take a couple bites out of her yogurt and give it back to me... I chop up some apples and oranges or whatever fruit is on-hand, mix it with the yogurt & serve it back to her, and she eats it all! I serve the nuts on the side - too much texture for my kids, but I do add raisins or craisins. Thanks, Corbin!

I could live off of this popcorn. I like canola oil best and omit the butter. I let the pot heat, add the oil and three kernals of corn, add the remaining corn after the first three pop, and shake, shake, shake. I only use 2 T of oil; I have non-stick pots, don't know if that makes a difference.

Fantastic! My husband gobbled it up & licked his plate clean... he said it tastes like tiramisu. So far I've tried this recipe two different ways, both times I used Triple Chocolate Fudge cake mix but once I used vanilla pudding and the other time I used chocolate pudding - my husband like the chocolate pudding cake better. I used 4 eggs and 1/4 cup oil. I only made a half-recipe of glaze (it was delicious), spooned some of it over the sliced pieces of cake, and poured the rest over the uncut cake - it made a lot. Thanks for the great recipe, Susan!

I was craving a summer treat in January, so I made these. I made mine by putting the graham cracker on an unlined cookie sheet, topped with chocolate bar and mini marshmellows. In my broiler on low: 3 minutes for light brown, 4 minutes for dark brown. Yum! Summer update: I actually enjoy these smores better than fire-roasted smores - no smoke in the face, no mosquitoes, etc. Went "camping" with friends and it was too windy for a fire so made these - there is no excuse for not enjoying smores year-round now! I like to use 2 chocolate squares broken apart and set the marshmellow between so it doesn't roll off.

Different from other cooked-bean varieties of hummus - this tastes fresh, clean and "sprouty". I used a tsp of garlic powder instead of fresh garlic because my kids aren't fans of spicy garlic, and I used liquid aminos instead of salt. I only had 1 T of tahini left in the jar so blended in some whole sesame seeds. The best part of this recipe was watching the beans come to life on the kitchen counter - the kids loved helping rinse them and check for sprouts (we sprouted the beans in a bowl covered with a towel). Thanks for the recipe, Emilkalil!

Delicious! Light and puffy. I used whole wheat pastry flour, soy milk and reduced the salt to 1/2 tsp. Added 1 tsp vanilla, a shake of cinnimon and some flax meal. The batter is thick and can be thinned with a little more milk. This recipe made a big batch of pancakes, so I will freeze some for an easy school breakfast. I used maple syrup instead of the syrup recipe. Update: I never got to freeze these; I left them on the counter and eveyone helped themselves to them throughout the morning - they are like healthy chocolate chip cookies - these are not floppy flapjacks. I've also used this recipe in my waffle maker with great results. Another update: my girls were begging me for strawberry shortcake so I made this recipe as waffles and topped with sliced straberries, whipped topping and a drizzle of chocolate syrup - heavenly!

This was a different way to make corn, but defninately delicious. I used frozen corn instead of canned and light sour cream. I will experiment with using much less butter - it's very rich.

This is a great recipe with a few changes. I only used 1/3 cup sugar in the mashed sweet potatoes & it was as sweet as pie. I used soy milk and seasoned the potato mixture with 1 tsp cinnamon and 1/2 tsp nutmeg. I roasted 6 orange "yam"-type sweet potatoes and had a litte extra potato left over. I will make this again, but will make it lighter by reducing the amount of butter. It was great - like a cross between pumpkin and pecan pie.

I first heard of this recipe from a lady who shares these treats at the blood bank canteen. I just made 300 of these for a bake sale - they were so easy that my 5 year old was able to do a lot of the work. I bought a 6# bag of pretzels and a 2# bag of pecans from Costco - lots left over; I just need another carton of Rolos and I'll be making more turtles to give to neighbors for Christmas.