I used this recipe for my first attempt at making pastry cream for a Boston cream pie. It was easy and perfect! Note: Med/Lo heat and constant stirring with a whisk for any cream recipe is a must to avoid lumps. I usually pull up a stool to the stove and turn on the radio :)

Reviewed On: Feb. 4, 2008

I used this recipe for my first attempt at making crab cakes. I'm from Maryland and have had my fair share of crabs and crab cakes... this recipe is great. It's simple and easy to make, yet delicious. Note: I did not have dijon mustard, so I substituted with honey dijon teriyaki sauce. Yummy!

Reviewed On: Feb. 4, 2008

Delicious! My tasters said I could open a bakery with these cookies. I didn't have enough brown sugar, so I used the 1.5 tbsp of molasses per 1 cup of white sugar formula. Very chewy, big, flat, and not cakey. Make sure you MELT the butter. If not, I surmise that's why some reviewers got dry batter. Also, I didn't fridge before baking and they were still excellent in my opinion.

Reviewed On: Apr. 26, 2007