Made these cookies Sunday morning to take to a Punaweb beach day in Hilo. They were fantastic!! and nobody didn't eat at least one. I took 3 dozen of the 5 that the recipe made and ALL were gone when I came home. Did I mention there was only 17 people there??!! I didn't make any changes and WILL make more. Next time I think I'll add some coconut extract to enhance the flavor of the shredded coconut. It was lost a bit in the rest of the other flavors. I used a scale to make the cookies. Weighed the total dough in grams and divided by 60 and just rolled out loose balls of 48 grams. They all baked evenly at 14 minutes.

Reviewed On: Jan. 4, 2010

I made this bread today and it is truly a VERY good bread. I trade bread for fresh eggs and the couple that I get the eggs from was over tonight for cocktails and dominoes. I gave them some of the "new" recipe I found and asked if it was "good enough" to trade for eggs. They really loved the bread too! I did read through the review first and made a few changes. I used 1/4c each of light molasses and honey (no sugar). Added 2 tablespoons of flax seed, about 1/2c of quick oats to the hot milk and water (soaked the oats while the temperature came down to 110-120) and 1 Tablespoon of vital wheat gluten. I baked the bread at 375 for about 25 minutes and found the crust starting to get dark so I dropped the heat back to 350, stuck in the probe of my thermometer and baked until the internal temperature was about 192*. Next time I'm going to up the flax and add some soaked wheat berries for a little more "chew" This is a very good recipe to "tinker" with. A true Keeper!

Reviewed On: Dec. 19, 2009

This was the first time making sugar cookies. I followed the advice of some of the reviewers. I used 3 cups flour, baked at 350*, and sprinkled with colored sugar. What a treat and they went over well at the cooking club cookie exchange this last weekend!

Reviewed On: Dec. 14, 2009