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I added an additional tsp. of vanilla and used 3/4 c. white flour and 1/4 c. whole wheat. I had no problems with dryness as others noted. My family INHALED these cookies-- I've never seen a batch disappear so fast.

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Brick-Oven Pizza (Brooklyn Style)

Reviewed: Dec. 20, 2008

I used half organic white flour and half whole wheat--the texture and flavor were both good and it was not heavy. Nice to have a healthy alternative to store-bought pizza, even if it takes more planning ahead.

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Soft Peanut Butter Cookies

Reviewed: Feb. 6, 2008

I doubled this recipe and substituted whole wheat pastry flour for just under half of the flour, and added some extra peanut butter as others suggested. I flattened the balls with a fork and made both small and medium-sized cookies with the same cooking time. My kids devoured these and asked for more. They stayed soft and chewy and you would not know that I used w.w. pastry flour. I'll make these again, soon.

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Crackle Top Molasses Cookies

Reviewed: Oct. 20, 2007

Unlike similar recipes I have tried with margarine or butter, the dough didn't stick to my hands while rolling into balls, which I'm guessing is due to the oil. I used approximately half white/half whole wheat pastry flour and the texture is light and soft. I added an egg and a little more spice (extra 1/2 tsp ginger and 1/2 tsp nutmeg) and a bit of extra flour. I chilled the dough before rolling into balls. I'll make these again.

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White Bean Chicken Chili

Reviewed: Aug. 27, 2007

You can "wing it" with this recipe and be confident of good results. I used cooked ground turkey breast, two jars of European white beans, sauteed the onion and garlic in olive oil, used salsa verde instead of tomatillos, and a bit of roasted red pepper tomato sauce instead of the tomatoes. I also used a vegetable stock instead of chicken broth, and added a pinch of chili powder. Nice flavor, quick meal. It is spicy, but my boys like it hot, so it worked well for us. I would prepare this again.

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