I have been making this recipe for years, but I found it turns out better in a 9 X 13 pan if you are looking for a moister bar. I always seem to have to add some milk to it to get it to spread evenly in a jelly roll pan, which is what my recipe calls for. It is however a great coffee break cookie!

Reviewed On: Feb. 23, 2009

I've made this recipe twice now. The first time I used extra virgin olive oil for the shortening as well. The second time I added a cup of ground flax seed to the mix, and upped the boiling water slightly to moisten the batch (accounting for the increased dry ingredient). I only let it rest for about a half hour (time restraint!), but it turned out really well and added that extra nutritional value. Thanks for a great recipe!

Reviewed On: Feb. 5, 2009

I served this at a dinner party and started with this soup. I read the reviews first and followed the recipe through and decided that next time I will cut the butter in half as the taste is fairly strong, and I used beef boullion and water for the beef broth. I agree that the onion should be carmelized as others said, and I think it made for so much more flavour. Everyone absolutely loved it. I am sure I will make this again and again.

Reviewed On: Jan. 26, 2009