Now THIS is what your basic pancake is supposed to taste like. Tender-crisp, not too sweet, well balanced, and the batter consistency is perfect. Since I used all whole-wheat flour and no white flour, I increased the baking soda to 1 teaspoon, and added 1/4 teaspoon cider vinegar to the egg mixture, to boost the rising power. I also used 1/4 cup buttermilk powder, stirred into the dry ingredients, then used water instead of milk. Let the batter sit five minutes before cooking. Result... the first pancakes I ever made I wouldn't be ashamed to serve to guests. Fortunately, I don't have any guests tonight, so I gets 'em all!!! Made just the right amount to eat some and save some for breakfast.

Reviewed On: May 23, 2008

Now, THIS is a great soup! I made this for a New Year’s Eve party where most of the guests were dedicated carnivores, but one can’t eat meat products beyond chicken broth in the evening. I had a crowd hovering within sniffing range! The only changes I made were to double the recipe, add a few cloves of garlic with the onions, and two medium, coarsely shredded red potatoes along with the mushrooms, as I only had a pound and a half of mushrooms. Worked great, and the soup held up very nicely in the crock pot on warm for my buffet presentation.

Reviewed On: Jan. 3, 2008

Wonderful base soup! I dislike thin, "brothy" soups of any kind, but this one's nice and hearty, much better than most cabbage soups. The tiny bit of sugar really brings out the flavors. I sauteed some polish sausage along with the onion, and added some extra veggies. Great for a cold night!

Reviewed On: Dec. 22, 2007