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I have a waffle iron that must be 55+years old with iron waffle/sandwich changeable grids which all my family covets and I refuse to give up. This recipe is a superior one but I made some changes. I used part melted butter with the oil, used Splenda + 1 T for the sugar, 1 egg + 1 egg equivalent Egg Beaters for the 2 eggs, 1t. ground ginger. The result was delicious and lower in calories than the original. Highly recommend this to any waffle enthusiast!

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Slow Cooker Beef Barley Soup

Reviewed: Dec. 28, 2006

How lovely to come home from work to a house redolent of this soup cooking all day and even better eating it with a piece of hearty whole grain sour dough bread! It's a winner for ease of preparation and flavor. Thanks for sharing!

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Pumpkin Bread VI

Reviewed: Nov. 18, 2006

THIS IS NOW THE PUMPKIN BREAD RECIPE OF CHOICE IN MY FAMILY AND MY OFFICE PERSONNEL GOBBLED IT UP IN ONE DAY (3 WOMEN AND 1 MAN). COULDN'T BE EASIER TO PUT TOGETHER AND I DID ADD ½C BLACK RAISINS MIXED WITH SOME OF THE FLOUR AND TODAY I PLAN TO ADD SOME GLACÉ FRUITS TO THE BATTER THE SAME WAY. THANKS SUE.

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Pumpkin Bread

Reviewed: Oct. 29, 2006

This was a superb recipe for pumpkin bread to which I added/channged the following: ¼ C whole wheat flour as part of the AP white, Splenda + brown sugar for the white sugar, ½ apple sauce ½ canola oil for all oil, egg substitute for the eggs and added ¼ cup each raisins and chopped walnuts mixed into the last addition of flour. The result was awsome! Dense, moist, flavorful. This is definitely a keeper! Thanks for sharing, Sue.

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Mushroom in the Middle Meatloaf

Reviewed: Dec. 22, 2005

THIS IS A REAL KEEPER WITH A FEW CHANGES. I ADDED SOME FENNEL TO THE SAUCE TO "KICK IT UP A NOTCH", USED RED PEPPER FOR TASTE AND COLOR, AND HALVED THE RECIPE AS I AM A SINGLE PERSON. QUICK AND DELICIOUS AND IS NOW IN MY MAKE ONCE A WEEK COLLECTION.

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18 users found this review helpful

Popovers

Reviewed: Feb. 25, 2005

I HAVE BEEN SEARCHING FOR A NO FAIL RECIPE FOR TRADITIONAL POPOVERS AND THIS ONE FILLS THE BILL. EASY PREPARATION, AND A SNAP TO PUT TOGETHER. MY SEARCH IS OVER. FOR ADDED FLAVOR, TRY ADDING SOME DRIED ONION (OR FRESH, GRATED), OR GARLIC TO THE BATTER. YUMMY!!

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Cream Cheese Crust

Reviewed: Jul. 17, 2004

I HAVE BEEN MAKING THIS RECIPE FOR 50 YEARS LEARNING IT AT MY MOM'S KNEE. WE NEVER ROLL IT BUT RATHER PAT IT INTO THE PAN USING THE HEEL OF OUR PALM OR KNUCKLES. LEMON ZEST PERKS UP THE FLAVOR IN A PEACH OR BLUEBERRY PIE CRUST. AS A SINGLE PERSON I FREEZE ½ THE DOUGH AND MAKE A 7" CRUST WITH THE OTHER HALF WITH GREAT SUCCESS! LATER IN THE SEASON I MAKE ANOTHER PIE WITH THE LEFTOVER DOUGH. IT NEVER FAILS.

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196 users found this review helpful

Garden Fresh Tomato Soup

Reviewed: Sep. 12, 2003

Without changing any ingredients this is the BEST recipe for tomato soup I've ever had. It's quick, fresh tasting, and the cloves give it a hint of je ne sais quoi. A definite keeper!

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Thit Bo Xao Dau

Reviewed: Aug. 25, 2003

This was a delicious addition to my repertoire of Asian cookery. I thought it would be as spicy as other Vietnamese dishes I have tried and found it to be very mild. I did add some Teriyaki sauce and minced ginger to the recipe and next time I'll add some red pepper flakes to liven it up. I also used mashed cooked cauliflower in place of rice to pour the sauce on and it was excellent! It's a "keeper"!

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Fast Apple Rhubarb Pie

Reviewed: Apr. 17, 2003

This recipe is perfect as it is! It can even be divided for smaller servings without spoiling the flavor. I baked it in a 6" round glass pie plate and it was enough for 4 people generously. It's definitely a "keeper". Thanks.

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7 users found this review helpful

Easy Hamantaschen

Reviewed: Mar. 17, 2003

I FOLLOWED THE RECIPE TO THE LETTER AND FOUND IT TO BE A SIMPLE ONE BUT A BIT MESSY TO WORK WITH MY MIXER. THE STIFF BATTER WAS HARD TO BEAT AND KEPT CLOGGING UP THE BEATERS, BUT IT WAS WORTH THE TROUBLE. THEY TURNED OUT BEAUTIFULLY AND WERE DELICIOUS! NEXT TIME I WILL ADD SOME LEMON ZEST TO THE BATTER.

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Apr. 10, 2002

An absolutely fabulous dish! I even used jarred spaghetti sauce for the tomatoes, penne for the bow ties, 1% milk for the cream, sweet and hot sausages mixed and the results were terrific. This will be a regular part of our diet.

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4 users found this review helpful