I noticed that there are complaints about these being tasteless. I used 1 tsp. of salt and omitted one cup of the breadcrumbs and the olive oil called for with the potatoes. I also used Yukon gold potatoes, leaving the skins on. Otherwise I made the recipe as is. The flavor and texture was great! I used a large icecream scoop to measure with. Potato pancakes tend to fall apart right at first if you don't use eggs, so I just press them down and scoot the stray pieces into place. I cover the skillet for the first four minutes. The steam helps the potatoes cook and hold together when you go to flip the patties over. I will make them again!

Reviewed On: Dec. 9, 2007

This is a great twist on the way I have seasoned popcorn for years. I picked up a great trick years ago that makes it even better. Heat the oil and popcorn together until the first kernel pops. Take the pan off the heat and stir in 2-4 Tbsp. of dairy-free margarine. As soon as the margarine melts put the lid on and put the pan back on the heat. Shake frequently. The buttery flavor will be evenly spread over the popcorn, and the popcorn will pop up large with fewer "old maids".

Reviewed On: Feb. 21, 2007

This is a great basic recipe. I'm a health nut so I replaced half the all-purpose flour with whole wheat pastry flour. I added 1 tsp. powdered ginger, 1/2 tsp. nutmeg and 1/4 tsp. cloves to solve the "kind of bland" problem noted in other reviews. I did reduce the pumpkin by 1-1/2 oz. because I was using a large can and needed the other half for pumpkin pie. I was able to cut the oil back to 3/4 of a cup as well. Everything still worked. If you replace the milk called for with 1/3 of a cup you can make muffins or pumpkin bread. (I spooned half the cookie batter as is into muffin tins and it worked but the batter was just a little too stiff.) I wouldn't waste my money on the store-bought cookies after trying these.

Reviewed On: Oct. 31, 2006