These make a really delicious and healthy breakfast or snack: the trick is to use oat flour in place of white flour (I grind my own in my coffee grinder). You can also reduce the egg yolks by 1 (so use 1 egg + 1 egg white), and halve the amount of vegetable oil without losing taste. Then, after cooking the crepes, add 3 T light cottage cheese and a few dollups of low-sugar strawberry preserves. Roll up and dust lightly with powdered sugar--beautiful and SO good!

Reviewed On: Jan. 17, 2009

These are excellent oatmeal cookies -- very soft and moist, with the right balance of oats to flour. The only change I made (and will make again) is to take the white sugar down to 1/2 cup. I have a huge sweet tooth, and these were plenty sweet -- even with the reduction in sugar. A definite keeper of a cookie recipe. Thanks!

Reviewed On: Jul. 15, 2008

This was a really wonderful soup recipe--one I will surely make again. Husband loved it, even though he was wary of the acorn squash he saw sitting on the counter. :) I used one large squash, which lended the perfect consistency and taste. I also subbed fat free half and half for the evaporated milk, giving the soup a very rich, decadent flavor without adding extra fat. An extra 1/2 teaspoon of curry powder and a pinch of ginger powder rounded things out, and voila... the perfect bowl of soup! Thanks for a great recipe!

Reviewed On: Jan. 14, 2008