thank you Lorri and thank you CandyH. Love the stuff and I think it tastes much more like carmel than butterscotch which I'm not that fond of. I put 2 cans in my crock pot and cooked for 4 hours on high. I then did as CandyH directed and added 8 oz of cream cheese and 2 teas of vanilla and a pinch of salt to cut sweetness (never heard of that before but thought I'd give it a try. I feel like I'm getting away with something to be able to make such a delicious sauce with so little effort. I plan on drizzling over cheesecake for Christmas dessert. Thank you both!

Reviewed On: Dec. 24, 2011

I used neither the celery nor the carrot. Just too lazy. Used quinoa rather than oats and can't recommend it unless gluten is an issue. Even though the quinoa wasn't what I expected, the meat loaf was otherwise fantastic. I haven't had much luck with meat loaf but this was a winner. Thank you Patricia.

Reviewed On: Oct. 30, 2011

I haven't tried - too many negative reviews when you sort by rating but I have a very good pizza dough recipe from American Test Kitchen that is so similar that maybe with the few changes those that got poor results will find improvement. ATK's recipe calls for 1 3/4 cups water to 4 cups BREAD flour. They recommend that you use a food processor to mix dough if you have a 11 cup capacity or larger food processor. It works great. Also for more flavor they recommend sauteing garlic with your favorite pizza herb(s) in the oil and letting it cool before adding to the recipe. ATK also feels a pizza stone or tiles are a must and that the oven should be preheated to and the pizza cooked at 500 degrees. (The surface temperature of the stone or tiles should be 500 degrees before placing the pizza on it. This requires at least 30 minutes of preheating your oven.) They use 6" square, 1/2 " thick unglazed terra cotta quary tiles which are cheaper to purchase and easier to store than a good pizza stone. I'm a novice at pizza baking but get excellent results with this method. Good luck.

Reviewed On: Oct. 2, 2011