These cookies are incredible! I did not have any pecans, so I substituted with 1/2 c. shredded sweetened coconut and I also put 1 cup toffee bits (instead of 2) and 1 cup butterscotch chips. I followed advice to bake at 350 for 10 minutes, and they were perfectly crisp on the outside and chewy on the inside. I will make them again, and again!

Reviewed On: Nov. 19, 2009

Made these last night with delicious fresh orange heirloom tomatoes. They were small tomatoes, so I simply halved them and I substituted fresh chopped basil for the parsley and used fresh grated Parmesan cheese in lieu of Romano. I loved them, but my husband said that was a bit much tomato for his taste. Maybe if i had sliced them thinner it would have changed his opinion. If you're a tomato lover, you will love this recipe, though.

Reviewed On: Sep. 18, 2008

I thought this was an excellent pancake recipe! I followed others' advice by letting my buttermilk/milk sit out for a little while before adding the eggs and mixing it with the dry ingredients, and the pancakes were very fluffy and delicious. I also added a splash of vanilla and substitued 1/4 c. wheat germ for about 1/4 c of flour. I found the batter to be a bit thick, but just added some more milk to thin a bit (may be because of my wheat germ), and be warned that this makes at least a dozen huge pancakes--it fed 3 adults and 2 toddlers with less than half the batter. But hey, I just put the batter in the fridge and we'll have more pancakes tomorrow! YUMMMY!

Reviewed On: Sep. 15, 2007