A beautiful holiday cookie. I found I had to make a few adjustments to the recipe. I ground the almonds and sugar together in a blender, this way I did not have to double dip the dough. Instead of logs I formed the dough into balls rolled them in the eggs, which I watered down a little, then rolled them in the nut/sugar mixture. Then I pressed the balls down to form coin shaped cookies. I found you need to be very careful not to overbake these cookies. Remove them from the oven as soon as the bottoms are golden brown. I will defiantely add these to my annual Christmas baking.

I made this recipe twice, once with crescent rolls and once with the breadsticks. The breadsticks are much easier to work with and give a much better result. Keeping the breadsticks very cold makes it much easier to work with them. I sprayed the cone lightly and did not use the egg wash to hold the ends. I just pinched the ends and used the egg wash just for color. It baked for a long time, an hour at 350 degrees. After it baked, I removed the foil inside and returned it to the oven to dry out the inside a bit. About 10 more minutes. It was beautiful. Just like I remember my mom making for Thanksgiving. Thanks for a great recipe!

This great recipe has become a staple in our home. I've made these a few dozen times so figured it was time to review the recipe. The recipe is so versatile and works well with the changes that I have made. The changes I made are just out of personal preferrence. The first time I made the recipe just as is and it was great. I add 1/3 c ground flaxseed meal and 1/3 c wheat bran in place of the wheat germ. I omit the salt. I also reduce the amount of sugar to 1/3 c because I sometimes add applesauce in place of the oil. I increase the honey to 2/3 c. I also use unbleached white whole wheat flour. Today I added a 1/2 cup of peanut butter and chocolate chips. My entire family loves these bars and I love that I can serve them healthy whole grains without unwanted corn syrup and preservatives. Thank you for sharing this recipe.

I really want to give this more stars but I'm going to review this recipe on how it came out for me this first try. I did 1/4c applesause and 1/4c oil, I also used 1 c ap flour and 1c white whole wheat flour. I think the fault of the cake's texture was due to old baking powder. I think it would have been better if I had removed the cake from the pan prior to drizzling it with the sauce. The sauce was were the problem really lied. 4 1/2 teaspoons of cornstarch was too much for my sauce. Next time I will use half the amount. It became a gelatonious mess. As soon as I get new baking powder I will be making this again. I think the problems I had could easily be fixed. I will re-review this then. Looking foreward to a second try.

My family really enjoyed this, even my almost two year old. I think it is worth adding the fresh ginger, I used dry and I will add sesame oil next time. I used linguini noodles but will try udon next time also.

fantastic, I love this recipe. I used regular milk just because I didn't need it to be Vegan. I also added 1 teaspoon of vanilla extract. My only wish was that I could find tofu in 12ounce packs. The one I had was 14 ounces and because my family is not big on tofu I had wasted tofu. Thank you for a great dessert recipe that I can feel good about feeding to my kids.

Not a bad recipe just not a meal my family enjoyed.

The very best pumpkin bread my family is had! Used 1 cup less sugar and was still wonderful, even better the next day. The only pumpkin bread recipe I will ever need now.

This was a very flavorful soup that came together quickly. Much easier and better flavor than the chicken soup I was making! I used sweet potatoes and butternut squash in place of the red potatoes and egg noodles. Made the flavor a little sweet. I also used just half of the evaporated milk. Will definitely make again, probably without the milk, just out of personal preferrence.

So flavorful, this is my new marinade. You can't go wrong with this recipe.

Served this as a warm side dish. It was wonderful and I will definitely be making this again. I added a can of diced tomatoes and frozen spinach.

Overall this is a great recipe, quick and easy tp prepare. Very versitial. I made a few additions to the recipe: 1T herbs de provence, 1/2 t dried parsley, 1/2 c sliced red peppers, 1/4 sliced green olives stuffed with garlic (kind I had on hand) and 1 small bag of baby carrots. My chicken and potatos did not get crispy. I used skinless thighs which maybe why. Next time I will added lemon slices and more salt and pepper.

Perfect butter cookies. I used strawberry jam because it was what I had on hand and they were wonderful. Dusted with confectioner's sugar once the cookies were cooled. I will be making these again.

Just like candy, a great square. I found you really need to follow the directions for the caramel carefully to develop the caramel's flavor. I followed the suggestion to chill between layers and it worked well. I also used semi-sweet chocolate onstead of milk chocolate. The shortbread base was a little crumbly but overall it is a very nice square.

A beautiful holiday cookie. I found I had to make a few adjustments to the recipe. I ground the almonds and sugar together in a blender, this way I did not have to double dip the dough. Instead of logs I formed the dough into balls rolled them in the eggs, which I watered down a little, then rolled them in the nut/sugar mixture. Then I pressed the balls down to form coin shaped cookies. I found you need to be very careful not to overbake these cookies. Remove them from the oven as soon as the bottoms are golden brown. I will defiantely add these to my annual Christmas baking.