It obviously needed liquid. I added 2 cups soy milk and only 1/2 c. honey instead of sugar. More sugar was added due to the dried fruits I used. Sweet enough for me, I don't like to sweet. I also added more things like pumkin seeds, sesame and wheat germ istead of coconut.

Keeeeeeeeeper!! Love it. Very chewy and not too sweet. I used chopped dates, which were somewhat sweet and dried cranberries. I could taste the cinnamon, very good. I'm actualy about to make them again right now. They work well as snack for school. I will try some changes like sesame seed or poppy seed, prunes or figs and peanuts. The one thing I changed was the amount of apple sauce. I increased it to 3/4 cup. It was easy to spread. Thank you.

Love it, but made a few little changes a usual. :) I had only kidney beans on hand. I added one little can of red beets, including juice, for color and flavor, and mixed it in a blender along with the tofu. I didn't add cooked rice because of the ingreased moisture from the beets. I added a whole cup of uncooked bulgur wheat(didn't have oat bran) and a whole cup of oats. I added a lot of Tex Mex spice and put it in the fridge overnight. The consistency was great the next day to shape little meatballs. They browned nicely and tasted great. To finalize it, I added a jar of tomato sauce and served it with pasta. Next time I will make it with oat bran and the BBQ sauce, which I didn't have either. Hope this helps.

That's a keeper! I tried the recipe yesterday and I was very pleased. I didn't have shortening on hand and used 1 cup frozen butter instead of 1 1/4 C. shortening, but that was the only change I made. I has a nice buttery flavor and flaky consistency. I cut the frozen butter into chunks and used the food processor. Then I split the dough and chilled it for 3 hours. It was easy and velvety smooth to roll out. I did not prebake it and I will definetly use it again. Thank you very much.

Interesting recipe. It was quite greasy but the flavor was very good. I used brown sugar instead of white and I added some nutmeg.

Thank you for the recipe. The cake was very easy to make. I liked that it was light and not very sweet. I served it reheated with some apple pie ice cream (limited edition from Edy's) and vanilla ice cream. Here are some tiny changes I made: 4 eggs instead of 3, because I had one leftover, light brown sugar instead of white sugar, I added some spices like cinnamon, nutmeg and 1 tsp. vanilla. I mixed the lemon zest with the plums instead and coated them with a little bit brown sugar, which made them sweeter and look glossy at the end. I didn't know what a tube pan was, so I used my pie form. It looked pretty (rustic) and I will definetly make it again in the next days, but with asian pears. I will report on how it turned out. Hope that helped. :) Update: I did make a cake with asian pears but I used a new recipe for a walnut pie crust (interesting recipe). Just wanted to let you know that the pears baked beautifully, in case you were curious. I was very surprised how firm they stayed. I expected them to turn out soft and soggy because of their high water content. The flavor was mild.

Nice and easy to make. Great dough. I added blueberries to it. Will make it again.

This receipe is the REAL THING. It asks for baker's ammonia and it tells you to let the shaped cookie stay outside for 24h. If you try this receipe for the first time, don't be discouraged by the strong an unusual smell of the ammonia. It makes the cookies puff up during the baking process. That's where its name comes from. Translated it means "little jumper". Ammonia is a must for those cookies, otherwise you will have Anise cookies. The smell will disapear over time and the strong flavor of anise will rise. Enjoy.

A new favorite of mine. Always a great combination of flavors, apple and cranberries. The only thing I will change next time is the temperature. It took much longer than one hour and the crust was still doughy. 325 F was simply to low, at least for my oven. I will turn it up to 350F next time. Other than that just perfect. Not to sweet at all and not to tart. Oct.'04 Update: I made it once again yesterday after a long time with a few changes. First I used brown sugar instead of white, I added some orange zest and the juice of the orange as well and I left the cranberries whole (just realized it calls for chopped cranberries...oh well...). The filling amount works perfect for a 9" pie form. I did not increase the temperature as stated last time (different stove) but it still took longer and I turned off the oven after 90 minutes and left it in there overnight. I also used a different pie crust recipe this time. It's called "Grandma's Secret Pie Crust" and listed here as well. Excellent recipe. One change I made there was using 1 C. butter instead of 1 1/4 C. shortening, because that's all I had on hand and I did not prebake it. The recipe makes two pie crusts, so I decided to top the pie with dough instead of crumbs this time. The cake didn't drip or splatter at all, maybe in part of the cranberries not being chopped and using a pie crust top instead of crumbs. Hope that helps. I'm going to have a piece of pie now. :)

I liked it a lot but I also changed it a bit. First I used only 1/2 C. butter instead of 1 C.. I prefer less fat. I misread the instructions and didn't add the oats to the honey-butter mix as I was supposed to, which turned out fine. Maybe even better?!? I simply added the oats to all the other ingredients. To save more sugar and fat I skipped the chocolate. I wasn't sure about the second portion of honey either, so I simply added only 1/4 C. as stated in the instructions. The dried fruits I used were sweet too and I used more of it. You can always add a chocolate coating later on if it's not sweet enough for you with less honey. My other changes: I used almonds plus 1 C. raw pepitas instead of chocolate. 1 C. dates, coconut and apricots instead of a half cup of each, plus 1 Cup cranberries and a handfull plums. Turned out fine. Next time I will add some pumkin spice or allspice. The flavor developes more when the bars a kept in an airtight container for 1-2 days.

They were soooooo good and so easy to prepare. I just got up from the table. Fortunately did I double the recipe because I assumed they would be good. I was right. I used double acting baking powder instead of regular. They were veeeery fluffy. Topped with sour cream and fresh strawberry jam a dream come true. Or peanut butter and grape jelly.This recipe is a keeper. Thank you.

Did I just die and go straight to heaven?? These cookies are extremely good. They are truly crispy. The ingredients don't stick together like in other cookie dough, but it melts together during the baking process. I used brazil nuts instead of coconut. I also added dried cranberries instead of raisins. It's going to be another favorite!!! Thanks!!!

The recipe came in handy since I had so much hazelnuts leftover from x-mas baking. It has a great flavor. What I like best about it is its consistency. It is firm and not so fluffy like others. I'm making it right now for the second time while writing this review. Thanks for posting this recipe.