Okay I don't know why the complaints about this recipe, it's basically the original Tollhouse if you compare the ingredients.. Only only complaint is the oven temp and time is waaay off! It should really be 375 instead of 350 and for 12 minutes not 10! Otherwise it's the same as tollhouse and your basic chocolate chip cookie... I

Reviewed On: Dec. 17, 2009

Excellent cold soup the next day. Wasn't too impressed with it just cooked, the next day cold it's wonderful! To make it a hardier soup I add mushroom and carrot like the other reviewer suggested. I also thought it was not hot enough. I wouldn't de-seed as suggest , but leave the seeds in and add even more chiles.

Reviewed On: Jul. 24, 2009

I went and pick fresh blueberry from my local blueberry farm, so I needed a recipe and boy I'm glad I picked this one. I had a hard time finding a blueberry pie recipe with flax. I am not a fan of graham crack crust, but the blend of the almond and flax gave it a nutty sophisticated flavor that is so easy to make! I am not a pie crust making person. I always mess up and have to start over since I do not make pies often, but this one is so simple a elementary school kid could make it! The 4 cups of blueberries is the most I've ever seen in a blueberry pie recipe, but man you really know you're eating blueberry pie when you bite into this one. I added more butter to the crust recipe (1/2 cup total) which made it easier to apply to the 9inch pie dish as well as making it more buttery. I made extra crumble for the top because I don't know about everyone else, but I never seem to have enough pie crust. I cooked this pie for 30 minutes, the top seemed to start browning too much, when cooled it had the consistency of pudding, is this what it's supposed to be like? Or should it be firmer like a cheese cake? Anyway try it! You won't be disappointed!

Reviewed On: Jul. 24, 2009