Tried this last night for dessert with friends as we waited for 2010 to come in. The country dumplings were absolutely the best. Everyone enjoyed them and at the first bite remarked, "this is really good." I followed the advice of others and cut back on the sugar using 1/2 cup brown and 1/2 cup white, and 1/2 cup plus 2 T of butter. Sixteen dumplings were a lot for just the 4 of us, so I'll cut the recipe in half when I make it again for my husband and me. Thanks for a great, easy to make dessert. Note: another recipe on this site called Mountain Apple Cobbler is the same except that it calls for 1 Tablespoon of cinnamon while this one calls for 1 teaspoon. I think the smaller amount is better.

Used cinnamon sugar and grandsons loved them. I baked 1/2 of dough at the recommended temp but pretzels did not brown. I stored remaining dough in refrigerator. The next day I baked them at 375 for 10 minutes and they browned nicely. I let them rise before baking. I might use just 8 minutes the next time because the pretzels were a little dry. I will definitely try these again.

These cookies are so delicious. Not too sweet, not too bland, but just right. I've been trying various recipes over the years. This recipe is the best I've tried. I wanted to make them as a bar cookie but from the directions I was unsure what size pan or pans. So I made them as a drop cookie -- tablespoon size of dough. I baked them at 350 for 13-15 min. I did not want them to dry out too much. A soft center is characteristic of Hermits.

Very delicious. I cut back on the amount of oil. I used dry sun dried tomatoes that I marinated in olive oil since that is what I had. Eat all of the salad the first day because it does not keep.

Flavor was good, but not enough oatmeal and they spread out too much.

Delicious cookies with the addition of a 1/4 t of allspice. First time I did not use the full amount of ginger. That batch was bland. Next batch had all the ginger and some allspice. The amazing thing about these cookies is that everyone was picture perfect. A keeper

This is an easy/quick soup. I use Wolfgang Puck's beef broth instead of the condensed beef broth. I also cut the bread into cubes, toast them, and float them in the soup before adding Swiss, mozzarella, and Parmesan cheeses. This makes it easier to eat.

This was very tasty. I used both green and red enchilada sauce. I agree that you don't need all the water. I added a can of corn and a can of pinto beans to reduce the "soupiness"..thus adding more flavor. I served it over brown rice with shredded cheddar cheese on top. This is better than any I've had in the Santa Fe restaurants.