These are a great idea. I think I should have doubled the filling though. Either that or put more crust on the bottom and a really thin layer on the top. I used whole wheat pastry flour instead, cut down the sugars to 3/4c and baked it for 30min like the other reviews suggested. I used golden raisins. It came out fine and I chilled it in the fridge for a few hours, which is a really good idea to make the filling firm up as others suggested. The bars weren't too sweet at all. I didn't have corn starch, so I just used more flour and it was fine. Cream cheese would be good with them and they'd be good with dates instead of raisins too. Overall pretty good. And they freeze great too!

This came out SO GOOD! I had to make a few alterations based on what I had on hand. I doubled the peanut butter as suggested, omitted the chili paste, and used angel hair pasta since that's what I had. I used chunky peanut butter and didn't sprinkle peanuts on top at the end. I also didn't have any green onions, but I will use them next time. It came out GREAT and I will add this recipe to my common meals.

I used this recipe as a base recipe for this: I bought a greek flavored rotisserie chicken, took all the meat off the bones, and then made a stock out of the bones by simmering them in water for about 30-45 minutes. I used all the meat in the soup, and also added a generous pinch of marjoram to compliment the generous pinches of oregano and basil. I don't really closely measure ingredients for soups (obviously), so I ended up using about 3 stocks of celery, 1/2 of a big yellow onion, maybe 1-1 1/2 cups chopped carrots, and 3-4 cloves chopped garlic. I didn't add noodles this time, but may in the future. I would agree that the vegetable broth is KEY. I will make this again and again!!

I made the 12 servings amount into 6 jumbo muffins (texas muffin pan). I greased the pan before hand, and I used whole wheat pastry flour instead. I used unsalted butter. They came out great, but maybe a little dry, probably because of my choice of flour. Next time I will add a little more orange juice or some apple sauce. I used cran-raisins or craisins instead of whole cranberries, since that's what I had, but I want to try the recipe with the whole cranberries. I will definitely make these again!!

This soup was SOOO good! I don't really measure vegetables for soups, but I used about 1/2 of a big yellow onion, 4 cloves garlic, 3 stocks of celery, 1 small sweet potato, added about 1 cup chopped carrots, soy sauce instead of tamari, one can of garbanzo beans and 2 Roma tomatoes. I omitted the cayenne and the green pepper, used 2 bay leaves instead of 1, and added about 1/2 bag frozen peas at the end. I had to saute the veggies in two pans since I have a really small stove so I just divided the spices between the two and combined everything before adding the stock/soy sauce. I used one quart/32 oz. (one container) of chicken stock which isn't that much more than 3 cups. This all yielded about 5-6 servings or so. It also freezes great! I will DEFINITELY make this again and again and again!

These came out very good! I used the 18 servings version and that yielded 6 jumbo muffins (texas muffin pans) and I greased the pan instead of using paper liners. I'm not sure how long I baked them, probably about 30 minutes, since my gas oven does not bake hot. I used whole wheat pastry flour, unsalted butter, and accidentally added 1 cup of OJ instead of a 1/2. So I added 3 more heaping tablespoons of flour to compensate. I used Ghiradelli 60% cocoa chips instead and added them at the end. I should have doubled the orange rind, as suggested, but I was out of oranges. They still came out delicious, and moist. If I make them again, I will add more orange rind, or orange extract, and I was also thinking that almond extract might be good.

This bread came out really moist and delicious!! A few alterations: I omitted the salt since I used salted butter, added 1 tsp of cinnamon to the batter and accidentally put in about 1 tsp of vanilla extract instead of 1/2 tsp since it spilled when I poured it. I don't ever have buttermilk, so I used sour cream instead. The batter seemed a little dry, so I added about 1/3 cup of organic cinnamon-apple sauce. (Just the remnants of a jar I had in the fridge.) I spread the batter in a greased 9x9x1.5ish round cake pan since I don't have any loaf pans and baked it for 55 minutes. (I have a gas stove and it doesn't bake "hot" so I would adjust the time if your oven does bake on the hot side. I also omitted the nuts since I didn't have any and I didn't add the cinnamon sugar on top. Next time I will add the cinn/sugar topping and the nuts, and possibly increase the apples by another 1/2 cup or so. But it came out fine without all that. Overall a yummy delicious bread!

These are quick and easy and really delicious! I made a few alterations though... I used unsalted butter instead of margarine, whole wheat flour instead of white, brown sugar (lightly packed) instead of white, nutmeg instead of allspice, organic blackberry/applesauce (i was trying to avoid high-fructose corn syrup and all the mainstream brands have it), and 2 tsp cinnamon instead of 1. I also added 1 tsp vanilla and 1 gala apple, peeled and chopped. I got 6 big muffins or 12 smaller ones. I also only cooked the smaller muffins for 15 minutes; the big ones for about 19-20 minutes. SO GOOD!!!