Instead of frying the potatoes, I boiled the potatoes for approximately 20 minutes. I melted 2 tbsp of butter, instead of 4 tbsp, and combined the remaining ingredients. After the potatoes had cooked, I drained the water and added the mixture. I covered the potatoes and allowed them to set for ten minutes before serving. They were great and I had fewer dishes to wash.

Reviewed On: Oct. 20, 2009

Great recipe! I did; however, make a few changes. Since I did not have crushed pineapples, I pureed a cup of chunky pineapples and added an additonal 1/2 cup of flour. Cranberries were substituted for raisins. Since other reviewers described the cookies as being cake like, I baked the batter in mini and regular muffin pans. Because my husband is a big fan of coconut, I added 1/2 cup of sweetened coconut flakes to the second half the batter. They were moist and delicious!!!!

Reviewed On: Oct. 15, 2009

I thought the recipes was great and made a few changes. I added 4 bouillon cubes with the 4 cups of water, 1/2 cup of mushrooms and added 2 medium potatoes two hours into to cooking so the potatoes would not be mushy. In addition, I reserved the remaining flour and used the last two hours of cooking to thicken the broth. My husband and I liked it so well that we didn't have leftovers.

Reviewed On: Sep. 23, 2009