These cookies have a very nice appearance, texture and crunch, and the flavor is buttery and not too sweet. In spite of all the ingredients, the taste, while good, is not outstanding. I cut back on the salt since I used salted butter, and I can still taste salt. Added chopped pecans, no raisins or chips. Thanks for a nice recipe, Jean.

This produced a fragrant, tangy, loaf of bread that is soft inside with a nice crust. My Mom & I just sampled a piece, and it is wonderful. Very simple recipe; I like the addition of milk, butter, and the wheat germ. I cut back by 1 teaspoon on the salt, otherwise ingredients were perfect. I will make this again; Warren, thanks for sharing!

Like KimW I also increased the lemon juice (I added a lime) to almost 1/2 cup, but after I tasted it, it seemed too tart, so I added 2 or 3 tablespoons sugar. I was not wild about the cream cheese addition and thought it was OK. But my Mom loved it--said it melted in her mouth!

Very good recipe! I used 1 cup WW pastry flour for part of the flour and honey instead of sugar. I tried to make these into hot dog buns, but I had no idea how, so they ended up as huge hoagie-type rolls! Too much bread for our hot dogs, but they were delicious.

Seems funny to rate these, since I've been making them for years. I normally use the recipe on the cereal box, but the addition of vanilla extract in this one interested me, and it has less cereal than I normally use, although I did add about 1/2 cup more. I added 1/2 semi-sweet/white chocolate swirl& 1/2 semi-sweet chocolate chips on the top and after 2 minutes in a 350 degree oven, they were ready to spread. Good, dependable recipe, Karen--thanks for sharing.

This is a good base recipe for your own preferences. I spiced up the ground beef with cumin, chili powder, garlic and dried onions and ended up only using half the meat. I added part of a can of drained Ranch Style Beans, left off the onion and taco sauce, and used bottled salad dressing. My hubby liked it because it was like eating a taco. Thanks for sharing Victoria!

We thought this was delicious! I halved the amount of parmesan and used light mayo. Spread it on San Francisco Sourdough (from this site) and baked it on the bottom rack of the oven for about 5 minutes, just to crisp up the bottom, then broiled till bubbling. It would make a great appetizer. Loved it Debra!

I was looking for a yeast bread made with yogurt and was attracted to this recipe for the addition of honey and WW flour. I knew from the aroma of the warmed yogurt and honey that it would be something special, and it was. The flavor and texture reminded me of sourdough--tangy and slightly chewy. I only used 1-1/2 tsp of salt and I'm glad I didn't use the whole amount--I might cut it back a little more next time. I ended up kneading in nearly a cup more flour. The "S" shapes were easy to make and unique. Excellent recipe Carol!

Buttery and delicious with a hint of orange. I baked mine in 2 smaller loaf pans for about 40-45 minutes and doubled the glaze, to which I added a teaspoon of Cointreau ;-) I'm not a fan of orange peel, so I added 1/4 teaspoon of orange extract and will add more next time. This one will go into my favorites folder!

Inspired by LadyJayPee's beautiful photo, I decided to try this on my "plain buttered rice" hubby. I was nervous about the herbes de provence, so I only used 1/2 the amount in the recipe. I worried in vain--his first words after one bite: "this rice is great!" I love this kind of success with new recipes--thank you for sharing Jennifer!

Delicious toppping! I used garlic infused oil from another recipe and added 1/2 teaspoon crushed rosemary instead of oregano. Brushed it on sliced San Francisco Sourdough from this site. The mixture of olive oil & butter is wonderful. Bread is crunchy, garlicky and addictive!

Great recipe--I love the garlic infused oil. I let the chicken tenders marinate in some Italian seasoning & a dash of garlic powder before I dipped it in oil. Chicken was tender and flavorful--we loved it!

This was good and may be better tomorrow, but it's not the best fresh apple cake I've had--it has a discernible baking soda taste. I used part brown sugar and part WW flour. I frosted with a brown sugar, powdered sugar, butter, & milk icing.

My husband said "definitely a 5!" The ingredients are so simple but the result is rich and chocolatey and addictive. I had never thought about mixing the nuts into the sauce--DUH--great idea! I used 1/2 and 1/2 instead of evap milk and added 1 tsp vanilla. The sauce doesn't harden like a crackle topping--it firms up nicely and is delicious. This will be a repeat at our house. Thanks for sharing Susan.

I think I have just found my signature sourdough bread--this recipe deserves every rave review it has received, and it gets mine also! I used a starter from King Arthur that I've been nurturing and I finally got that good sourdough tang with this loaf. Like Tunisianswife, I used honey to replace the sugar, and like LadyJayPee, I used butter instead of margarine. To reviewer CHRISTYDAWNE, I'm just learning the basics about starters, and I thought starter should take the place of yeast also; but from what I've read, it just takes a lot longer using starter only, and the yeast is supposed to help produce a lighter finished product. My thanks to Donna for sharing this wonderful recipe!

Versatile and quick. I used what I had on hand--cheesecake flavored pudding mix, fresh pineapple with a little brown sugar mixed in, and french vanilla cake mix using pineapple juice, Meyers dark rum, and a little coconut flavoring for the liquid. This is the kind of dessert that you will keep trying to "even up the edges" because you want to eat more ;-)

I did change this a bit, based on the ingredients I had on hand, but stayed true to the general idea, and it was delicious. I doubled the recipe, used chopped leftover roast beef, onion powder instead of onion, shredded cheddar cheese, added garlic powder and dill weed, and no tomatoes; I mixed it into a spread for sliced Sourdough Bread (also from this site). I toasted the other side first, then put the spread on and broiled till it was bubbling. My DH said he would like it even better with more mustard, and he gave it an emphatic 5 stars!

I was going to make these yesterday for our burgers, but I ran out of time and ended up buying buns and just made a regular loaf of bread from the dough. We ate slices of it with our steak tonight, and the texture would support a burger very well. I did add 2 tablespoons of ground flax seeds. The flavor was excellent as well, and I will save this recipe into my favorites.

I liked the addition of rosemary. I added onion powder and left out the salt. I only used 1 tablespoon butter divided among 4 patties, and I wouldn't use it again. A nice change from our usual grill seasoning.

I'm so glad I found this recipe--the rolls are amazing. I used rolled oats that add a nice crunch to the crust, and I used all honey and butter. The sweetness and the slight tang of sourdough and the texture--wow, they are outstanding!