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Love this recipe! I make scones every time baking day rolls around with my sourdough starter. I use part whole wheat flour and add about 3/4 cup buttermilk with the starter. Also, I divide the dough in half and add mini chocolate chips to one half and dried fruit to the other half.

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Pumpkin Cookies VI

Reviewed: Oct. 2, 2007

I doubled this recipe, since I make my cookies a little larger and prefer to make bigger batches (so they last longer than two days!). I substituted pumpkin pie spice for the cinnamon and cinnamon chips for the raisins. Delicious - a perfect cookie for fall!

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Homemade Chocolate Sandwich Cookies

Reviewed: Dec. 22, 2006

My son LOVES these cookies! For easier mixing, I put on latex gloves and squish the dough with my hands. The dough doesn't stick to the gloves. Leave the gloves on while shaping dough into balls - makes for easy clean-up. Also, I make the cookie balls smaller, about the size of a nickel, since a bigger cookie, after being spread with filling and topped with another cookie, is hard for kids to work around.

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Honey Mustard Dressing II

Reviewed: Sep. 12, 2006

I doubled the honey, mustard and lemon juice amounts and added 1/2 tsp chili chipotle powder for some kick. Didn't have any on hand when I made this, but think I would prefer someone's suggestion of using plain yogurt in place of the mayo. Quite Good!

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1 user found this review helpful