Fantastic Fudge. Use 1.5 cups white sugar, and 1 cup brown sugar, and you'll find it a lot less sweet, and a little healthier. Have been using this exact recipe for 22 years. I usually pour a third of the recipe in a loaf pan without the nuts, then add the nuts and dried cranberries to the remaining fudge, and cool that in a square pan. Pleases everyone! Lining the pans with wax paper makes it a breeze to remove.

Reviewed On: Dec. 9, 2009

Simplify! No need to pre-cook anything. I mixed the dry ingredients with the wet ones, the way typical muffins are made, and they turned out fantastic. I did cut the sugar down to 1/4 cup brown, and 1/2 cup white. I added raisins whole intead of chopping them, and used nutmeg because I don't have cloves. I will definately make these muffins again.

Reviewed On: Jan. 7, 2009

This is the tastiest, moistest spelt bread I have EVER had. Better than the bakery. After reading other reviews, I put mine on the quick bread cycle, which on my machine is called the "cake" cycle for 10 minutes until it beeped and I scraped the edges down. I then realized I had probably selected the wrong cycle, and switched it to the "rapid" cycle which bakes for 1:50 minutes. This turned out a moist, beautiful loaf that could easily be mistaken for white bread, were it not for the nutty flavor of the spelt, and the sheer goodness of it.

Reviewed On: May 16, 2008