I lost this recipe and I'm so happy I found it on this site! I have made this for years. My mother always substituted almond flavoring for the vanilla which makes a wonderful cookie. I think we may have cooked it at 350, I'll try that next time as I think 375 is a little too hot. Thank you for the recipe. It's like connecting with an old friend!

Reviewed On: Nov. 11, 2009

These were a true surprise, they were great! Usually I find that lentils overpower most recipes, but here they are wonderful. These are best immediately after cooking, but I also liked crumbling a patty over a salad. Next time I will leave the mixture uncooked and just cook as many as I need each time; I'll have to see how the mix holds up in the refrigerator. I recommend this recipe, it's a tasty winner!

Reviewed On: Dec. 24, 2008

I think this would have been great if I just melted the first ingredients and then melted the sugar for the minimal amount of time. I followed the times exactly, cooking it on medium low and it turned into brittle, hard candy. It softened in the microwave, but as soon as it hit the cold ice cream, it again turned hard as a rock. It is also not as fudgy as I like on ice cream. It is easy to make but don't do more than melt the ingredients together. If you like fudgy toppings, this is not the one for you.

Reviewed On: Oct. 4, 2008