I made these today and they are FABulous!!! Here's what I did: I doubled the recipe, which means I used two cups of peanut butter (basically, one jar), two eggs, and one cup sugar (3/4 white, and 1/4 brown). I did add a tsp of vanilla, and about 1/2 tsp of baking powder, for fear they might run all over the pan. They did not - I think they would be fine with out the baking powder. I used natural peanut butter, and poured the oil off the top without mixing it in. This made for a perfect, and I mean perfect, cookie consistency - moist on the inside, but not runny in the least. The taste is salty/sweet, which I love! I made them into a ball form for the cookie sheets, and they only flattened a bit, for a perfect, round cookie shape (didn't press them with a fork). I can hardly stop eating them. Will most definitely make them many times again. Even my husband likes them, and he doesn't like peanut butter. Thanks for this great recipe!!!

Reviewed On: May 24, 2008

These corncakes are very yummy. I like the level of salt-flavor, but I would like them a little sweeter, so next time I'll add more sugar. I did fry them too long. By the time they're really golden, they're too crispy on the outside to cut easily. I can't wait to make them again and not overcook them. They are delicious and I love the taste of them with real maple syrup!

Reviewed On: May 22, 2008

This recipe was pretty darn good; my husband and I definitely enjoyed it. Just a few things we would change: we used a red onion, which was a mistake; much too sweet for this recipe. Next time it'll be a plain old yellow onion. Additionally, next time we will either substitute hash browns for the sausage, or simply add the hash browns as an additional layer. Also, I would recommend a bit of salt. A delicious recipe concept; everyone's tastes are different!

Reviewed On: Mar. 28, 2008