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English Royalty Chocolate Chip Scones

Reviewed: Oct. 28, 2007

Tried making these with 1 c ap flour and 3/4 c whole wheat flour; added fresh grated orange zest. Used finely chopped dark chocolate instead of chocolate chips. The scones are very good in terms of flavor: perfect balance of sweetness, chocolate and orange. I didn't quite get the texture right.

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Cinnamon Sugar Biscotti

Reviewed: Oct. 28, 2007

Simple flavors, easy to make. Don't forget the egg wash!

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Peanut Butter Cookies IX

Reviewed: Oct. 28, 2007

These turned out delicious. Made them with whole wheat flour and cut sugar down to 1 cup.

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Clove Apple Cake

Reviewed: Oct. 28, 2007

The clove-apple combination works very well. Made it in a 9x5 loaf pan with the following changes: Reduced butter to 4 Tablespoons butter and added 2 Tablespoons yoghurt. Reduced sugar to half cup (white and muscovado in equal parts). Made one version with whole wheat flour which turned out great. Tried another version with a combination of oat, barley and whole wheat flour. The second one was not as good! Regardless, the original recipe is flavorful and quite forgiving.

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Rhubarb Strawberry Crunch

Reviewed: Oct. 28, 2007

Excellent flavor for both, filling and crunch. I made half the topping. Substituted a mixture of whole grains / flours for all purpose flour.

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Rhubarb Bread I

Reviewed: Oct. 28, 2007

Made some changes: - Substituted whole wheat for all-purpose flour. Big improvement in texture. - 1.5 cups brown sugar is overkill. Scant 1 cup is good. - In previous versions, I've also chucked in strawberries, when I worried that the bread will be too tart.

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Lavender Tea Bread

Reviewed: Oct. 28, 2007

Excellent recipe. I made this with freshly chopped lavender leaves. Simmering them in milk was a great idea. Also substituted 1 c amaranth flour. Topped with a light lemon glaze (just freshly squeezed lemon juice and sugar)

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Cinnamon Hazelnut Biscotti

Reviewed: Oct. 28, 2007

Fragrant and perfect texture. Simple recipe and toasting the hazelnuts goes a long way. The sugar is just right - not too sweet. Thank you for sharing!

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Banana Crumb Muffins

Reviewed: Oct. 28, 2007

Excellent recipe - works as a coffee cake as well as a breakfast bread. Made some modifications: substituted whole wheat flour for all-purpose flour, 1/2 cup brown sugar and 1/4 cup white sugar for 3/4 cup white sugar and chucked in a tablespoon of yoghurt and cut down on the butter. Used a 9 x 13 pan in lieu of muffin cups.

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Norwegian Flat Bread

Reviewed: Nov. 24, 2006

Wholesome and satisfying! I made a few changes to make it more festive: ground a pinch each of cloves, cardamom, cinnamon, poppy seeds. Sprinkled the ground spices on top of the bread while baking.

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Choc-Oat-PB Bars

Reviewed: Oct. 21, 2006

Outstanding! Did not have evaporated milk and used 1/4 c milk and 1 T honey. Boiling + stirring for long enough ensures that it will set. Solidified nicely in about 20 minutes.

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Banana Oat Muffins

Reviewed: Aug. 9, 2006

Made some changes 1. Used whole wheat flour 2. Substituted vanilla yogurt for the milk. 3. Chucked a handful of chocolate chips into the batter. The net result was a moist bread, gently flavored and perfect for breakfast or snacking. It is not cloyingly sweet nor does it go overboard with the banana flavor. If you'd like it sweeter, top with honey. Delicous! Perfect accompaniment to coffee for an afternoon pick-me-up.

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Creamy Apple Cinnamon Raisin Oatmeal

Reviewed: Mar. 20, 2006

Works great! I did not peel the apple and omitted maple syrup. As other suggested, added brown sugar to taste and topped with a little skim milk. Perfection!! Thanks Jenn!

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