Thank you for this recipe! I prefer to only use natural sugar and whole wheat flour, so I was excited to try these cookies. I don't use margarine (I'd recommend using butter instead as there is nothing natural about margarine) and we have dairy and egg allergies in the family, so I replaced the margarine with the same amount of unsweetened applesauce and used 1/2 a mashed banana for the egg. I also didn't feel like cutting up an apple, so I used 1/2 cup raisins. I love the way they came out: moist, chewy, just the right of sweetness, and all wholesome ingredients! My two year old and I gobbled them up! In fact, my biggest problem was not eating all the cookies in one sitting. They're so small; it's easy to have just one more! I'm looking forward to experimenting with this recipe and will definitely try with the apples. Yum!

The reviews don't lie - this is a great recipe! I make it every week and have stopped buying bread at the store. I realized that my bread machine overcooks everything, so based on other reviewer's suggestions, I make the dough in the machine, let it rise, and then bake at 350 for 40 minutes or so. The result is a sweet, tasty bread with a light crust that can be sliced for sandwiches (something I never got with my bread machine). I have made it by hand too, just so that I can make more than one loaf at a time. I leave out the milk powder, and have used milk, rice milk, or just water for the liquid and they all worked well. I don't use shortening but butter or olive oil will the give the bread another hint of flavor. I am so glad I found this recipe so that my family can enjoy homemade bread all the time!

This is great on steak tips - it makes them taste like the pricey Italian steak tips from our local deli. I use olive oil instead of vegetable, omit the rosemary (don't care for it), and haven't added poultry seasoning since I'm using it on steak. The recipe makes enough marianade for about 3 lbs. of meat!

I try to avoid refined sugars and can't have butter, so this is the apple pie recipe I use, and it is delicious! I've found that I like it much better cold than warm out of the oven. As some others have pointed out, the "no sugar" title can be misleading. This pie is still high in sugar; it's a natural sugar from the fruit juice, so it's good for people trying to avoid refined sugars, but I don't think this would be a good choice for diabetics.

I used all whole wheat flour and substituted honey for the sugar, and it was still delicious. I used Killian's Irish Red beer. Fifteen minutes before the bread finished baking, I poured 1/4 cup melted butter over the top, which made the crust extra yummy! It was best fresh out of the oven while it was still warm.

I used sweet canned corn, left out the fresh tomato, and followed other reviewers’ suggestions to add chopped cilantro into the salsa along with lime juice. I didn’t care for the cilantro and will leave that out next time, although my inlaws thought it gave the salsa an authentic Mexican taste. I wish I had known that green onions are scallions – I couldn’t find anything called “green onions,” so I substituted a yellow one, which was a bit too strong…I’ll definitely try scallions next time! I also might use petite diced tomatoes and add the canned green chilis separately, since the tomato chunks were a little large for my taste. Overall, this recipe was super easy to prepare and could even be served as a salad if you drain out all the juice. I’m looking forward to trying it again with a few modifications!

This is yummy! It's more like a twist on apple crisp than apple pie, in my opinion. I wasn't sure I was going to like it because I scorched the sugar a bit while cooking it, which gave everything a not-so-appetizing smell. I used 6 2-1/2" Macintosh apples and had just the right amount of filling. I added extra sugar to the crumb topping because I used whole wheat flour and breadcrumbs, and it turned out delicious - I used up the leftovers on oatmeal. The combination of apples, cranberries, and walnuts in this dish is great. It was good warm with vanilla ice cream, but I preferred it cold the next night. Will make this again!

If I were to make this again, I would use less ginger, or maybe none at all, as I found it overpowering (however, I did only make 1.2 lbs of beef instead of 1.5 as the recipe calls for. The meatballs smelled great while they were frying, but I might try baking them instead because it was difficult to brown them on all sides without them falling apart. I let them cook for a while because they seemed to stay together better when brown. My husband found the meatballs too soft (and didn't like the chunks of cracker crumbs) and thought the whole thing was too sweet. Overall, the dish looked good and seemed like it should have been good, but neither of us really enjoyed it.

I did not enjoy this soup as much as I had hoped to. After an hour and a half in the kitchen, I was left with a strangely textured soup and a very big mess. Does anyone have any suggestions on how to transfer hot soup to a blender and back again without making a big mess or burning themselves? I also didn't use a big enough pot to begin with (even though I used less potatoes and onions than it called for), so halfway through I had to transfer everything to another dish. When I added the cheese, the soup smelled great, but it wouldn't melt! Despite tampering with the temperature and frequent stirring, the end result was a broccoli and potato soup with a nice broth and big clumps of cheddar cheese. While the soup did taste good (especially with a little garlic bread!), it was not any better than any other recipe for broccoli and cheese soup, and the texture was rather upleasant. I do like the idea of adding potatoes, but I think a cheese soup needs to have more of a milk/cream base in order to come out to the right consistency.

This recipe was very easier to prepare, and the chicken was pretty good. However, I had lots of extra sauce, which I found too sweet to use on rice. Overall, I don't think the taste was good enough to justify the excessive amount of sugar used in preparation.

My husband and I enjoyed this stew, although I did make some changes. I left out the onions and added 2 tbsp. Ragu tomato sauce, plus a dash each of parsley, basil, rosemary, and thyme. I will have to continue to experiment with the spices. Next time I will definitely put the celery in later as it became rather mushy. I might also try browning the meat in a separate pan to make clean-up easier. As others have said, this is a good base recipe and you can add your favorite ingredients and flavorings.