These were wonderful! I didn't have wheat germ, so I substituted 1/4 cup white flour, and I made my own buttermilk using milk and vinegar (1 tbsp. vinegar or lemon juice then add enough whole milk to make 1 cup. My syrup looked a little separated - probably because I didn't use real buttermilk - but I put in in the blender for a few seconds and that smoothed it right up. This got rave reviews from my family, especially on the syrup. Thanks for the recipe!

Reviewed On: Feb. 25, 2007

I made this a couple of weeks ago, and it was my first attempt at making homemade spaghetti sauce. It was delicious! The only changes I made were to add 1/2 pound of cooked, crumbled Italian sausage and 1/2 pound of cooked hamburger. I'm making it again tonight!

Reviewed On: Mar. 16, 2006

Magnificent! Makes a generous crust for two pies. The dough surprised me a little - it looked like pie dough usually does even before I added the water. I was afraid it would be watery, but it rolled out so nicely. Thanks! My pumpkin pies are baking right now, and the crusts look perfect.

Reviewed On: Nov. 24, 2004