I made these cookies last night for my teen daughters to take to a special lunch with their friends. I can't comment on how well they store because all the cookies are gone! Everyone loved them. They have a soft, cake-like texture, aren't too sweet, and have just the right amount of spiciness. Be prepared for a very soft dough - almost like a thick muffin batter. Be sure to cool them thoroughly before frosting or else the heat from the cookies will turn the opaque white icing into a translucent glaze. After frosting them, I let them sit overnight before stacking and covering them. The icing was not sticky at all this morning and they packed and transported nicely. The icing recipe made about twice as much as I needed - and I frosted the tops completely instead of drizzling the icing on. I guess I'll have to make another batch of these delicious cookies to use up the extra icing!

Reviewed On: Oct. 14, 2011

This is a delicious bread, quick and easy to make. I followed the recipe as listed and the bread turned out a lot lighter than other Irish Soda Bread recipes I have tried. This was a pleasant surprise since, given the quantity of whole wheat flour in the recipe, I had expected it to be more dense. If you are looking for the sweet style of Irish Soda Bread, look elsewhere. But if you are looking for a tasty simple loaf give this a try. By the way, I don't know what the picture that accompanies this recipe is of, but I doubt it is of this predominantly whole-grain bread.

Reviewed On: Mar. 17, 2008

These healthy muffins are very good; tender and not too sweet. I didn't have oat bran so I substituted a combination of oat flour and wheat bran. It's nice to be able to serve muffins for breakfast without worrying about too much fat and added sugar.

Reviewed On: Aug. 12, 2007