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Delish and easy! I substituted egg beaters for the eggs, and whole wheat flour for the white flour; made a mixture of brown sugar (instead of using white sugar), cinnamon and nutmeg for sauteing the apples at the end. And used almond extract instead of vanilla. I didn't have time to let the batter sit, and it was still puffy and wonderful. Everyone raved.

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Cinnamon-Peach Cottage Cheese Pancakes

Reviewed: May 15, 2011

I used wheat flour instead of white flour, egg beaters for the eggs, skim milk, and stevia for the sugar. I threw all the ingredients into the bowl at the same time and mixed it. Pancakes came out fluffy and divine.

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Tomato Feta Salad

Reviewed: Aug. 6, 2009

The combination of the tangy Feta with a really high quality Basalmic vinegar (aged and syrupy)is key. I substituted scallions for onions (for color, mostly) and added chopped english cucumber to this and it was terrific.

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Homemade Vanilla Pudding

Reviewed: Mar. 29, 2009

as the recipe stands, it's way too sweet. I used half the sugar called for. Made it with half skim and half 'half& half', added egg beaters, the butter and vanilla and it was really great. There's no reason this should be lumpy. It is always perfectly smooth, takes little time to make and there's No reason to resort to less-than-suitable instant pudding mixes.

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Chicken Pasta Salad with Cashews and Dried Cranberries

Reviewed: Sep. 21, 2008

I took a couple of stars off for the recipe as written here. Since I think Miracle Whip is incredibly gross, I made my own creamy dressing with mayo, sour cream, dijon mustard, honey, garlic, fig vinegar and bit of worcestershire sauce; limited celery and diced it rather than sliced so it wasn't so overpowering; I also used half the grapes indicated; and toasted the cashews. it was fabulous.

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Sticky Buns I

Reviewed: Sep. 14, 2008

the recipe is very good -- it's better substituting unsalted butter for magarine; and I usually use brown sugar in yeast breads/cakes rather than white sugar -- this shouldn't be a very sweet dough anyway, but the brown sugar lends a less cloying sweetness and nice texture to the cake.

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3 users found this review helpful