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Yum! I admit, I feared it was too flat/runny but it cooked up just like a beautiful store bought ciabatta. Prepare yourselves for STICKY dough--handle minimally, and make sure everything is floured nicely.

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Apple Fritters

Reviewed: May 22, 2011

Why didn't anyone tell me homemade fritters could be so easy! My kids are off egg and dairy for allergy reasons, so this was a great treat. We altered very slightly: used white whole wheat flour, and rice milk, cut glaze recipe in half. Yum.

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Coconut Cookies

Reviewed: Aug. 30, 2010

Yummy! Perfect taste AND texture. Added chopped pecans after reading reviews, and used egg-replacer for family's diet needs. Still worked great!

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Barbequed Marinated Flank Steak

Reviewed: Oct. 1, 2009

This was so good. Great the first day, and perhaps even better as leftovers. I was trying to duplicate a recipe at a nearby Chinese restaurant, and this did it! We broiled it in our gas oven until it turned slightly brown--the caramelized honey is so good.

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Sweet Restaurant Slaw

Reviewed: Jun. 27, 2009

This was wonderful, just what I was looking for. I even cut the sugar in half, and substituted plain yogurt for 1/2 the mayo...still just PERFECT. For anyone who knows Chinooks in Seattle, this tasted just like their slaw.

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Blender Chocolate Mousse II

Reviewed: Jun. 27, 2009

This was so tasty! I cut sugar to 1/4 C. In place of brandy, we used some starbucks liquor since that's all we had. It was SOOOO good.

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Double Chocolate Mint Cookies

Reviewed: Mar. 23, 2008

These are SO YUMMY. After reading reviews, I opted to make only 1/2 the recipe. I used Nucoa margarine and shortening(reduced to 1 cup total) to make it dairy-free, and added a tad of salt to make up for the shortening.

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Wedding Cake Icing

Reviewed: Feb. 8, 2008

I like this recipe. I colored the frosting with liquid color, and piped it onto my daughter's birthday cake. It worked really well. The second time I made this frosting, I cut the recipe by quite a bit, and added a teaspoon of peppermint extract. Perfect on chocolate cake!!

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Hearty Multigrain Bread

Reviewed: Oct. 7, 2007

I love this recipe and have made it many times now. Yum! I've tried many variations (poppy seeds instead of sesame, or adding wheat germ, doubling millet, omitting any grain that I'm out of, flax meal instead of seed, etc.) and it always turns out great. I omit the milk, and it is still great. An awesome base recipe.

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