I tripled the recipe and made these changes-I left out the water, used 2tsp baking soda and 3tb sugar, subbed coconut oil for veg oil and added a splash of vanilla. They're great, light & fluffy sourdough pancake perfection. We ate them with homemade blueberry syrup.

this recipe was a good starting idea. i made a few modifications. i carmelized 1 small onion chopped and 2 cloves garlic in 1 tbsp olive oil and 1 tbsp butter added the ground beef, cooked until browned, drained off fat. added 3 potatoes chopped into 1 inch cubes, 2 carrots sliced, 1 bay leaf, 3 cups water and 1 tbsp beef stock base and black pepper, parsley, oregano, cayanne to taste. 30 minutes to simmer, 10 to cool and served it with sour dough bread. my kids loved this, the pan was empty.

the oatmeal is not suppost to cook and soften in the butter. to help with the raw taste, try toasting the oats in the oven until golden, then add them to the butter and proceed with recipe.

I followed the recipe from the back of the Hershey's cocoa bag. I used Droste cocoa and baked the cake in 2 9" round pans. I split the layers and filled them with dark chocolate pudding and frosted the now 4 layer cake with milk chocolate butter cream. This is a fantastic, moist cake. My dh isn't a chocolate cake fan at all, but after one bite he couldn't stay out of this cake. I kept it in the fridge because of the filling, I just let the sliced sit for 10 minutes before serving. Don't use hot water-make sure it's boiling! The boiling water brings out the chocolatey-ness of the cocoa.

I halved the recipe, added scallops and used angel hair pasta--my picky hubby loved it! Next time I'm planning to add wild mushrooms and a sprinkle of good Parmesan cheese.

I used this recipe for gingerbread men to hang on the Christmas tree. I sub shortening for the margarine since we wouldn't be eating them (if we were going to eat them, I'd have sub'ed butter) The dough came out fine and was nice to work with. I ended up with 20-22 6 inch tall gingerbread men. The review that substitued brown sugar for white, b.sugar will give you a softer textured cookie, white sugar will make them crisp-so your next batch should come out just like you're hoping.