I was pleased to see this recipe as I wanted to make some molasses cookies.... I use rye flour rather than wheat which works well here.... I used chopped candied pinnaple instead of sugar & dark molasses which I had on hand.... result was a very rich "grown up" cookie.

Reviewed On: Dec. 25, 2010

I used this recipe for both fruit pies & meat pies. No changes in amounts as I use rye flour & grapeseed oil. The result is a short crust pastry with a mild nutty flavour....I have recieved numerous requests for the recipe. It is good.

Reviewed On: Oct. 10, 2009

I agree with others who pointed out that this recipe could confuse someona who may not know that the ingredients are water & cornmeal however what surprized me was that there were so many rather compex methods for adding the cornmeal. I have found that the best way to incorporate the cornmael is to use a wire balloon whisk. The trick seems to be the water, it must be at a full boil then just pour the dry cornmeal in a steady stream while whisking it...In two minutes it is ready. ...I have never tried quick cornmeal the regular inexpensive stuff form my grocery store works well.

Reviewed On: Jan. 16, 2009