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Donut Muffins

Reviewed: Apr. 22, 2015
I started making this in a round cake pan and topping it with pink glaze and sprinkles for birthdays. It is a consistent hit with my preschool through 2nd grade kids... and I love it too!
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Peanut Butter Chocolate Cookies

Reviewed: Jun. 28, 2012
My changes: no chopped peanuts, natural peanut butter, swapped oil for butter and reduced it to 3 T, soy milk instead of milk (and doubled the amount). I used 60% cocoa solids chocolate chips. Yum! My kids kept begging for more.
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Oyakodon (Japanese Chicken and Egg Rice Bowl)

Reviewed: Mar. 20, 2012
Exactly what I wanted! Thanks! I used cubed leftover chicken and leftover chicken stock, had no wine but red so I used a splash of grape juice. Probably not what the original tastes like at all, but it was great for a starter idea for our supper.
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Oatmeal Apple Muffins

Reviewed: Nov. 15, 2011
Love this one. I give these to my kids for breakfast on the run. Variations we've tried: chopped dried dates + cinnamon, chopped firm plums with no spices, apples and craisins with no spice, spelt instead of wheat and raisins - these last were a bit too heavy, but the kids had no problem gobbling them up anyway.
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Whole Wheat Bread III

Reviewed: Jul. 14, 2009
I made this with oatmeal instead of cornmeal and about 1/3 to 1/2 C extra flour, half soy milk / half water and no milk powder, 1/4 C sugar and 2 T honey, and set the bread machine for a 2.5 lb sandwich loaf. Excellent! The whole family loved it.
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