Wow! I've made whole grain waffles for years, but these are truly exceptional -- surprisingly light and very tasty. I didn't have any applesauce on hand, so I just left it out without adjusting anything else, and the results were still outstanding. The batter was awfully thick, so I did slop in a little more milk (didn't measure -- sorry!) until it was the right consistency for pouring. I served them topped with a recipe of Poached Orange Pears (dicing the pears and thickening the liquid with a tablespoon of cornstarch at the last minute) and it was YUMMY! This will definitely be my new standby waffle recipe.

I normally use commercial frozen pie crusts (not because they're good, but they're fast) but unexpectedly discovered late last night that there were none in my freezer for the Sausage Apple Quiche I planned for breakfast. Didn't want to go to the grocery store at the crack of dawn, so I pulled up this recipe and decided to give it a go. First, the substitutions: I used 1 cup of whole wheat pastry flour in place of one cup of the white flour. I used 2/3 cup shortening and 1/3 cup butter. I cut back the sugar to 1-1/2 teaspoons for this savory dish. I also read the "Making a Pie Crust, Step by Step" article on this website and accordingly refrigerated ALL of my ingredients (even the shortening) overnight. Even accounting for the extra crumbling potential of whole grain flour, I didn't have any trouble creating this crust. The amount of water is fine -- trust the recipe! The fat is the binding ingredient, not the water. The trick is, you have to press the dough into a ball (quickly so as not to warm the dough) instead of just stirring it. I divided the dough into 3 balls (for 3 quiche crusts), let them sit tightly wrapped in plastic wrap in the fridge for 30 minutes (no longer or the dough will get too hard to roll out), and rolled them between sheets of waxed paper. When I flipped them into the pie plates, they didn't crumble a bit, not even around the edges. Same when they were baked and served. They held up beautifully, had just the right texture and thickness for t

Bravo! This recipe has become the focal point of my favorite breakfast (with whole grain blueberry muffins and a bowl of fresh fruit). There just couldn't be a prettier dish to set on the breakfast table in the morning, and the unique combination of flavors is a fun surprise for everyone. I've made it...oh, probably 35 or 40 times in the past year, and although it sometimes doesn't set up as well as I would like (maybe depending on the varying moisture content of the apples and/or the cheese?), it always tastes so good that no one cares! Even people who are skeptical of quiche have been enthusiastic. I have made a couple of minor changes: Since it certainly doesn't need the sausage for its protein or fat content, I just sprinkle 1/4 pound of browned turkey sausage into the bottom of the crust -- just enough to get some in every bite for the flavor. When I use a commercial frozen deepdish crust, I also cut the milk back to 1 cup; but in my own crust in a 10" pie plate, the full amount is perfect (but takes about 10 extra minutes in the oven).

I took a chance on this salad when I was looking for something different to serve for a women's gathering, preferably using a cucumber that was languishing in the fridge. I loved it! Admittedly, I made some changes, because when I opened my sour cream carton, I discovered I only had 1/4 cup left. So ... I rounded it out with 1/4 cup fat free salad dressing and threw in 2 tablespoons of lemon yogurt just for the fun of it. I also used 3 Braeburn apples to 1 cucumber and had to substitute a generous handful of dried cranberries for the red grapes because the latter were so crazy expensive that week. I did mix in the dressing as instructed, but unlike another reviewer who needed more, I felt that half of the recipe was plenty to give a nice-but-not-overpowering flavor. Can't wait to try adding some chicken for an entree salad.

I was looking for something interesting for a waffle topping and decided to try a variation on this recipe. All that I did differently was to dice the pears and just before serving I thickened up the juice with a spoonful of corn starch. The sweet/tangy flavor was a lovely complement to Whole Grain Waffles. I can't wait to try this recipe for a light dessert next winter when Bartlett pears are one of the few decent fruits in the store.

Yummmmmm. I love pumpkin roll, and this recipe is a great rendition! I always substitute whole wheat pastry flour for the white flour in baked goods, but even with the extra crumble potential, I was able to roll the cake without it splitting ... much. (I just pressed it back together, and after refrigerating, it sliced cleanly without falling apart.) Good thing I had guests that weekend -- I might have eaten the entire thing myself otherwise! (I think I had 4 pieces, even so.)

OK, I admit I'm mostly rating the dressing, since I make the salad any old way it strikes my fancy, depending on what ingredients I have on hand. (You can't do it wrong.) But that dressing -- wow! I love it! I do cut back the pepper to just 1/2 tsp. when I serve it to guests because I know not everyone is fond of strong pepper taste; but either way, it's a great blend of flavors. I've also used the dressing for mixed green salad with good results.

Stumbled upon this recipe while looking for vegetarian breakfast options. Perfect! After reading other reviews, I doubled both the water and the soy milk, and I was happy with it that way. It's not exactly a pudding consistency even then -- more like what my mom just called "rice and raisins" when I was a kid -- but it's so, so tasty and filling. I decided to reduce the cinnamon in subsequent batches and found that 1/2 tsp was plenty. Hmmm, I'm making myself hungry for it, just writing about it!

I'm always looking for easy breakfast entrees, and this make-ahead recipe certainly fits the bill. I thought it sounded a bit bland, though, so I supplement the onions with 1/4 cup each of diced green and red peppers, plus 2 diced Roma tomatoes. (The tomatoes are my favorite part.) I actually use a little less bacon (1/2 of a nitrite-free 12 oz. pkg) but add 1/2 tsp salt and several dashes of tabasco. I reserve some of the cheese for the top but don't increase the total amount. I haven't had any trouble with the bagels incorporating into the egg mixture, maybe because I use a square 10" baking dish, not a 9x13. Usually they disintegrate so much that you can't even detect them. Wouldn't call this fabulous but it's quite good, and it's a nice switch from other standard egg entrees. I will definitely make it from time to time.

I was intrigued by this flavor combination. Basically, I like it a lot, but it was just too heavy the first time I made it. So I reduced the amount of butter rather drastically to a mere tablespoon -- just enough to saute the carrots and nuts without sticking. I also reduced the honey to just 2 tablespoons and replaced the cream with half-and-half. I took the advice of other reviewers and chopped both the carrots and nuts in a food processor, but I don't think I'll do that again. Just as the flavors in a stew are more distinct when the veggies are in larger chunks, so the nuts need to be more distinct and less all-pervasive. But I'll definitely look forward to making it again in the future, probably when I'm serving savory quiches at the same meal for variety.

I made this dish as a breakfast for vegetarian guests with muffins and fruit on the side. They loved it! I only used 2 small zucchini, added a splash of tabasco with the seasoninngs, and I think I may have used shredded cheddar jack cheese (because it's what I usually have on hand), and it cooked up very nicely. I didn't bother with the broiler at the end. Made it in a deep cast iron skillet, and it dished out neatly and easily. Will happily make again when I need a meatless dish.

I like onion, but it seemed overpowering to me in this recipe. (And I used sweet red onion.) Next time I will use less and mince it finer. Otherwise it was a very nice quiche - a nice texture and very pretty on the table. I did add finely diced ham and substituted skim milk for the cream. Frankly I forgot all about tossing the cheese with flour, so that got left out.

I'm always looking for recipes with a surprising twist, and strawberry pancakes fit the bill nicely. The basic recipe is identical to the one I've used for years, but it wouldn't have occurred to me to add strawberries and vanilla. I always substitute whole wheat pastry flour, and I'll admit I chickened out on the colossal quantity of vanilla. (I cut it in half and felt that was plenty.) The batter did need to sit for just a few minutes to thicken up (which is just a matter of the baking powder doing its thing). The teenage boys to whom I served them were enthusiastic, and I enjoyed the two leftover cakes even without any syrup. They didn't really need it! Can't wait to make these again.

I would have given this recipe 5 stars, but my young adult children insisted it should only get 4 because it wasn't spicy enough. They wanted it to seriously burn; I was content with its slow, comfortable warmth. (Next time I will add some cayenne directly to the sauce for them.) No one complained about the overall flavor, though. It's a surprisingly tasty combination! I cooked 6 pork chops so I tripled the sauce recipe. Like some other reviewers, I used raspberry jam instead of strawberry, sauteed the garlic in the skillet (substituting olive oil for the butter), and after browning the chops I poured the sauce into the skillet as a braising liquid and cooked it all for about an hour. (I didn't want to watch it closely while it cooked, so I also added the water with which I rinsed out the sauce pan -- maybe 3/4 of a cup? -- but then thickened the sauce back up with a tablespoon of corn starch at serving time.) Served over brown rice with a tossed salad and fresh melon, this was both a pretty and satisfying meal. This is a keeper for me.

This is a perfect "springboard" recipe -- a basic foundation to which I can add whatever I have available for a particular meal. I've made it twice now, once with bacon (my favorite) and once with sliced turkey sausage links (a bit bland). I add: 1/4 cup each diced red and green peppers and a couple of garlic cloves (all of which I saute with the onions in the bacon drippings), a small chopped tomato, some fresh parsley, and a few dashes of tabasco. I leave out the melted butter, and in contrast to a previous reviewer, I reduce the amount of cheese to a modest sprinkling on top to cut down on fat. In a square 9x9 baking dish, I had to cook it about 45 minutes. Good stuff!

A nice combination of flavors! I left out the onion (too many people are picky about onions) and croutons (didn't have any), and I used half raspberries and half blueberries. I also used mixed baby greens instead of all spinach. Next time I would be a little more cautious about dumping all the dressing into the bowl at once -- I hadn't measure the greens and it was really more dressing than I normally like. Nice flavor, though, and no one else complained. This is definitely a keeper during berry season!

Very yummy! I increased the baking powder to 2 tsp., decreased the cinnamon to just 1 tsp., added a scant tsp. of salt, used whole wheat pastry flour, and diced fresh strawberries. Turned out great! With less cinnamon the subtle flavors of the strawberries and bananas come through nicely. Made 18 muffins, just a little larger than standard. This one's a keeper!

I usually find tuna salad incredibly bland so I was intrigued by this recipe. I would never have thought to put cranberries with tuna, but it's great! Like other reviewers, I chose to throw in some sliced almonds, and I stuffed it into pita pockets between 2 leaves of lettuce. It made tuna salad seem like something special.

I've always winged it when making egg salad so can never be sure how it will turn out. Decided I needed to be more consistent, so I chose this recipe as a a touchstone. It's perfect. I find that I like adding a couple tablespoons of sweet relish but otherwise I don't usually change anything (unless I don't have green onions on hand, in which case I finely mince a couple tablespoons of yellow onion). Very good served in pita pockets with lettuce.

I made this as an accompaniment to a pork loin roast, so I left out the eggs and stirred some of the roast drippings into the rice just before serving. It was very tasty and very filling. I made soup from the leftovers.