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I made these cookies for the first time this year to give as Christmas gifts. They were excellent. Just the right spice. I've since had friends calling me for the recipe. I always use butter in my cookies to make them moist and chewy. I live at 7100 feet elevation, so I have to make adjustments to all my recipes and these came out right the first time. For anyone else baking at high elevations, for a triple batch I increased flour by 2 Tablespoons, decreased baking soda by 1/4 teaspoon, decreased sugar by 2 Tablespoons and increased water by 5 teaspoons. Refrigerate the dough before making the cookies and use a small ice cream scoop for perfectly shaped cookies. Want an easy way to measure sticky ingredients such as molasses and honey? Check out Wonder Cup, which can be purchased at many kitchen stores. Have a Merry Christmas everyone!

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Herb Rubbed Sirloin Tip Roast

Reviewed: Jun. 12, 2006

I consider myself a pretty good cook, but have never been able to master roasts of any kind. No matter what cut of meat or how I cooked them, they were always tough. I made this for company tonight and all we could say was WOW! Could hardly quit eating it. This will now and forever be my only roast recipe. One thing, though, I'll use a little less salt next time. Just a personal preference. Thanks, Joel, for submitting this recipe!

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Rump Roast Au Jus

Reviewed: Sep. 26, 2005

Extremely disappointed with this recipe. Total waste of money. While the house smelled wonderful during cooking, the meat was tough and tasteless. Won't make this again.

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Lemon Blueberry Custard Pie

Reviewed: Feb. 7, 2005

Although this pie didn't have a rich, creamy texture I would expect from a custard, it was still an easy pie to make and a light touch to end any meal. My guests for Super Bowl seemed to enjoy it. I reduced the amount of sugar to 1/2 cup and increased the blueberries to 2 cups. I baked the pie for the 50 minutes recommended, covering the pie after 30 minutes.

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6 users found this review helpful