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Cranberry Chutney I

Reviewed: Nov. 29, 2014
My guests were a little apprehensive but once they tried it, they loved it. I used orange juice instead of water, omitted the vinegar and added a splash of balsamic instead, mandarin oranges and toasted pecans.
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Oatmeal Butterscotch Cookies

Reviewed: Jan. 24, 2013
I tried this recipe tonight and it was GREAT! I had two variations from the recipe: I used 1 cup of butter and 3 cups of quick oats. I baked them for 9 minutes. I had one cookie sheet that is a darker metal and they need less baking time on that sheet. Dough held together well and as of right now, I've eaten too many!
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Persimmon Bread II

Reviewed: Dec. 29, 2012
While cleaning my Mom's freezer, I found some frozen persimmon pulp. I have never baked persimmon anything so thought I would try this bread recipe. I got the jitters after reading all the tweaking reviews but ended up tweaking my own since I frequently bake banana bread. I used 2 cups persimmon pulp and 1 cup applesauce, 1/2 cup of oil, 1 tsp vanilla, 2 1/2 cups sugar and 1/2 cup brown sugar. I didn't want to add the water since there is water already in the fruits. The bread turned out dense, moist and great flavor. My recipe made 4 medium sized loaves to which I added a variety walnuts and raisins (left one plain) I cut the temp bake to 325 and cut the baking time too because of the smaller loaf pans.
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Toll House® White Chip Chocolate Cookies

Reviewed: Oct. 17, 2012
These were great! I used Hershey's cocoa and 11 oz of white chips. The dough was very stiff and dry, cookies did not spread when baking. I baked for 8-9 minutes so they would be soft (they are not chewy). I did bake mine on parchment paper and would make the same way again.
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