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Thanks. I loved this. I followed other recommendations and added a T of sugar and used white balsamic (full amount). A little sweet for my tastes, so I'll probably use regular balsamic next time but keep the T of sugar for a little sweet and sour taste. Definitely a keeper though.

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Peanut Sauce I

Reviewed: Aug. 14, 2008

I was looking for a simple peanut sauce for satays - for a wedding we're helping with last weekend. I found it, and I love it!!! Thanks. I generally made as directed, halving the cayenne and adding 2t crushed ginger and 2t crushed garlic. I used the full amount of vinegar and loved it, as did all the guests. I love vinegar in general, but I got the impression everyone else did too, so I'm not sure what to say about some of the other reviews. Maybe know your own vinegar preferences, and start with half and adjust to your personal taste I guess.

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10 users found this review helpful

Banana Muffins with a Crunch

Reviewed: Jan. 18, 2008

I've made these twice - once with granola as in the recipe, and once substituting Kashi nuggets because I'm trying to figure out things to do with them. Both times, the muffins were incredible, and I'm not usually a banana muffin fan. My husband and my neighbor, who are banana muffin fans, were in ecstasy. I was skeptical of the baking time, but it really does take the entire 25 minutes to make that crispy top, and the muffin inside stays incredibly moist and flavorful. Btw though, my batch made 34 muffins instead of the 24 stated, but we're quickly devouring them. Definitely a keeper recipe. Thanks.

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Chinese Spicy Hot And Sour Soup

Reviewed: Jan. 10, 2008

In the interest of full disclosure, I must first announce that I adore hot and sour soup, but I abhor mushrooms and I'm allergic to tofu, so when I'm out I eat the broth and veggies and give the "dregs" to my darling hubby! So I'm strange! I've tried other recipes in the past to make "my" version of hot and sour soup at home and have been dissatisfied. This one was pretty darn good though. Obviously I left out all mushrooms, and cooked the broth with some chopped green onions, the bamboo shoots, and also some chopped water chestnuts. Also added 1/4 teaspoon beef broth to compensate for the mushroom flavor. Might add some chopped cabbage also next time. I also doubled the amount of vinegar and pepper, since I like mine really hot and sour, as well as added a dash of hot chili oil at the end. I followed the rest of the recipe exactly, which I think was the most important part of the recipe once you take out my unusual tastes! The base flavors were far better than recipes I have tried in the past, and I definitely plan to repeat this in the future. Thanks.

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3 users found this review helpful

Crisp Oatmeal Cookies

Reviewed: Jul. 18, 2006

These are great oatmeal cookies. I made them for a neighborhood bake sale, and they flew off the table. I used all butter instead of shortening, because of the trans fats, and added the coconut. Everyone is requesting these, so I think I'll try them soon with both coconut and chocolate chips. Yum.

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3 users found this review helpful

Molasses Sugar Cookies I

Reviewed: Dec. 2, 2004

For me, this is the perfect molasses cookie. I've been searching for years and finally found it - crisp yet chewy, tasting of molasses and spices and sugar, melting in the mouth. Think the Starbuck's molasses cookie but smaller. Not being fond of shortening, I compromised with half butter flavor shortening and half butter, and being very fond of cloves, I upped the cloves to 1 1/2 teaspoons. Otherwise, I followed the recipe, and was very happy. Be aware that the dough is rather sticky, so your hands will be too when you're done. Well worth the trouble though.

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23 users found this review helpful