Good, but needed some Mexican seasoning and a bit of a health make-over: I omitted the butter and sour cream, used 1 c. mont-jack cheese rather than 2, added 1/2 t. cumin, 1/4 t. cayenne, and salt. Magnificent!

Good and chocolatey, but to me it's more like cake - just a bit shorter. Add a couple tablespoons of soy milk if the mix is dry - I did and had no fear of disappointment. Also, for some spice I suggest sprinkling allspice, ground cloves, and cinnamon into the batter.

A good granola which can be cut and cooled into bars. I left out the butter and used just over 1 T. oil per cup of oats (1/2 when cooking oats, half when melting sugar and honey) to keep it healthier and less like a cookie. I don't keep molasses on hand so I replaced it with extra honey - lighter flavor, put still good. CAUTION: do NOT stop stirring oats! The oats seemed a little soft after cooking 3-4 minutes, so T suggest cooking them an extra minute if you like a real crunchy granola versus a soft granola.

Great recipe! To summarize the advice I took from the previous reviews: - Heat butter just until melted, too hot could cook the egg - Preheat oven to 350 deg. F, and place pie in oven for 10 minutes. - Remove pie from oven and turn temp. down to 300 deg. F, place halved pecans on top for a more appealing pie. - Bake at 300 for 50 minutes longer or until the pie is puffed and set. Pie received strong approval from a Charleston, SC, native, pecan pie connoisseur.