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My club used this 5X. Some used 1/4c maple, agave or honey, our fats varied(shortening, butter, coconut oil, canola) & we used thick cut polenta. R was great w/each preference combo & texture was incredible! My $.02: SALT:Too much for amount of soda used. Forget topping the original R w/butter! We 1st used the R as is, then needed to reduce the salt. I think it was a typo because the recommendation for adding salt to flour is .5tp/1c flour. There's only 1c here. Plus, baking soda is a salt. With confidence you can reduce the salt to taste because the rising will be unaffected (there's no yeast in this R). BAKING TIME:16 minutes tops! I used a 9" glass pan. With a sweetener the top and sides will burn if not watched after the 11 minute mark. As soon as you like the color place foil lightly over the CB and continue to bake. Sugar has carbon and therefore will turn to charcoal in heat; 450* is HOT and this happen fast in the R. No sugar? Start checking after 13 minutes by lightly tapping top of CB to feel if its solid. Like moist CB? Take it out as soon as it's solid. Not using CISkillets? Don't mind flour? Flour pan generously for less sticking. BAKING SODA:Baking soda can replace baking powder but reverse is NOT true. One must use bs or the CB will be flat. MILK:You can't use milk in this R. The Baking soda will only combine w/ acidic milk to form CO2 & leaven this R. MIX:Mix wet/dry separately.Combine at last sec. to retain as many CO2 bubbles as possible for the oven.

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Whole Wheat Blueberry Pancakes

Reviewed: May 20, 2007

I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/3 cup batter per pancake. My alterations: All organic ingredients, 3 tablespoons sugar instead of 2, and brown sugar instead of the substitute. Ive made them several times and the recipe proportions are great. As is, you will have a bouncy, very thick pancake. Sometimes the family wants thin pancakes and I add 1/4 cup milk (for base recipe- double this for a double recipe). My recommendation is to use fresh ground flour! Use soft wheat berries. We love this recipe better than my old one!

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123 users found this review helpful

Persimmon Cookies II

Reviewed: Nov. 22, 2005

I changed the recipe to suit our tastes. I substituted dried apples for nuts. I added 1/2 a cup of sugar (We like cookies sweet). I used whole wheat pastry flour (Bob's Red Mills). I used only cinnamon (2 tsp). They were perfect. I made dozens and they were all gone in the morning.

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4 users found this review helpful

Beth's Chocolate Chip Cookies

Reviewed: May 8, 2005

This was the best I have had. I am really picky about my chocolate chip dough because I hate chocolate. I made these for a friend. They are perfect. I used all organic ingredients, Whole wheat pastry flour and no nuts. I also used a whisk to cream and my hands to blend. Delicious! Not cakey at all!

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Ranger Cookies I

Reviewed: Dec. 23, 2004

I made these last year in my christmas cookie assortment and they were great once I added milk and an egg to the second batch. I am making them again this year with one less cup of flour and that will do the trick. Rave reviews from all. Trust me they are too dry if you don't reduse the flour. I sifted the flour and it was still too much. It was probably an error in typing the recipe for the web.

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Best Carrot Cake Ever

Reviewed: Dec. 21, 2004

I think this is missing the step of draining the liquids. I made this cake before as directed and everyone hated it. It really was the Gas station variety but, worse. If you add the carrots and the brown sugar as directed there is way too much liquid. I drained the liquid throughout preperation, measued it, and (no joke) it was +3 c. I modified the recipe by taking out 2 c. of carrots and adding 2 c. of zuchini. This time I made it, it was perfect. I used a 12 X 15 inch pan instead of two pans. My method also reduced the cooking time to 30 minutes. The cake was 2" thick after cooking. I grated the carrots and zuchini and set them aside for 1 hr. Then I drained them. I added the raisins and brown sugar, stired and set them aside a 1/2 hr. Then I drained them and added the pinapple to this and immediately drained it again by pressing into the mixture with the back of a spoon inside a colander. Then I added it to the badder and added back 1/2 of brown sugar (but next time I would use the whole cup). I would make this cake modified again. Everyone loved it. My mom who really hated it the last time I made it couldn't believe it was the same recipe. It was dense but fluffy and with the cream cheese frosting my mom said, "when I die and am going out of this world I am going to think of this cake." I'm sure she was kidding. But it is a GREAT recipe if you take out the liquid.

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5 users found this review helpful