Oh my, so good! The only change I made was to use spelt flour instead of a/p. I do this with all the cookies I bake, because spelt lends such a wonderfully nutty flavor that a/p just can't compete with. I noticed that there were a few reviewers who felt that these weren't peanut buttery enough. And that is what made me want to try them; I prefer a more subtle PB taste ;)

Reviewed On: Feb. 2, 2013

I finally made Danishes after years of wanting to but too afraid to take the plunge! I'm happy to say that my fears were unfounded. These rose beautifully in the oven, were light and fluffy, and tasted great. However, I did run into a couple of problems, which I will chalk up to inexperience. First, I couldn't get the dough to stay in the shapes that I *tried* to form. Second, the bottoms of the first batch burnt, while the tops were just barely done. I lowered the temp. to 425F for the next pan but the bottoms still began to darken before the tops were baked through, so I switched to "broil" for the last little bit, which worked well. My oven tends to run very hot so next time I will either bake them on a higher rack at 425F or lower the temp. all the way down to 400F.

Reviewed On: Oct. 2, 2012

Un-freaking-believable! Neither of us in my home are fond of flour tortillas but we needed them to make a new wrap we'd been wanting to try, so I decided to make them myself rather than buying store-bought. I'm so glad I did! These are soooo good, you could easily eat them plain! And don't be afraid of consuming lard, it's a far more natural, and thus healthy, product than shortening. Thanks so much for an awesome recipe!

Reviewed On: Sep. 24, 2012