This pie was delicious made with semi-sweet chocolate chips, Splenda & Egg Beaters. To do it my way, measure a cup of cold water into a 2 cup measure, add butter to the 2 cup mark, pour off the water, & zap it. I accidentally melted the butter instead of softening it & I had no chocolate squares, so used chocolate chips (a little less than a cup to add more chocolate flavor). Add a little of the melted butter & zap to melt the chips. (If I make the pie this way again, I'll experiment with melting all the butter & the chocolate chips together & then adding them to the sugar/Splenda.) Let this cool while mixing the "butter/sugar". I used Splenda, a bit less than the sugar the recipe calls for, put it & the butter into the mixer bowl & whipped 'til frothy. Add the chocolate chips to the butter/sugar mixture, then add a cup of egg substitute, 1/2 cup at a time, mixing well after each addition, then add the vanilla & whip the mixture to soft peaks. I thought it needed more chocolate, so measured out another almost-full cup of chips & a little whip cream, preparatory to zapping them so I could add them to the mix, but when I turned around, the mixture had already started to set up! I poured it into the pie shell, and made a ganache* out of the additional chips. I spread this on the top of the pie, refrigerated for several hours, then topped with whipped cream. Wonderful! * See Chocolate Ganache by IngrideVogel on this site for a proper way to make this.

This was delicious and very easy to make. Not dry at all if you don't overbake it. Like brownies, you can take it out when the edges start to dry & the middle is not quite done.

These were great tasting, and extremely easy to make.

This tastes great! I omitted the salt and used dried chopped onion (Kirkland brand), as I didn't have onion powder. The Thyme I used was not ground, and just said "Thyme" on the label. Otherwise, I followed the recipe exactly. I won't be buying catsup again. This also could be varied by adding a little dill or dill pickle juice, and other flavors as desired.

Summa Ruv Amena! Some a Love Amena! (See the video)

I haven't made this yet, but it seems very similar to the recipe I always used for my favorite lasagna, which remains the best I've tasted. All the suggestions seem very good, and I have one more: when a tomato recipe calls for sugar, substitute ground fresh carrots. This cuts the tartness of the tomatoes and is better for us. It's also a way to get more veggies into those picky kids of ours. I usually add much more ground carrot than the recipe originally called for, and it ends up being virtually undetectable. I make as much of this sauce as possible, and use part of the leftover sauce for spaghetti, a little of it goes into chili. After about the second day, if there's any left, the lasagna goes into the freezer. I love to make spaghetti & chili at the same time, or one after the other. When they are running low, I combine them into "Chili-ghetti" one of our favorites! BTW I was very glad to find this recipe. Thanx, John. My original recipe from Judy Johnson was lost long ago, and now I do it from memory, but it's really nice to have what I believe to be almost exactly the same recipe!

I adjusted size as I had 7 bananas. (Calculated for 34 servings.) This made 2 loaves and about 18 muffins. I made this tonight using 1 1/2 cup egg substitute and per suggestions, used 2/3 cup applesauce & 2/3 cup oil for the shortening. I used 3 cups a.p. flour and 2 cups whole wheat, 1 cup white sugar, 2 cups packed brown sugar. Also added a 1 tsp cinnamon and 2 tsp cardamom, and 2 cups of chopped walnuts. This was very good. Moist and not too sweet. Thanx, Teri Lynn, for this wonderful recipe.

Forgot to say that I omitted the salt, as I'm on a low-sodium diet. I haven't missed it at all.

D LOVED this! He just raved. I'm not crazy about crystallized sugar, and this had a little of that on the top, so I didn't like it quite as much. It was extremely sweet, but I counteracted that by topping with unsweetened whipped cream. It was very good...I won't use quite as much sugar next time. My (frozen) berries thickened up nicely. I used what I thought was an 11x7 pyrex dish, and it was nearly overflowing-just barely contained. (I was too lazy to go measure it, but I'm pretty sure it's very close to the specified size.)

dup.

I made these tonight & D said they are the best ever. I used canola oil and egg substitute (1/2 cup=2 eggs). They were quite crumbly, as peanut butter cookies sometimes are, but very tasty. Lately I've been using an ice cream scoop to scoop up cookie dough, so it doesn't take me so long to get them baked, These turned out very good, crispy around edges, soft in the middle, but not doughy. Great!...NOTE: After they had time to cool of a bit, they weren't so crumbly. They got rave reviews from my peanut-butter-cookie-loving brother and from D.

These are the best gingersnaps I ever tasted! I made them today, with no changes except that I used Canola Oil instead of oleo. Used my 1" melon baller to scoop, rolled them in white sugar and baked them 8 minutes at 375 degrees, a little above the center of the oven. As directed, I let them sit in the pans for 5 minutes before removing them to racks to cool. There were a few that were a little smaller, and they turned out crispy, but still fairly soft in the centers. The larger ones were soft & chewy, with some crispiness around the edges. No matter how they turned out, they were extremely good! The dough was quite soft and I debated using a bit more flour, but since it was my first time making them I decided to go as specified this time. It turned out to be very easy to handle, not sticky, came right out of the melon baller. The cookies didn't hold the shape, but melted down to thin, round cookies...just what I wanted. NOTE: I just realized I set my oven at 375 instead of 350, but I think it runs a little lower than it shows, so probably was closer to 350.

I originally got this recipe from (The Farm Journal's) "Freezing & Canning Cookbook" & have used it for many years. They called it "HOMEMADE SOUR CREAM", if memory serves. Combine the heavy cream & buttermilk in a sterile jar, cover & shake or turn over several times to mix. Loosen the lid and let stand in a warm place until it becomes thick, approximately 24-48 hours. I use the top of my water heater.* Stir well. Refrigerate for several hours before serving. It's wonderful on Strawberry Waffles, baked potatoes, etc. It seems to be interchangeable with commercial sour cream, except that it has a bit thinner consistency. The original recipe said the sour cream can be whipped-just be careful not to overwhip it. This could make it 'thicker'. * Note that the time to let it 'cure' is longer than recommended here.

This recipe is great. I made it first with all-purpose flour as in the original recipe. Next I used half white bread flour & half whole wheat flour. Here's my method for making it in my Cook's Essentials Bread Machine (I suppose it would be the same for most others): Instead of milk, put about 1 3/4 c cold water in measuring cup & heat in the microwave about 1 min. (Current wisdom says not to use water from the water heater internally.) Add about 1/4-1/2 c dry milk solids & cold water. (Adjust these to taste to make a total of 2 c liquid.) Pour this into bread machine pan. Put 1/4 c water & 1/4 c margarine into the same measuring cup. Heat this in the microwave until the oleo melts & add it to the liquid in the pan. Add the 1/4 c white sugar, a scant 2 t salt & 3 cups bread (or all-purpose) flour & 3 cups whole wheat flour. Put the bread machine pan into the bread machine, make a little well in the middle of the flour & add 3 teaspoons of dry machine yeast, being careful not to let the yeast touch the water before starting the machine. Set the machine for dough and walk away. When the dough has finished rising, take it out & pull pieces out*, shape into balls, & place onto jelly-roll pans or cookie sheets. Let rest a few minutes & flatten to about 1/2" thickness. Let rise 20 min., bake 15 min. near the top of oven (the bottoms burn in my oven if I put them lower) and voila! Delicious & beautiful hamburger buns!! *5oz pieces yielded 12 large buns.