Very easy and turned out light and fluffy!

I used half the sauce mixture, since I'm not a big soy sauce fan (mine was low sodium soy), half the onion, and extra broccoli. This was super simple to put together and tastes really good! Next time I would add some garlic when sautéing the broccoli for a little more flavor.

Fabulous cookie! Didn't change a thing!

Absolutely delicious! (I even used white whole wheat flour.)

These turned out wonderful! Very light and tasty! I used white whole wheat flour and sour milk, and replaced the shortening with butter. Then baked for 9-10 minutes at 385 degrees. The higher temp seemed to help them bake more fully. I topped them with a crunch topping made of toasted coconut, brown sugar, a little cinnamon and powdered sugar, lightly processed in my food processor. Glaze donuts first, then roll in topping. They looked and tasted wonderful!

I made a double batch of these donuts and used a baggie with the end cut off to pipe them into the donut pans. It was somewhat messy refilling the bag, but helped get them into the pans pretty well. They tasted very good, but were a little too "wet". I think it may have been all the butter in the glaze. Next time. I will try my usual powdered sugar and milk glaze or cinnamon and sugar. Still, very tasty!

We love these muffins! Made them exactly per the recipe instructions, and they are delicious any time of year! I love the little zip from the OJ in the drizzle!

This recipe yielded 50 delicious cookies! I didn't add the walnuts. For the 1 cup apples, I chopped 1 apple, and used unsweetened apple sauce to make the remainder of the cup. I baked them at 380 degrees for about 8 1/2 minutes. They disappeared quickly!

Made as written. The only change was to up the baking temp to 400 for the first 5 minutes, then complete the baking time at 375. This helps to ensure the muffin won't sink with the topping. Taste great!

These muffins were very easy to make and the texture was great...light and somewhat cakey inside, with a slightly crunchy outside. However, they were a bit too sweet for me. Next time, I would try them with just 1 cup of sugar. I made them exactly as written and the yield and bake time were perfect.

Very good. Made as directed, but used pecans instead of walnuts. (Also, I always bake with white whole wheat flour and evaporated cane sugar.) Baked about 9-10 minutes on a baking stone. Made exactly 5 dozen using a medium cookie scoop. Soft and yummy!

Made these cookies exactly like the recipe, except for substituting pecans for walnuts. I made them really big and probably got about 32 cookies (baked them for 13 minutes). They are soft and delicious, and they look great!! We love them and will definitely make them again...soon!