Perfect consistency. Used 1 c butter, 1 t salt and 1/4 t maple flavoring rather than vanilla. Also added 1/2-1 c or so of yogurt chips, dried cranberries and dried blueberries from a trail mix. Loved the bright punch of flavor.
I made this twice. Both times I followed other advice and substituted 1 c. powdered sugar for the granulated sugar.Reading so many comments about the crust sticking to a glass pie dish, I though perhaps if I left it crumbly in the dish that it would melt enough to fuse together into a crust while still being crumbly. It never fused together so I ended up saving that to use in a different recipe (its in my freezer right now and am planning on using it as a filling for a layer cake).The second time I pressed it into the pie plate as directed, except I did butter the plate beforehand. It stuck a little when serving but not terribly in my opinion. I had just enough for my pie plate and did not have leftovers as others mentioned.Be aware that it is on the bitter side - however I thought it was a nice complement to a milk chocolate pudding filling.
I mostly followed the recipe but had to make a few alterations based on what I had on hand: salted butter, rolled oats, 3/4 c. raisins and 1/4 c. craisins, and pumpkin pie spice rather than cinnamon. I was a little nervous about the recipe because "two sticks of butter" could have been better stated as 1 c. butter to be more exact, and the butter/sugar never did cream up for me - it was more like pea consistency. However, the rest of the recipe came together easily and the cookies turned out great. They have a nice flavor with a nice spicy finish. They are cake-like but not too thick. I didn't count how many cookies I ended up with but I'd guess about four-five dozen. The parchment paper was great - if you don't have it they will definitely stick to the pan on their own. It was fun to try a new recipe and use some canned pumpkin to satisfy my cookie craving.
As others have said I think you can safely substitute other flours for the whole wheat flour. I substituted 3.5 c. gluten-free flour for both flours and the muffins turned out great. In fact, they did not have a "gluten-free" consistency at all, so I'd say this is a fantastic recipe for that reason!
I chose this recipe because it doesn't use brown sugar, which I was out of. I also didn't have whole wheat flour so just used the the specified amount in white flour - in other words, twice the amount of white flour as called for in the recipe and omitted the whole wheat flour. I used old fashioned oats rather than quick oats, and I was almost out of maple syrup - had about 1 T. - so I made up the difference with dark corn syrup. Lastly, I added: 1 t. pure vanilla extract, 1 t. maple flavoring, 1 c. frozen, thawed blueberries and 1 c. raisins. The batter was thin, however they cooked up beautifully in about 20-25 minutes. As someone else suggested, I upped the serving size to eight and used the automatically adjusted ingredient measurements. I have a 12-muffin tin and ended up with 22 muffins approximately 2-2.5 inches high and three inches wide.
This worked great. I used a five-pound roast and followed others' suggestions to substitute beef stock for the water. I also doubled the water and wine but actually I don't think that was necessary as the meat produced juices as it cooked and made the liquid almost too full for the pan. I don't have a dutch oven, so I seared the meat in a saucepan and then transferred everything to a baking dish that I covered with foil.
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