Reader Interactions


  1. Was there too much flour in cookie recipe? Mine is like dry crumbs, not cookie dough. I’m not sure how to fix it.

  2. Your cookie recipe sucks, turned into crumbles and wasted all my ingredients. Thanks…

    • Cooking them too long or substituting margarine for butter sometimes causes this. I don’t know if that is what caused yours to crumble or not, though. Sometimes baking is a bit experimental since ovens vary as well as humidity, room temperatures, altitudes, etc. All can affect baking and cooking. I hope you have better luck if you try again. 🙂

      • That was such a tactful reply to such a rude comment. Good job.

  3. These are great ideas! Thank you. I was just asked to make “finger foods” for 80 (with no budget) for an awards ceremony for a local theater. Aldi is just down the road. Now I know what I can do!
    Thank you, thank you, thank you!

    • I’m glad we could help!

  4. Thank you. 🙂 This was fun to read. You’ve helped me get my thoughts together about my wedding reception dinner. 🙂 God Bless you.

    • I’m glad we could help! Congratulations on getting married!

  5. There is way too much flour in this recipe! This is almost my exact recipe. You only need 2 cups of flour, or 3 for high altitudes.

    • Which recipe are you referring to? There’s more than one containing flour on this list.

  6. The recipe should have 3 cups flour, maximum, and 1 egg, maximum. First, mix soft butter (not melted) with sugar into an applesauce consistency, then add salt, baking soda, vanilla, and almond extract. Add 1 egg and chips etc., then add in flour one cup at a time until you have the right dough texture – usually 2 1/2 to 3 cups of flour. Bake at 375 for 12 minutes or 15 for crispier. Make sure the oven is preheated and if you want the best flavor, use ghee butter. They’re amazing.

    • Thanks for sharing. I assume you are referring to the cookie recipe, since you did not say.

  7. They are talking about your cookie recipe. 5 cups of flour is way too much. Even if you’re in high altitudes, that’s still way too much flour. Perhaps it’s a typo? I’m not sure, but I have never in my life seen a chocolate chip cookie recipe with that much flour.

  8. Hello, I would love to say thank you for the advice. I love it and needed this! I need your advice! I need some help for my wedding reception. I have a guest list for 60 to 100 people. My reception is at 8 PM. Is it wrong to want to serve heavy hors d’oeuvres? Is it wrong to ask some of my people to bring something – just certain ones – to cut back on the cost? We are on a very tight budget! How do you determine what size wedding cake to feed that many people without killing your pockets?

    • I’m not a wedding planner, nor am I an expert in that area. However, I do not think it would be appropriate to ask certain guest to bring things and others not to. If your budget is tight, hors d’oeuvres would be cheaper than a meal for everyone. You could also limit or eliminate alcohol to greatly reduce the cost.

      Could you have it in a friend’s backyard or another setting that is free or cheap rather than paying for a traditional venue? Also, perhaps a friend could make the cake? There are lots of ways to reduce the costs of a wedding if you look for them. Good luck with your wedding and your marriage and congratulations!

  9. You could have a small cake for the bride and groom to “cut” and cupcakes for the guests…

    • Yes, if the party food is for a wedding reception that you are trying to do frugally, that is a good idea. Thanks for your comments!

  10. Hi. I love the ideas. Just so you know, custard is not always easy to find in some Canadian places. So, many Canadian Nanaimo bar recipes call for pudding instead. Good try, but it’s still a Canadian recipe no matter how you try to misappropriate (LOL). I am just confused as to why so many Americans are afraid of being culturally informed? Why is it within your tradition to take knowledge from various sources (think Native American), and pretend it’s your own? In Canada we’re so happy to mention that we’ve just learned of some authentic Greek recipe or some little known dish from the Netherlands.

    • Many Canadians are either French or have French ancestry and Napoleon was also French. So, it’s quite possible that the recipes actually originate from the same place, as you suggest. I do not know why the difference in naming exists unless it was done simply to distinguish between bars with real custard and those with pudding as a substitute. As far as the true origin of both recipes, everything I read indicated that it could not be authenticated.

  11. These are great ideas. I’m hosting a small send off gathering for my son, who is leaving for college. I’m invited only 15 folks. I was thinking of using Chipotle catering to save time and clean-up, but with college expenses… I think I’ll do a taco bar myself. Or, maybe I could use your pasta bar but add meatballs (that I can prepare a day ahead!). I’ll use your $1 french bread idea and make a big green salad to go along with the pasta! If I borrow some crock pots, I can keep everything warm. Thanks!

    • I love it that you are using the post to spark new ideas that work for you! That’s great! I hope the event goes well! Feel free to give us feedback after so we know how everything went. 🙂

  12. You sure no how to “feed the crowd ” I am a newbie…I cook for the other seniors in my building especially around the end of the month…It helps my cooking techniques on a budget….

Leave a Reply

Your email address will not be published. Required fields are marked *