Carla R

"For the crust, use Trader Joes/Trader Jacques coconut cookies in a bag from france (new item)and whirl them in the food processor; add small amount of butter, press into pie plate, bake for 10 mins. I used Dr. Oetker's Organics Banana Pudding (a little healthier and very good)and over the top of the fresh whipped cream sprinkle some toasted coconu"

Nov 21, 2012 on FoodNetwork.com

"What I love about these is how easy they are to make. I used whole wheat flour and whole oat flour. I substituted coconut oil for the shortening. I did not add water to the yogurt but used the runniest part instead. A denser biscuit than white flour but healthier and very tasty with some jam :):)"

Oct 14, 2012 on Food.com

"good cookie if you have to avoid flour but I prefer the classic PB cookie...this has a heaviness. I used 2/3 c. sugar and that was almost more than enough....I like the course ground salt on top; I used pink himalayan salt crystals. I used Costco Natural PB and also added a little coconut oil to the mix...they stayed together but they're delicat"

Aug 2, 2012 on FoodNetwork.com

"Clearly this recipe is versatile and I love that in a recipe. Did not have shallots, used onion and a little garlic instead. Did not have pancetta skipping that all together. Substituted 1/2 of the chicken stock with small carton of Trader Joes condensed cream of portabella mushroom soup. Ended up not using all of the liquid; everything took a little longer than stated. Truly delicious way to make use of butternut squash!

Jan 28, 2011 on FoodNetwork.com

"not bad but like other reviewers, a bit too sweet for our liking (I would omit the sugar in the batter if I made these again and I did not use the confectionary sugar over the top) and not easy to keep together while flipping which means that it lacks the desired texture. I added a considerable amount of additional flour to a second batch and that did help alot.

Dec 19, 2010 on FoodNetwork.com

"very good; will use this as my go to new york style cheesecake. came out perfect without a single crack or browning on top and loved not dealing with the whole water bath thing. i had my oven to 400 to start with and at the end I opened the door for a while and then closed it again and left it in there until the next day to put in the fridge. i think having everything at room temperature really does make a difference. i was too lazy to do the lemon zest and it still came out great. i always add less sugar and this one can definitely go with less. the sauce is great; could not find a red jelly without high fructose corn syrup so used a mixed berry and pomegranate spread and a tablespoon of mulled wine which worked fine. might also be good with a reduced rasberry dessert wine over the berries. thank you, Ms. Ina, for a great recipe!

Dec 18, 2010 on FoodNetwork.com

"five stars for my son who thinks it tastes delicious...I feel it lacks a little flavor somehow, maybe I did not add enough of the red pepper flakes but I still feel that it needs something fresh and flavorful in it like stewed tomatoes maybe. Or I might like it better with some juicy braised kale over it. I made this recipe from fresh pumpkin puree (ala Alton Brown and put aside the remainder for pie)and followed the recipe pretty much to a tee.

Dec 5, 2010 on FoodNetwork.com