This was a big hit at Thanksgiving this year! Thanks for the recipe! I gave it 4 instead of 5 stars because to me, it would have been better without the sugar, but still a good recipe.

Nice recipe. Often I will reduce the sugar in breads and cakes, because they're too sweet for friends and family here in Japan. This recipe is an exception. Cutting back on the sugar, if anyone else is thinking about it, may not be the best idea. I made two versions and it was definitely better with the full amount. That said, I like that it has a real bread flavor (as opposed to cake). I gave it a 4, because I think it could have used some more of the spices. It was a little bland. Next time, I think I'll add a teaspoon of pumpkin pie spice as well. All in all, pretty good. Thank you for the recipe!

Thanks! Very easy and decent recipe. I gave it 4 stars instead of 5 because I think it's a great base for experimenting with your own favorite ingredients, but as written is a a little too bland. (Probably a fantastic recipe for small children.) Per the suggestion of another reviewer, I added chili powder and cumin and it helped the flavor tremendously. ** I think this would be a great filling for lettuce wraps. (Napa lettuce leaf (hakusai), this as filling, and maybe some Korean spicy miso paste (gochujang)...mmm...)

When I tried baking these in the pan, I came out with hockey pucks... My pan baking technique was poor perhaps? At any rate, the next morning as I was considering whether or not to toss the remainder of the dough, (life happened as it sometimes does and the remaining dough was left under the towel on the table...yes, yes bacteria I know...but nobody but me is eating them, so eh, whatever)...as I was about to toss the dough, I stuck a couple of the rounds into the toaster oven...and they puffed up and were delicious! Go figure... VERY forgiving recipe apparently. :) The flavor was good, but not "wow" therefore 4 stars. These have gotten such great reviews from others...I will try them again soon and see if they come out better.

This was really yummy!! I felt like I was in my granny's kitchen again as a little girl. Thanks for the recipe! I made mine in a 9" round pan in the toaster oven. If you go that route, use the full amount of time for the peaches and sugar mix and then 1/2 the time (15 minutes or less) turning the pan one time halfway through after the topping is added. The only ingredient change I made was to reduce the amount of butter. 4Tbsp. was more than enough. (Thanks too to the reviewer who added the note about how to get the peels off nicely, that's a great trick.) :)

Simple and delicious! Thanks for the recipe. When I made it, I cut the recipe in half, poured the batter into a 9in round pan and put it in the toaster oven on 1000W for 15 minutes... then brought the temperature down to 500W and cooked for another 10 minutes. It came out perfect. So good!

These are really good! Following the advice of others, I added vanilla. The only other change I made was to use flax-seed oil instead of regular vegetable oil because I like the flavor and health benefits. These pancakes are tasty even without syrup!

This is sooooo good! My boyfriend and I made these to have with dinner, but ended up eating them in the kitchen before the meal because after we took a taste we couldn't put them down! Thanks for posting!

These are FANTASTIC. Follow the recipe exactly and you will have such a treat! It's Easter and I'm about a million miles from home and these just hit the spot. They're so much like what my grandma used to make for us! Mashed potatoes seem like they should be easy, but somehow mine have never come out quite right...until now! Thanks for posting this!

Maybe I did something wrong? I think I followed the recipe, but it came out as yellow goo. Tasty yellow goo to be sure, but goo nonetheless. I have trouble calling this icing, even after refrigerating, therefore it gets a 2 star rating.

These were really excellent cookies! I didn't have lemon extract, but it wasn't a problem to just leave it out. Nutmeg would probably be a nice touch. I will try that next time. Also I didn't have the puffiness issue some reviewers talked about. My cutouts came out just fine. As always I'm using my trusty toaster oven. 750 watts for 7 minutes if anyone else is in this situation! On top I used cinnamon sugar on some and colored sugar on others. Thanks for the recipe!

These biscuits came out fantastic! I didn't change a single ingredient and they were delicious. Currently, I only have a toaster oven, which can be tricky for baking. This time I set the oven to 1000W, and preheated for 10 min. Then, put in the biscuits and baked for 7 minutes, turned the tray, brushed on some butter and cooked for seven more. They came out golden and fluffy, just like from a regular oven! Thanks for the recipe! October 2009 Update: Try these with 1/4 cup flaxseed oil substituted for the butter. They don't turn golden in the same way, but the flavor is to die for and healthy too! (great way to get Omega 3's without eating fish!).