I had been looking forward to creating a batch of these due to the reviews it had been given, but I was very disappointed with the result. These cookies clung on like limpets to the baking trays. I cooked in very small batches after the first one came out glued to the cookie sheet - I baked in groups of four - and experimented with a more liberally greased baking sheet, baking parchement, more standing time on the cookie sheet after baking, less standing time on the sheet, a longer cooking time, a sorter cooking time..and finally I discovered that if I floured the sheet in addition to greasing it well, they came off a little easier, but still gave a lot of resistance and I ended up with plenty of 'casualties'. I think that if I were to make this again, I'd cook them on edible rice paper, so I could just cut the cookies off of the lining paper. The cookies themselves were quite nice warm, but once cold my family found them simply too sweet and quite flavourless. I also felt that they really did benifit from a coating in sliced almonds, as I made some coated, some uncoated and I felt the lightly toasted flavour really lifted the blandness of the cookie itself.

Reviewed On: Jun. 10, 2004

Considering that this recipe was so higly rated, I have to say I was a little disappointed. I found these to be a little tasteless and too sweet on the first batch, and so I added a teaspoon or so more cinnamon to the dough and they tasted much better. I also found that these were very difficult to store and eat whole, for they kept falling apart and sticking to one another (and I'm pretty sure they were properly cooked). I soaked the rasins, which gave a pleasent plumpness to them when the cookies were eaten, and I think that other than the points I've mentioned, these were quite enjoyable. Just enough oats and fruit and a nice flavour.

Reviewed On: Jun. 2, 2004

This was delicious. Having previously failed miserably at my one and only attempt to make a cheesecake, I was delighted to find that this had a lovely, creamy consistency and was a great idea for a fruit (I know, it's actually a vegetable) that's too often overlooked. I would highly recommend reading the tips on making cheesecake that you'll find on this site. I found them to be extremely helpful. The only thing about this that I disliked was the crust. In my opinion it was a bit too soggy and dense which I found to be a little unpleasent. I'd perhaps try making it next time with the usual digestive biscuit/graham cracker crust. But even with a soggy bottom, this was still a wonderfull cheesecake.

Reviewed On: Jun. 2, 2004