Yu-hu-hum! Way good. Mine turned out a little on the thin side-- maybe use colder butter next time? Excellent, chewy, nutty type of texture.

These were pretty tasty! Added 2 1/2 tsp red curry powder for more kick. I like things spicy and more Indian/Thai spiced. Before the curry they tasted very "American" to me...you know, paprika the famous potato salad spice... I just associate it with that!! Very great, though. Dinner guests loved every bite.

I had to modify this recipe quite a bit to enjoy it. I can see how this recipe works for those who don't mind artificial flavor from peach gelatin and don't have access to a decent fresh peach. But I found the gelatin flavor to be very distracting from the natural taste of the peaches I used (which happened to be really tangy, sweet and flavorful on their own). I used 1/3 of the glaze and still felt like it didn't compliment the peaches, even though I received glowing compliments. So my guests probably give it five and I give it two stars-- next time I will try to make a more neutral glaze with some lemon and possibly tapioca.

This recipe is absolutely fabulous. 4 changes successfully made: omitted lemon grass, subsituted 2 tsp. crushed red pepper flakes for chili oil, reduced fresh mint to 1/4 cup, and used a 2-inch thick tri-tip roast on the grill (way better than flank in my opinion). We will have this at least once a month. Thank you for the AWESOME recipe!!! It is intoxicatingly good!!

Incredible recipe! Definitely better if rewarmed, just as a previous reviewer mentioned. I added about 1/4 cup raisins--if you've never tried these curry/turmeric/masala/etc. dishes with raisins, this authentic Indian twist makes the finished product have a little sweetness that truly marries with the flavor. I served it over brown rice with a pinch of salt and crushed red pepper for the spice lovers. I will definitely be adding this to my permanent recipe collection.

These cookies were definitely distinctive and the pastry was one of the most successful recipes I've found. I made these to take to a dinner party and to a funeral. Several of the guests at the dinner party ate half. The guests at the funeral said that it was the best "fig newton" they'd ever tasted. I didn't personally think this recipe was worth the amount of effort it entailed, but I love figs so much that it was a nice treat. Also, the cinnamon and pepper really is delicious "right out of the oven" but is hardly discernable at room temperature. I served these without the glaze, but if I make these again I will try the glaze to see if they're more of a hit.

This recipe definitely hit the spot for my me (and the family). If you're new to it, boiling the milk for two minutes without stirring seems extreme, but it just makes the consistency a little bit more carmelly. I added an extra cup of oats and made these into cookies. Also, I added the cocoa powder with the dry ingredients (I've tried both ways and this sets better). I used natural peanut butter (like an earlier reviewer) and found that letting it rest in the fridge for even an hour helped them set perfectly. For those who want to indulge immediately, I agree that the consistency is gooey. Yummy either way!!