Yum - the best! What a special treat for the fam! I doubled the gravy as others recommended.

Yum! I lucked across green tomatoes at th store and nabbed all they had - then ran home and looked for a recipe that would best suit these treasures! This recipe fit the bill, totally. They were cooked exactly as recommended double-dredged for a dense coat. If I ever come across green tomatoes again - this is what I'll come back to...

These were so dense and full of fiber! I allowed my batch to rest for 30-45 mins before cooking and the oats did not soak up much moisture - I had to add some flour to get them to hold a decent shape on the griddle. I made these for my son's sleepover and the kids all ate them (with homemade strawberry topping). It only took one and a half per kid to fill their bellies. But WOW! If you eat more than two (4" cakes) they sit like a lump in your stomach. I will probably not make these again, just too heavy.

I made it using the exact measurements but ran my rice through the blender. After the soak, I double-strained the batch. It is perfectly sweet as is (or a bit less) but I think it needs a lot more cinnamon.

I like how these take very little of the ingredients required - so a small amount of stuff in the cupboards produces on-the-go breakfasts for a week! Saves me $$$ at the quick market, too! I made the base of this exactly as called for but changed the mix-ins (kept the walnuts, put in 1/2 c. shredded coconut & 1/2 c. choco. chips.) and did not get the "chewy" texture others reported. However, Hubby & I enjoy the 'health bar' flavor and texture. My second batch I removed the br. sugar and replaced it with molasses and traded half the wheat flour for buckwheat flour. I added Chinese Seven spice, toasted sesame seeds and almond slivers. I traded a quarter of the oil for toasted sesame seed oil. Lastly I added dried cranberries and golden raisins. What a neat flavor! I'm already on my way to having this recipe memorized while my third & fourth batches bake :)

Moist and flavorful! A joy to make, eat and serve. Couldn't complain a bit about this - it was awesome!

Was just "OK". nothing exceptionally "nutty" about the flavor... dough was easy to wrok with as long as it was COLD. Needed to be undercooked to be any good - dried out and crumbly when even a few minutes near the recommended time.

Rather tender and tasty. Nice cinnamon balance (I doubled this spice). Went fast on the holiday cookie plate!

Simple and convenient in a pinch! I will also use to make low-carb mixes in the future.

Simply awesome! I made two loaf and the rest in muffins (don't recommend muffin papers). I used fresh pumpkin, too. The amount of batter involved was overwhelming at first and I had to transfer twice to a bigger bowl to get it all mixed properly, but, who cares? It was truly amazing stuff - and it goes fast! Next time, I'll sprinkle Sugar-in-the-Raw on top for a sweet/slightly crunchy bonus :o)

Not really pleased with these. Does not represent the deep, rich flavor of molasses at all. Very mild flavor with a fluffy texture? Cooked to a pretty color and delicate aroma.

The exact kind of cheesecake I searched for days for! Thick and creamy, with a mild bite. Luxurous dessert indeed! Elegant as a stand-alone pie, thinly sliced - too intense for large portions. Begs for add-ins and/or toppings! Watch the "water bath" technique recommended in the cheesecake suggestions on the site. What they DON'T mention is the steam will catch in the the folded-over foil sides and saturate the pie's bottom thru the springform. Didn't even occur to me :o/ Fold foil OUTWARDLY.

French bread worked like a charm! Stuffing was tender, flavorful and moist (I included 1C additional liquid for personal preferences). I also added crushed garlic (2 cloves). Everyone was VERY shocked it was my first experience making homemade stuffing.

Excellent! Crisp and flavorful. Everyone at Thanksgiving dinner RAVED! I've had requests for the salad again at Christmes dinner :o) I highly recommend one actually minces or processer-chops the cranberries. I quartered mine and they were WOW when you ended up ith a chunk on your spoon. Kinda strong. Also, I used dark grapes in place of the green and doubled the walnuts.

Using the suggested adaptations provided by GourmetMommy, I add my rating :oP I found these to be of a good thickness, not too sweet; the base crust is very pleasant indeed! They are a pleasant & mild lemon taste, in my opinion, however Hubby (who feared the recipe with "lemon" in it) said they were very enjoyable. Yea... he ate half of the batch in two days. I rate these a FOUR on the basis that I found them to not *quite* meet my tart desires... I will definitely add some lemon zest as well next time! **PS** Here are those adaptations, sincethey are buried many pages back now: Decrease temp to 350 degrees. Leave crust the same, put in 9 x 13 enameled metal pan. Bake 15 min. For filling, double flour and eggs, use 1 C lemon juice and 1 3/4 C sugar. Add 3 drops yellow food coloring. Bake 20 min.