long island city, United States
Member since Jan 2009
"love ina and her recipes. i goofed this one up...somehow. for one, i thought the sugar went on after it baked. i made a simpler variation of this earlier in the week with less care and time and it came out amazing. so clearly, i overworked this!
i didn't tighten up the end of the package of my half used puff pastry, so when it thawed, the dou"
"from previous reviews i made sure to alter where necessary. i added cinammon too in the mustard honey glaze, as i didn't have apple butter and worried. i added more on the apples and some nutmeg also. i used rosemary and thyme. it was tender and tasty, not a michelin dish, but it will do."
"i used heirloom cherry tomatoes, the different sizes and colors really made this look unique. i highly recommend trying to use them. the honey brought out a very mild sweetness in the tomatoes. i used olive oil instead of veg oil. i shredded some proscuitto also then baked it. it browned up in 40 minutes for me and no liquid squeeked out. i t""
"used martha's recipe since '95 but using ina's now! not much of a difference i just like ina better :
i use mini choc chips too with some cinammon and sometimes chopped dried cherries. it seems no matter what you use they are always a hit! i also sprinkle with a little turbinado sugar before baking
i do have trouble with the dough sticking to""