"These were really good. I used the par-baking directions and they were rich and yeasty and smelled amazing. It took my dough about 2 hours to rise the first time, probably because my kitchen was really cold. I make a lot of bread so that was not a surprise. Photo on flickr; FN not allowing links, so paste this in once on flickr: photos/honeywhite3"

"Ho-o-o-o-o-ly cow this was amazing. So tender and flavorful; we cut it with a fork, unbelievable. We saw Alton make this at a demo in Cleveland and the smell...we had to try it. So glad we did!

"I've made this every year for 4 years - cooks quickly, always juicy and tender. I changed it up slightly the last couple of years by switching liquids for the brine; one year I used apple cider, once I used white grape juice, this year maybe cranberry juice. Very subtly alters the flavor. I have to lie to my grandma about how long it cooks; she's more of a 'time' than a 'temperature' girl, so she doesn't believe it could be safe if it cooked for less than 6 hours. Me, I go with temperature.

"This turned out beautifully. I have never made this texture of candy before and it's really satisfying to bite into, not to mention delicious. My 7-year-old son helped with the coloring and shaping; we had a blast. I did not have a butter slicer so I used a dinner knife. Also only had liquid food coloring, which did not seem to negatively affect them in any way. They taste like Spritz cookie dough; not much chance any will survive to see Halloween. You can see a photo of them here: http://www.flickr.com/photos/honeywhite36/5130011534/