I was curious when I came across this recipe. I had only heard a reference to "Mock Apple Pie" on "The Simpsons" So I had to try it! I used 36 Ritz crackers, (1 "sleeve" of them, out of the box) otherwise followed the recipe. Well. I personally did not care for this pie. It was a VERY rich, sweet, sticky, gluey mass of cracker gel. It sort of resembled apple pie visually, but to me did not taste like apples. It tasted like sugar goo with a little cinnamon. Did I mention it was EXTREMELY sweet? In all fairness, one of my sons ate half the pie by himself. He had not been told anything about it, and when asked later what he thought, he had NOT thought it was apple pie, "just some kind of sweet pie"... "like pecan pie filling without the pecans". So much for sensory illusion. I would not make this again. It's REAL APPLES for me! UPDATE: A different son of mine, who was led to believe it WAS an apple pie, ate about a quarter of the pie. He described it as "Some kind of apple jam pie" ... "I expected there to be chunks of apple in it, but it was just jam like stuff" So, I guess the power of suggestion may have a lot to do with the perceived "Appleness" of this pie.

After reading the reviews for this recipe, the Executive decision was made to slow-cook the corned beef as opposed to the oven roasting method called for in the recipe. I must say, it came out pretty good! I used two 12 oz. bottles of O'Doul's, & placed it on a rack in the dutch oven, then slow cooked it on low for twelve hours. It was well liked by all, but seemed to have a slightly tart finish/aftertaste, presumably from the beer... I think I prefer the taste of regular slow cooked corned beef... So, my 4-star rating. Still, I'm not complaining, this made a great meal! Served with warm rolls, steamed green cabbage with salt and pepper and malt vinegar, and baked white potatoes with butter and salt and pepper. Yummy!

I hope you like hot!!... Really Good Sauce! Sweet, hot, complex flavors, and just when you think everything is fine, those habaneros come strolling across your tongue in a sort of delayed reaction and make your hair stand up... I made a double batch of this stuff, using just two tablespoons of yellow mustard, and added a teaspoon of liquid smoke. Otherwise, followed the recipe. It was a nice fiery orange color when I had processed the habs and the peaches. When I added in the molasses every thing turned a dark reddish brown... Sort of looks like BBQ sauce. Still good, but I may try using light amber honey intead of molasses next time to keep that lovely orange glow. It just seems like this sauce should be a nice red-orange color, to match the taste. Regardless, this sauce is fantastic! It gets better as it ages and mellows. I will definately make this again, after I go through the two 24 oz. jars I made the first time! (It is going fast...) I think I will try bottling some for gifts.