These cookie bars were delicious and very easy to make. I made them dairy free by using vegan margarine in place of the butter. I only had about a half cup of blood orange black cherry jam but it was plenty. I will definitely make these again. Thanks for sharing the recipe!

Reviewed On: Dec. 6, 2009

These are the very best rolls I have ever made and with my substitutions the best dairy-free rolls I have ever had. To accommodate our dairy allergies I substituted plain Silk soymilk for the milk and Earth Balance for the butter. I did not add any additional flour and I refrained from attempting to knead or roll out. This is a very wet dough, don't expect to handle it without well greased hands. The process does take a long time but is well worth the wait. I started the dough just after 9 am and they were ready for the oven after the Thanksgiving side dishes came out around 2:30 pm. The rolls were absolutely fabulous. Thank you so much for sharing!

Reviewed On: Nov. 26, 2009

This rub was amazing. I had 2 racks of pork loin ribs and the amount of rub was excessive. I was glad to have made such a large batch because now I have used it for pork loin chops and plan to use it on chicken as well. I doctored the sauce up a bit - adding some mustard powder, Worcestershire sauce and some red pepper flakes. 3.5 hours in the oven was all the ribs needed - I even skipped the grill step just basting them in the oven a couple of times. This ribs were amazing. I will be making them again! Thanks!

Reviewed On: Apr. 7, 2009