Wow- I can't believe it. This recipe is outstanding- you could open a bakery and be proud to serve this! I used the bread machine to mix it, but did the second rise and bake in a 9x5" loaf pan. Here are some changes I made- used only half the recipe, added 1 T extra of honey, and 2 1/2 T of vital wheat gluten. I poured water, yeast, sugar, milk and let the yeast proof. I added the rest and let the machine do the rest. My husband looked at it and went "Oh no- did you make this in the bread machine?" (we've had super doughy, heavy breads when I bake the bread in there), but he really loved it after he tasted it!

Reviewed On: Jul. 15, 2011

I roasted all ingredients, including unseeded, quartered tomatoes WITH a can of stewed tomatoes. Drained as much of the liquid as possible from the stewed tomatoes and reserved. The stewed tomatoes gave the salsa a more intense flavor. I didn't dump the entire thing in the food processor after broiling- I strained the watery liquid out first, then processed. Added the liquid from the can of stewed tomatoes since it had greater flavor, a little at a time. Added a little ketchup as someone suggested, which resulted in a vinegary sweetness. Adjusted with LOTS of lime juice. It was the best salsa I've made so far- really balanced yet intense! Thank you for the recipe!

Reviewed On: Feb. 2, 2009

I haven't come across a recipe in a long time that completely satisfies my extremely picky sweet tooth. This recipe did just that- the mix of tangy and chewy filling and not-too sweet cookie was divine. This dessert bar felt like eating a heartier version of the Starbucks' fruit cobbler bar. I took note of several changes other bakers mentioned: added 1 T lemon juice to microwaved (25 sec) preserves, 2 t cinnamon,

Reviewed On: Jul. 22, 2008