WOW! These are amazing! After reading some of the reviews about cookies breaking apart I decided to let them cool almost entirely before transferring them to a wire rack. My cookies are intact and absolutely delicious! I had to substitute gluten free flours, used Bob's Red Mill gluten free Oats and added one teaspoon of Xantham Gum. Perfect! It's been years since I have had an oatmeal cookie and these were better than any I ever used to make (I worked in a bakery!). Like other reviewers, the aroma that fills your house is so pleasing. Put them in an air tight container fast after they are completely cooled or you run the risk of eating them all! Next time I make these I am going to try to add just a bit more flour, maybe a half a cup, just to give them more body. But if you want a chewy, flavorful, complex oat cookie this is the recipe for you.

this salsa is amazing! i modified the original recipe a little bit. i used 2 lbs of tomatillos since that was what was ready in my garden that day, 2 jalapenos (the salsa still has quite a kick), 2 heads of garlic, 1/2 cup of fresh cilantro leaves (no stems), 2 heaping tablespoons of brown sugar, 1/4 tspn ground chipolte, and a pinch each of cumin and cinnamon, 1 tspn of salt and omitted the blk. pepper. i used my food processor to grind the garlic and cilantro together with a wee bit of olive oil and then added the peppers and tomatoes and processed until 'smooth'. then i transferred everything to a saucepan, added my seasonings and cooked it all for about 10-15 minutes before transferring to clean, warm ball jars. i yielded 26 ounces of the best tasting salsa i have ever had in my life. really. i wish i knew if i could safely put up a bunch of this because i would load my pantry with it. it is soooo good.

This is so simple and outstanding. I added two roma tomatoes from our garden chopped up. Used three cans of chickpeas. Doubled all the spices except the cayenne (1/4tspn). I've made it three days in a row! It's that good. Would be great with spinach, cooked potatoes or paneer too!

Superb! I sautéed onions, garlic, chick peas and swiss chard from our garden for about 30 minutes and prepared millet for the side. I drizzled this sauce over it all and it was perfect! I subbed 1/2 and 1/2 for heavy cream because it was what I had on hand. I imagine with heavy cream it would be simple divine drizzled over anything. A quick and interesting sauce to add something special to a dish.

I just made these following the directions right along (which couldn't be easier) and they are SUPER! The only thing I did was add a little lemon zest to the crust. This was my first time making lemon squares, for some reason they always intimidated me, but they are simple and SO tasty.

I made this recently and was delightfully surprised by the flavor combination. The mustard sauce on the side was unanticipated but delicious! What a great way to jazz up pork. Excellent and definitely a keeper!

This dish is a little labor intensive but well worth it. I made it for my family, including my very fussy MIL, and everyone loved it. If you make a big batch as called for in the recipe it would surely work well for a party. This may not make it into my regular rotation but it's definitely a keeper for when I have a little extra time.

This is SO tasty! An easy, healthy and quick vegetarian meal.

Great Recipe! I made these Gluten Free by substituting Bob's Red Mill GF mix and they were so light and fluffy. The millet was a nice crunchy surprise. A very different but pleasant muffin. Also, I had to sub yogurt for buttermilk since it was all I had on hand and it was great! Delicious with a little jam!

This is my second year putting up this relish. My family loves it! It's always such a hit. My only problem with the recipe, since I do a lot of canning, is that I like to know weights for the amount of vegetables needed. I use pickling cukes that we grow in our garden and I've found that a good estimate for the amount of cukes you will need is roughly 1 lb per pint. I also recommend letting the relish sit for a few weeks (6-8) before opening one of your jars so the flavors fully meld and the relish sets nicely, just like you would with pickles. This recipe is definitely a keeper!

I don't know. I was so excited to try this with the plethora of zucchini coming from our garden but it just wasn't that great. I followed the recipe exactly because of the 5 star reviews but it was...eh. The cinnamon is overpowering to me. However, like other members have stated it is a very moist bread. I think I'll stick to my neighbors recipe though from now on. Oh well.