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I've made this recipe three times now due to an overabundance of cowhorn and cayenne peppers in the garden, and its been great each time. I have had absolutely no issue with it no setting up...though the second batch did take almost 2 days to set. (I drained this batch so as to have a more clear jelly, though, so I figure this might have affected the set). I have cut the sugar by a bit over half each time, as I like my jelly hotter - and less sweet. TIP - if you want it to be hotter - leave in more seeds.

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Fruit and Walnut Sourdough Rye Bread

Reviewed: Mar. 9, 2011

I adapted this recipe from a few other sourdough recipes.....it makes simply the best fruit and nut sourdough I've ever been able to make.

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Buttermilk-Herb Bread

Reviewed: Feb. 13, 2010

This is a really great bread. I have to admit that we left out the ranch dressing, but the recipe itself was delicious. Moist and delicious inside, bit crusty outside. And it froze beautifully.

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Naan

Reviewed: May 30, 2009

This is a great recipe, and here's a helpful hint for storing your unused naan in the freezer. We make a whole batch, cook it up in a grill pan, then freeze it. It is not 100% as good as fresh, but if you are a family of two, it is a great way to have 95% as good as fresh naan for a few weeks.

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