Excellent Recipe, I did make a couple modifications to it for use here though. 2 lbs ground pork sausage - 1 regular, 1 sage 2 tsp mustard powder 1 tsp salt 1 tsp ground black pepper 15 eggs, beaten 4 cups milk 12 slices white bread, toasted and cut into cubes (6 white and 6 wheat) 1 lb. mild Cheddar cheese, shredded Used a commercial weight 9x15 pan and baked for 1 hr 45 min total time.

Reviewed On: Dec. 29, 2003

Very good cookie. Instructions for rolling and shaping were a bit vague so my wife and myself ended up making all different shapes and sizes from nice crescent shaped to rectangular anywhere from 1x1 to 1-1/2x2 with thicknesses from paper thin to about 1/8" thick on the dough. If I had read the shaping instructions from Esther's Waser Kipfels (also on this site) we would have had a much better idea on dough thickness and size. But even with the non-understanding these turned out very good. Specially for only a second time cookie baker. Will make again. Thank you.

Reviewed On: Dec. 24, 2003

Very good. I substituted rough chopped dried cherries for the rasins, but otherwise followed the recipe. Turned out very very good, everone thought they were wonderful. Only other thing I did different was baked for 15 min on parchment covered, not greased air bake cookie sheets. A++ Thank you Diana H!!

Reviewed On: Dec. 24, 2003