Very nice dressing!

Reviewed On: Nov. 15, 2010

I wanted to bake something simple for Chinese New Year but was hesitant when I saw that the recipe called for lard. Then I remembered that I had some lard sitting in the fridge and whole almonds sitting in the cupboard and needed to get rid of both sooner or later - so what the heck. I kept thinking that my cookies would turn out smelling of pork. The dough smelled of pork so I added a tad more almond extract and vanilla. The smell from the oven smelled of pork. I thought there goes all my effort down the drain. When I tried the first cookie, I couldn't believe it. The pork smell was gone! The cookies were crisp and just like bought ones. My guests were also impressed! Thank you Rosina!

Reviewed On: Feb. 22, 2010

Oh my goodness, Kevin... this is the softest and best braid I have ever made. Thank you for sharing the recipe. I made the dough in my bread machine and also took note of comments made by other reviewers. Firstly, I made 1/2 the quantity and baked only 20min (altho next time, I will make two and give away one since baking time is so short), doubled the quantity of sugar and substituted whole eggs for the egg yolks (ie. 6 egg yolks =3 eggs). Because I used whole eggs, I needed a bit more flour. I just added flour bit-by-bit and watched the dough form until I was satisfied with how it looked and felt. Still thought it could do with either a bit more salt or sugar - can't decide which one. Now this is how I've always wanted my braids to turn out but never succeeded. I can imagine this looking great if baked in a loaf tin too or with the addition of raisins.

Reviewed On: Apr. 24, 2008