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Bread Machine Challah for Shabbat and Festivals

Reviewed: Apr. 6, 2015
I have been baking bread for years and this was the nicest loaf I ever baked. Tender, buttery flavor. I followed the recipe exactly, sprayed my hands with cooking spray while rolling out the ropes of dough and braiding and it looked and tasted terrific. The first loaf disappeared so quickly that I am going to bake another today.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 18, 2014
This will be my go-to recipe for pumpkin bread. Moist, perfectly spiced and easy to throw together. This made two 9X5 loaves, with a slightly longer cooking time for the larger loaves. On my second batch, I substituted a half cup of Splenda/sugar baking blend for one cup of the sugar in the recipe - I couldn't tell any difference in the taste or quality of the bread.
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Grandma's Gingersnap Cookies

Reviewed: Oct. 16, 2014
These are my go-to ginger cookie recipe. They are spicy enough to satisfy adult palates but my grandchildren like them too. I like to add a few Tablespoons of diced, candied ginger bits for a bit more ginger kick. I would agree that these don't have a "snap" texture - they are a bit chewier than that traditional ginger snap but I love them just they way they are.
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Lemon Ginger Loaf

Reviewed: May 29, 2014
I just enjoyed one of the most delicious pieces of toast I've ever had. The ginger and lemon were subtle but really added something special. I heeded the comment of another reviewer who wanted more lemon flavor, so I added a few drops of lemon oil. Otherwise, I followed the recipe, using the dough setting on my bread machine, and adding the crystallized ginger early in the first kneading process. Can't wait to try a PB&J on this yummy bread.
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Chef John's Creamy Blue Cheese Dressing

Reviewed: Feb. 2, 2014
This was the one I've been looking for...just the right balance of flavors. I made it as a dip for buffalo cauliflower "wings" but it is fantastic on salads too.
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Cherry Cheesecake

Reviewed: Feb. 18, 2013
I followed the recipe exactly but it was not set after five hours so I continued chilling for two more hours. It tasted OK but the pie was so runny that I had to serve it in a bowl. Based on the reviews, this is hit or miss. I'm awfully glad I hadn't planned to serve this gloppy mess to guests. Next time, I'll stick to a real, baked cheesecake.
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French Bread Rolls to Die For

Reviewed: Sep. 18, 2012
These were exactly what I was looking for as a base for my Italian meatball subs. I followed the ingredients exactly but used the doughncycle of my bread machine through the first rising. I divided the dough into 10 pieces and rolled them into the shape of a sub/hoagies roll (about 6 - 8 inches long). After the second rising on a cookie sheet, I baked according to the rcipe. They came out perfectly!
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