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Hearty Multigrain Bread

Reviewed: Jul. 8, 2012
This is my go to recipe for wheat bread. I modify it to 16 servings, set the wheat cycle on my bread machine, then before it starts baking I take it out and put it in a loaf pan. Let it rise a bit more (or leave in the fridge over night) and bake in the oven. I just throw whatever extra seeds and grains I have on hand and it turns out great. I do make one change though-I use honey instead of brown sugar. I've tried it both ways and just prefer honey more.
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French Silk Chocolate Pie I

Reviewed: Sep. 16, 2011
Super easy and delicious. I pasteurized my eggs before adding them. Put them in a pot of water and bring the water to 140F. Once it reaches that temp, keep them as close to 140 as possible-I had to remove the pot from the burner a few times. Remove and use. I ended up letting them cool a bit before using them, but I'm not sure if this is necessary or not. I doubled the filling as well and ended up having way more than needed for my 9 inch crust.
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Asian Coleslaw

Reviewed: May 26, 2008
I just made this and it's great! Only change I made was I left out the oil in the dressing to make it a little healthier.
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Pea 'n' Crab Pasta Salad

Reviewed: Jan. 17, 2008
Very good, simple recipe. I made it with Sweet and Spicey French dressing and it tasted great as well.
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3 users found this review helpful

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