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Classic Caramel Corn

Reviewed: May 19, 2013
I am ***12*** years old and I made this myself. It was SOOOO good! In fact, my family and friends loved it so much, my leader is making me teach my youth group how to make it. Totally the best. If you follow the instructions right, its hard to mess up. If you want it gooey, cook it less. I'm not lying, it is really awesome. If you have a spare hour, DO IT! My only complaint was that it was so good, they couldn't stop eating it! ha ha :) -E C S
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High Rise Dinner Rolls

Reviewed: Jan. 1, 2011
I made these for New Year's Eve to serve with crockpot soups that my guests brought. I changed the recipe by using dry milk, not buttermilk, softening the yeast in all of the required water and adding the powdered milk with the flour. I also used canned dry eggs by the same method: the powdered eggs go in with a cup of flour, and the necessary liquid is added as water at the beginning. Then I use my Bosch to knead the large amount of dough. The rolls were fluffier than most rolls and browned beautifully. I will make this recipe often. I quadrupled the recipe and sent dozens home with my guests for New Year's Day sandwiches. The rolls were huge and worked for sandwiches and dinner rolls as well. This is a new standard recipe. I think they will roll out well for cinnamon rolls, too. I complement the chef. My husband said they were a triumph at our party.
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Mozzarella Dip

Reviewed: Mar. 27, 2009
This recipe made a good dip, but the leftovers were also fabulous as a sandwich spread with sliced turkey and lettuce on whole wheat.
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4 users found this review helpful

 
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