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Sy's Challah

Reviewed: Jun. 11, 2011
The dough was silky smooth and incredibly easy to work with. More than doubled with all three rises. Came out of the oven after 30 minutes perfectly brown. This is my new go-to recipe for challah.
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Graham Crackers

Reviewed: Dec. 30, 2011
I used butter instead of shortening and cake flour instead of all-purpose flour (it was what I had). I used a little over 1/2 cup of milk, and the last splash turned out to be a little too much, so I added a small handful of oat bran to balance it out. Oven time was 16-20 minutes. Rolling out the dough is a workout! Came out really, really well. Will be a hit at my holiday party.
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Easy Hamantaschen

Reviewed: Mar. 20, 2011
Tried this recipe twice. The first time I used 2-1/2 cups of flour and let the dough sit overnight. The result was a sticky unusable mess. The second time I used 3-1/2 cups of flour and did not let the dough sit. The result was a sticky unusable mess.
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2 users found this review helpful

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