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Recipe Reviews 4 reviews
Most Amazing Challah
Great recipe! I used regular active dry yeast, but started by allowing a sponge to proof containing all the water, all the yeast, and about a third of the flour. Once that's going, it's easy adding the remaining ingredients. I agree that the last flour additions are best done in 1/2-cup increments. I'm not fond of "flavored" breads to eat, say, with scrambled eggs, so I omitted the vanilla with the egg wash. That's a personal quirk and doesn't reflect on the quality of this recipe, at all. As noted by others, the recipe halves easily. It also freezes well. Thanks.

2 users found this review helpful
Reviewed On: Mar. 8, 2014
Yellow Squash
Simply wonderful. "Thinly sliced" is the message here; something like 1/8-inch is ideal, no thicker, please. Not to worry, the drippings from 2 slices of bacon is not too much fat. You may prefer, as do I, to fry your bacon over moderate heat, but high heat works best for the vegetables. Cook just until you sure the squash is tender but not wilted. I had some ends of yellow and red bell peppers, which I also "thinly sliced," and they may an easy addition without upsetting the recipe and iota. I'll do this again. Thanks!

4 users found this review helpful
Reviewed On: Jun. 30, 2013
Chocolate Walnut Fudge
This fudge never set up, a fate that apparently befell another reviewer. After an hour of beating, all I had was a bowl of room-temperature, chocolate sludge. I guess I'll have to turn it into brownies tomorrow. The recipe was followed to the letter, something I feel you have to do with any confection involving boiling sugar. I suspect the problem is that I never got the sugar-milk-marshmallow mixture up to a temperature high enough to insure that it would set up later after beating. It would help if Leema would provide a temperature to which the boiling mass should be brought. Providing such a bench mark might be so much clearer than instructions to stir and boil, then reduce heat to low and stir some more for 6 minutes. Just what temperature is "low" anyway. I suspect Leema's low is probably higher than the low on my range.

3 users found this review helpful
Reviewed On: Dec. 18, 2009

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