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BBQ Pork for Sandwiches

Reviewed: Sep. 26, 2009

A tried and true, never fail recipe.

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Pretzels were dinner roll sized the first time. Recipe is sweet, but does not require all the sugar to rise or brown. Did a longer/higher rise the second time and made a few more from the recipe, the rose in the oven slightly after the rolled rise.

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Good 100% Whole Wheat Bread

Reviewed: Sep. 26, 2009

I don't own or use a bread machine. Made this whole wheat bread with a stand mixer and oven. I proof the yeast first, then combine all the ingredients and let stand for 20 minutes. I then do a quick mixer knead, oil the top and cover, and let it rise for four hours. Baked at 450 until golden brown. Flavor improves to store-bought with addition of 1-4tb of vital wheat gluten. No problems making it without a bread machine.

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Sea Foam Candy

Reviewed: Jul. 26, 2009

A welcome change from the finicky egg-white version. Too much or too little corn syrup will alter the result. Always make sure your measuring vessel is clean and dry; fat will sack ya. I pour the candy on to a silpat mat. No sticking. Can also top with room temperature chocolate chips if you don't want to go through the hassle of dipping.

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Saltine Toffee Cookies

Reviewed: Jul. 26, 2009

Works every time, as written. I've started using a silpat mat, and nothing sticks to it, unlike parchment or wax paper. Sometimes I crush preztels and sprinkle them on after baking before the chocolate chips. Works with matzoh and unsalted saltines too. Also works with graham crackers if you need an extra pound of sugar in your diet.

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