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This recipe is the best I've found for authentic chiles rellenos. Labor intensive, yes, and worth every second it takes to make them, and the sauce is better than many sauces I've tried over the years in various restaurants; a perfect balance of sweetness, tartness and warm, spicy notes. Very, very nice.

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3 users found this review helpful

French Baguettes

Reviewed: May 8, 2006

Easy to make and delicious. I used my big KitchenAid(R) mixer, first mixing dry ingredients and then adding the water (120*F). Proofing and raising times were quick and at high altitude, only bake it for 20-22 minutes. Voila! Hot, crusty and fabulous. You'll never buy it from the bakery again.

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8 users found this review helpful

Amish Bread

Reviewed: Nov. 8, 2005

I made this bread using my big stand mixer, adding the ingredients in the order given. I doubled the recipe and living at a high altitude, I added 3/4 cup flour, increased the yeast by 1/2 teaspoon and the water by 1/4 cup. After placing it in 2 large bread pans for final rise, I baked it at 350* for about 25 minutes. I have tried at least 10 different recipes for white bread, and this one is absolutely the best I've tried. My husband and sons just loved it!!

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9 users found this review helpful