Jan 01, 2009
This is the easiest recipe ever and the results are delicious! Here are my changes and substitutions: I didn't have any parsley, so I substituted French thyme. I also experimented with different toppings once the twists were on the cookie sheet and glazed with egg white. I sprinkled some with sesame seeds, some with poppy seeds and some with garlic salt. And some with a combination. Our favorite was with the sesame seeds with a pinch of garlic salt.
I also experimented with the size of the twists, and truthfully, all were delightful! Perhaps the largest ones were a tad doughy, but still quite good.
One extra note - we didn't care for these once they cooled off, they became somewhat flaccid. But a quick pop into the toaster oven (less than one cycle through on medium "toast") made them even crunchier and we actually preferred them reheated.
Next time I make these, I will make them an hour or so before my guests arrive and then re-toast them before serving. That should buy me some time to make the main course.
Thanks for posting this recipe - it's a winner!
—Barbara
