Notes about Recipes in this book

• Harvest apple challah

  • anya_sf on September 23, 2022

    Canola oil and supermarket honey worked fine for me. The dough didn't rise that much (definitely not double), but did get puffy, and the challah rose nicely in the oven. The assembly method was very easy but impressive looking. Baked 60 min to "deep golden brown" may have been a little too long; next time will remove at 55 min. The challah stuck to the bottom of the pan, so next time I'll line it with parchment. Lightly sweet and soft textured, the challah was lovely for breakfast.

  • chawkins on October 13, 2022

    The final result was delicious and quite pretty, even though the assembly was a mess. I used 2 ginger gold apples and opted to bake in 2 6” pans rather than a 9” pan. The instruction told you to place half of the apple filling in the center, folded one side of the dough, sealed, then piled the rest of the filling on top of the sealed dough and covered everything with the other side of the dough and here lied the problem. For the first fold, a third of the dough only had to cover a layer of apples; however for the second fold, this last third of dough had to be stretched to cover two layers of apples and a layer of dough. Since I used the pieces for each long strip in one pan, the pan with the pieces for the first fold was taller than the other pan. The smaller pan took 5 minutes less than the called for time to reach 190F and looked paler than the taller one. Lesson learned: even if you are baking in a 9” pan, leave more than a third of dough for the last fold to make assembly easier.

• Bacon onion rye rolls

  • kayanelson on October 04, 2019

    I wish this had a little more rye flavor. Cheese would be good in these too. The dough rolled out easily.

• Lemon blueberry streusel pie

  • Kinhawaii on December 07, 2019

    I really liked the streusel layer, although I used only a 1/4 tsp of cinnamon,& the blueberry layer was good too. The lemon layer was very tart- I love tart lemon- but wow. I slightly mixed up the order in which I added the ingredients but didn’t think it would matter- maybe it did? I discarded the extra filling- just short of filling the pie. It was soft yet firm in the end, yet I could see something bubbling away through the side of the pyrex pie pan- butter? I weighed out my ingredients. The lower crust ended up not mushy but more cardboard like. I think I would use another lemon filling that is precooked, so it’s firmer & that can later be baked with the streusel, & prebake the crust. I love the streusel blueberry lemon combination.