Notes about Recipes in this book

• Kung pao sloppy Joes

  • kari500 on June 18, 2025

    This was absolutely delicious. Used impossible meat. C loved it despite it being tough to eat.

• The best pizza dough

  • JohnJB on May 03, 2020

    I make this in my bread machine. this works great. I haven't needed to chill overnight. I converted the yeast (as I buy by 1lb bags) to 2 1/2 teaspoons. This results in a very pliable but strong dough and I simply cut in half and spread on my two 16 inch pizza stones. Nice thin crust. I also brush the crust, post shaping, with olive oil and pre bake for approx. 10 minutes. Make sure you prick the dough to prevent bubbles, then I put the toppings on and bake for 18-20 minutes depending on the amount of toppings (less is more I find).

• Grandma's Scottish shortbread

  • Jane on December 14, 2023

    This is my Scottish grandma's recipe. I make it every Christmas - it's the best shortbread I know! It's not a crisp crunchy type but deep, buttery and very satisfying with a cup of tea. It's on the Taste of Home site as they did a profile of me and EYB. Make sure when you make it that you really mix in the flours - you don't want it too crumbly when you pack it into the pan.

  • stockholm28 on December 26, 2023

    These were very good and the rice flour gave them a great texture. I made a couple mistakes which I was able to recover from. I took them out, cut them, and let them cool only to discover they were under baked. After finding a recipe online for ”twice-baked” shortbread, I put them on a sheetpan and baked them a further 15 minutes to see if they would crisp up. They did. The next time I bake these, I will leave them in the oven longer. I will also use a metal pan rather than a pyrex pan.

  • anya_sf on January 02, 2024

    I made 1/2 recipe in an 8"x8" metal pan. After 50 min, the shortbread was still super pale and soft; I ended up baking them about 20 min longer. The shortbread had a soft, melting texture with just the right sweetness.