French Onion Dip. I wanted to try this out for family cook outs etc. Made with fresh onion and garlic, and gruyere cheese. We found it good, but felt leaving it in the fridge the night before thickened it and tasted better than when we tasted it right after making it. Also, using less than the 1/4 cup of milk (it's suggested to add the milk last until the desired thickness). Of course I adapted organic ingredients and used home grown garlic, but we liked it. The recipe is online with I am a baker.
Sorry, I didn't get a photo.
I made these too. First time for me to ever make soft pretzels. I used the recipe from Served from Scratch. The only problem I had...
They stuck to the parchment paper. I had to slice them off basically. I did exactly what the recipe said to do - lightly grease the paper. Anyone have any suggestions on the next time I bake these? So they don't stick?
They were very good!
These look so good. Will need to try this.
ReplyDeleteThe last time I made pretzels, the recipe called for sprinkling flaky sea salt and cracked pepper on the parchment. I used King Arthur sourdough recipe with October Farm method. I don't recall that I totally covered the parchment with salt & pepper, so I don't know how much difference it makes. Otherwise the only suggestions I have are to do a heavier grease job, or use re-usable no stick liners instead of parchment. I have the coated copper type, so far nothing has stuck to those.
ReplyDeleteThey look good - I hope they were tasty at least!
Thanks Lisa and JustGail
ReplyDeleteKristina, I wanted to tell you goodbye. I'm leaving the homestead and my blog.
ReplyDeleteCockeyed Jo, I will miss you and your blog. Hopefully you can keep blogging where ever you go.
ReplyDelete