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!