Like other reviewers, I used two cups of flour, 1 cup peanut butter, all brown sugar. I used large chocolate chips in plentiful amounts! I used a tablespoon to form each cookie on parchment paper, baking exactly 9 minutes on 350. After 9 minutes cookies still appear raw- take them out!! let them cool!! I tried baing them for 18 minutes but that batch didn't taste nearly as amazing as the 9 minute batches.
I prepared this pie for Christmas dinner. I used a homemade pie crust and followed the recipe with the addition of a few extra cranberries and walnuts. The inside had a consistency to that of pecan pie which wasn't my taste. I feel it drowned out the taste of the cranberries. I cooked it in the oven for over an hour. I didn't get many compliments on the taste of my pie by the guests. I prefer the taste of a Nantucket Cranberry pie to this. I won't make this again, but thank you for the recipe.
This bread came out okay. It didn't taste like potato, even though I increased the potato flakes to 3/4 cup. I started it in the bread machine, shaped, and finished it in the oven. The top of my bread was not crunchy. It had the consistency of Wonder Bread. If Wonder Bread is your thing, then you'll love this recipe.
Made this four times now- replaced milk for water (left out the milk powder). Use butter instead of margarine (because that is what I have on hand). Used 3 heaping tablespoons of fresh onion. Used fresh dill. The bread has a ton of flavor and is very moist. I liberally brush egg on top before baking and sprinkle with course ground sea salt. I tried some other onion bread recipes on this site, but they don't compare. The recipe is also very forgiving- one time I forgot to add the salt to the recipe- it was still amazing! Another time I added water instead of milk and I only had 1/2 cup cottage cheese on hand- I added an extra 1/3 cup of sour cream to replace the cheese and a tablespoon of half and half to compensate for the forgotten milk- it still came out amazing! Every time I bring this bread to dinner, it gets gobbled up. Better to take it out of the oven a little too soon than a little too late- it keeps it really moist inside. This is one of my favorite bread recipes!
Edit- 10/2018- I still make this bread and it is still my favorite. It comes out beautiful and supermoist. Not sure if the recipe contains a typo- 1.5 tablespoons of yeast seems like quite a bit- I use 1.5 teaspoons. Also, I don't use dill seed, but dill weed- must be fresh. Fresh onion too!! All ingredients must be fresh!!!- don't use the dry stuff, it won't come out as good. Use very liberally!!
This bread is solid- doesn't pack the flavor of the Cottage Dill Bread on this site though. I minced three fourths of a fresh small onion and I added onion powder cause I wanted a strong onion flavor. I put the pieces of fresh onion on top, it didn't burn. Also, I had to add about an extra cup of flour cause the dough was very wet.
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