This is absolutely the best challah recipe. For my second time every making challah it came out AMAZING. I added a little bit more sugar than the recipe said and think it needs a tiny bit more salt. I added about 1 1/2 cups of raisins and 35 minutes later my 2 loafs came out perfect I can’t stop eating it!
Amazingly easy recipe and great tasting final result. Only critique was that it was kind of hard to scoop out and got a little stiff while sitting out. Everything else was perfect. 100% recommend using fresh blueberries!
Very tasty challah. It came out well in a braided roll except for the fact that it was slightly burnt on the bottom. I halved the recipe even thought it still made a big challah. I recommend about 30 minutes on 375 if halved. Either way, it turned out great.
This pie crust was definitely not great. It was the second pie I ever made and the first one I used a similar recipe and it worked great, but had little taste. This recipe was overly flaky and extremely sticky. It wouldn't roll out and it caused me a huge panic attack when I had no more flour to make it non-sticky and there was no way to roll it. Finally after 30 minutes it worked with help from someone else. I want to give this one star, but my family liked this crust's taste better, so 2 stars it is.
I made these cookies as cookie dough for cookie-brownies and it made A TON of dough, so, it was good because I made the cookie-brownies and had enough to make 8 cookies. Very delicious. The only problem was the recipe list wasn't fully in order, which usually doesn't bother me, but at the point where I had to dissolve the baking soda and water I got confused and it gave me a hard time figuring out what to do next. Still, overall definitely a 5 star recipe.
I also recently made these again and i recommend using a little bit less of vanilla extract then it says to.
This recipe was okay. It was pretty easy to make but the cold and chilled butter just sat in my bowl as it was mixing. It took a long time until it finally started to blend. I recommend either softening your butter first, or knead the dough after adding butter. Kneading it was messy but got the job done. I doubled the recipe so I could do a top layer of dough and after my pie was done, I was pleasantly surprised.
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