Ramona Brunswick

I doubled the recipe and baked it in a 9x13 pan. Didn't quite double the vanilla, closer to 1 1/2 tablespoons. I mixed the chocolate chips in the batter and sprinkler some more chips on top. Baked for 22 minutes in my convection toaster oven. Next time I'll reduce the temperature by 25⁰ because the edges got a little too crispy. Probably because of the convection cooking. Everyone loved it! Delicious!

I made the dough as instructed, but used honey instead of sugar. My filling was much different however. I used ricotta, parmesan and mozzarella pearls for the cheeses. Added to that was diced pepperoni, cooked Italian sausage, mushrooms and olives. Used jarred marinara for the dipping sauce. Also made 4 smaller calzones instead of 2 jumbo ones. The dough is a real keeper! I had a different calzone recipe, and the dough for that one wasn't nearly as good. It's a little bit of work for a week night, but definitely worth it!

I got into bread baking big time several years ago, but then stopped for a few years. This is my first attempt at Dutch oven bread. It turned out really good! The crust is chewy,the crumb is dense, and it has a lot of flavor. Followed the recipe with one exception. I proofed the yeast in warm water with a little honey before adding it to the bread flour. Was hoping for a square loaf from my square Dutch oven, but it came out round. Still delicious!

This did taste a bit like lasagna, and since I like lasagna, that's a good thing. I used more cream cheese than the recipe called for (3 oz?), but other than that I stayed true to the recipe. Just had 1 square, and am looking forward to having it for leftovers tomorrow.

I also made this by dredging the beef in seasoned flour. Came out perfectly thick enough. Used beef stock instead of bouillon, so I had to add salt at the end. After 2 hours, everything but the carrots were properly cooked. Also doubled the seasoning, which was good except for the pepper. It makes a lot! So I probably won't make this regularly for dinner.

I scale this down since I'm only cooking for 2. Use a 2.5 pound roast, one can of soup, one packet of dry soup and 1 soup can of water. Made it several times, and it's always turned out delicious! Usually, I sear the roast before putting it in the crock. Made it the lazy way tonight (no sear) and it still turned out great. Definitely a keeper for the dinner rotation!