UtahPam

I made this just as directed and it was wonderful! I loved how simple and non-fussy this recipe is. The only thing I might do differently next time is to pre-bake my pie shell for a few minutes just for ease in getting picture perfect pieces out, but honestly, the crisp sides of the crust and the sweet, but softer bottom, was fine.

I made this with no modifications, and was prepared for the sticky dough I got after reading others reviews. Nothing that a bench scraper and a generous amount of flour couldn’t handle, but I must admit, my food processor got clogged. I just patted the dough out, rolling would have been silly. All in all, they are really quite nice, suitable for Christmas morning. I was going to rate them a 4 until my husband ate 2 and asked me to remove the rest before he finished them all!

I made this in a 7" round, 5" high panettone tin vs a paper panettone pan. I baked it for 45 minutes which appeared correct. I used the dried fruit I had on hand to measure a generous 1.5 cups, which included 1 cups of King Arthur Flour Yuletide Mix. Because that mix already contains lemons and oranges, I did not add any to this recipe. The resulting flavors turned out just as I had hoped. My dough looked just like the one in the video up until taking it out of the fridge on day 3. Mine was much softer and difficult to handle. I was tempted to toss it, picturing the rock of a panettone I made last year in my tin with a different recipe. But I remembered all those wonderful fruits I put in and carried on; however, I was not confident enough to invest another egg in an egg wash! To my delight, the finished product actually turned out quite nice. My fruit was not evenly distributed; not sure where I went wrong there. This made a 2 pound loaf in my tin, and because it didn't even make it to the top of the tin, I just cooled it upside down in the tin for several hours. Mine didn't turn out with melt in your mouth layers of buttery brioche; it was more of a giant, light muffin. My family is gobbling it up. IDK, I might try a different recipe next year or maybe study up more on how I can improve.

I just got back from NOLA and wanted to try making my own jambalaya since I only had a taste of it while there. This recipe certainly delivered! I used a full package of Aidells Cajun style Andouille, McCormick Cajun seasoning but no file powder as I couldn’t find it. I probably should have halved the red pepper flakes as it was just a little too spicy for me. With the lid on, the rice took 25 minutes to cook. Delish!