Hollmart

This was a hit with my husband , I also loved it… I only had frozen corn and used a bit more taco seasoning also covered in Mexican cheese… Next time I’m adding beans ❤️

I have made this many times now and it’s always wonderful, I use my bread proofing on oven in colder weather and that makes a big difference… Extra honey doesn’t hurt either ❤️

I’ve been making this recipe for about two years and I LOVE it ❤️❤️. Being that I’m from South West Connecticut, I’ve probably only known NY Jewish Rye and this recipe is spot on … I decided to get creative and make a swirly bread and this came together beautifully, this is how I did it. 1) gather all ingredients for two loaves {use separate bowls for the loaves} 2) make first recipe exactly as written {never have potato flakes and I don’t alter the liquid} 3) on second recipe I replace the white sugar with Molasses plus add about 2 tsp’s of coca powder, then continue with the first 30 minute rest and kneed then rest again.4) Remove loaf one with the white sugar and press into a log and cut in half, repeat with second darker loaf. 5) Roll out white loaf then roll the dark one in a rectangle shape , place white on top of dark and roll long edge up then pat it shorter to fit loaf pan and repeat… Then bake as normal 😊 I use my kitchen aide for whole process

I’ve b making these for years… My father called them Navy eggs 😊 best way to keep your eggs in one place ❤️

This was OK, I read all the reviews and a lot said needed Lemmon or vinegar I put a plop of spice brown mustard in it, then it was fantastic ❤️❤️❤️

This is the second time I’ve made this dressing and it’s SOOO much better than store bought ❤️ Thank you for a great recipe