@Henry Hunter We are baking the pretzel loaf this Saturday at our bake-along. I don’t have a sling and was wondering how am I going to remove the loaf from the pot. I was thinking out of the box as usual. I remembered I had these 2 Chinese strainer with handles. I am going to use this to remove it and not going to burn myself from the water or condensation. This is my 2 most favorite tools in the kitchen and I use it often to make homemade pasta, noodles, dumplings, spring rolls, donuts, stir-fry or deep fat fried foods. They are very inexpensive and I purchased it from the Chinese store. It is the most versatile tool and used it so often that it has paid for itself.

I don’t know about you, but I’m going to bed at a decent hour tonight. What an incredible bake along.

Ask and it shall be given unto you. Henry! Unfortunately, back home we don't have key limes. I only heard and learnt about them when I arrived here. One of the girls from church made this and it was divine and first time I had it. I was more than in heaven. You only bake the base or use the Graham cookies crust. Mix filling and freeze it. It is absolutely delicious and you know I never ever lie to you. I apologize no tips as this is the only dessert that I made and freezed. Great for summer as it's like ice-cream. It's very refreshing in summer. It's an easy peasy recipe. It is wonderful, silky and smooth. You can do it in your sleep. Enjoy! Confirmation this is a great recipe and just look where it came from and it put a huge smile on my face only from the good old Charleston, SC. You heard of this recipe book before? Poogan's Porch Charleston, SC. https://www.food.com/recipe/key-lime-pie-319870 1 (14 ounce) can sweetened condensed milk 1⁄2 cup key lime juice 1 (9 inch) graham cracker pie crust 1 cup heavy cream 1) Preheat oven bake pie crust for 10 minutes. 2) Combine condense milk, key lime juice in large bowl. 3) Beat heavy cream to stiff. 4) Fold milk mixture into stiff cream, until blended. 5) Scoop filling into prepared crust. 6) Freeze until semi-firm, at least 4 hours. 7) Let it stand at room temperature 10 minutes before serving. 8) Garnish with julienned lime peel. Please share any tips or tried and true recipes as I love key lime pies.

I came across these hot cross scones recipe and it intrigued me and I made some today. I ran out of flour and could not add the crosses. I added some raisins, craisins and spices. It was very flaky, crispy and delicious. I was fortunate to come across this recipe. The house smelt very heavenly like Fall with the spices.

It’s bake day. And this one means something. This is one of those weekends where bread isn’t just bread. It’s tradition. It’s memory. It’s the thing your grandmother made that you’re now making for your own family. That matters. Whether you’re baking: 🐰 Sculpted Easter bunny bread 🍞 Enriched Easter loaf ✝️ Hot cross buns 🌿 Babka, Tsoureki, Colomba ✡️ Something beautiful for your Passover table 🥖 Or just the bread your family expects to see this time of year We want to see it. All of it. Not sure what to make? Head to the Recipe Pantry at pantry.bakinggreatbread.com and search Easter. Everything is right there waiting for you. And remember, today isn’t limited to those recipes. Anything you’re baking for your holiday table is fair game. Drop your photos, your questions, your works in progress, and your finished loaves right here in this thread. Check in throughout the day. This is what Saturdays are for. Happy Easter to everyone celebrating. 🐣✝️ Chag Sameach to those observing Passover. ✡️🕍 Whatever your table looks like today, I hope it’s full and it’s warm and it smells incredible. Now let’s bake. 🔥 Perfection is not required. Progress is. Henry ⭐🔥