"i have not actually tried this recipe, but it is somewhat similar to grandma's. however, it's missing cardamom, nutmeg, saffron, vanilla and almond extract. rum is optional but nice. for the person whose kulich did not rise properly, i've been using 6 packages active dry yeast for the same amount of flour. 27 years and i've never had a problem. "

"Love these, so easy and tasty. I prefer to use shallot, since it's milder than onion. To make it easier to slice, freeze for about an hour. "

"I've never been a fan of chicken in red wine; this is what I've been looking for. Great rich flavor, though I'm not sure the bacon adds much - I may skip next time and simply use butter or olive oil. Elegant comfort food.

"Yummy little snacks, and if you're feeling creative they can be filled with all sorts of good stuff (cream cheese, liver mousse, etc). They seem to puff and keep their shape better if your oven is preheated to 425, then lowered to 400 for slightly longer baking (20-25 min). Use very sharp cheese - gruyere was much too mild.

"Yummy little snacks, and if you're feeling creative they can be filled with all sorts of good stuff (cream cheese, liver mousse, etc.) They seem to puff and keep their shape better if your oven is preheated to 425, then lowered to 400 for slightly longer baking (20-25 min.) Use very sharp cheese - gruyere was much too mild.

"Yummy little snacks, and if you're feeling creative they can be filled with all sorts of good stuff (cream cheese, liver mousse, etc.) They seem to puff and keep their shape better if your oven is preheated to 425, then lowered to 400 for slightly longer baking (20-25 min.) Use very sharp cheese - gruyere was much too mild.