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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
Precise curing salt — bacon, ham, corned beef, cured sausage
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
Precise curing salt — bacon, ham, corned beef, cured sausage
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Dissolve yeast in warm water. Add the next 6 ingredients. Add flour and mix well (soft dough). Let rise until double in bulk. Divide dough in half. Roll out into circle 1/4-inch thick. Cut into pie shapes. Lay slice of boiled ham on each and roll (looks like crescent rolls). Brush with egg wash and sprinkle with poppy seed or sesame seed. Rise again until finger poked in roll leaves indent. Bake at 400° for about 20 to 25 minutes. These freeze well. They taste best warmed before serving. This recipe can be doubled, tripled, etc.