Bread Beckers

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Testimonial

"Thanks to all of you, and especially Ashley, for the wonderful videos you have posted on so many topics -- but especially the Assistent. We recently received one, and I felt so much better prepared to use it after watching and rewatching the videos, and taking notes.

I see your video referred to many, many times within the bread making communities found on The Fresh Loaf and the Yahoo Mixer-Owners group. There really is nothing else out there like it: a practical, hands-on, extremely helpful tutorial. You may chuckle, but my four-year-old BOY loves to watch it (and the other videos) along with me, and he's picking up a lot! You have truly gone a long way toward picking up the slack left by the rather spare Assistent manual.

I wish we had known about The Bread Beckers before our initial mixer purchase, but we didn't. We only happened upon your site later, but are so glad we did.

Thank you for this terrific gift to home bread bakers!"

M.A.,
More testimonials

Garlic of Eatin' 2oz.

Garlic of Eatin' 2oz.

SKU: 01405
Weight: 0 lbs 2 ozs
You can earn 4 Bread Bucks on this product!
Price: $4.00
Product Details
Garlic of Eatin' 2oz.

One of our new and "packed full of flavor" dips that combine roasted garlic, artichoke hearts and parmesan cheese with tomato, rosemary and other special herbs that may be served hot or cold. To die for!

  • 1 cup Mayonnaise
  • 1 cup Sour Cream
  • 1 jar (6 1/2 oz.) Artichoke Hearts
  • 1/2 cup Parmesan Cheese (optional but extraordinary!)
  • 3 Tbs. The Garlic of Eatin'

Yield: 3 batches. (Net wt. 2 oz.)

Drain and chop artichoke hearts. Mix with the remaining ingridents and place in serving container. Refrigerate at least three hours for flavors to blend.

HOT DIP:
  • 1 cup Good quality Mayonnaise
  • 1/2 cup Parmesan Cheese
  • 1 jar (6 1/2 oz.) Artichoke Hearts
  • 1/2 cup Crab, Shrimpor sliced Almonds (optional)
  • 3 Tbs. The Garlic of Eatin'

Be sure to mix up and shake contents in package well before measuring. Drain and chop artichoke hearts. Mix with the remaining . Put in an oven proof dish. Refrigerate at least three hours. Bake uncovered 20-25 minutes at 325°F or until bubbly. Serve warm with crackers or bread squares.

Reviews

"Garlic of Eatin hot dip"

on 11/14/2010 11:06:19 AM

Remarks: use the hot recipe and add shrimp, awesome on thin toasted bruscetta

Mark:

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