Looks pretty darn good to me Jessica! Long as your in laws like it, it'll get eaten, and you can try another recipe you think you might like better another time. Still, you did a fine job with the bread itself! I am a rye fan and it's what I eat most of my work sandwiches on, and I've been planning to give homemade a try since Lars posted about it as well!

These were good! I got the recipe at Recipezaar. It's the orange zest that makes it a success! I baked in at 375 F for 22 minutes. Might work with cranberries too. Next time, I'm going to add a little orange extract. Just a bit to add a little more orange flavour.. cuz I really like it.LOL Raspberry Orange Muffins 1 cup milk 1/2 cup butter, melted 1 1/2 teaspoons orange zest (I used 2 tsp) 1 1/2 teaspoons vanilla extract 2 large eggs 2 cups flour 3/4 cup sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt (I used 1/2 tsp) 1 1/2 cups fresh or frozen raspberries (or blueberries) Preheat oven to 400 F; line 12 muffin cups with paper liners. In small bowl, combine milk, melted butter, eggs, vanilla, and orange zest. Sift flour, sugar, baking powder and salt into a large bowl; add milk mixture and stir just until blended; fold in raspberries (I added about 1 tablespoon of flour to the frozen berries so that they don't sink to bottom of muffin). Divide batter equally among prepared muffin cups. Bake until golden and tester comes out clean, about 15-20 minutes.

Alexa, I'm not sure this is the recipe I used and you didn't specify loaf or rolls but you could hardly go wrong with an Ina Garten recipe. Mini Brioche Rolls Total Time: 12 hr 5 min. Prep40 min. Inactive11 hr 5 min. Cook20 min. Yield:20 rolls Ingredients: 1/2 cup warm water (110 to 120 degrees F) 1 package dried yeast 3 tablespoons sugar 6 extra-large eggs, at room temperature 4 1/2 cups unbleached flour 2 1/2 teaspoons kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 egg mixed with 1 tablespoon milk, for egg wash Directions: Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight. The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside. Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours. Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool. jude.

Alexa: This is a modification of one I've used. I've changed it to make it suitable for leftover pork. Ordinarily the pork would be marinated in various seasonings but you can't do that. I think you'll still end up with something worthwhile (maybe better?). EASY PORK LO MEIN (made with leftovers) Ingredients 1 lb fresh egg noodles 1/2 lb leftover pork loin, cut into very thin strips, about 3/4-inch wide and 2 inches long 4 Tbs peanut oil 1 Tbs freshly-grated gingerroot 6 large mushrooms, sliced thin 1/4 cup bamboo shoots 1 medium red bell pepper, cut into strips 1 small onion, cut into wedges 2 stalks green onion, Chinois cut 1 medium zucchini or celery, cut into 1 inch strips Sauce 4 tsp cornstarch 1 cup chicken broth 1 Tbs oyster sauce 1 Tbs soy sauce 2 cloves garlic, minced 1/2 tsp white pepper 1/4 tsp fresh-grated gingerroot 4 Tbs peanut oil Seasoning 2 Tbs peanut oil 1 Tbs sesame oil 1 Tbs oyster sauce 1 Tbs soy sauce Directions Cut pork into thin strips. Mix sauce thoroughly. Parboil noodles for 3 minutes. Rinse and drain. Bring another pot of water to boil and keep hot. Heat 2 tablespoons oil in wok or large skillet. Stir fry all vegetables together for 2 to 3 minutes; add a pinch of salt (optional), remove from wok and set aside. Add pork and sauce mixture. Stir until thickened and pork is warm. Return the vegetables. Stir until well mixed. Put noodles into hot pot of water for 10 to 15 seconds, just to heat. Drain. Put back in pot and add noodle seasonings; toss well. Toss noodles with pork and vegetables or serve meat and vegetables over noodles. (You also can serve over rice.) By the way, I think the reason for your not getting a response to your request until now is because other members read your post title and have been looking in their pantries and recipe collections for "porl" but could not find it. Joe