This really goes a long way and so very easy to make. It can be made one hour before serving.

This is an alternative recipe for pizza dough that doesn’t use sugar, for those who look for that sort of stuff. Tried it, and it’s really quite good. The pizza base ends up having a bread-like taste to it, familiar to those who have a bread machine.

Just a real basic entry for the folks out there reading this still … Came across this recipe as I was looking for a mornay sauce to put in with some spaetzel that I had recently purchased. I wanted to make the cheese spaetzel casserole dish that is served at the Black Forest Inn, and was in need of a good mornay sauce. This recipe tasted spot on to what I am used to at the Black Forest Inn – however, the store bought spaetzel wasn’t quite the same.

Good recipe though for putting over your vegetables, greens, etc. Try it and let us know what you think.