Buttermilk Honey Wheat Bread

Reviewed: Dec. 9, 2009

End product was good but I was pretty worried during the process. I used bread flour instead of AP, and I needed to add about another cup and it was still Sticky, almost like a batter. The flavor was good so I let it rise for almost 2 hours before baking. It never rose how I hoped, but the taste/texture were Great. I'm wondering if my buttermilk was too cold? I used my kitchen aid for the mixing. Sliced it and served it with the ginger glazed mahi and greens as a sammich. DH loved it

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Peanut Butter Balls III

Reviewed: Dec. 9, 2009

Good recipe. I chilled the mixture over night and used a cookies scoop the next day to form the balls. I dipped some in semi-sweet and some in milk choc. I pefered the milk choc. I also added about a T. of crisco to the choc. when melting, a t. of veg. oil does the trick too.

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3D's Mom

Cooking Level: Intermediate

Home Town: Rice Lake, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Fool-Proof Chocolate-Orange Treasure Truffles

Reviewed: Dec. 9, 2009

Is the butter melted??

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Christophers Girl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Green Bay, Wisconsin, USA

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Playoff Meatballs

Reviewed: Dec. 9, 2009

I really liked the texture of these meatballs - something I always struggle with. Because of the the reviews, I did a combo of cracker crumbs and oatmeal. I also didn't want to wash two pots, so I baked the meatballs for 20 minutes, drained them, then added the BBQ (mixed with chili sauce) and baked for another 25 minutes. VERY GOOD!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Brazilian White Rice

Reviewed: Dec. 9, 2009

I thought this was good,it had a great texture. Not sticky at all, but it needs alot more flavor! I used 1/2 water and 1/2 chicken broth, next time I wll try all chicken broth and more seasoning!

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Cindy

Home Town: Pewaukee, Wisconsin, USA

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Pumpkin Raisin Scones

Reviewed: Dec. 9, 2009

Delicious! I followed the instructions provided by Baker-@-Heart which produces traditional wedge shaped scones (except I use dried cranberries for the raisins and I divide the dough in half and flatten each half to about an 8" round and cut 8 wedges). I just baked my 3rd batch of these and I can't wait for them to cool a bit to eat one.

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Darcy

Cooking Level: Intermediate

Home Town: Sheboygan Falls, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

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Scored Potatoes

Reviewed: Dec. 9, 2009

Needs more flavor for my family next time I will add more

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Froggie

Cooking Level: Beginning

Home Town: Rupert, Idaho, USA

Living In: Sheboygan, Wisconsin, USA

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Quick and Easy Pizza Crust

Reviewed: Dec. 9, 2009

We used almost all whole wheat flour and only 3/4 cup of all purpose flour but the result was still delicious. I was surprised that our pizza wasn't tough from all the wheat flour. Out of habit, I let the dough rise for 30 minutes. We will use this recipe again. Thank you.

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le petit haricot

Cooking Level: Intermediate

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Gimlet

Reviewed: Dec. 9, 2009

One of my favorite cocktails! I only used fresh lime juice. I don't think the sweetened would be very good but I like sour flavors.

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le petit haricot

Cooking Level: Intermediate

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Crab Salad III

Reviewed: Dec. 9, 2009

Very flavorful!

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Cindy

Home Town: Pewaukee, Wisconsin, USA

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Newport Clam Chowder

Reviewed: Dec. 9, 2009

When I make clam chowder, it is a REAL treat. I usually use heavy whipping cream instead of the half n half. It gives it a really creamy texture, and more of that whiter color, not yellowish. BUT since I am cutting back on calories, and fat, I used the half and half and it tasted very good. I did use some bacon for extra flavor and some chicken stock. It was really good. Dont forgte the dill. I had dried and it adds such a unique flavor.It made a lot for me and my boyfriend. Thanks for the recipe.

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Christophers Girl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Green Bay, Wisconsin, USA

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Espresso Bark

Reviewed: Dec. 9, 2009

This has WAY too much coffe in it. I am a coffee freak and love it so much I thought this is for me. Not unless you want a mouth full of coffee grounds. If that sounds good to you. Enjoy. It is a nice idea, but not done right in my book. Maybe try a a Tbs of instant coffee crystals mixed in and sprinkle a couple TBs of crushed coffee beans over the whole batch. Looks pretty, but you cant eat it. I was sad. :(

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Christophers Girl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Green Bay, Wisconsin, USA

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Cherry Rum Balls

Reviewed: Dec. 9, 2009

I really wanted to love these with all the great reviews. I followed exactly, and they looked gorgious. I think they are very dry though.. Even after letting sit to "ripen" for a few days. I will be UPing the amount of liquid in this. I even used a couple TB of cherry juice with the rum. They sure do look just like the pics though. They tase good, but just too dry for me. I wont even be sharing these because I dont think they are moist enough to have my name on them.Very pretty cookie on a posotive note.

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Christophers Girl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Green Bay, Wisconsin, USA

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Italian Wedding Soup I

Reviewed: Dec. 9, 2009

This was my very first attempt to make this soup. Just a hint, my local store did not have escarole, so I used Kale(Same thing?). I also chopped it small instead of having strips of slimy green floatys. Much better that way.I am confused why people cooked the meatballs seperate. It is not like they were greasy..I used LEAN ground beef(recipe calls for xtra lean) and I put one medium sized chicken breast in the food processor to make my own ground chicken.I mixed them together and made small meatballs. Thats what they are suppose to be... small.The amout of pasta in this is WAY too much. you will end up with hardly any broth. Me and my boyfriend were fighting over it. LOL!Use half the pasta as others have stated. I was surprised how flavorfull it was with no onions and celery. I think it is even better the next day. Enjoy. I will make it again for sure!

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Christophers Girl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Green Bay, Wisconsin, USA

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Hungarian Mushroom Soup

Reviewed: Dec. 9, 2009

Wonderful soup! Just like the bowl that I had in the nice restaurant. Thanks, Hamm.

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Beej

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Menominee, Michigan, USA

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Red Garlic Mashed Potatoes

Reviewed: Dec. 9, 2009

These were VERY creamy but I didn't taste the garlic...perhaps more is needed.

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Dani

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Milwaukee, Wisconsin, USA

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Garlic Butter Green Beans

Reviewed: Dec. 9, 2009

These were good even though I could hardly taste the dripping sauce over it but I would make them again.

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Dani

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Milwaukee, Wisconsin, USA

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Bringing Home Baby Carrots

Reviewed: Dec. 9, 2009

The carrots took a while to get tender & the apple juce & honesy taste were overwhelming. I suggest adding a little water.

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Dani

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Milwaukee, Wisconsin, USA

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Easy Herb Roasted Turkey

Reviewed: Dec. 9, 2009

This turned out really well. Instead of putting it in pan with a lid I left it uncovered & basted it once every hour & it turned out VERY juicy. Big hit!

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