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theweegie


theweegie
 
Home Town: Minneapolis, Minnesota, USA
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Member Since: Jan. 2007
Cooking Level: Not Rated
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Recipe Reviews 7 reviews
Bacon-Flavored Dog Biscuits
Love this simple recipe, but a few suggestions: 1. cut up some bacon to add more flavor. 2. You don't have to roll out and cut into shapes. My dog doesn't care what they look like so he gets dropped cookie-like ones. They take far less time to prepare. 3. Remember to store these in the fridge because they do spoil. And as another reviewer stated, this recipe is very flexible, try adding in your other favorite things to the mix.

3 users found this review helpful
Reviewed On: Dec. 26, 2010
Overnight Caramel Pecan Rolls
I saw a pic by a previous reviewer of the bundt pan version of this recipe and decided to do that for a large brunch I was having (mostly just to save time). I think there were 6 coffee cakes and this recipe were the first to go! As noted in a previous post, when you make it in a bundt pan, you can just throw in the topping at the bottom of the greased bundt pan, then roll little balls of dough in your hands (mine were mostly grape sized with a few golf ball sized) and then you don't have to roll out. It saves a lot of time and it looks very fancy. Note that when you make this recipe in a bundt pan it will increase the bake time by 20-30 minutes. I just looked at when the edges were getting just slightly brown and took it out then. The only one thing I would do differently next time is to roll the dough balls in a bit of sugar and cinnamon or easier yet- once you have your first layer of balls in the bundt pan, sprinkle the entire thing with sugar and cinnamon. The dough at the bottom was good, but it could have been tastier. I think that would give it some more color and flavor.

1 user found this review helpful
Reviewed On: Jun. 6, 2009
Rosettes I
I teach Norwegian cooking classes, so I thought I would add a few tips: flavoring: - you can substitute lemon extract for the vanilla Sugaring: - do not add sugar until you are ready to serve, they get soggier if they have sugar on them when stored. - some people prefer sugar, some powdered sugar, others sugar and cinnamon. If you use powdered sugar, use a sifter so it doesn't plop on, but goes on smoothly. - some people sugar the bottoms, other the tops. it does look a bit fancier if you flip them upside down and sugar them that way- (which is not the way it is pictured)- the sugar then catches to the edges and makes for more contrast in the color. I grew up doing it the way it is pictured here, but after you flip, you won't go back because they look so much better. If you are having trouble with rosettes, note the following: Soggy rosette? It should be fairly crisp as soon as it is slightly cool. Your fat may be too cool or you are not frying long enough. Also, make sure you aren't letting it cool on it's back. The oil needs to drain off the edges. Lots of blisters on your rosette? You over beat your eggs. Is the rosette is falling off iron while in in the oil? You aren't putting your iron deep enough into the oil. Add more oil to the fryer or place lower in fryer. But, don't hit the bottom, it will burn the rosette. Can’t get the rosette off the iron? Remove with a knife. You may have dipped it too deep in the batter.

565 users found this review helpful
Reviewed On: Jul. 17, 2008
 
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