Andrea Henschell Recipe Reviews (Pg. 1) - (10027861)

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Andrea Henschell



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Chef John's Buttermilk Biscuits

Reviewed: May 10, 2015
I wanted a basic buttermilk buscuit recipe and this is it. I don't brush the buttermilk on top but that doesn't change the flavor. These are soft, flaking and delicious!
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Banana Sour Cream Bread

Reviewed: Nov. 5, 2011
Great recipe. I only use 1/2 the recommended ow-fat sour cream and it's still a great recipe. I don't bake often so I don't bother with the applesauce and other lowfat substitutions. This is considered a treat. And I love using cinnamon sugar for the pans - I've done this now with another banana bread recipe when I was out of sour cream for this one.
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2 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Jun. 10, 2011
Great cake - rave reviews from everyone who tries it. We have also done this with chocolate cake and kahlua which isn't as fantastic but still great!
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5 users found this review helpful

Dutch Apple Pie with Oatmeal Streusel

Reviewed: Nov. 24, 2010
I am not rating the whole pie (I make my own filling) just the topping. This is a good topping. I get frustrated when a recipe doesn't make enough topping to cover the fruit. This makes plenty of yummy oatmeal streusel to cover a 9" pie
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1 user found this review helpful

Caramel-Pecan Brownies

Reviewed: Apr. 18, 2010
Very good. The caramel sticks to the sides and is hard to get off of the tinfoil. I did butter it but next time will hit the sides extra heavy.
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2 users found this review helpful

Carrot Cake III

Reviewed: Mar. 1, 2010
Great recipe. Super moist. Did not use pecans but will next time. Makes twice the frosting needed.
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French Bread

Reviewed: Feb. 7, 2010
This was easy to make and everyone enjoyed it - and they were impressed which is even better! However, this takes much longer than 40 minutes. The prep time is 20 but there is at least 90 minutes of rising. My bread machine takes an hour and 20 minutes for the dough setting. Then you role and allow to rise again before baking. Give yourself 3 hours to get this done.
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Chuck Roast with Homemade Noodles

Reviewed: Mar. 25, 2009
Double the noodles and roll them thin. They plump up when you cook them. I think it needs some seasoning - the meat was a bit bland. I made up for that by reserving 2 cups of the noodle broth and made a quick gravy (2 TB butter, 2 TB flour, 2 c broth). Meat was tough but probably my fault - not enough cook time. Will cook again.
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9 users found this review helpful

Caramel Corn IV

Reviewed: May 23, 2008
This is great tasting, and addictive, stuff! The only thing I change is to double the caramel recipe. I use an air popper for the corn. I don't know if that changes the volume of total popped corn but I found that the caramel wasn't enough to coat everything.
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1 user found this review helpful

Cracked Wheat Buttermilk Bread

Reviewed: Jan. 23, 2007
Great bread - light and flavorful. Water boiled out before cook time was up on the cracked wheat. Easily corrected with more water. I also wonder if a longer cook time would soften the wheat more - the cracked wheat is a little rougher than I like but overall a good recipe. I would give 5 stars but it still has that weird, subtle, almost salty taste that I have found with all bread machine recipes. Maybe it's the rapid rise yeast.
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6 users found this review helpful

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