breadguy Profile - (10198009)

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Home Town: Exeter, Maine, USA
Living In: Snoqualmie, Washington, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Dessert, Gourmet
Hobbies: Hiking/Camping, Fishing, Painting/Drawing, Wine Tasting
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Morning Glory Muffins 1 +
Chanterelles, Backpack, and Mushroom Pickers Knife
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Recipe Reviews 4 reviews
Torta Rustica
Great recipe. Made a few layering changes based on feedback but the recipe rocks! Made the dough using Julia Child's food processor method to make a pie crust and it worked perfectly. I did use semolina flour rather than corn meal as I prefer the less grainy texture. Also had beautiful swiss chard in the garden that needed to be picked that replaced spinach (sautéed with EVOO and garlic and then cooled, pressed dry, and chopped) . Did bottom layer of cheese mixture, layer of ham, more cheese mixture, chard, grilled red pepper strips, repeat with ham, cheese, chard, red pepper, then repeat one last time. Baking time and temp was spot on. Thanks for a great new addition to our recipe file. I'll upload a picture of the final product.

2 users found this review helpful
Reviewed On: Oct. 5, 2014
San Francisco Sourdough Bread
As usual, I'll share my KitchenAid Mixer version. My starter is 20 years old and came from King Arthur Flour. Several times it has been put to sleep by dehydrating and reawakened. The current one is only 4 weeks old. The day before I bakes I took 3/4 cup of starter from the fridge and added 3/4 cup warm water and 1 cup AP flour. Set it 6 feet from my wood stove and let it awake overnight. I now had a bubbly 2 cups of starter. Followed the directions to end of sentence in line one (except reserved the salt and used only 1 tbs sugar) and then into the mixer bowl with the dough hook. Added 1 cup flour at a time until I hit 4 cups of flour and then slow speed for 6 minutes. Turned the dough out onto my lightly floured bread board and l inverted the bowl over the top for 20 minutes. This 1st rest period is called the autolyse. Remove the bowl, flatten out the dough with your hands, and sprinkle about 1/2 the salt over it. Begin kneading the salt into the dough. After a few turns, sprinkle on the rest of the salt and continue to knead for 2 to 4 minutes, until the salt is completely incorporated and the dough is soft and smooth. When done with step 3...try this variation. Instead of chopped onion I VERY thinly slice an onion and sautee w/ butter and 1 tbs fresh thyme for 8 minutes. Even though it may look like lots use it all sprinkled over the top of the bread, then bake as timed. The tips may blacken but the taste is awesome. I do not do an egg wash with the thyme/onion mixture.

73 users found this review helpful
Reviewed On: Feb. 9, 2010
Morning Glory Muffins I
Contains note for making 12 bakery size muffins. Terrific recipe and kudos to Jaclyn. A solid 5 STARS. I made a few tweaks only for my personal taste that I will share with you to acknowledge how easy it is to add your own touches. Instead of raisins (wife hates them), I added crasins. Added 1/2 cup of shedded coconut. Used an entire 8 ounce jar of my home made apple/plum butter. Replaced the veggie oil with 1/4 cup of apple sauce. Cut sugar to 1 cup. Follow all other recipe guidelines and be sure not to overmix! If you do the 12 muffin version change your baking time to 30 minutes, and then let them sit in the pan for 10 minutes on a wire rack before removing from pan. This is one of our favorite things to take hiking. Wrap individually and carry in a hard sided container. Nothing like sitting on a mountain top eating one of these muffins!

4 users found this review helpful
Reviewed On: Jan. 18, 2009

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