aescanio Profile - (10216667)

cook's profile


Living In:
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing
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Cinnamon Raisin Bread I
Fresh Pan De Sal
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Recipe Reviews 31 reviews
Pistachio Cake III
Made this exactly as in recipe and used a bundt pan. Didn't use any frosting. I just sprinkled powdered sugar all over. Very moist and tasty. Will make again and again!

1 user found this review helpful
Reviewed On: Jan. 21, 2011
Best Bread Machine Bread
This is a good start to a basic white bread. I don't know if it's just me but I feel like the bread is going to fall apart when I'm slicing it. Should I wait until the bread is completely cool to slice it? Texturewise it needs some tweaking but taste is spot on.

0 users found this review helpful
Reviewed On: Dec. 13, 2009
Pan De Sal I
Just like the store bought Pan De Sal but made fresh in your own home. I have a bread machine so I use that to do most of the work. I add all the ingredients, set it to basic cycle and remove the dough after its second rising. Then I continue on with the step #4. The only difference is that as I place it on the baking sheets I lightly dip one side of the dough in breadcrumbs. Then I cover with a damp cloth and let it rise for about 40 minutes. With this recipe I find that I have to use two baking sheets in the oven, so what I do is on the 10 minute mark I switch the top sheet to the bottom and vice versa. I find that this evenly browns and cooks the bread. I freeze what I know I can't finish 2 days so that it doesn't spoil. Will definitely make again!

7 users found this review helpful
Reviewed On: Dec. 10, 2009

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