Caissa Recipe Reviews (Pg. 1) - Allrecipes.com (1026338)

cook's profile

Caissa

Reviews

Menus

 
View All Reviews Learn more
Photo by Caissa

Authentic German Bread (Bauernbrot)

Reviewed: Jul. 17, 2011
My mom is German and I spent most of my childhood there, so we know our German bread around here. This is a very good recipe for Bauernbrot. It was also quite easy to make. I made this for the first time this weekend and my mom and I were beyond delighted. My kids were devouring it too. A few things to mention: I used dark rye, instead of light, since that was all I could find at the store. The starter I made never really rose much, though it was very active and bubbling. No problems with the bread, it rose just fine. While kneading, the dough seemed pretty sticky to me, so I added a fair amount of flour as I kneaded. During the last rise it stilled wanted to spread (I think partly just because of the size of these enormous loaves) so I think I will get some bread baskets to use in the future. I floured and scored the top of the bread before baking it on a stone. This made two very large loaves. They barely fit on my stone. I might have to make three smaller loaves next time. I think I will also add some spices and rye berries next time as well. Great recipe. Thank you Petra!
Was this review helpful? [ YES ]
12 users found this review helpful

Brick-Oven Pizza (Brooklyn Style)

Reviewed: Jan. 31, 2009
Awesome recipe. I'm very picky about pizza crust and have tried many recipes over the years. This tastes totally authentic. Very simple and economical too. I made a triple batch and now I'm glad that I did. (I froze four pizza balls and will use them later.) I let the dough rise in the fridge for the first day and then pulled it out the morning of the second day, since I was going to be gone and wanted it ready when I arrived home that evening. It fermented a bit longer than 16 hours with no problems. I used cornmeal on my peel instead of flour. I also used a cup of all purpose flour mixed with the bread flour. I baked it on a stone that had been heated for an hour and it was delicious! This is my new go-to thin crust pizza recipe.
Was this review helpful? [ YES ]
3 users found this review helpful

Caramelized Brussels Sprouts with Pistachios

Reviewed: Apr. 16, 2008
I had a bag of brussel sprouts that I needed to use up in my fridge, so I gave this recipe a try. I didn't have red onions, so I used yellow and I didn't have pistachios, so I used walnuts. I added the walnuts when the sprouts were nearly done so they were browned a bit too. I also used extra virgin olive oil with a bit of Earth Balance (vegan butter). I'm sure this would be divine with dairy butter, but I was eating it for lunch and wanted to keep it healthy and light. Despite all these substitutions I thought this dish was yummy and like some other reviewer mentioned it tastes like something you'd find at a restaurant. I do recommend cutting the sprouts in half. I found they absorbed the flavors better this way. I only cut the larger ones in half, but I think I will cut them all in half next time.
Was this review helpful? [ YES ]
1 user found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 20, 2008
My son and I made this together for St. Patricks day and, except for addition of a cup of raisins, we followed the recipe exactly. This is different than any other Irish soda bread recipe I've tried before. I don't know how traditional it is, but I will say this is the first time I've made soda bread and the whole loaf was eaten. Usually soda bread has such a hockey puck type of texture that it's only good the first day. This was good the next day too. It has a bread, almost cake-like texture. I was going to try making french toast with it, but it was eaten up too quickly!
Was this review helpful? [ YES ]
1 user found this review helpful

Colcannon

Reviewed: Mar. 20, 2008
Delicious recipe, even my six year old ate a big bowl. I veganized this recipe for myself. I boiled the cabbage and potatoes in broth and and then used plain soy milk for the leeks. I mixed in some margarine (earth balance) with the potatoes before I added the rest of the ingredients. Don't forget the mace. When I initially tasted it after adding the veggies I thought it needed something and was considering adding garlic, when I realized I'd forgotten the mace. I put a pinch in and was surprised to find it was perfect after that. Somehow it adds just the right edge to the dish. I mixed in some butter when I gave it my kids and it went over very well. The next morning I mixed in some eggs and fried it up for my husband and he said it was yummy, so this is a pretty versatile dish. I think I'm going to try using Kale next time and see how that it is. All in all a great recipe for St. Paddy's day!
Was this review helpful? [ YES ]
5 users found this review helpful

Pizza Dough II

Reviewed: Jul. 30, 2006
I have tried so many pizza doughs looking for the perfect one. I had one from Julia Child's baking book that was my favorite for awhile, but this recipe is the bomb! I discovered this one about a year ago. It doesn't look like anything special from the actual recipe and I only tried it because of all the great reviews. I discovered the reviews are true. I've made this plain and I've made this with a couple of Tbs of Italian/Pizza spice added. It always comes out great. I use a pizza stone and prepare a baker's peel with cornmeal, which gives a nice crunchy pizzeria style bottom crust. If you haven't tried this yet and are looking for a good pizza crust you'll be pleased by this one.
Was this review helpful? [ YES ]
13 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 19, 2005
These are quite yummy and perfect for the holidays. I agree with the other reviewers about using less sugar. I made a double batch and cut back the white sugar by half. I also added salt (1/2 tsp) and wound up using salted butter, since that was all I had on hand. I think this rounded out the taste so they weren't too sweet. I make cookies to give as gifts to a few friends every year, and I think I'm going to have to make a second batch of these because I suspect we're going to eat them all ourselves! Oh yes, I also used brandy and I have to say that added a nice flavor to them. These are definitely a keeper.
Was this review helpful? [ YES ]
2 users found this review helpful

Bobbie's Oatmeal Cookies

Reviewed: May 15, 2005
The best oatmeal cookies I've ever tasted. Occasionally I try different recipes, this is the one I always come back to. I've made them with all the chips, raisins, nuts, and I've made them just plain and they are delicous both ways. The batter is kind of hard to mix once you add all the oats. If you don't have a heavy dutty mixer, your arm will be sore, but trust me, these cookies are worth it!
Was this review helpful? [ YES ]
4 users found this review helpful

Slow Cooker Stuffing

Reviewed: Dec. 13, 2004
Great recipe! I made it for Thanksgiving last year and it was so wonderful that I made it for Christmas too. This has become our staple holiday stuffing. It's a bonus that it frees up oven space. I typically use a couple of large baguettes for the bread. Very tasty and easy to make.
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Subscribe Today!

In Season

A Day To Remember
A Day To Remember

Memorial Day is a time to get together with friends and family for food, fun, and memories.

Potato Salad
Potato Salad

Nothing beats a big bowl of cool, creamy potato salad at your cookout.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States