Chris K Recipe Reviews (Pg. 1) - (10391341)

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Chris K




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Fresh Rhubarb Pie

Reviewed: Jun. 13, 2008
Fantastic recipe. I thought that I had ruined the pie as I mixed up the rhubarb with the flour and sugar and let it sit while making my crust (I was going to use store bought and then thought better of it and went with the standard crisco recipe) so that it was quite soupy by the time it made it in the pie. When putting the top crust on, I stuck about 5 penne pasta to allow the juices to release. Then I realized I had forgotten the butter. After reading all of the reviews I was sure that the pie would be a gloppy mess, but I am happy to say it wasn't. I did add in a few strawberries and after baking the first 15 minutes, I sprinkled sugar on top. It took about 50 minutes total and was out of this world! I'm eager to try the recipe again with putting the sugar flour mixture underneath and on top of the rhubarb to see how much better it makes it.
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4 users found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Aug. 22, 2007
Excellent, easy recipe. I agree with other users that moving the bread to the baking sheet after rising causes them to deflate a bit and would recommend having them rise on the baking sheet directly. I like the idea of minced garlic and will try that next time!
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0 users found this review helpful

Bread Machine Challah II

Reviewed: Jun. 5, 2007
This is a fantastic, easy recipe. I doubled the honey and added a little extra yeast, and both loaves turned out beautifully. Next time I will probably triple the honey or add 1/2 cup of honey and then decrease the white sugar; but one thing is for certain - I will be making this again! Update - here's a tip - if you are using quite a bit of honey, mix it in with the water and have it count in your water measurement, otherwise you end up having to add a lot more flour and can end up with a door stop.
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3 users found this review helpful

Bread Machine Swedish Coffee Bread

Reviewed: Jun. 5, 2007
I've been looking for a cardamom bread recipe for a while and thought this was going to be it. I'm not sure what happened, but this is not what I was expecting. I found 3 tsp of cardamom to be way too strong (there's a reason most other recipes call for 1/2 - 1 tsp) for this small loaf and the pearl sugar is too coarse for a topping. I'm a fan of spice but it was just overpowering and not at all like a bread, but more of a dense, spice cake.
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7 users found this review helpful

Bread Machine Bagels

Reviewed: May 16, 2007
This is a good 'quick' bagel recipe. I'd been wanting to try the Cook's Illustrated method of letting them rise overnight, but haven't had the time (or the high gluten flour). So, I've made this recipe a couple of times and they've been great. I add vital wheat gluten, shape into 6-7 bagels, add barley malt syrup into the dough and then in the water when boiling. One tip - I was making these late one night and didn't have any clean dish towels and decided to try and use paper towels to drain them after boiling - HUGE MISTAKE! They stuck to the paper towels and I had to pick the paper towels off of the dough before baking. Although, while they weren't as pretty, they still tasted pretty darn good!
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2 users found this review helpful

Bread Machine Challah I

Reviewed: May 16, 2007
This is a fantastic, easy recipe. I was heating up the milk with the butter but found that heating up the butter, then adding the milk keeps the liquid mixture at the right temp so as to not kill the yeast. I also made this by just using the dough cycle. I then took it out, punched it down and kneaded a bit, braided it and let it rise for about an hour. I then brushed with milk and sprinkled sugar on it (can you say sweet tooth?) and baked in a 350 oven for about 20 minutes. While it didn't exactly double in size as I would have thought during the resting, it rose beautifully once in the oven. A big, beautiful stringy loaf of Challah! Make sure to take the temp of the heated milk butter mixture; I believe anything over 120 kills yeast as does salt, so make sure to put the salt in with the liquid. Also, sometimes I add in some honey and when I do that, I count it towards the liquid measurement otherwise you end up having to add a ton of flour which will make it too heavy.
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6 users found this review helpful

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