BrennanX2 Profile - Allrecipes.com (10391950)

cook's profile

BrennanX2


BrennanX2
 
Home Town: Severna Park, Maryland, USA
Living In: Clayton, North Carolina, USA
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Walking, Photography, Music, Genealogy
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Grandma Ople's Apple Pie ~ by Leigha
About this Cook
I am a 27 year old stay-at-home Mom to my 3 daughters born 7\2007, 1\2009, and 2\2011 I have been married since 2005, and cooking is my favorite thing on Earth to do. Ever:-)
My favorite things to cook
Dinner entrees, Healthy meals, desserts, baked goods, candies, things people forget ever used to be "homemade"... like peanut brittle! Or Marshmallows! I love to have Fun with my cooking!
My favorite family cooking traditions
I always make homemade baked goods for Christmas gifts!
My cooking triumphs
I create alot of my own recipes, and I have had most of my experiments turn out wonderfully!
My cooking tragedies
None yet! Knock on wood!
Recipe Reviews 25 reviews
Amish White Bread
This recipe, slightly tweaked, worked like a charm for me. I got the most gorgeous loaf of bread imaginable (seriously, with some homemade jam, this is other-worldly!) but I took half of the dough and make cinnamon rolls instead of a 2nd loaf of bread. They rise BEAUTIFULLY! I used all purpose flour (King Arthur organic un bleached) and used my dough hook on speed 2 for the entire recipe, adding flour and letting it knead slowly and patiently until all the flour was incorporated into a beautiful dough ball. I used less sugar- 1/2 a cup, and I used turbinado (sugar in the raw) instead of white sugar. I also used less flour- 5.5 cups, and used melted butter in place of the oil. I let mine rise 1 hour the first time, then the bread reached 1inch over the top of my loaf pan in a 30 minute second rise. I heated my oven with a Pyrex bowl of water to 200 degrees, then turned it off and let the oven cool 10 minutes, and let the bread dough and cinnamon rolls (smeared with a mixture of softened butter, brown sugar, cinnamon, etc and rolled up, cut into rolls) rise in the warmed oven together both times.They came out remarkable. I will never have a Cinnabon craving that rolls made with this bread recipe would not absolutely 100% satisfy! Amazing sandwich bread, dense but soft. My go-to recipe now!! Cant screw it up!!

0 users found this review helpful
Reviewed On: Jan. 1, 2014
Vegetarian Tortilla Soup
First off, I didn't use this recipe as a guide because I was necessarily looking for a vegetarian dish... I was looking for ingredients I preferred, and this one happened to fit the bill! I kept hte recipe very close, and used only basic substitutions- such as: subbed chicken stock for the veggie stock, used fresh veggies instead of frozen, used petite diced tomatoes instead of crushed... basic stuff. I did add a can of black beans for Protein, 2 more cloves of garlic, and I added a good bit of dried cilantro, because I love the flavor. I kept the Cumin amount the same, and did not find the Cumin to be too much. Alot of reviewers also mentioned the green chilies being too much, and that they cut back in fear of it being too spicy or overwhelming. I disagree, and am SO glad I did not cut the amount of green chilies. It's where the bulk of the flavor comes from, and it was not too spicy in my opinion. My 3 year old daughter even ate every bite, with no complaint about being spicy. Just make sure you are using the 3 TINY cans at 4 oz each or equivalent. I did bake my own tortilla strips in my oven with salt and cilantro intead of store bought chips for the top, and topped it with Cheese and Avocado slices. It was really good, really easy, and makes a ton! Will definitely be making this again the same way!

10 users found this review helpful
Reviewed On: Jan. 6, 2011
Five Minute Ice Cream
This is really yummy! I knew not to expect creamy, store bought ice cream texture, but honestly, this wasn't bad! I guessed on the amount of fruit- the 10 ounces, because I had a GIANT bag of frozen fruit. I used a mix of frozen strawberries, blueberries, raspberries and blackberries. The seeds dont bother me, and kindof give it a rustic, natural, authentic element. My ratios were off though measurement wise, because it was very difficult to blend. However, I added a touch of milk to smooth it out and get it all to blend. I will say, the sugar is way too much for me personally. It makes the ice cream overly sweet, when the fruit I had was already really sweet. I will cut it in half next time probably. However, for a quick 5-minute ice cream I can make with my 3 year old, this was a winner! I froze a good amount of it, and am looking forward to seeing how it tightens up once it's frozen. It was pretty soft upon making it. Great, thanks for sharing. I am sure I will use this over and over again with my kids!

3 users found this review helpful
Reviewed On: Jan. 1, 2011
 
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