Chuck Profile - (10777655)

cook's profile


Home Town:
Living In: Anchorage, Alaska, USA
Member Since: Jul. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Italian, Gourmet
Hobbies: Camping, Biking, Walking, Fishing, Photography, Music
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Recipe Reviews 39 reviews
Cornbread Muffins I
For me recipe as was too sweet and not enough like cornbread. I could of easily served this with strawberries and whipcream for the perfect "strawberry shortcake" concept. I decided to make this recipe again the following day with some changes, and made it in the traditional style regular pan. I reduced the honey to 1/8 cup. Sugar 1/2 cup. salt 3/4 tspn. cornmeal 3/4 cup + 1/8 cup more. baking powder 3/4 tspn. milk 1/2 cup + 1/8 cup more. I also put the corn in the food processor for a two or three times quick pulse spins. Everything else in recipe is ok to me. I found that this was much better for regular cornbread and still plenty sweet without going overboard. I enjoyed this batch much better than the first one. If approved by my supervisor at my job, I will bring her a sample of the revised recipe today and hopefully use this as as our go-to recipe at the hospital where I work as a baker. I think our customers would enjoy this.

11 users found this review helpful
Reviewed On: Dec. 10, 2009
Classic Peanut Butter Cookies
Another great cookie! I use this recipe in my bakery department at work, and my customers love this cookie. I make jumbo 4oz cookies, because my customers like big cookies. The cookie is soft and chewy and stay chewy and soft for days; however, my cookies never last more than a couple of days on the retail shelves. For variety, I dip the cookie half way into melted semi-sweet, it has such a awesome look, it is hard to resist.

7 users found this review helpful
Reviewed On: Oct. 4, 2009
French Bread Rolls to Die For
I use the recipe in the bakery department at a major hospital in my town. I use this dough when making delicious cheese rolls or you can change it up and make variety cheese and green onion, or cheese and jalepeno rolls. The possibilities are numerous. Simply use your favorite cheddar and cube it up with or without onions or whatever and chop it into the dough. These sell like hotcakes in the hospital cafeteria. The dough has great flavor. Before I put them in the proof box, I brush them with a beaten egg/water mixture. Makes my cheese rolls turn out beautiful in color.

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

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