RUTH Profile - (10907427)

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Home Town: Shelton, Connecticut, USA
Living In: Connecticut, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Dessert
Hobbies: Photography
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French Bread Rolls to Die For
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Recipe Reviews 5 reviews
French Bread Rolls to Die For
I made these last night and they were GREAT. This was the first time baking bread with yeast – not ‘quick bread’. I found it somewhat easy, of course I do have the Kitchenaid Mixer! I always scan through other reviews and suggestions. This time I followed RAINBOWELP’s review, as well as some others:…… “Also only used 3 1/2 cups of flour for the dough”…..“TIP - don't over-rise it the 2nd time or else you could get a dry loaf. Follow the rise times if you want it moist and chewy. I doubled the salt and sugar for more flavor.”…….“TIP: put your oven on the lowest temp and let the top of your stove get warm it's a perfect place to raise breads”…..“Upped the salt a bit”------------ I added a bit extra salt, basically a heaping teaspoon, and added an extra half of the sugar – I like it sweet. When proofing, the towel did stick, but the second raising I used a suggestion to spray the towel every so often to keep it moist, as well as right before I took the towel off – perfect. There are 3 of us, so I made 12 rolls – and they were big, I can’t imagine how huge they were for those who made only 6 or 8. I am not a novice, but there are things I haven’t tried yet, and this is one of them. Another reviewer said they split the tops of the rolls, so I wanted to as well. I probably should’ve looked up how to cut the dough before hand. I ended up using to steak knives, holding them straight up in the middle of the roll, with the serrated edges facing outwards and then simultaneously

1 user found this review helpful
Reviewed On: Apr. 4, 2008
Three Cheese Garlic Scalloped Potatoes
This was great!! Only thing I did was to be overzealous with the cheddar and onions, it came out toooo rich, next time, not sooo much cheddar and onions, perhaps just follow the recipe as is...except I always use more garlic.

1 user found this review helpful
Reviewed On: Jan. 29, 2008
New York Cheesecake III
Holy CHEESECAKE Batman!!!......WOW there is no doubt that this is the ultimate perfect cheesecake recipe. I used the article: “Making Cheesecake Filling”. As for the crust, I do like my graham cracker crust. For the crust I used a bit of a couple of different recipes and I made 1 ½ the recipe. FYI Vanilla is a must for almost everything (if it is not called for in the recipe, I usually add at least 1 tsp). I press the crust up the sides of the pan as well as the bottom. Then refrigerated it while making the filling. To me, the article made me more nervous about bubbles and cracks…at the end I didn’t have any bubbles or cracks. Creaming the cheese is important. I left mine out for over an hour or so, it was very easy and quick to cream it. I followed the article and recipe (except to add vanilla) as laid out. I placed a 9x13 pan of water on the shelf directly under the pan, I’m not sure if this helped or not. Superb outcome…….I made 2 cheesecakes within 2 days – 1 reg fat and sugar and one low-fat and Splenda with cornflakes crust. My parents absolutely loved the Low-fat No Sugar cake….For those with sugar and fat intake limits, the substitution of the low-fat and Splenda truly works with this recipe!!....Also, as I made the second one, I still followed the article, but didn’t fret so much and it still came out perfect… I found this recipe and the article really not hard to do, it’s just following the recipe and using a specific process that help

79 users found this review helpful
Reviewed On: Jan. 29, 2008

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