73Pinto Profile - Allrecipes.com (11249877)

cook's profile

73Pinto


73Pinto
 
Home Town:
Living In: Crystal, Minnesota, USA
Member Since: Mar. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ
Hobbies: Music
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73 Pinto at Bonniville Salt Flats
About this Cook
Lost 60(+) pounds by walking and cooking for myself. I call it the "Stay the &%$! out of McD's" Diet. Took up baking in 2010. Hope to have it mastered by 2110.
My favorite things to cook
The next thing.
My favorite family cooking traditions
Need to make my own. My family recipes all start with "Open a can of..."
Recipe Reviews 4 reviews
English Muffin Bread
Very good, very easy, very tasty! Have made this twice. Once in two loaf pans as advertised and another in one larger (9x5) pan. The larger pan was at 375 for 30 minutes (Lower and longer) and it was just great!

6 users found this review helpful
Reviewed On: Jun. 14, 2010
English Muffins
This actually rates a 6.5 out of 5. As usual, it took two tries to get the fine details - but I'm a rookie. These are so much better than store bought. My notes: First off, add an additional 1/2 tsp of sugar to the yeast/warm water mix. All the difference in the world. Note 2: I used a heavy cast iron tortilla griddle (vs. aluminum pancake griddle) and only baked 5 at a time. Let the griddle warm under what I called med-low heat ("6" on my gas stove) for a full 10 minutes before starting. Then let them cook for 10 minutes a side - not 10 minutes, 1 second. (burned the first set...) Note 3: These go stale fast. I cook 5 at a time and wrapped the rest of the fully risen, uncooked ones in waxed paper and then in a plastic bag and stuck them in the fridge for up to 6 days. Still turned out great!! This one is an official keeper.

4 users found this review helpful
Reviewed On: Apr. 13, 2010
Cinnamon Rolls I
These are great! I am a rookie baker and the _second_ time I made them they worked. The second time I used a 9" round glass (vs. 8" square metal) pan and let them rise for the 45 minutes (vs. over night in the fridge) and made 2x the 'filling'. Perfect!! :) The other thing that I did was to melt the butter and mix the brown sugar - cinnamon in a small bowl until smooth and painted it on the rolled out dough. I'm sure the experienced bakers will chuckle over this one, but the second time I used a thermometer for the yeast/water mix and it turned creamy just like the instructions said it would. The first time... well, not so much. Thanks!

1 user found this review helpful
Reviewed On: Apr. 5, 2010
 
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