ShirleyAnn Profile - (1133579)

cook's profile


Home Town: Hamburg, New York, USA
Living In:
Member Since: Sep. 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Middle Eastern, Mediterranean, Healthy, Dessert
Hobbies: Sewing, Gardening, Camping, Fishing, Hunting
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Recipe Reviews 27 reviews
English Muffins
This was my first time making English muffins. I put all ingredients in my Breadman with the yeast last on top of the flour. Put on dough cycle. After 90 minutes I placed on counter and cut in half. I didn't roll out, just patted slightly and cut. Got 20 muffins about 3/4 inch thick. I place cornmeal in a soup bowl and after cutting each I placed into the cornmeal, pressed down both sides into the meal. I then placed onto baking sheets covered in cornmeal. I used my large cast iron skillet. Must be kept on lowest heat setting. I flipped them several times as they were getting dark. I did manage to cook them for 20 minutes. I made a loaf out of the 2nd half and baked for 25 minutes at 420. I used a standard canning jar ring to cut the muffins. A larger ring would be better. The muffins are delicious and loaded with nooks and crannies. My husband loves the bread.

7 users found this review helpful
Reviewed On: Jan. 16, 2009
Easy Morning Glory Muffins
I did as others suggested and used 1/2 cup oil and 1/2 cup home canned applesauce and only 1 cup sugar. I skipped the coconut as I was out. Got 24 standard muffins. I do have a giant muffin tin but was out of large papers. Also, sprayed the inside of the papers for easy removal of the muffins. They were fantastic. A great Weight-watchers treat at 1 point each for the smaller muffins. Next time I will use whole wheat flour for a more healthy muffin. I suggest that you mix the dry ingredients carrots and raisins well before you add the egg mixture.

0 users found this review helpful
Reviewed On: Jan. 8, 2009
Red Pepper Soup
I have several red pepper soup recipes, although I have not tried this one. I have one suggestion. Puree the peppers and tomatoes with about 2 cups of broth before cooking. Then, add the remainder of the broth and cook. I like to add a little Old Bay seasoning and taste as I go. I'd also skip the cream and add a 1/2 teaspoon of coffee creamer to each bowl. Stir and serve.

1 user found this review helpful
Reviewed On: Oct. 20, 2008

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