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madamedetreymes


madamedetreymes
 
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Member Since: Jun. 2010
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Recipe Reviews 3 reviews
Zucchini Corn Fritters
Soo good. These are light and fluffy and crispy on the outside. I reduced the sugar to 1/4 cup and added fresh cilantro to the mix because I love cilantro. I served them with zucchini dip from another recipe on this site. Everyone loved these, and they reheated well in the toaster oven the next day.

0 users found this review helpful
Reviewed On: Nov. 5, 2012
Rosemary Shortbread Cookies
These are delicious and very popular. I followed the recipe exactly, but like many, opted to roll the dough into logs and wrap them in saran wrap before chilling. Then I sliced them to about 1/4 inch thickness and left off the decorative sugar because I like the texture of shortbread on its own. They were ready in 11 minutes in my oven. You should take them out when they're golden brown on the bottom and white but dry on top. The texture of these cookies is awesome; they're slightly soft as opposed to crunchy, which is exactly what I was looking for. I've tried them with lavender and lemon also, but I prefer the rosemary personally. To anyone having trouble mixing the dough, just keep at it, and don't be afraid to mush it up with your hands if the spoon isn't doing the trick. Eventually it will reach a good soft dough consistency. You should also start with butter that's softened to room temperature. I tried to rush it with cool butter once and it was very hard to mix.

1 user found this review helpful
Reviewed On: Nov. 5, 2012
Four Provinces Brown Soda Bread
Very easy and tasty. Out of necessity, I had to alter a few things. I was running low on whole wheat flour and molasses, so I used 2 cups whole wheat flour and 2 cups all-purpose flour, and only two tablespoons of molasses. I decided not to add the raisins because I wanted a more savory bread, and for this reason I also added 3/4 tsp salt, as most soda bread recipes I've used before call for some salt. I'm not sure how much of a difference these changes made. I followed the recipe on everything else, including the tartar, using reconstituted powdered buttermilk instead of fresh, as this is what I keep in my fridge. What I loved about this bread was the texture and the almost nutty flavor that the bran lends it. It bakes into two small brown loaves that are crusty on the outside and just the right density inside. It feels much heartier and healthier than white Irish soda bread. I served it with butter alongside stewed lentils and a mixed green salad. Everyone loved it. It served three people with a little less than half a loaf left over. Highly recommended for when you want a hearty home cooked bread on short notice!

0 users found this review helpful
Reviewed On: Nov. 5, 2012
 
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