moononyx Profile - Allrecipes.com (11518948)

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moononyx


moononyx
 
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Member Since: May 2010
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    By: Dana
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Recipe Reviews 6 reviews
Buttery Soft Pretzels
YUM! Some notes: Kneading bread is often most successful done by hand, imo. You can feel when the dough is right. Start with four cups of flour mix ingrediants in as directed. Just until it starts to form a ball and pulls away from the sides (think a messy knot not a smooth ball)Dump mixture onto a surface floured with a cup of flour sprad out knead mixture incorporating extra flour whenever it gets sticky for about 7-10minutes. Really get in there and grab and tear and push and fold. Depending on weather and altitude this may be enough. If the dough is not springy to touch and smooth add a bit more up to the 6 cups in the recipe. (Bread dough isn't desgned as a specific measurement what works for one person will not always work every time you can't just treat it like a cake). After kneading let it rise as suggested. One alternative to dipping pretzels is bathing them in the baking soda solution for 2 minutes (they get that really dark brown pretty color from this). Just let them soak and spoon the mixture up and over. When I picked them up I placed them in my hand with a paper towel on it to absorb some of the excess water (don't wrap it around just put the paper flat hold your hand flat put pretzel on flat hand for a second then move to baking sheet). I let them sit about 20 minutes then put in oven at 400 on middle and top racks for 5 minutes switched pans to the other rack baked 5 mins more. Moved to rack and spooned 3 tblspoons unsalted butter over all. To DIE FOR!!

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Reviewed On: Oct. 24, 2013
Chicken Pot Pie IX
used a left over chicken breast doubled the sauce added garlic. Made mini's in muffin tins (used butter crust from this site) Cooked at 425 for 8 minutes yum! Sprinkled tops with garlic powder and removed them from cups immediately.

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Reviewed On: Oct. 18, 2013
Soft, Moist and Gooey Cinnamon Buns
Fabulous! I used 1/2 pack of cook and serve vanilla pudding instead of specifically instant and it worked well. I also proofed yeast 1/2 the milk and sugar for 15 minutes. Then added the other wet ingredients and mixed in dry. I kneaded until smooth then let rise for 45 minutes. I then followed the rest of the directions cut at 1 inch intervals (this made 14 buns) I wish I would hve doubled the filling to get more ooey gooiness but still great. I placed my rols in 2 rows in 8x8 pans this let them rise until nice and big. Cooked for 15 minutes and the were perfect not raw in the middle. They do taste a lot like Cinnabon (that's where I think more filling would make it closer)I made a cream cheese frosting (2 cups confectioners sugar 1 stick butter and 8oz cream cheese with a dash of vanilla) for top. These are wonderful!

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Reviewed On: Oct. 17, 2013
 
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