jshepherd Recipe Reviews (Pg. 1) - Allrecipes.com (11767635)

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Potato Rolls

Reviewed: Nov. 20, 2010
Tried this today as I couldn't find my favorite Potato Roll recipe. I used half honey/half sugar, half King Arthur Bread Flour/half KA Whole White Wheat Flour, Instant Active Dry Yeast and butter. I added a bit more flour as it was quite sticky, then put in fridge for about 3 hours. I was surprised at how much this dough rose in the fridge! After making the knots, letting them rise and baking to a golden brown (spraying with olive oil spray at first) and brushing crust with butter after baking, I think they turned out quite good! To the person with poor review: There had to be a problem with either the yeast or temperature. All ingredients need to be at least room temp and the method used here (120-130F liquid) is designed for Instant Active Dry yeast mixed with dry ingredients. If regular Active Dry yeast is mixed with that temp it can kill the spores. If other ingredients added are too hot or cold it can cause problems with for yeast as well. Remember yeast is a living organism with specific needs.
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Photo by jshepherd

No-Bake Cranberry Sauce Pie

Reviewed: Nov. 29, 2009
I used homemade whole berry sauce that my daughter had made with spices and orange. It was too tart and spicy for most of my family, but used in this recipe was perfect! I used my own soft gingersnap cookie recipe for crust (had to smush it down after cooking), and used half vanilla/half almond extract in cream cheese mixture. This was a hit at church dinner and my husband and rest of family loves it! This is being added to my holiday repertoire.
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Simple Whole Wheat Bread

Reviewed: Oct. 3, 2009
I have to agree with everyone else. This is a fabulouse recipe! I grew up with homemade bread and have my mother's recipe, which is similar, but the method here is slightly different. I increased recipe for 4 loaves. My last batch turned out just like the photo, in my convection oven. Today I am adding 1 cup powdered milk as my mother's recipe suggests, and as I have read elsewhere for increasing nutritional value and preservation time. I also add 1/2 cup wheat gluten with the second flour addition. I plan to try 100% home ground whole wheat soon. I really enjoy reading others' reviews and tips, esp. for freezing loaves for future baking.
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