heatherhickey Profile - Allrecipes.com (11836504)

cook's profile

heatherhickey


heatherhickey
 
Home Town:
Living In:
Member Since: Oct. 2009
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 2 recipes
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Buttery Soft Pretzels
First of all, to make a good pretzel, you really just need any basic dough recipe and the baking soda bath. The baking soda bath is what makes it pretzelly. The key alterations I found was that I only needed about 3 cups of flour. If you didn't read the reviews and started with 5 cups of flour, your pretzels will suck. I also changed was only using half the amount of water/baking soda for the bath (and I still had more than I needed for 12 pretzels - you could probably 1/4 it). 4 tsp of yeast is a lot for something that doesn't actually need to ride all that much. You can get away with just 2 or 3. The other thing the recipe was missing was instructions for rolling out the dough. I divided my dough into 12 parts rolled each piece between my hands into a fat snake (like you'd do with playdough). Then I used my rolling pin to roll it into a long flat strip (about 24 inches). Once I got the length I needed, I rounded it out to the thickness of my finger. I also cooked mine at 450 for 15 minutes but I've seen a variety of reviews about cooking for less or lower temps.

1 user found this review helpful
Reviewed On: Mar. 6, 2014
Marshmallow Fondant
I am so confused by this recipe!! I made it with my KA bread kneading attachment. I followed the recipe except used Crisco instead of butter as suggested. I found my stuff very dry. I didn't use even close to the 2lbs of icing sugar. It is currently in my fridge but I am sure it is way too dry. It seemed like it was at the proper consistency at about 2 cups of icing sugar but I kept adding thinking I must be mistaken. I don't know if I didn't use enough marshmallow - I used 16 oz (which is 2 cups). Ok...it only took me 3 tries to figure out that 16 oz of liquid = 2 cups. Once I tripled my marshmallow, it worked great!

0 users found this review helpful
Reviewed On: Oct. 27, 2011
 
ADVERTISEMENT

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States