heatherhickey Recipe Reviews (Pg. 1) - Allrecipes.com (11836504)

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Buttery Soft Pretzels

Reviewed: Mar. 6, 2014
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.
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Marshmallow Fondant

Reviewed: Oct. 27, 2011
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!
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