MommyDelicatessan Profile - Allrecipes.com (11854941)

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MommyDelicatessan


MommyDelicatessan
 
Home Town: Bagley, Minnesota, USA
Living In: Jordan, Minnesota, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Nouvelle, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Needlepoint, Gardening, Boating, Walking, Fishing, Reading Books, Music
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Recipe Reviews 3 reviews
Crispy and Creamy Doughnuts
I hate giving recipes one star but truthfully I just can't see giving this recipe more than that. The taste of these did not seem right. Any store bought doughnut would taste a hundred times better than these. It just didn't have that doughnut flavor I was looking for. I am very disappointed after all the work I put into these today. I guess my search will have to continue for a better doughnut recipe... sorry! =(

4 users found this review helpful
Reviewed On: Apr. 16, 2011
Burgundy Pork Tenderloin
Wonderful! I absolutely loved it! My kids thought the wine was a bit strong so I will decrease the wine next time but what I did do was instead of celery and onions I just added onion powder with the salt, pepper, and garlic powder then about ten minutes before it was done I threw in sliced mushrooms and the gravy was to die for! I know my late mother in law would have loved this recipe and I wish I could have shared it with her.

2 users found this review helpful
Reviewed On: Dec. 29, 2010
Marcia's Famous Sticky Buns
These are great caramel rolls but I believe the recipe directions are wrong. What I do is thaw out two loaves of frozen bread dough and I do not let it rise. The first loaf I tear up in pieces and drop helter skelter in a 9/13 inch pan that is well greased. I then use a hand mixer to mix all the ingredients except the brown sugar smooth. I also use cook and serve pudding and regular butter. Do not use the instant! It will turn out clumpy! After mixing I pour it over the dough. Then I take the second loaf and tear that up and drop that on top of the dough and pudding mixture. Then I take the brown sugar and sprinkle it over the pan of rolls. The little that stick to the top of the rolls will make a nice glaze and will also keep the moisture in the bread. Then I let it double in size and bake for 30 min. on 375. The last 10 min place foil over them so they do not get too brown or burn. When they are done line a cookie sheet with foil and put wax paper on top. Spray the wax paper with oil and lay the cookie sheet with the foil and oil wax on top of the pan and flip over. Let sit for a few minutes to let the caramel drizzle in the rolls then carefully remove the pan! Voila! Perfect caramel rolls! I am positive that to just dump the pudding on top will make it clumpy so always mix first with the butter and cinnamon. My mom has made these since I was little and now my family loves them as well! In fact I just put a pan in the oven to rise! Everyone I know loves these rolls!

39 users found this review helpful
Reviewed On: Nov. 14, 2009
 
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