skimom93 Profile - Allrecipes.com (13041796)

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skimom93


skimom93
 
Home Town:
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Member Since: Nov. 2008
Cooking Level: Not Rated
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Southern, Quick & Easy
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Recipe Reviews 8 reviews
Cowboy Jack's Beer Bread
I have made this recipe several times, and it's delicious!! I do make a few changes as suggested by others - cut the brown sugar to 1/2 cup, increase the baking powder to 1 tsp, and add 1 tsp salt. When adding the butter to the top, I simply cut several slices (of real butter!)and let it melt on top, making sure to let the buttery goodness ooze down into the crack in the bread as well. One thing I did a bit different this last time - and will do from now on - is to bake the bread in 4 mini loaf pans instead of the larger one. This cut down on the doughiness of the finished loaf and made for a nice even texture. I baked at the same temp, removing the loaves and adding the butter at 25 minutes (instead of the 40), then baking for an additional 10, for a total baking time of 35 minutes.

1 user found this review helpful
Reviewed On: Feb. 14, 2013
Luscious Eggnog
Delicious!! There is no need to temper the eggs like some reviewers suggested - just heat them along with the other ingredients as stated in the recipe. The purpose of tempering is to introduce cold eggs into a hot mixture - you slowly put a bit of whatever hot mixture you are working with into the eggs to gently heat them up so they do not "scramble" when you put the into the hot mixture. However, in this recipe, you are beginning with all cold ingredients and heating them together - you are not introducing cold eggs into a hot mixture and therefore tempering is not needed. If your eggs are "scrambling" in the eggnog, you are heating your mixture up too quickly. Turn the heat down a bit and SLOWLY warm your mixture up. I made the recipe as-is (without the rum). Everyone loved the creamy texture, and I loved the fact that I wasn't serving raw eggs to my family. The eggnog was even better the next day! In fact, what little remained got even better as time went on. Next time, I will make a batch a couple of days before I want to serve it.

22 users found this review helpful
Reviewed On: Jun. 10, 2011
Zucchini Brownies
This turned out much more cake-like than brownie-like, but it was pretty good anyway. I made the recipe as-is (minus the nuts). The flavor was much improved the next day, and there was absolutely no evidence of zucchini in it! I used the big holes on my cheese grater to shred the zucchini. The kids really liked it.

2 users found this review helpful
Reviewed On: Sep. 4, 2009
 
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