Brenda Profile - Allrecipes.com (13310885)

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Brenda


Brenda
 
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Member Since: Nov. 2008
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Recipe Reviews 9 reviews
Boston Baked Beans
I made a few alterations. I used salt pork instead of bacon and only 1 tsp of salt. Other than that I followed the ingredients to the letter. I soaked my beans overnight, drained them. I didn't simmer them, since I'd never seen my mom do that, instead I threw them in my ceramic bean pot with all the other ingredients and let them go in my oven at 350 all afternoon. I checked every so often adding water as needed, testing the beans for doneness, and took them out when they tasted right. Couldn't be easier. Delicious flavor. The ketchup made them taste a little different than the true Boston baked beans I grew up with, but I actually like these better. Way more flavor. Great recipe.

1 user found this review helpful
Reviewed On: Apr. 12, 2013
Honey Of An Oatmeal Bread
To die for! I usually have to tweak bread recipes to get the dough to that smooth, elastic, not too sticky stage. NOT THE CASE with this one. I followed the recipe amounts to the letter, except I was a bit shy on honey so I topped the measuring cup off with a squirt of light corn syrup. I doubled the recipe and made it by hand, no bread machine. I baked at 350 for about twenty minutes, then covered it loosely with foil to avoid a too browned crust and cooked it until it read 190 degrees internally. TO DIE FOR. Slightly sweet, a nice crunchy but not too hard crust and a moist, slightly dense (but in the most pleasant of ways... you know, it has that nice bite and chew to it, it's not all air or spongey) My new go-to Oatmeal bread recipe. For those who want to know how to make this by hand: I put the warm water in a large bowl, dissolved the yeast on top and let it sit ten minutes. I added the oil, honey, and salt. Mixed gently, added half the flour and mixed on low in my Kitchen Aid (but a wooden spoon is fine) when it was smooth I worked in the rest of the flour and let it mix on with the dough hook about ten minutes. Turned out onto the counter and kneaded by hand for a few minutes. Put in an oiled bowl and rise in a warm place until doubled. Punched down, shaped into a loaf, put in a greased pan and let rise again. Bake at 350 until internal temp reaches 190 degrees. Loosely cover with foil halfway through bake time if you want a softer/lighter crust. Heavenly.

3 users found this review helpful
Reviewed On: Mar. 21, 2013
Light Wheat Rolls
I followed the recipe to a tee, except that I formed the rolls into the classic dinner roll balls and baked them seven to a cake pan. I stuck a probe thermometer in and took them out when it hit 190 degrees. They came out BEAUTIFULLY! The dough was soft and supple to work with, and the result is a moist, light, slightly sweet tasting dinner roll that tastes great with butter. Just delightful. This one's going in my recipe box.

0 users found this review helpful
Reviewed On: Nov. 21, 2012
 
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