Crystal Russell Profile - Allrecipes.com (13365765)

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Crystal Russell


Crystal Russell
 
Home Town: Little Rock, Arkansas, USA
Living In:
Member Since: Dec. 2008
Cooking Level: Not Rated
Cooking Interests: Baking
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Recipe Reviews 18 reviews
Banana Sour Cream Bread
I did not read any other reviews prior to making this Banana Sour Cream Bread or prior to writing this review. I only utilized 5 bananas as that is what I had on hand, and that was perfectly appropriate. I used real vanilla extract with the actual vanilla beans in it, which gives the bread tiny bits of crunch (much like poppy seeds). I did use walnuts. I did not have 7 x 3 bread pans, so I used Wilton Professional 9 x 5 pans. I did have to bake the loaves for approximately 40 minutes longer (nearly 1.75 hourS) to get them to come out appropriately at the same temperature setting. I should have turned up the heat. Regardless, the bread was absolutely wonderful, moist, tasty and I will make it again, likely in 9 x 5 loaves. I took it to a potluck, and it was a hit. The recipe makes a large volume of bread (Two huge, very full 9 x 5 loaves).

0 users found this review helpful
Reviewed On: Nov. 27, 2013
Italian Bread Bowls
I generally cut this recipe in half and make 3 bread bowls instead of 4. This creates bread bowls of a more suitable size for our tastes. I prepare the dough in the bread machine (using olive oil in place of other oils), utilizing the 1.5 hour "dough" cycle. I then form the bread bowls and let them rise on the stove top (with the oven on) for about an hour. The dough itself as it stands is a bit bland for my taste... I generally add a handful of fresh rosemary and a tablespoon or so of garlic powder. Instead of an egg wash, I use a butter "wash", which complements the rosemary and garlic nicely. These also require a longer baking time than mentioned in the recipe to crisp the outside of the bowl (25 - 30 minutes). I just play it by ear (or eye) and watch for the bowls to begin to brown. With those changes, this is my "go-to" bread bowl recipe. :)

1 user found this review helpful
Reviewed On: Sep. 18, 2012
Apple Brownies
I always make a recipe exactly as it stands the first go 'round, and this one sure didn't turn out like expected. As is, the taste is absolutely excellent. It took me about 45 minutes to bake, and even then I had an overly-moist apple cake that had to be eaten in a bowl - definitely not a "brownie" or "blondie". It seems there are *way* too many apples in this (I used 3 medium Granny Smiths) - next time I'll double everything else or half the apples. There's not enough batter to hold it all together!

1 user found this review helpful
Reviewed On: Jul. 23, 2012
 
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