Becky Recipe Reviews (Pg. 1) - Allrecipes.com (13416125)

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No-Knead Artisan Style Bread

Reviewed: May 12, 2014
I have made this recipe many times, and once you get the hang of how the dough should look and feel when you're mixing it, it becomes a really reliable recipe. Here are a few tips I've learned: 1. The brand of flour that you use REALLY makes a difference. Spend some more money on a good flour, and it makes all the difference between a flat shapeless thing and a round plump loaf. I suspect that many of the bad reviews are due to using cheap flour, which just doesn't bind and hold it's shape as well. 2. Instead of flouring everything, I learned that buttering a clean bowl and letting your dough rise in that overnight allows it to release from the bowl without popping the bubbles (olive oil won't work, I tried). I drop it out onto parchment paper, let it rest 30 minutes while my pot preheats then put the parchment paper and all in my preheated pot. Super easy. 3. Also, you can use this recipe for pizza crust. Mix it up as normal, then stretch it out onto a buttered pizza pan (not stone) right away, no rise time in the bowl. Brush with olive oil so it doesn't dry out, and let it rise for a few hours. Top with whatever you want and then bake near the bottom of the oven at 450 for 12-20 minutes. Yum! If you like a crispy bottom, prevalent the crust for about 7-10 minutes before adding the toppings.
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Ice Cream Kolacky

Reviewed: Sep. 16, 2011
These are incredible--everyone asks for them at Christmas! Love. My only tip is to make the most out of the first time you roll the dough--the second roll-out is not nearly as good.
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2 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Sep. 16, 2011
Everyone raved about this turkey. Wonderful breast meat, and I'm usually a dark meat kinda girl. I usually use a bag, just so I don't have to baste. I'm making a turkey breast today and using this same recipe, soooo good!
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Creamy Peanut Butter Pie

Reviewed: Sep. 16, 2011
Use a nut crust (pecan is best). If using graham cracker crust, it gets a little too sweet so use a little less sugar. But overall, this is my hubby's favorite pie--he love, love, loves it!
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Whole Wheat Honey Bread

Reviewed: Dec. 11, 2009
I have FINALLY figured this one out. I was having trouble with the loaf not rising correctly and being very dense. Perhaps it's my bread machine, but this is what I do...a little unconventional, but it's what works for me. I proof the yeast in the 110 degree water with the honey in the bottom of my bread machine pan (yes, I know you're supposed to add yeast last, but this allows it to start its work a little early). I proof it until the yeast starts to float to the top. Then I add oil (I use olive oil, not shortening), and the rest of the dry ingredients on top of the liquid, ending with the salt on the top. I add the 3 tablespoons gluten, as well. I use the basic setting on my bread machine, light crust. This is what works for me. Like I said, maybe it wasn't working as written because of my machine, but I thought I would share, in case someone else out there was having the same problems. This produces a light, flavorful bread that people love. And if you make a basil butter for it, you'll be in heaven!
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Best Chocolate Chip Cookies

Reviewed: Nov. 2, 2009
This is now my standard Chocolate Chip Cookie recipe. I add the 1/2 tsp. of cream of tartar, because I like pretty cookies, but sometimes I don't add it and they're still great.
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Chantal's New York Cheesecake

Reviewed: Nov. 2, 2009
Thank You! I would be considered a "beginner" in the cheesecake world, and this turned out wonderfully for me! Creamy, no cracks, not dry. I used a waterbath, and baked it for 60 minutes and shut the oven off, didn't even check it, and it was perfect. The only thing that happened (which was my fault, so don't do this!) was I let it sit in the oven for 3 hours, not 4-6, and I put it in the refrigerator, uncovered right then. I think it was still too warm, and it caused condensation to form inside the mold and made the crust soggy. So make sure to wait until it is COMPLETELY cool before refrigerating. Then wait 12-24 hours to cut it. I know it's hard to have that much patience, but it's worth it! Thank you so much for all the helpful hints everyone!
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Chuck's Favorite Mac and Cheese

Reviewed: Nov. 2, 2009
My husband said this was the best mac & cheese he has ever had, and when he took the leftovers to work, no one would believe it was "just" macaroni & cheese! We loved it, and I made it as written.
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