Mrs. T. Hurst Profile - Allrecipes.com (13590237)

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Mrs. T. Hurst


Mrs. T. Hurst
 
Home Town: London, Ontario, Canada
Living In:
Member Since: Jul. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Low Carb, Healthy
Hobbies: Gardening, Camping, Biking, Reading Books
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Recipe Reviews 12 reviews
Clone of a Cinnabon
I had made these for the first time a couple of night ago and here I am again making another batch, the first batch turned out amazing, I added a little more cinnamon like some had suggested but I didn't need to turn over the pan to recoat at all, I figure if you roll the dough up tight enough to begin with turning them over was unnecessary for me and I followed the recipe to a "T". I also used my kitchen aid mixer instead of a bread machine, I let it knead for about 4 min, and did a light knead before I placed the dough in a bowl lightly brushed with oil, I have a proof setting on my oven so I let it proof for an hour then rolled it out and assembled and cut then let it sit for 20 min in the oven again to proof a bit more then took it out while the oven preheated to 350 then baked for the suggested time...I will definitely be baking these cinnabons over and over again...hope this helped...thx for the great recipe...

1 user found this review helpful
Reviewed On: Dec. 6, 2010
Crusty White Bread
this bread is awesome, it is so soft and delicious. This is the recipe I use all the time, my family loves it. It rises so much I had to start using 3 loaf pans, so yes I get three loaves of bread out of this recipe, perfect size for sandwiches...thanks for the recipe...

3 users found this review helpful
Reviewed On: May 13, 2010
Golden Sweet Cornbread
I made this recipe for cornbread to go with the pot of chili I had made, but instead of cooking it in a regular pan round or square I made it in a star shaped silicone pan so each point could be a cut slice...I don't know if it was the silicone or what but I set my oven to cook for 25 min like the recipe calls for 20-25 min...and it was not long enough. It looked done and the toothpick came out clean, but when I flipped it onto a plate to cut and serve just under the crust ontop was still sticky and the botton was still doughy and was still really light in the center the edges looked great and crunchy...so I put the cornbread in for another 10 minutes and it was completely baked through...so if you have a convection oven and use a silicone pan, set your time for at least 35 minutes and definately do the toothpick check...but in the end the taste test was great my family enjoyed it very much...I made the recipe as is did not add a thing but I did soak the cornmeal for a bit...thank you

0 users found this review helpful
Reviewed On: Mar. 24, 2010
 
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