Crystal Profile - Allrecipes.com (13726498)

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Crystal


Crystal
 
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Member Since: Aug. 2008
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Recipe Reviews 7 reviews
French Bread Rolls to Die For
When I first made this recipe, it wasn't as melt in your mouth as how I make them now. Maybe it was my fault, the air was too dry or something, but I make them now as my second mainstay roll recipe for dinners. I use the Burger or Hot Dog Buns recipe from this site for my other roll recipe and to make awesome burger/hot dog buns. Anyway, I decided to try something different the other night. I added 3-4 T honey instead of the sugar (although not necessary) and split the dough in half. I made half into rolls and the other half into a copycat Papa Murphy's S'mores pizza (see DancingwithCinderella.com). We loved the rolls and we loved the dessert pizza--actually tastes like Papa Murphy's. So yummy! I also use my bread machine to do all the work of mixing and needing the dough. Great recipe!

1 user found this review helpful
Reviewed On: Nov. 6, 2014
Lemon Crumb Muffins Recipe
This recipe was originally published in Taste of Home and I noticed that it leaves out the most vital step of the whole muffin experience! There is supposed to be a Lemon Juice/Sugar syrup that you drizzle over the warm muffins. Believe me, this is so important to make these muffins top notch. They already have a beautiful texture and light lemon flavor, but the sweet tang of the syrup takes these over the top! For the full batch, the original TOH glaze recipe calls for 1/2 cup sugar and 1/3 cup lemon juice. Mix to dissolve the sugar, then drizzle over your warm muffins. I sometimes warm the sugar syrup in the microwave a bit to dissolve the sugar, and I always drizzle the muffins while they are still in the pan because this sends the syrup down the sides of the muffin and creates a wonderful experience in your mouth when you finally have a bite! Plus, it's less messy overall, keep the mess in the pan right! They are easy to take out of the pan, too! I made the entire batch one day and couldn't bake them all that evening, so I saved the remaining batter overnight and baked them the next morning and I had no issues with them rising at all. Also, if I have plain or flavored yogurt to use up, I use that in place of the sour cream. I've made these many times according to the recipe and I find that I like more lemon flavor, so I add 2 - 3 tsp of Lemon Extract to the batter with a little more lemon juice as well. Very forgiving recipe and freezes well!

11 users found this review helpful
Reviewed On: Mar. 5, 2014
Apple Walnut Salad with Cranberry Vinaigrette
This has become an all time favorite of mine. I am a big time salad eater where my meal consists of a huge bowl of salad. The dressing for this salad is wonderful. I double the cranberries and keep everything else the same. Yummy! Yummy! I got the idea from seeing other salads to try this recipe with candied walnuts. So far, I've tried this recipe with cinnamon candied walnuts, regular candied walnuts, and store bought candied walnuts (Diamond brand, from Sam's Club) and all are excellent! I also add cucumber, carrots, red bell pepper, sliced onion, apples, (grapes if I have some on hand), lots of spinach and some salty feta cheese to finish on the top with the walnuts. Remember, this is my meal! I absolutely love this salad and all the fruits/veggies I add to this salad all compliment one another. The only thing I have found that doesn't fit are olives and tomatoes! Excellent recipe! Thank you!

3 users found this review helpful
Reviewed On: Sep. 18, 2009
 
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