Anne Profile - Allrecipes.com (13801526)

cook's profile

Anne


Anne
 
Home Town:
Living In: Ebensburg, Pennsylvania, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Dessert
Hobbies: Needlepoint, Gardening, Walking, Reading Books
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Recipe Reviews 6 reviews
Traditional White Bread
Used this recipe while visitng my sister and her family in West Virginia and my 16-year-old nephew asked me to teach him how to make homemade bread. Didn't have the Fannie Farmer recipe that I've used for the last 19 years, but this recipe seemed very similar, so we tried it. Doubled the recipe and were treated to four BEAUTIFUL loaves of bread. My daughters, nieces, nephew, mom, sister, and I almost ate an entire loaf 5 minutes after they came out of the oven at 9:30 P.M. : ) Great the next day for toast and BLTs. Two comments: for the person who mentioned that they didn't last well for days, no homemade bread does. It isn't full of preservatives and additives like store-bought bread. Secondly, we ended up baking the bread for 1 hour, like my Fannie Farmer recipe and my mom's 45-year-old bread recipe call for. Didn't think it was anywhere near done at 30 minutes. Thanks for a great recipe!

1 user found this review helpful
Reviewed On: Aug. 8, 2013
Crab Quiche
Made this for my little sister's baby shower and it was delicious! Since I was making 5 quiches, I realized that I needed to leave the weights in the pie shell for the entire 12 minutes of blind baking - otherwise, part of the side started to shrink down and the bottom began to puff up. As others mentioned, I used canned crab - not a fan of the imitation. I put 1/2 of crab/onion/cheese mixture in the baked shell, ladled in 1/2 of the eggs/milk and repeated. Chef John talks about this in his video for Chef John's Quiche Lorraine and it makes a BIG difference. If you just pour the egg/milk mixture over the filling (or with the filling), it will all sink to the bottom of the quiche Ladling the eggs/milk ensures that you have filling in each bite. Delicious!

1 user found this review helpful
Reviewed On: Apr. 14, 2013
Chef John's Quiche Lorraine
Made this for my little sister's baby shower and it was delicious! Since I was making 5 quiches, I realized that I needed to leave the weights in the pie shell for the entire 12 minutes of blind baking - otherwise, part of the side started to shrink down and the bottom began to puff up. Agree that the ladling technique (Chef John talks about it in the video for this recipe too) make a BIG difference. If you just pour the egg/milk mixture over the filling, it will all sink to the bottom of the quiche Ladling the eggs/milk ensures that you have filling in each bite. Delicious!

1 user found this review helpful
Reviewed On: Apr. 14, 2013
 
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