Jenna Profile - (13806901)

cook's profile


Home Town:
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Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Walking, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 4 reviews
Traditional White Bread
This was SO EASY. And it turned out incredibly well. A few notes: I did substitute the sugar with creamed honey. (Delicious!) And instead of lard I used vegetable oil. (I didn't have lard or enough butter.) Also, I don't think I put the entire 6 1/2 cups of flour in - just enough to be able to knead it - maybe 6 cups altogether plus a little flour during kneading. Right before the last 40 min. rise, I turned on my oven with baking stone in there so it would have plenty of time to heat up. I did try rubbing butter on the loaves 20 minutes into the baking process, and that worked very well. I took them out of the pan about 5 minutes after they came out of the oven and put them on a cooling rack. And as a side note, it seemed like the crust was really hard right when it came out of the oven, but it softened up nicely as it cooled. Another FYI, I have a probe thermometer and cooked the bread until 190 degrees F so I didn't have to "tap" the bottom of the bread. But to sum up, this is a very easy recipe, seems like it is very forgiving, and made some of the best white bread I have ever tried!

1 user found this review helpful
Reviewed On: Feb. 8, 2009
Pizza Dough III
This is a very solid recipe. I've used it a few times now and have some notes: #1: I always put in herbs. Basil, parsely, thyme, oregano, and some garlic powder never hurts. I would highly highly recommend adding something to the dough. It just brings the pizza to a whole other level. #2:I knead by hand for about 7-10 min and let it rest for 45 min-1 hour (it doesn't raise quite as much as I'd like in 30 min.) #3: Put a pizza stone in a 475 degree oven for at least 30 min. before putting pizza in. This seems to help the bottom of my crusts from getting soggy. #4: CRUCIAL: Prepare pizza on floured parchment (NOT WAX) paper. If you can slide it off onto pizza stone, good for you, but I just cut the paper down to fit the pizza and put pizza, paper and all, on pizza stone. (Easier cleanup too.) (if you have a wood pizza board, this probably works just as well, but for those of us who don't, parchment paper works just fine.)

25 users found this review helpful
Reviewed On: Jan. 12, 2009
I've made homemade tiramisu twice now and used this recipe for ladyfingers both times. It is a great basic recipe (just what I like for tiramisu.) It has just a hint of sweetness, and great texture. My recommendations: If using for tiramisu, I like to pipe out half the mixture into individual "fingers" in order to get a little crunchier texture for my bottom layer. (The middle layer I don't mind a little softer, so just baking as one thin layer and cutting strips afterwards works fine for me.) I like to let them finish cooling on a cooling rack in order for them to harden a little more. If left too long on the pan or parchment, they stay too soft for tiramisu and will fall apart a little easier. (It also seems like working fast once you have the egg whites whipped works better. So, have everything ready before you get to beating.)

18 users found this review helpful
Reviewed On: Dec. 18, 2008

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