Carolyn W Recipe Reviews (Pg. 1) - (13944900)

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Carolyn W




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Russian Black Bread

Reviewed: Oct. 22, 2013
I have made other recipes for Russian Black Bread but this is the best I have ever made. My family said it looked as if I had bought the loaf in a artisan bake shop and they gobbled it up and asked for more. The recipe was followed exactly, mixed in bread machine, shaped and baked in oven. The only change I made was to brush the loaf after slashing with water instead of egg white and then sprinkling kosher salt over it. I also milled my own hard white, hard red and rye grain. The crust was crisp and chewy just like I personally like and the aroma while baking in the oven was absolutely heavenly. Thank you for posting this recipe. I have another loaf in the overn as we speak. BTW the dough is very wet and sticky but don't add extra flour, just wet and rewet your whole hands to take it out of the bread machine and again when you are shaping the loaf. Your hands won't stick to the dough as long as they are wet and you can work with it with no trouble. It is supposed to be a wet slack dough. I keep a bowl of water beside me when taking out of machine and shaping on the meal dusted parchment and rewet my hands as needed, a trick I learned from a bread baker I know. Prepare to be amazed.
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African Peanut Soup

Reviewed: Oct. 22, 2013
I made this for the first time last week. I love it because all the ingredients were in my pantry or frig. I read all the reviews and tips and followed a few of them. I added frozen butternut squash, chopped fresh zuchini and crook neck squash because I had them. We were eating this as a main dish with salad so I wanted a hearty soup. I doubled the rice but would probably only add 25% more when making it again. I also added 1/4 tsp. red pepper flakes because we are addicted to spicey foods, some cummin and by mistake cinnamon because I thought it was cummin (same size container), increased garlic also. The cinnamon was delightful in the soup as a background surprise flavor. This soup was a hit by all who ate it and yes, it was better when we heated it up while watching football on Saturday afternoon. It is a keeper recipe for anyone vegan or not and makes a generous amount, enough to freeze. Thank you for submitting this delicious recipe.
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Lemon Pudding Cake I

Reviewed: Jun. 18, 2009
Loved, loved, loved this recipe. It wasn't hard at all. I followed directions exactly. I beat the egg whites stiff first and then in another mixing bowl of my Kitchenaid beat the egg yolks, lemon juice, sugar, and softened butter about 4 minutes on medium high just as recipe directed. Because we have a milk allergy family member, I used coconut milk instead of milk. I even added the beaten egg whites on low speed in the Kitchenaid (something I usually don't do/I am a folder) but I thought what the heck, try it and it worked beautifully. I used the water bath and it wasn't a big deal. I used my big 13X9 cake pan and set the 8X8 inside it after testing for water level. It baked up just great-delicious lemon curd on bottom and tender sponge cake on top. Family of guys loved it. Sprinkled with powdered sugar/might decrease sugar a bit since using the coconut milk. Might also add some coconut next time to see where it ends up, in lemon curd or cake part. I am an experienced scratch cook for many many years and this is wonderful. Don't give up on it, ingredients aren't expensive and its low fat. I just followed the directions. Doesn't get easier or better and I always have these ingredients in my cupboard and frig. Last minute dessert anytime.
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