ORGANPLAY Profile - (1490929)

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Recipe Reviews 5 reviews
Mountain Apple Cobbler
As much as I love butter, the quantity called for here is much more than is necessary or, in my humble opinion, desired. The same goes for the sugar, where 1/2-cup is more than a plenty. Think about it. There are 24 tablespoons of sugar in 1-1/2 cups, so that's 1-1/2 tablespoons of sugar for each 1/8-wedge of apple wrapped in canned crescent-roll dough, and that doesn't include the sugar in the Mountain Dew. I'd also suggest the recipe is more complex than necessary. I have a burner-proof deep-dish pie plate. A pie tin would work, as well. I melt my butter in the pie plate on the stove top, add the sugar, cinnamon and Mountain Dew once the butter is melted, and transfer the syrup off the stove top. Then I preheat my oven, put together the apples and crescent-roll dough, place the dough covered apples in the warm syrup, and put the dish in the oven to bake as directed. Note also that a cup of water and the juice of half a lemon or lime is a healthy alternative to the carbonated soda pop.

2 users found this review helpful
Reviewed On: Aug. 17, 2014
Most Amazing Challah
Great recipe! I used regular active dry yeast, but started by allowing a sponge to proof containing all the water, all the yeast, and about a third of the flour. Once that's going, it's easy adding the remaining ingredients. I agree that the last flour additions are best done in 1/2-cup increments. I'm not fond of "flavored" breads to eat, say, with scrambled eggs, so I omitted the vanilla with the egg wash. That's a personal quirk and doesn't reflect on the quality of this recipe, at all. As noted by others, the recipe halves easily. It also freezes well. Thanks.

2 users found this review helpful
Reviewed On: Mar. 8, 2014
Yellow Squash
Simply wonderful. "Thinly sliced" is the message here; something like 1/8-inch is ideal, no thicker, please. Not to worry, the drippings from 2 slices of bacon is not too much fat. You may prefer, as do I, to fry your bacon over moderate heat, but high heat works best for the vegetables. Cook just until you sure the squash is tender but not wilted. I had some ends of yellow and red bell peppers, which I also "thinly sliced," and they may an easy addition without upsetting the recipe and iota. I'll do this again. Thanks!

3 users found this review helpful
Reviewed On: Jun. 30, 2013

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