Pyxis Recipe Reviews (Pg. 1) - (15144828)

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Waffles I

Reviewed: Jan. 21, 2013
Overall, a very good recipe that yields light and crispy waffles, but it needs some extra oomph. I make these waffles and freeze them for my husband who gets up for work at 430 every morning (they freeze beautifully, for the record). We don't use much syrup, so we prefer our waffles on the sweeter side. I doubled the sugar (but used xylitol instead) and added more vanilla. Even so, my husband still did not find them sweet enough. Easy enough to fix. I also used white whole wheat flour and found that I needed to add just a little smidgen of extra milk to get the batter to a good consistency.
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Creamy Tomato Bisque

Reviewed: Apr. 12, 2012
Yummy! Changed the recipe a bit. Caramelized the onions in the butter and deglazed the pan with dry sherry (no anise liqueur on hand). Added extra fennel and dried basil, decreased the salt to a single teaspoon of coarse sea salt, and added a bit of sugar to cut the acid of the tomatoes. Instead of half and half, used a block of lowfat cream cheese and a cup of skim milk, and then hit it with the immersion blender. Ate it with grilled cheese sandwiches. Husband was pleased! Will definitely make again.
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4 users found this review helpful

Buckeyes I

Reviewed: Jan. 3, 2012
Very good, but I changed the proportions. Used 2 cups of peanut butter and 4 cups of confectioners sugar. I didn't have any problems with the mixture being too sticky with the change in proportion. I did the chocolate in the crock pot, and it ended up being much thicker than if I'd done it over the stove, so I refrigerated the balls for about an hour to make sure I didn't lose them while dipping. Used a deep ladle as a dipping vessel instead of dipping them directly in the crock.
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5 users found this review helpful

Rye Beer Bread

Reviewed: Dec. 30, 2011
Followed this recipe almost exactly (omitted the cornmeal). Made the sponge with a Sam Adams Winter Lager and let it sit a bit longer than 15 hours. Baked in a regular bread pan as one loaf rather than dividing into two and yielded 16 thick slices. Really liked the addition of the caraway and didn't find that the beer made the bread bitter at all. Will definitely make again.
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3 users found this review helpful

French Baguettes

Reviewed: Dec. 30, 2011
Good recipe, just needs some extra flour. Like others, I found the dough to be too sticky. It was just on the edge of being too sticky, and then I added a tablespoon of minced garlic, which sent it over the edge. I added a few extra tablespoons of flour and did a warm rise in the oven. I found the dough to be almost too delicate and loose to work with so struggled with making two clean rectangles, but they came out delicious nevertheless. I let them cook a little longer and also threw a 1/2 cup of water in the bottom of the oven to create some steam and a crispy crust.
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