kathrync Recipe Reviews (Pg. 1) - Allrecipes.com (15237908)

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Curried Butternut Squash and Apple Bisque

Reviewed: Apr. 1, 2014
I had my doubts about this recipe initially, but I was pleasantly surprised at how good it turned out! And I'm not vegetarian. I made a couple of changes... I used homemade chicken stock instead of vegetable stock, and about a Tbs. of homemade curry powder instead of curry sauce. Delicious!
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Ham Bone Soup

Reviewed: Apr. 19, 2013
I've tried making other hambone soups, but this one is the best by far! The only things I did differently is I used homemade chicken stock instead of bouillon in water. And cooked lima beans instead of kidney. And I left out the green pepper because I didn't have any. I also added a little bit of diced ham I had left over. I cooked it on my stovetop and it turned out lovely. Sauteed the onions in oil first, then added the rest of the ingredients, plus a little salt, and simmered them for about 45 minutes. Great ham flavor!
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Whole Wheat Bread III

Reviewed: Dec. 3, 2012
After much searching for the perfect 100% whole wheat sandwich bread, I found this one and I love it! I've been making it at least once per week for nearly a year, and now store-bought bread tastes like cardboard to me. I do make a few minor modifications to the recipe: - reduce the honey to 1/4 cup - omit white sugar (it's plenty sweet enough for sandwich bread!) - reduce salt to 1 tsp. (it rises better for me that way) - I usually have to increase the amount of flour to 3 1/2 or 4 cups, depending on how sticky the dough is after the 1st kneading. I don't use a bread machine, either. Just combine all ingredients in a stand mixer with dough hook and mix on low speed. After a couple minutes of kneading take out a little piece of dough and test it. If the dough sticks to your fingers a lot and doesn't stretch, it needs more flour. Add a little more flour and knead until dough is smooth and elastic. It's very important to get the right texture and ratio of flour, and it sometimes takes a few not-so-good loaves before you learn how to tell if dough is right. Put dough in a large oiled bowl in a warm oven for an hour to rise. Once doubled in size, punch down and knead again, shaping it into a loaf shape and place in greased loaf pan and let rise until crowned 1-2 inches over the top of the pan. Then bake in 325 oven for 35 minutes.
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Burger or Hot Dog Buns

Reviewed: Aug. 17, 2012
I had been searching for a recipe for whole wheat, SOFT hot dog buns, and these were perfect! I used 3 cups whole wheat flour and 1.5 cups whole wheat pastry flour and they were still light as a feather. And easy, too! I did let the dough rise twice, however, since I couldn't believe they would get enough rise just in 30 minutes. First rise took about an hour (on my sunny back porch) then I shaped the dough into buns and let them rise again for about 40 min.
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Wheat Crackers

Reviewed: May 31, 2012
great recipe! I used whole wheat pastry flour in place of AP and olive oil instead of vegetable oil. I also added 1/4 cup of ground flax seed. Delicious!
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Pear Scones

Reviewed: Jan. 16, 2012
Delicious! I used a half and half mixture of whole wheat flour and whole wheat pastry flour instead of AP. Gave it a nice, hearty texture. And I added a dash of nutmeg and ground ginger, as well as some chopped pecans. I didn't think they spread out too much. They aren't scones in the traditional sense, but definitely worth a try!
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