GRADYSMOM Recipe Reviews (Pg. 1) - Allrecipes.com (1530253)

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Plain and Simple Sourdough Bread

Reviewed: Jan. 30, 2011
I'm at sea level and had to add nearly 1/4 cup of flour to get the dough to the right consistency, so at high altitudes I imagine even more flour would be needed. We made the first loaf exactly to the recipe and left the dough sticky - it rose again in a bread pan and made a passable loaf. The second time I added more flour and the loaf was really good. We don't like breaking teeth on rock hard crust, so we rub the whole loaf with a stick of butter while it's still hot from the oven (even the sides and bottom) and keep the loaf in a covered container to keep it soft. My husband likes a sweeter sourdough so the loaf that's in now has a couple of tablespoons of sugar in it. along with the extra flour. To those wishing for a recipe that called for only starter and no yeast - that isn't likely for a bread machine since the rising time for starter only without granulated yeast could be 3 or 4 hours easily and the bread machine rise time is less; therefore, SOME dry yeast is always going to be called for in the bread machine recipes. Do an internet search for "sourdough forum" and you'll come up with places that sourdough experts talk about their starters, their techniques and recipes... it's a great way to get help and ideas.
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11 users found this review helpful

German Pancake

Reviewed: Jan. 29, 2011
Fantastic breakfast! This was a huge hit with everyone and it was easy to make! I would serve with maple syrup or the delicious foamy sauce in the recipe. We will make this again!
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5 users found this review helpful

Herman Pancakes

Reviewed: Jan. 29, 2011
A very pleasing pancake! I used Sourdough Starter II starter from this site (made last night). I look forward to trying this with a more mature starter - it could only get better!!
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12 users found this review helpful

Sourdough Starter II

Reviewed: Jan. 28, 2011
It would be impossible to mess this up. This starter is foolproof! I personally think that yeast is overpriced, and although this is just making a strain of the store bought yeast, I'm OK with that because I make so much bread. I have to wait 9 days to use the grape fermented starter so I'm thrilled to find this quick fix for the sourdough lovers at my house.*UPDATE* I just let this starter bubble up overnight and then spent all day baking with it and feeding it and baking some more. It made lovely pancakes, scrumptious bread and I have plenty of starter left in the fridge to make lots more yummies tomorrow! WIN!!
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9 users found this review helpful

Butter-Dipped Biscuit Squares

Reviewed: Feb. 9, 2010
We thoroughly enjoyed this several times. I think brushing butter on the top (and even the bottom) is sufficient - dipping the whole thing in butter seemed excessive and didn't seem to produce a better result than brushing. Cutting squares is not only easier, it also eliminates most of the need for re-rolling dough and pressing more biscuits; when this is done with circle biscuits, the first press is light and fluffy and the last is rock hard. This way every biscuit is perfect. I also don't keep self rising flour on hand so I used baking powder and salt with flour and needed extra baking powder in order for them to be fluffier (perhaps just sifting the flour next time will be sufficient). Compliments to the chef.
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3 users found this review helpful

Banana Pumpkin Bread

Reviewed: Jul. 18, 2009
To get this bread to bake properly, reduce the oven temperature to 325 degrees and bake for about 90 minutes. Low and slow is the way to go for ALL quick breads! Other reviewers who complain about the outside being black and the inside being doughy are adjusting the wrong way. Turn that oven down! I made this bread according to the recipe, omitting the raisins, and adjusted the oven temp and cook time as I have stated. I'm enjoying a perfectly baked slice now! I prefer quick bread recipes that contain sour cream or buttermilk, but this is a very nice loaf. I have never seen honey used in a quick bread before. Four stars from me!
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25 users found this review helpful

Pizza Dough I

Reviewed: Jul. 14, 2006
Made as directed, this turned out so-so, 2 stars. When the bread machine makes the dough, absolutely delicious! So I am rating it 4 stars. I used a packet of spiced apple cider mix instead of the sugar and it was amazing!
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4 users found this review helpful

Beer Bread I

Reviewed: Jul. 9, 2006
If you savor the buttery, crunchy crust bake your bread in a 9x13 pan and pour melted butter over the top before baking. If you like the soft delicious middle bake it in a medium saucepan for a round loaf (my fave). Try 12-ounce cans of soda pop; they will turn the bread colors! I like orange soda in the bread with coarse sugar sprinkled on top before baking. I made it with diet cola and it was excellent! I made it with beer but didn't care for the "beery" taste. I made this recipe along with an identical loaf that was made with the Tastefully Simple Bountiful Beer Bread mix. My hubby couldn't tell which one was the TS mix. He finally decided he liked this recipe better. BTW, I used SIFTED all-purpose flour, 4 tsp baking powder & 1 tsp salt rather than the self-rising flour. Absolutely excellent! No yeast, no bother, easy, great for savory or sweet. This recipe will be a staple at our house.
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248 users found this review helpful

Gramma's Cream of Broccoli

Reviewed: Jun. 21, 2006
This is a good bowl of soup! I didn't have cheese but had lots of evaporated milk so this recipe really fit the bill! I sauteed the flour in margarine, reconstituted some dried minced onion in that and added 2 bullion cubes to the water, which I reduced by half. I also used just one 12-ounce can of evaporated milk. Fabulous!
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2 users found this review helpful

Pancakes

Reviewed: May 3, 2006
Barely a passable pancake recipe... maybe I will try again with the self-rising flour. I used all-purpose flour and baking soda.
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4 users found this review helpful

Pizza Crust I

Reviewed: Mar. 30, 2006
I made this for dinner tonight because of the short ingredient list. I'm very pleased! We only had canola oil, so that was the only substitution I made. I let the crust rise and then brushed it with oil and par-baked it for about 10 minutes before adding the toppings & finishing it off. The crust was crunchy on the bottom yet thick and chewy. Very nice! I will use this recipe again.
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4 users found this review helpful

Oatmeal Chocolate Chip Cookies III

Reviewed: Jan. 23, 2006
Wonderful! I omitted the raisins and used one whole bag of mini chocolate chips. Next time, I would use half a bag. I wonder why the baking soda is dissolved in boiling water? Curious. The cookies turned out lovely. I used a 1-tbsp scoop and got about 5 dozen cookies. I'll make them again!
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2 users found this review helpful

Land of Nod Cinnamon Buns

Reviewed: Nov. 11, 2005
I have been making monkey bread for years but this one is the best because of ease of making and the addition of the vanilla pudding mix! Rhodes frozen dinner rolls were fantastic in my recipe - a welcome break from canned biscuit dough. I used the quick thaw method & proofed the entire bundt after layering in the oven. (To do this, preheat to 200 degrees, microwave dough balls for 30 seconds each side; layer recipe as directed; put dough in and turn the oven OFF; wait a couple of hours; bake as directed.) I love the sprinkling & layering - so easy! Who knew??? I did use more butter. This one will be a staple at our house!
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31 users found this review helpful

Broccoli Cheese Soup

Reviewed: Aug. 13, 2005
My husband, a chef, walked into the kitchen when I was almost finished making this soup. We enjoyed it, but he had a few comments that I will share. Add the milk BEFORE the Velveeta; this will help the Velveeta not to curdle because it needs fat to bind to in order to make a smooth sauce. The cheese should ALWAYS be added LAST & don't boil after the cheese is added! Reduce the liquid (2-3 cans of broth) and use cream in place of half or all of the milk! We also like more broccoli (3 lbs. fresh) and 1.5 lbs. of Velveeta. Would be great with cheese-flavored french fried onions on top!!! FANTASTIC recipe!!!
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5 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jan. 19, 2005
THESE COOKIES ARE THE BEST! We don't like raisins, so I left those out. We didn't have chocolate chips or nuts, so I left those out as well and just made the plain oatmeal cookies. I substituted nutmeg for the cloves. They were moist and wonderful. I made them yesterday and now I'm making another batch because the first one is gone!
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2 users found this review helpful

Elaine's Peanut Butter Cookies

Reviewed: Jan. 15, 2005
I tried this one because I had all the ingredients and it looked easy. WOW! I didn't change any ingredients and I made the cookies really big. I had been proofing some bread in my oven, so I left the pan of water on the bottom when I baked the cookies. I baked the cookies on a metal sheet with a fiberglass baking mat on it and WOW! These cookies were MOIST, scrumptious and not at all crumbly! The edges browned but they didn't get crispy. Mouth-watering! The second batch is in now with fork marks & sugar! This will be THE peanut butter cookie recipe for our family. AMAZING!
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3 users found this review helpful

Best Brownies

Reviewed: Oct. 23, 2003
I used less sugar and half the amount of egg, more cocoa powder and doubled the recipe. I mixed in half a bag of Andes Mint Baking Pieces and sprinkled the other half on top. The brownies are great except for the fact that next time I will mix all the mint chips into the batter! I think next time I will also use the amount of cocoa recommended in the recipe. Overall a very good dessert.
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2 users found this review helpful

French Brioche

Reviewed: Oct. 18, 2003
I used this brioche recipe to make a recipe from the food network show Barefoot Contessa called Summer Pudding. I made the brioche twice and found that I preferred using a little more sugar and 2 teaspoons of yeast. For the summer pudding, I made a syrup with a couple packages of fresh frozen mixed berries, water, corn starch and brandy extract, then layered it with slices of de-crusted brioche, weighted it and set it overnight. The results were spectacular! I served this at my neice's baby blessing reception to rave reviews. Since the majority of the moisture in the dough comes from fat, the brioche makes the pudding rich and utterly delicious. I wouldn't recommend eating brioche plain, but in a dessert or with a stew, amazing! Great job, Linda!
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48 users found this review helpful

Bow Tie Tuna Florentine

Reviewed: Oct. 10, 2003
What a classy and utterly delicious dish! I now know how to properly wilt spinach! I love the texture of the cool chopped tomatoes over this hot savory dish. This recipe is easy and will be the star attraction at future dinner parties. Good going, Tracy!
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16 users found this review helpful

Banana Banana Bread

Reviewed: Sep. 8, 2003
Go Shelley! This banana bread is TOPS! TIP ON COOKING A BIG LOAF OF BANANA BREAD: My husband (who is a chef) told me to turn the oven down to 300 and bake it longer (I just kept an eye on it). The result: the banana bread was cooked perfectly through and through - no burnt crust or soggy middle! This recipe is heaven and I wish I could give it more than 5 stars!!! UPDATE: By the way, I tried it with 1 cup of milk added (per another review) and it was terrible. This recipe doesn't need messing with! It works with however many bananas I happen to have on hand. Today I only had 2 bananas so I thinned the batter out with a little egg nog - yum!
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21 users found this review helpful

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