Lyn Hite Recipe Reviews (Pg. 1) - Allrecipes.com (1579906)

Pizza Dough III

Reviewed: Jan. 10, 2006

I doubled the recipe and prepared it in my stand mixer. Wonderful light dough, easy to handle, and tasty. I think it might be a little moist if doing it by hand.

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2 users found this review helpful

Excellent. Even my husband, who is not a cornbread fan, ate two pieces! Only problem I had is that I don't have an 8" skillet so I used a heavy 8" casserole dish and it took over 30 minutes to get done.

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1 user found this review helpful

Homesteader Cornbread

Reviewed: Nov. 19, 2005

Excellent taste but the texture wasn't good. It was rubbery and tough.

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0 users found this review helpful

Hamburger Buns

Reviewed: Apr. 15, 2005

Good recipe. I halved it and it worked great. I found that nearly two hours were necessary for raising. These are more substantial and hold up better to juicy burgers than purchased buns. They're worth the time and effort

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2 users found this review helpful

Oatmeal Peanut Butter Bars

Reviewed: Feb. 22, 2005

I ended up with a pan of very tasty granola. Will probably work as an ice cream topping. Very dry. Won't try again.

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1 user found this review helpful

Whole Wheat Bread II

Reviewed: Feb. 3, 2005

I cut the recipe in half for two loaves. The first time I tried it, I had to add almost an additional cup of flour because it was too sticky to knead. Thought I might have measured liquids incorrectly so tried it again being very careful with measurements. Same problem. The finished bread is tasty but dense - probably due to the extra flour. I found it required quite a bit more rising time. I won't try it again.

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1 user found this review helpful

Cranberry Relish II

Reviewed: Nov. 28, 2004

This is a Thanksgiving must! I use half the sugar and it's fine for us, especially if the apples are very sweet.

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21 users found this review helpful

Grandma's Secret Pie Crust

Reviewed: Nov. 26, 2004

This has been my favorite pie crust recipe for years but I now make it with egg substitute - 1/4 cup - instead of the egg. It cuts about 75 calories and over 200mg cholesterol from the crust. It works perfectly.

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5 users found this review helpful

Pecan Pie V

Reviewed: Nov. 26, 2004

Excellent. As good as any pecan pie I've ever made. I'll never use the corn syrup recipes again.

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2 users found this review helpful

Classic CRISCO® Pie Crust

Reviewed: Nov. 22, 2004

Impossible to work with. I agree that it is a waste of good ingredients.

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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Nov. 21, 2004

My husband's new favorite. The spices are "just right". Thanks, Beth.

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1 user found this review helpful

Orange Drop Cookies IV

Reviewed: Nov. 21, 2004

Excellent. Moist and tasty without overwhelming sweetness.

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0 users found this review helpful

Honey Oatmeal Bread II

Reviewed: Nov. 21, 2004

I substituted 2 cups bread flour with 2 cups whole wheat flour and, for diabetic considerations, used 1/3 cup honey. Easily worked in additional 1-1/2 C flour - like everyone else. I'm VERY pleased with the results.

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1 user found this review helpful

Amish White Bread

Reviewed: Oct. 14, 2003

This is the second time I've baked this bread and, frankly, I don't know what all the fuss is about. Yes, it's a tasty bread (I agree that the original recipe is too sweet), but it isn't the best I've ever made. Considering the amount of yeast required I was surprised thatI had to double the "rise times" and I have a toasty kitchen. I thought that perhaps I had made a mistake the first time but the second attempt yielded the same results. This time I made the second loaf into cinnamon bread and it is very good.

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 15, 2003

This recipe is the best I have found for Chocolate Chip Cookies. By using two whole eggs I got a nice dough that spread nicely while baking. Don't overbake these beauties. My husband rates these as best cookies I've ever made. I make them in my food processor so it's twice as fast and easy.

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1 user found this review helpful