Deborah Wells Profile - (16035844)

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Deborah Wells

Deborah Wells
Home Town: Missouri, USA
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Member Since: Aug. 2010
Cooking Level: Expert
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Recipe Reviews 19 reviews
Mom's Zucchini Bread
This is a great recipe as-is, and a recipe that will stand up to reasonable "tweaking" to suit individual tastes. Be aware that your batter will almost resemble a dough before you add the zucchini. Since the zucchini isn't drained prior to adding it, it will contain all the moisture you need. No additional water, milk, eggs, etc., are necessary. If you can't stir the zucchini in by hand it's OK to use the mixer and in fact will give you more of a batter-like consistency by helping to release some of the moisture. Also, if you add additional zucchini, crushed pineapple, shredded carrots, etc., you must anticipate a longer bake time due to the added ingredients which contain even more moisture. If the tops of your loaves are becoming too brown spray the underside of foil with cooking spray and loosely cover the loaves until they are baked through.

10 users found this review helpful
Reviewed On: Jul. 26, 2013
Sour Cream Banana Bread
My usual standby recipe is Banana Sour Cream Bread but yesterday I got a little crazy and thought I'd give this a try. After doing so I think I'll stick with my original recipe choice. This seemed less dense, almost leaning towards cake-like, which is not what I'm going for in a quick bread. I also thought the banana flavor was lacking but that may develop more over time. The loaves did bake up very pretty and were quite large with that beautiful cracked dome that we all look for. I may give it another go by doubling the recipe and trying it out in a tube pan to see if we'd like it better that way. Maybe with a glaze of some sort....

0 users found this review helpful
Reviewed On: Feb. 23, 2013
Sweet Dinner Rolls
I'm experienced in making yeast doughs and this recipe makes one of the best doughs I've come across. I made it for cinnamon rolls and used the Clone of a Cinnabon recipe for the filling and frosting. I love that it calls for the use of pantry ingredients that I always have on hand. Did not feel like lugging out the bread machine and was happy to discover that everything came together quickly and beautifully in the KitchenAid. I let the dough hooks do all the kneading that was necessary and the dough was perfect. If you do not have a bread machine, fear not. Just read thru the directions that have already been given in previous reviews and you'll be OK. For those who had trouble getting the dough to rise remember that the temperature of your liquids should be 110. If your liquids are too cool the yeast will not activate; too hot and you'll kill it. This dough does take a little longer to rise so you absolutely must wait until your dough is doubled in size on both the first and second rise before proceeding. It left me wondering if it really would have risen fully had I used my bread machine because first rise took almost 2 hours. It was worth the wait because I didn't even have to get out the rolling pin---I too patted the dough out with my fingertips into a 15x20 rectangle and went from there. I found that it also took the shaped rolls a little longer to rise, but they came out very well and were absolutely delicious. All were devoured at Christmas brunch!

5 users found this review helpful
Reviewed On: Dec. 25, 2012

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