carleym Recipe Reviews (Pg. 2) - Allrecipes.com (16371531)

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Flax and Sunflower Seed Bread

Reviewed: Sep. 3, 2011
Tasty bread! I don't have a bread machine so I used my KitchenAid stand mixer. I made three loaves: combined 9 c whole wheat flour, 1/2 c vital wheat gluten, 1.5 tbsp salt, 1 tbsp SAF-instant yeast, 1 c oats, 1/2 c ground flax seeds, and 1.5 c of my grain and seed mix in the bowl. (I buy the following grains and seeds in bulk and combine them in a big container in equal amounts: quinoa, spelt flakes, amaranth, hulled sesame seeds, sunflower seeds, pumpkin seeds, yellow cornmeal, and millet.) To the dry mix I added 6 tbsp melted butter and 3/4 c honey, and started the mixer on speed 2. I gradually added in 4 c warm water (about 120 degrees), let it knead for ten minutes, and kneaded it by hand for a few minutes on a Silpat on my counter. To provide a warm environment for rising, I turn on the oven light. I put the dough in an oiled bowl and covered it with a damp cloth. As another reviewer said, I let it rise for an hour, punched it down, let it rise another half hour, and let the loaves rise for 20 minutes in the pans. 30 minutes at 350 degrees. They're cooling on a wire rack as I type this; they turned out a nice brown color, and I've had to take several breaks from typing to cut a slice. Delicious, light and fluffy... I can't tell that it's 100% whole wheat! I'll definitely be baking this bread again!
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Cheddar Spirals

Reviewed: Jul. 30, 2011
I used a carton of Pacific Organic Roasted Red Pepper and Tomato soup instead of the condensed cheddar cheese soup to add a bit more flavor, used 2 cups of low-fat milk instead of half and half, and used 1/4 cup of butter instead of 1/2. (My goal was to make it less of a heart attack in a bowl.) Cooked the pasta al dente, combined 'em all in the slow cooker, threw in some dijon mustard and smoked paprika, and let it cook on high for an hour. I also boiled 8 cups of frozen veggies for a few minutes and added them in at the end of the first hour, turning it down to low and letting it cook for an extra half hour. So so tasty, even the leftovers were gone by the next day!
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Christmas Maple Fudge

Reviewed: Dec. 22, 2010
Fudge? Uhh... no. More like a really, really tasty caramel sauce. Using the stovetop I followed the recipe up to the sink immersion bit because I didn't want to waste a bunch of water and ice. Possibly that affected how it set? I let it reach 236 and then turned off the heat and just stirred it for a while until it cooled. Never hardened into fudge.
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Fudge

Reviewed: Dec. 22, 2010
This recipe is AWESOME! I'd never made fudge before and was glad to find a recipe without marshmallow creme. I was skeptical of the microwave but it turned out perfect. I had to microwave for 6 minutes at 50% power, removing every two minutes to stir. The first day it tasted a little funky, but after two or three days the flavor mellowed out a tad and it was DELICIOUS. I also made a butterscotch fudge using the same recipe, subsituting butterscotch chips for chocolate, and 1/2 c almonds and 1/2 c pecans for the 1 c walnuts. It's a little too nutty, so I'd go a little easier on the nuts with butterscotch. I also used white chocolate chips, added 1 tsp of mint extract and crushed 12 peppermint candies to add to the mix. The flavor is wonderful, both the white chocolate and the mint are subtle, neither overwhelms the other. It could use more of the peppermint candies, though. Next up: trying peanut butter fudge using 3 c crunchy peanut butter (not chips) instead of chocolate chips. YUM!
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Vegetarian Penne

Reviewed: Sep. 1, 2010
This made for a tasty dinner and was even a hit with the resident picky eater (7-year-old). I didn't have zucchini or squash, but the broccoli/peppers/tomatoes that I used instead were quite tasty, and I substituted nonfat plain yogurt for the heavy cream. I only give four stars because it tasted a bit dry; maybe using the yogurt. Didn't have thyme but basil and dill worked great. This is definitely a keeper, so delicious!
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Cranberry Scones

Reviewed: Sep. 1, 2010
Just baked these today! I used frozen cranberries and substituted plain yogurt for the cream. I ended up needing to add an entire extra cup of flour because following the recipe exactly gave me soupy "dough." I also made a tasty glaze for them using powdered sugar and orange juice squeezed from the orange used for zest. Tasty!
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3 users found this review helpful

Displaying results 21-26 (of 26) reviews
 
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