Cliff Miller Profile - Allrecipes.com (16797532)

cook's profile

Cliff Miller


Cliff Miller
 
Home Town:
Living In: Stockton, California, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Music, Painting/Drawing, Wine Tasting
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About this Cook
My favorite things to cook
Beef, Chicken, Pork, Fish...
My favorite family cooking traditions
$$$ saver's, toss it in the pot and let's enjoy
My cooking triumphs
Take a cheep cost of meat, add a little of this, little of that... pop it in the oven for a few hours at a low temp... mmmmm!
My cooking tragedies
went to bake a loaf of bread the other day... The first rise was good, as well as the second, but after setting it in the oven... Wow, when it came out... no rise at all, dense... just about 1.5 inches high is all.
Recipe Reviews 4 reviews
Baklava
Brother Ricky went around & round over cool pastry covered with hot sauce vs cool sauce poured over hot pastry. A search of the oracle found it doesn't matter, as long as it's either or, but not the same. This turned out great and after pulling a piece of to snap it's pic the question arose... "will it last through the night?" My friends... only time will tell.

1 user found this review helpful
Reviewed On: Oct. 1, 2014
Carrot Bread I
OMG! I didn't have the coconut, cherries or raisins, so I omitted them, but did have fresh from the orchard walnuts, so they were chopped and added. Rather than grating carrots... I juice, so I used the pulp from my juicing that morning... carrots, celery, granny smith apples. The batter, it was level with the bread pan when it went into the oven, but puffed up oh so nice... you can see the pan level where the sides meet the top. As with any bread I bake, once out of the oven, the top gets covered with butter right out of the frig.

0 users found this review helpful
Reviewed On: Sep. 21, 2014
Grandma VanDoren's White Bread
It uses what is called the "sponge rise" method, though after looking this term up on Google, what is described in this recipe is not the standard for this method. Doesn't matter... This is a great bread, though not one I would consider for making sandwiches with. No this is a bread where you slice off a slab, the likes of Texas Toast. This bread is the type you use for sopping up all that goodness left in the stew or soup bowl... This is the slice of bread you use to make sure you get all that Gooey goodness of the egg yoke off the breakfast plate. This, this is the bread that serves as a desert... With soft butter smeared on it and a heaping spoonful of jam, chased by a good cup of coffee or ice cold milk. Mmmmm! Thank You Grandma VanDoren! Now I didn't have enough "bread loaf" pans, so I substituted a good ol cast iron skillet, oiled and sprinkled with corn meal. Tonight when I make another batch... I'll use instead my cast iron dutch oven... that way it will rise much higher and be more plentiful. My Mother taugh me to coat the tops with a cold butter stick shortly out of the oven... it makes the crust all that much softer.

3 users found this review helpful
Reviewed On: Nov. 28, 2012
 
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