Rubye Profile - Allrecipes.com (16876751)

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Rubye


Rubye
 
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Member Since: Jul. 2010
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Clone of a Cinnabon
I was wondering exactly what is "unfair" about posting a recipe that calls for a bread machine!?? Just because users might not have a bread machine does not make it "unfair" to post a recipe that calls for one! Simply follow the suggestions of other reviewers who make this recipe without a bread machine. I have one, but I don't use it for this recipe because the connabons come out much better making them the traditional way. I have found these tips to bring the best results: proof the yeast in the milk for about 10-15 minutes before mixing with other ingredients; after all ingredients are just mixed together, let the dough rest about 10 minutes before kneading - this allows the flour to absorb the moisture properly. I've been using this recipe for quite some time now, and they always turn out great.

50 users found this review helpful
Reviewed On: Jul. 21, 2012
French Baguettes
This recipe is awesome! Very easy to make, nice texture, and delicious flavor. I used the dough setting on my bread machine and baked the bread in the oven. Forgot to brush on the egg and water mixture before baking and didn't even miss it, but will do it next time. Wouldn't change a thing about this recipe. Doesn't get any easier, or any tastier, than this!

1 user found this review helpful
Reviewed On: Sep. 17, 2010
Peach Preserves
I just finished making 42 half-pint jars of these peach preserves. This was my first time to make preserves, and I found this recipe quite easy for beginners. I loved that there is no peeling, no lemon squeezing, and no skimming to do. I think the secret to success is to be sure to bring the fruit and sugar mixture to a gentle boil that continues even when stirred, before adding the pectin. If you add the pectin too soon, your preserves may end up runny. Also, remember that this is a preserve recipe. Preserves don't set up like jelly. They should be about the consistency of honey. That's exactly what I got, and the flavor is wonderful! Definitely a keeper!

129 users found this review helpful
Reviewed On: Jul. 26, 2010
 
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