MeggieC Profile - (16885125)

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Recipe Reviews 5 reviews
Amish White Bread
This recipe deserves all of the 5 star ratings it has received! I've been searching for the perfect soft sandwich bread recipe for my anti-crusty, anti-chewy, anti-all things that I love in a loaf of bread husband. This recipe fit all of his needs and even I loved it! I used my bread machine to make the dough so cut the recipe in half to make one loaf. Next time I will reduce the sugar to 1/4 cup instead of 1/3 only because this will primarily be used for sandwiches so less sweet is better (for eating straight the recipe as is is wonderful!). Also my bread took significantly longer to rise because the dough is SO dense, so I just waited until it was an inch above the pan as the recipe stated. Overall if you love really soft breads this recipe is a keeper!

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Reviewed On: Feb. 19, 2014
Nanna's Banana Bread
I love Great Harvest Bread Company's banana chocolate chip bread and this recipe is as close as I have come to replicating it. It has a light banana flavor, which I prefer, and is dense and rich. The half cup chocolate chips was enough for me, but you may want to add more if you like a good amount of chocolate. I did not use a blender. I just put the two whole bananas in my KitchenAid and mashed them before adding the remaining wet ingredients and sugar. Worked great! Will be making this recipe from now on!

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Reviewed On: Feb. 9, 2014
Chicken and Dumplings III
I used this recipe as a base and ended up with an absolutely fabulous soup! I'd describe my end result as chicken pot pie in soup form (which is how I sold it to my English husband who initially turned his nose up at the idea of raw dough boiling in soup!). I covered 2 chicken breasts (about 1 lb) with 5 cups of water and 4 chicken bouillons. I boiled the chicken breasts for about 10 minutes so that they were JUST cooked, shredded them, and put them back in the pot with a half a bag of frozen peas and carrots. I added 2 cans cream of chicken soup, about 1 - 1.5 tsp. onion powder and garlic powder, black pepper, and half of the biscuits torn into bite size pieces. I boiled that for 5 minutes and then scooped out two bowls and the remaining dumplings for leftovers, then boiled the remaining dumplings. My husband (British) and I (Northerner with a Southern paternal family) absolutely loved it! I felt like the 5 cups of water was perfect because it produced more of a broth, but if you're looking for a creamy, thick texture, the 3 cups in the recipe is probably perfect.

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Reviewed On: Aug. 25, 2012

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