Jagged Profile - Allrecipes.com (180018072)

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Jagged


Jagged
 
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Member Since: Oct. 2013
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Recipe Reviews 3 reviews
Butter Flaky Pie Crust
Considering that I had absolutely no idea what I was doing, this recipe turned out well. I didn't have time to allot for the four hour refrigeration, but I read the reviews and saw someone had used it immediately and had great results. So, mine chilled for at least an hour. I actually needed more water to get mine to form a ball. I thought that was odd, especially since I didn't see anyone else having that happen. Mine ended up being used for chicken pot pie soup, so I really wasn't concerned with perfection. I have no idea how this would hold up for a pie, but baked flat or used for turn overs, it was great. As I become more experienced I'm sure this recipe will be perfect.

0 users found this review helpful
Reviewed On: Nov. 10, 2013
Apple Crisp II
I had to scale this down as I only had 3 apples. Like others, I did not bake this with water in it. Instead I put the apples in water to avoid browning until I was done preparing them. I also doubled the topping (from the scaled version it ended up as the recipe states). I eyeballed the cinnamon, and I'm sure it was more, but not by much. I think I'd add a bit more next time and reduce the sugar, otherwise this was very good. The kids and the husband loved it.

0 users found this review helpful
Reviewed On: Nov. 2, 2013
French Bread
I read the reviews and took suggestions into consideration. I proofed my yeast with 1.5 tsp of sugar and the 2 cups of water for 8 minutes before adding 2 cups of flour. I also increased the salt to 1.5 tsp. I wound up only using 5 cups of flour which was all-purpose flour. This was my first time making french bread and it turned out great. I ended up covering my loaves with foil after the first 20 minutes and only had to bake an extra 15 minutes. I am glad I added the sugar and extra salt because the flavour is perfect for me. I'll be making these again.

1 user found this review helpful
Reviewed On: Oct. 21, 2013
 
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