WALKINGTEE Profile - Allrecipes.com (18012468)

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WALKINGTEE


WALKINGTEE
 
Home Town: Ventura, California, USA
Living In:
Member Since: Nov. 2004
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Mexican, Italian, Southern, Gourmet
Hobbies: Knitting, Needlepoint, Camping, Reading Books, Music
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Recipe Reviews 4 reviews
Orange Muffins
BRAVO!! Fantastic, light, and full of flavor!! I usually hate reviews that name multiple revisions or modifications, because that means you don't actually have a review of the original recipe. However, I will break my rule slightly this time: I am allergic to tree nuts, so I added 1/2 cup of dried cranberries. I also skipped the topping, even though it sound delicious, because I was serving them with Irish Soft Butter. They came out perfect. A tip for: don't use cupcake papers. Spray muffin tins with a baking release spray instead. This way your muffins will have a delectable brown crust that you cannot get if you use paper liners!!

2 users found this review helpful
Reviewed On: Mar. 1, 2012
Onions Baked with Rosemary and Cream
Diners can remove the onion skin for themselves once the beauties are served on their plates! The skins maintain the roselike appearance of the onion. Gee whiz. Great recipe.

1 user found this review helpful
Reviewed On: Feb. 17, 2011
Fluffy French Toast
This recipe is excellent. The small addition of flour and sugar really helps the browning, giving it a crisp exterior while the interior nice and light without any sogginess. The recipe writer has really earned accolades. Now, to solve the problems noted by some reviewers: 1. The problem of cinnamon settling to the bottom -- yes, the ground cinnamon does clump together, making it sink. To prevent this, blend the ingredients in a blender, food processor, or with a stick blender. The cinnamon will distribute more evenly than with a whisk or eggbeater. If you leave the mixture sitting for any length of time, re-blend before dipping the bread. 2. Not enough cinnamon flavor -- Mix the batter the night before and refrigerate, the flavors should intensify. Re-blend before using. (see above). Always use fresh cinnamon (not stuff that has been in your kitchen for a year.) Also double the cinnamon or sprinkle each slice separately. 3. Sogginess -- If you are getting soggy French Toast with this recipe, it is not the fault of the reipe. Here are a few thing you might do better: a. Use thick slices of slightly stale or dried bread -- Texas toast style is best. If the bread is fresh, dry it a bit in a warm oven. b. Saturated the bread, do not soak it in the egg mixture. Each side of bread should sit in the egg mixture for a few seconds only. c. Use a hot skillet or griddle with about 1/4" hot oil (Crisco is best, but canola is ok). Replenish oil as needed between slices.

3 users found this review helpful
Reviewed On: Sep. 4, 2010
 
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