ChrisAtchue Profile - Allrecipes.com (180344387)

cook's profile

ChrisAtchue


ChrisAtchue
 
Home Town:
Living In:
Member Since: Nov. 2013
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 8 reviews
Sweet Sourdough Cookies
Just started using sourdough and I can't bear to throw away un fed starter. I made these exactly and they came out just as I expected. I like the sweetness, and texture. Adding C. Chips or frosting would be a great addition as well. Most of all I love the consistency of the cookie. Almost like a biscuit or bread cookie. So good. One tip, I softened my butter in the microwave, like any cookie, I thought the dough was soft because of this. I placed dough in the fridge for a while. The second batch held its shape better. I'm sure you could leave the dough in the fridge overnight or a couple days in advance and put in the oven. This should help the flavors meld nicely as well.

0 users found this review helpful
Reviewed On: Dec. 9, 2014
Sweet Corn Bread
Very moist bread! I was slightly concerned that my cornmeal was.medium ground and the corser the mill the drier the bread comes out...but I wanted to use what I had on hand. I soaked the cornmeal in the buttermilk and sour cream. This dissolved and softened the cornmeal. I defiantly recommend doing that if you have a courser cornmeal. In addition, Similar to making pancakes, I pourded the batter into the prepared baking dish and let stand for about 10 min. Before baking. This gave the baking powered and buttermilk time to react and "fluf" up the batter. Yummy bread. Best one I have tried so far.

2 users found this review helpful
Reviewed On: Oct. 4, 2014
Burger or Hot Dog Buns
Great recipe! Way to impress guest! Absolutely gorgeous! The crum, inside, was they way a hamburger bun should be, it was light, flaky, and held up to my hamburgers. I want to cut the buns in half, instead of making a total of 12 I would make 24 mini buns, and do hamburger sliders for an appetizer at my husbands next football party! I let the Dough rise for about two hours ( I forgot to slightly press down). Also I activated the yeast with the milk, water and sugar for about 10 min. I also added the egg and melted butter to the flour and mixed with my stand mixer before adding the milk /yeast mixture. They came out great. I did add about 5 cups flour. The Dough was slightly sticky but easier to work with.

0 users found this review helpful
Reviewed On: May 31, 2014
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
ADVERTISEMENT

In Season

Super Bowl Feast
Super Bowl Feast

Chili, brats, and more to feed your hungry football fans.

Sweet Touchdown Treats
Sweet Touchdown Treats

Cheer on your team with a little something sweet.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States