moonshiney Profile - Allrecipes.com (180926982)

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moonshiney


moonshiney
 
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Member Since: Dec. 2013
Cooking Level: Not Rated
Cooking Interests: Baking, Dessert
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Recipe Reviews 3 reviews
Bread Pudding II
I wanted to make this because the recipe is simple and had a lot of positive feedback. I read a couple of the reviews so I decided to follow some of the suggestions (used 9 bread slices instead of just 6 and used only 3 eggs). Someone also commented that it is too sweet and had too much cinnamon so I used 3/4 cup brown sugar instead of white and cut the cinnamon down to 3/4 tsp. Also, I cut the crusts off the bread, cut the bread slices into triangles and layered them on the 8x8 pan. I also included the crusts on the sides since I wasn't using day-old/stale bread, I figured it wouldn't matter. The result was a nice, soft, moist, delicious pudding, not too eggy or custard-y. It is not too sweet due to the brown sugar substitution. The pudding can be served with a scoop of ice cream, creme Anglaise or even some maple syrup if you want to make it sweeter. I will definitely make this again, I'll probably try the recipe as is to compare the taste with this tweaked version.

0 users found this review helpful
Reviewed On: Feb. 19, 2014
Peanut Butter Cup Cookies
I made this for Christmas and it was an instant hit with my family! Followed the recipe as is and the results were great! I don't have a scoop so I rolled the cookie dough into balls by hand (the dough is not sticky so it is easy to handle) instead and ended up making 36 cookies. I agree with the suggestion made by Steph to freeze the unwrapped peanut butter cups for ease of unwrapping (especially if you live in a warm area, since the bottoms of the peanut butter cups have a tendency to stick to the brown paper). The candies melt pretty quickly though, so you have to be careful when removing them from the muffin pans. I am definitely going to make this again but next time, I'll follow the suggestion of popping the muffin pan in the chiller before removing the cookies so that the centers won't be as gooey (didn't have that luxury since I only had one pan).

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Reviewed On: Dec. 28, 2013
Janet's Rich Banana Bread
I followed the adjustments given by naples34102 and the results were amazing! I made twice the recipe on 2 slightly-smaller loaf pans (8 inches), filled it 7/8 full and baked the bread for 55 minutes. I had leftover batter and made a dozen cupcakes at 325 degrees F for 25 minutes and they turned out great as well! The loaves and cupcakes were moist and light with just the right amount of sweetness. I will definitely make this again.

0 users found this review helpful
Reviewed On: Dec. 28, 2013
 
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