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Challah I

Reviewed: Nov. 18, 2013
After first rise, you can refrigerate overnight which makes braiding much easier but allow for extra rise time using the finger indent test. I glaze with 1 egg, 1T olive oil and 1T white sugar
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Carrot Cake III

Reviewed: Mar. 7, 2013
This recipe was in a mailer soliciting the new AR magazine so I tried it without any frosting which adds a lot of calories and fat. And it came out great. Only change was using raw turbinado sugar for white. Only add was 1/2 C of honey (to your taste and adds shelf life moisture) and I threw in 1 C of raisins to give a chew factor. Next time will experiment with some fresh ginger. Frosting would have detracted from the taste
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No-Knead Artisan Style Bread

Reviewed: Jan. 20, 2012
I always make a 6 cup version and use my 10 x 4 cast iron pot. This way this dough is forced to gain height while cooking. Here's my initial mix - the rest is common to all recipes. 1. Proof the batter by mixing 1 teaspoon of rapid rise yeast and 1/4 C sugar in a large bowl. 2. Add 8 oz of 115 degree spring water (100-120 ok). 3. Whisk thoroughly and cover for 15 minutes to get foamy (ensures yeast is not deceased). 4. Add 10 more oz of the water (warm is fine) and 3 tablespoon salt (I prefer sea) - you can adjust the salt and yeast amount for the next time. 5. Start adding the 6 cups of high quality bread flour - first 3 cups can be just dumped in - and mix thoroughly. The add a cup at a time but mix thoroughly for 3-4 minutes before adding more flour - this is essential to observe how the mixture is hydrating since kitchen humidity varies. 5th cup is the same process but 6th becomes the part where you need more touch. So the last cup is a 1/4 cup at a time -mixing by hand for a few minutes each step until tacky and pulls away from side but still a bit sticky on your hands. More flour only if absolutely needed - wet is better than dry. Cover with a wet cloth and into cold oven with light on for the first several hours. I add a head of chopped roasted garlic and 1 C of grated asiago before 2nd rise for special meals. The probe thermometer inserted when lid off is essential to get to 195-200
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Raisin Farfel Kugel

Reviewed: Apr. 20, 2011
here's how to make it 5+ stars IMHO: 1. Use Whole Wheat farfel. 2. Use golden raisins at 1.5C. 3. Use sea salt. 4. Instead of 2C white sugar, use 1.5 C Lgt Brown plus 1/3 C honey. 4. Use Vietnamese/Saigon Cinnamon (well worth the extra cost in this blandish recipe). 5. butter needs to be unsalted and softened. 6. Add 3-4 peeled and slivered Granny Smith apples. 7. May take a bit longer to cook, so loosely foil to cover if getting too brown. 8. Let rest 30 minutes to solidify before cutting
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Raisin Farfel Kugel

Reviewed: Apr. 20, 2011
here's how to make it 5+ stars IMHO: 1. Use Whole Wheat farfel. 2. Use golden raisins at 1.5C. 3. Use sea salt. 4. Instead of 2C white sugar, use 1.5 C Lgt Brown plus 1/3 C honey. 4. Use Vietnamese/Saigon Cinnamon (well worth the extra cost in this blandish recipe). 5. butter needs to be unsalted and softened. 6. Add 3-4 peeled and slivered Granny Smith apples. 7. May take a bit longer to cook, so loosely foil to cover if getting too brown. 8. Let rest 30 minutes to solidify before cutting
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French Bread Rolls to Die For

Reviewed: Nov. 17, 2010
I played with this for fun just to see some twists. And my best one is to use the same ingredients using spring water (clean taste) and adding 1 more teaspoon of salt. I followed others' advice and did a preferment using half of all the ingredients adding the flour last, mixing well with a spatula and then adding water a little at a time to get a pancake consistency. Sit on counter covered or in cold oven for 3 hours and then in fridge overnight. Next day, bring it to room temp. and add it to the other half of the ingredients mixing very well so well blended. Add more flour a little at a time, mixing well for a couple minutes each to get tacky. Can also add opt. flavor ingred here like egg yolks, roasted garlic, hard shredded cheese etc. Then a rise, punch and another rise. Lastly use greased round aluminum pie plates, shape into large golf balls and put about an inch apart. Let rise until pushed together, do an egg wash, bake and enjoy
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Miriam's Not-So-Secret Challah

Reviewed: Oct. 5, 2009
An outstanding recipe by itself. After experimenting, I tweaked it a bit for a presentation-quality crown challah with the following: 1. As others, used half milk and half water 2. Increased both sugars to 1/3 cups 3. Increased salt to 1.5 TBS 4. Added 4 yolks to the 4 whole eggs (color and taste) 5. Added 1/4 Cup honey 6. Added 1 cup golden raisins (soak and drain if dry) 7. Lastly, to ensure height for the crown, last rise and baking was in a 12" round flat bottom pan with a 1" or higher side. Also found that by stretching the braids to long ropes gave an excellent stringy texture when pulled apart for eating
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Amish White Bread

Reviewed: Mar. 4, 2009
A great bread by itself, or by tweaking in a couple ways - substitute 1/3 to 1/2 white whole wheat forthe bread flour and/or 1/4 C honey per loaf and a couple eggs yolks per loaf. Will need to add some flour if adding the honey or egg
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Potato Latkes I

Reviewed: Jan. 7, 2009
Since the season is near, here's my updated tips from last year which makes them very fast to fry especially for a large group: 1. After shredding/grating, put them in salted boiling water for 3 minutes until you see the starch form on the surface 2. Drain and squeeze out all water using heavy paper towels 3. Similarly, squeeze out all water from chopped onions - you can make the cooked potatoes and raw onions a day ahead 4. Use self-rising flour to get a nice crust 5. Get mixture to right consistency by adding matzo meal until liquid not visible and they hold form when stirred 5. Flatten in fry pan with back of tablespoon to get consistent thickness
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5 users found this review helpful

New York Rye Bread

Reviewed: Jan. 7, 2009
used the no-knead/high heat process for this but added 1C chopped onions - roasted to eliminate water and carmelize a bit (otherwise bread soggy) and toasted the caraways a few minutes. Kept rye content to no more than 20% - great crusty bread
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Banana Banana Bread

Reviewed: Jan. 6, 2009
first one a bit dry so keep tinkering - best ones added chopped walnuts of course and tsp vanilla but also a cup or more of dried cherries, 1/4 cup honey and a 1/4 cup of hazelnut syrup (the ones they use to flavor coffee). Plus I prefer turbindo sugar vs. white.
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1 user found this review helpful

Swedish Oatmeal Lace

Reviewed: Jan. 10, 2008
A great and easy recipe. Be careful not to use more than rounded tsp and leave a lot of room (5" or so) on the cookie sheet since they really spread out. This recipe works best when cookie sheet also pre-heated and very lightly greased or sprayed. Can leave on the cookie sheet while you're curling them so others won't harden before you curl. Powdered sugar (after cooling) is a nice touch
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Irish Soda Bread

Reviewed: Mar. 12, 2007
Tried over the weekend and it came out great. As other suggested, I also cut down on the sugar to 1/3 C and raisins to 1 C. In addition, I did an egg wash after 30 minutes to give it a shine plus I pre-heated the cast iron skillet which seems to provide a uniform temp on the bottom and the heated skillet seems to release the bread easily
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Traditional Osso Buco

Reviewed: Sep. 11, 2006
An excellent recipe by itself. Like others, I doctored a bit with some herbs like bay leaf and herbs d'province. The best advice I can offer to really enhance the flavors is to prepare this a day ahead of time, let it cool slowly, refrigerate overnight and warm at 325 for an hour, tightly sealed. This always works for me with dishes that include bone with marrow
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167 users found this review helpful

 
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