Michelle Recipe Reviews (Pg. 1) - Allrecipes.com (18158892)

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Asian Water Roux White Bread

Reviewed: Apr. 18, 2010
I've made this bread three times so far and am quite pleased with the results but I disagree that this makes the soft loaves that you get at Asian bakeries. All three of my attempts have produced tasty but still somewhat dense loaves. It is soft but not the cottony crumb that Asian breads tend to have. I love the starter and it is a pleasure to work with. I also agree with other reviews that 1/2 cup water isn't quite enough. To get it to a workable paste, I needed closer to 3/4 cup. I don't let it sit overnight but I do let it cool to room temperature and use it within a few hours. It makes such a beautiful, workable dough! I make this in my stand mixer and it have never found that I need to add more flour.
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Cake Balls

Reviewed: Oct. 29, 2008
Great, yummy treat. Here's some tips to make it easier on everyone: Don't think you have to drown the cake in frosting, just add enough to make it like a firm cookie batter, just enough to hold a shape. Chill the frosting/cake mixture for at least an hour before forming the balls. Form balls using a small scoop and then roll; I used latex gloves for this for NO MESS! Then freeze the balls for at least an hour before coating. This keeps crumbs from falling off into the chocolate. Homemade buttercreams probably aren't the best frosting for this recipe, try a homemade frosting that's more like canned frosting, something that gets firm but not hard when you chill it.
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Apricot Cream Cheese Thumbprints

Reviewed: Dec. 9, 2007
I love this recipe! I find it just sweet enough without being overly sweet. I made it with almond extract and cherry preserves which made for a very lovely holiday cookie. This is definitely going to be part of my holiday cookie rotation!
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1 user found this review helpful

English Muffins

Reviewed: Nov. 29, 2007
This makes a great breakfast sandwich bread but does not have those nooks and crannies that most people love. I made sure to handle the dough as little as possible and still didn't get the nooks and crannies. But still tasty!
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Grandma's Sour Cream Pound Cake

Reviewed: Nov. 29, 2007
Awesome cake recipe though I was a little disappointed at first when the cake was a lot lighter than I thought it should be. Pound cakes are traditionally quite dense but this one wasn't. However I did use cake flour instead of AP so that may have had something to do with it. Also I found that after it has completely cooled and sat for a bit, it firms up nicely.
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Basic Flaky Pie Crust

Reviewed: Nov. 17, 2007
Awesome pie dough recipe! I've used it before with all butter with great success. I've avoided making pies in the past because of the effort and mess but with a stand mixer, it's so easy and quick! I assemble all of my ingredients in the work bowl (except for the water) and then freeze the lot along with the paddle for 15 minutes. Mix on "stir" speed for about 2 minutes until your butter is distributed into the flour as described in the recipe. I've also found that forming the dough using plastic wrap makes things MUCH easier and simpler.
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Almond Biscotti

Reviewed: Oct. 29, 2006
Very good recipe! Note that the dough is a lot wetter/stickier than I thought it would be. It is more batter like than dough like so keep that in mind when you are shaping your logs. I found it easiest to shape by spreading with my spatula first and then patting into shape with buttery fingers.
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144 users found this review helpful

Butter Pound Cake

Reviewed: Oct. 28, 2006
I used this recipe as a base for the cake I made tonight. I noticed that there was no leavening in the cake at all so decided to add 1 tbsp baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt to the flour. Additionally, I sifted the flour to keep it from getting too dense. I didn't have any lemon extract so I ended up using almond and vanilla extract. The result was a very good tasting cake. For those that are having trouble with seepage, try halving the recipe and baking in a smaller tube pan. For those who are having density problems, start playing with adding a little bit of leavening. Mine came out much lighter than I was intending to but I'd rather have that than too dense a cake!
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Rum Cake II

Reviewed: Oct. 9, 2006
I liked this recipe because it was one of the recipes that didn't use a mix for the cake base. All the sugar makes it terribly sweet but you NEED the syrup to moisten the cake which is dense but dry. I made it in mini-bundt pans and it turned out pretty well.
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3 users found this review helpful

 
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