Stimpy Recipe Reviews (Pg. 1) - Allrecipes.com (18307179)

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San Francisco Sourdough Bread

Reviewed: Jan. 25, 2011
Best sourdough I have ever tried. I just use dried milk powder as a substitute and it works out great!
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German Rye Bread

Reviewed: Jan. 25, 2011
This is fabulous. Great for those who don' care for the version with caraway.
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Oatmeal Bread I

Reviewed: Jan. 18, 2011
I am a bread baking fiend, and this one really fell a bit short in my book. First of all, it really, really needs more salt. Or, use a finer grain salt, like pickling salt. After I made this as it was, it had no flavor. Texture, yes. Egg sizes vary and you should try and use powdered eggs and cut the amount to one eggs worth. I would reccomend mixing 2 cups of flour with the warm wetworks and add the yeast. let it sit for about 20 minutes then start adding the rest of the flour. I make a lot of Rye and pumpernickel, and so the molasses concept didn't bother me. However, to speed the rising, I would definitely switch it to dark corn syrup or a honey mix. It make s a slightly lighter consistancy.
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Sauerbraten V

Reviewed: Aug. 27, 2009
I had a great time making this recipie, and it was even easier with my vacuum sealer. I doubled the recipie and used London Broil for it, and it was absolutely wonderful. I am a huge fan of traditional German faire, and this was better than what I have had. The only thing that I really did differently was that instead of only using part of the marinade, I stewed the meat in all of it, as only half just didn't cover the meat.
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Cranberry Sauce

Reviewed: Oct. 17, 2008
simple and easy.
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Holiday Pumpkin Bread

Reviewed: Dec. 10, 2007
This was tasty, but even though I followed the directions, it was still undercooked. I had to bake it an extra 20 minutes at least just to make sure it was cooked all the way.
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5 users found this review helpful

 
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