CottonBlossom Profile - Allrecipes.com (18601557)

cook's profile

CottonBlossom


CottonBlossom
 
Home Town:
Living In:
Member Since: Sep. 2005
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 4 reviews
Dutch Babies II
This was great, turned out perfectly. I did use a glass pie pan instead of cast iron skillet and it worked well - same temp instructions, etc. I also accidentally doubled the flour, so had to double the recipe and there were no ill effects :) Oh, also brought the first round of ingredients to room temp (but not the second set, in my disappointment at my measuring snafu) This was lighter than other dutch baby recipes I've tried - sometimes there will be a thicker, eggy bottom, but this was delishiously thin with the puffed up sides fluffy/airy. Thanks for the recipe.

1 user found this review helpful
Reviewed On: Jul. 28, 2012
Fluffy Canadian Pancakes
These are great! I did not find them to be eggy. I did make sure to get the whites nice and stiff ("Aha! So THAT'S what stiff egg whites really look like") For electric stoves I would recommend not cooking at medium high, more like just below medium. I added a bit of salt and a bit of sugar and served with farm butter, which was just right for us. Thanks for the recipe!

4 users found this review helpful
Reviewed On: Mar. 16, 2012
Amish White Bread
Magnificent recipe for a delightfully sweet, moist, and dense bread. A great sandwich bread, keeps for a few days (if one manages not to eat it in that time), excellent for crispy-on-the-outside-moist-on-the-inside toast. It is perfect for dinner rolls; I also enjoy making a few doughnuts with the extra scraps after forming my loaves - just fry and douse with cinnamon & sugar! I find that I add an extra 1-2 cups of flour during kneading because the dough is very sticky otherwise. The rising time varies with different yeasts and approximated water temps, but the rule of thumb I use with this dough is simply to monitor its rising cycles rather than to go by time. Thanks for the recipe!

3 users found this review helpful
Reviewed On: Jan. 18, 2009
 
ADVERTISEMENT

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

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

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