CottonBlossom Recipe Reviews (Pg. 1) - (18601557)

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Dutch Babies II

Reviewed: Jul. 28, 2012
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.
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Fluffy Canadian Pancakes

Reviewed: Mar. 16, 2012
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!
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4 users found this review helpful

Amish White Bread

Reviewed: Jan. 18, 2009
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!
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Grandma VanDoren's White Bread

Reviewed: Sep. 18, 2005
I divided this recipe by 3 to make only 1 loaf. It worked perfectly and tasted fabulous. I used quick-rise yeast and was generous with the salt and sugar (slightly heaping measures). I baked it about 25-30 minutes before covering with foil. And put it in for an additional 3-5 minutes after that. Try allowing butter to melt over the top of it when removing from oven to add foil, and again when it is finished baking. Great recipe!
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