Amanda Patt Troutman Profile - (18680250)

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Amanda Patt Troutman

Amanda Patt Troutman
Home Town: Livermore, California, USA
Living In: Michigan, USA
Member Since: Sep. 2005
Cooking Level: Beginning
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About this Cook
I mostly cook because my kids insist that I feed them EVERYDAY!!! :) I have developed into a simple food sort of snob. If I can make it, instead of buy it, I will. I don't need fancy food, but it must be good.
Recipe Reviews 5 reviews
Mushroom Cheeseburger Calzones
I really loved these but I love the potential for variety even more! I made my dough using the same recipe that I use for pizza crust (there are some great options on and made 5 individual calzones I left out the peppers on some and the cheese on one. I love that these can be personalized. I diced up the pickles and omitted the sesame seeds because I didn't have any :) Tasted like a fantastic burger!

3 users found this review helpful
Reviewed On: May 3, 2013
Belle's Hamburger Buns
I really like these rolls. I have a hard time flattening them as much as I would like for a sandwich bun, but that is probably my error. They are still very yummy. I've made these 3 times and each time I've halved the recipe. With a halved recipe, I had to use a little more than the 2-3/4 cups flour (no more the 1/2 cup more, but I don' t really know because I added a little at a time until the dough picked up the pool on the bottom of the bowl). With each halved recipe, I still end up with 12 smallish buns (not too small, though!). These are super fast and super easy and I know I will continue to use this recipe. There are some rolls in the oven as I type :)

1 user found this review helpful
Reviewed On: Apr. 30, 2013
French Bread
I really loved this. I am new to bread making. This was my fourth attempt in as many days (all with different recipes). This was by far my favoitire. I halved the recipe (yeilding one loaf) because I knew that it would be dangerous for me to home with two loaves of yummy bread :) I used only 1 pkg of yeast (half recipe calls for 1.25 pkgs). I proofed the yeast in water with 1tbsp sugar. I kneaded in my mixer with the bread hook. Made cuts in loaf prior to the final rise (as suggested by many reviewers). I didn't have cornmeal, so skipped that step. I also didn't use egg mixture. I just put a pan of water on the botton rack in the over and placed the loaf on a cookie sheet on the rack above. I baked it for about 20 min at 375, then another 10 at 350 (because I am new to bread and was scared to over cook it but didn't want to over cook it). I seriously can't beleive that I made this bread! yummo!

1 user found this review helpful
Reviewed On: Apr. 19, 2013

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