ac139 Profile - (187471803)

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Member Since: Feb. 2013
Cooking Level: Expert
Cooking Interests: Asian, Italian
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Recipe Reviews 5 reviews
Twenty Minute Buns
I had a couple of problems with the recipe. My yeast was fine, and it rose OK the first time around, but the they didn't rise double the second time around (certainly not in 20 minutes). They also didn't have much spring. The end result had an acceptable taste and texture, but most were too small for a hamburger bun. I'd probably cut in thirds and then cut each third into 4 or 5 pieces instead of 6. I raised my oven temperature about 10 degrees, but 15 minutes was also insufficient cook time... at 15 minutes, the pieces that were dinner-roll size were fine, but the bun-size were fairly anemic looking and doughy in the middle. I think the recipe needs to be adjusted slightly for cook time and hotter oven temp.

0 users found this review helpful
Reviewed On: Jun. 1, 2013
Granola Bars III
My son, who has dairy peanut and nut allergies, wanted so badly to be able to have a granola bar that my non-baker self broke down and made him these (sans walnuts, of course). Very easy. Very versatile. Unrefined coconut sugar works very well instead of brown sugar. You can also reduce the brown sugar to about 1/4 of a cup and they're still fine. I can put anything I want in them, though raisins and chocolate chips are the reigning favorite. I use light olive oil and add 1/4 cup flax seed and 1/4 cup oat bran, and they're even kind of healthy! have to bake them in double batches every time I make them because everyone loves these, not just my son. I must have given a dozen people this recipe already. This household will never buy granola bars again.

1 user found this review helpful
Reviewed On: Apr. 24, 2013
Best Ever Meat Loaf
It was edible and not bad, but I had two problems with this recipe... the onion and the sugar. I ended up only using about 1/3 of the onion called for in this recipe, since a whole onion would have been far too much. It would have been more precise to offer a chopped measurement. Depending on your onion-to-hamburger ratio preference, I'd say about 3/4 to 1 cup of onion, chopped. I recommend that you chop it very fine, sauté it first, or grate it like the carrot. At the end of an hour at 350F and despite being chopped fairly small, the onion was only about half-cooked. I also found using equal parts ketchup and brown sugar made the sauce too sweet. In future preps, two tablespoons brown sugar for me, max. Will make again, but with many modifications.

1 user found this review helpful
Reviewed On: Apr. 24, 2013

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