1JOHN513 Profile - Allrecipes.com (18782323)

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Recipe Reviews 41 reviews
Bread Pudding II
The bomb! So delicious warm or cold and no sauce needed! I cleaned out my freezer and used a smorgasboard of different breads--hot dog buns, white sandwich bread, whole wheat bread, french bread, a brioche roll (you get the idea). I tore them all into bite-sized pieces to fill a sheet cake sized pan. Doubled everything except the sugar, used about 3/4 c white sugar and a HEAPING 1/4+ c brown sugar. (Brown sugar has a richer, caramel-y flavor.) Added a couple tablespoons minced crystallized ginger and craisins. Substituted almond milk since we don't do dairy and oh my goodness, so delicious! I read a lot of people felt you needed to use half and half and none of us thought this needed any improvement, and really, why add the fat when it's not necessary? Took about 55 minutes to cook. This will be such a yummy breakfast for my son when school starts--a really nice change of pace. Nutrition content can be upped by using all whole wheat bread and adding in some oat bran and flaxseed meal. But for a summer breakfast or snack---perfection! You could easily play with this for variety...chocolate chips, perhaps some pumpkin puree mixed in w/the eggs and milk, different flavorings (Grand Marnier and orange zest come to mind), etc.

1 user found this review helpful
Reviewed On: Aug. 6, 2013
Fluffy Whole Wheat Biscuits
I used 100% whole wheat pastry flour (pastry flour is the key ingredient), no white flour at all, barely mixed these together before I patted them into a rectangle and cut them with a knife. They rose beautifully, were tender and delicious. They were pretty bumpy on the top since I barely kneaded them and too sticky to pat down, but they were so good nobody cared. You can get away w/all whole wheat flour, but be sure it's pastry flour or they can get pretty tough.

3 users found this review helpful
Reviewed On: Apr. 1, 2013
J.P.'s Big Daddy Biscuits
These were delicious and you can throw them together and get them baked in less than 30 minutes. As other reviewers said, it is key to use cold butter, or if you use shortening, make sure it's not overly warm and DO NOT OVERMIX!!! I used 1/2 white whole wheat and 1/2 all purpose flour, mixed all the dry ingredients in my cuisinart, cubed my COLD butter into pieces, tossed it in and pulsed about 4 times til I had the coarse meal (a little bit smaller than peas). Tossed it into a bowl, poured in the milk and gently stirred until it was JUST BARELY MIXED TOGETHER. This is critical for tender, flaky biscuits. I kneaded LESS than 10 times, patted it into a rectangular shape maybe 3 x 6 inches, and used a serrated knife to cut into 9 biscuits. I separated them and baked them spaced apart, but you could easily transfer the dough to a baking sheet, cut them on that, and bake without separating. These rose beautifully and even w/the whole wheat flour, they were tender and moist. The people who are commenting on them being dense and doughy or dry?? Over kneading and/or overmixing.

2 users found this review helpful
Reviewed On: Jan. 15, 2013

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