dakar Profile - Allrecipes.com (18974127)


Home Town: Bethesda, Maryland, USA
Living In: Seattle, Washington, USA
Member Since: Jan. 2006
Cooking Level: Beginning
Cooking Interests: Baking, Slow Cooking, Italian, Kids, Quick & Easy
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Recipe Reviews 15 reviews
Royal Icing III
I made the Children's Gingerbread House recipe from this site, then used this recipe for icing since I had cream of tartar (magic stuff) and I know it really helps the icing harden. I made it just as listed but did this one change: mixed it until it got combined and a bit stiff, then since it didn't seem strong enough, added about 1/2 cup extra powdered sugar with a sifter a little at a time until it got pretty hard to mix. You can tell when it's done cause your shoulder hurts a bit, but should be nowhere near "beater-breaking". :) This recipe made enough to ice a small gingerbread house (using Wilton house cutters) with all the trimmings (men, trees, etc.). (If you had a large house I would bump up to 95 servings or so for 3 egg whites and more sugar.) It held like a dream! I probably didn't even need to prop up the roof (though I did out of habit and I recommend this practice). I do use toothpicks to prop up the other stuff. Hint: put icing under the toothpicks. Basically, just put icing on the "ground" wherever you need it, then just use a sifter or sieve to scatter powdered sugar snow over everything to hide it.

2 users found this review helpful
Reviewed On: Dec. 28, 2012
French Baguettes
Ok, I admit I have a French Bread pan. But I've only used it once before, an unmitigated disaster. So I didn't expect this to turn out so well, so easily! I made it in the bread machine just as listed, but due to one reviewer's suggestion I sprinkled on the salt last, after the first knead cycle, so that it got kneaded into the bread after it was doughy. It was indeed super-sticky, so was hard to get out of the pan, but I dumped it directly into the oily bowl and tossed it around a bit like a pizza chef until it made a nice ball. Rose it for 30 mins. After the bread rose I put it on a floury cutting board where it landed in a nice oval shape and I cut it lengthwise in two with a floured knife since I hate rolling things (per others' advice, and wise since it's so sticky). Shaped it a bit to make it longer. Then put it on my fancy two-baguette bread pan. Let it rise for 20 minutes, brushed with egg whites only (again per advice) and put in at 425 convection with a pan of water at the bottom of the stove (try as I might I'm not brave enough to throw water on the base of the stove as some suggested). Cooked up in a dreamy-quick 15 minutes with crust hard and soft at the same time. (Soft right out of the oven, hardens a bit for the next day as you'd like). Raves! Family had to forcibly restrain themselves from eating it all since I wanted some for sandwiches. What an easy recipe! I will pretend this is hard to make to others, but not to you, dear AllRecipes friends. Enjoy.

2 users found this review helpful
Reviewed On: Nov. 28, 2012
Real Welsh Rarebit
Fab! This was beloved by my family, and so easy to make. Created just as is, used a British beer, whatever cheese was laying around (shredded Mexican stuff plus some cheddar block) but put on toasted french bread. Ideal companion: steamed broccoli to cover with the cheese. Also like another reviewer's advice to have some tortilla chips around to scrape the pan for a post-meal treat. Cheesetastic!

2 users found this review helpful
Reviewed On: Oct. 30, 2012

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