lsmithiii Profile - (19016069)

cook's profile


Home Town: Millington, Maryland, USA
Living In: East Point, Georgia, USA
Member Since: Jun. 2011
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Lemon Shortbread Cookies
I made these recently. I substituted crushed Lemon head candy for the zest. The result was a light delicate cookie. The lemon flavor was mostly subtle but there were pockets of more intense lemon flavor through out. I agree with some of the reviews concerning portion size. I didn't have any of the problems others say they had with the dough. My dough was very soft that made it somewhat difficult to move after they were rolled out. This can easily be fixed with refrigeration. I will definitely make these again though I will play around some more with the lemon content.

1 user found this review helpful
Reviewed On: Apr. 25, 2012
Bread Maker Doughnuts
I had tried this as directed a few times. It wouldn't rise though they puffed up nicely when frying still my results weren't doughnut like. I recently saw another doughnut recipe that was very similar ingredient wise. Using advise from there and only a slight change in ingredients I got very good results. First melt the butter, combine it with milk, sugar, and egg make sure this mixture is warm but not to warm. Add this mixture to bread maker mix salt with flour add to maker. Put yeast on top. I ended up adding an extra 1/8-1/4 cup of flour while the dough was kneading as the dough was way to soft other wise. The other recipe was a refrigerator recipe so you may be able to yet away with the soft dough if refrigerating but the extra flour is a must if you are not. I just made a batch last night I doubled the recipe cooked a third of the dough right away and refrigerated the rest and cooked this morning. To refrigerate add a little oil to a glass bowl roll the dough in the oil to coat cover and refrigerate. Last nights doughnuts where good much better then previous efforts with this recipe. this mornings were great. With this mornings I took the extra step of letting an oven heat up a bit then adding a pan of hot water to help hold the temp and letting them rise in there. It may account for the difference in quality between last nights and this mornings.

15 users found this review helpful
Reviewed On: Jun. 26, 2011

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States