Kylene Profile - (19174706)

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Living In: Bluffton, South Carolina, USA
Member Since: Jul. 2011
Cooking Level: Intermediate
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Recipe Reviews 2 reviews
Ron's Bread Machine White
I've made this recipe a couple times now and it works great for me. I have a Breadman Pro breadmaker and I cook is as a 4 pound loaf, even though it's not that big. The only change I made to the recipe was that instead of using bread flour (I never have any on hand) I added 3 tablespoons of Bob's Red Mill Vital Wheat Gluten (1 Tbls per 1 c. flour). This addition makes all-purpose flour behave like bread flour -- more fluffy and more elastic. I do have to keep an eye on this at the beginning to make sure that all the flour gets incorporated -- there is usually flour at the edge of the pan that isn't getting pulled into the dough ball. But scrape the edges with a soft spatula to get it pulled and we're good to go. This loaf turns out with a nice crunchy crust. I let it cook to medium darkness and then I rub it with butter and wrap in in a towel right after taking it out of the pan to let it steam a couple minutes before cutting it. Inside that crispy crust is a soft, fluffy inside. It has a great texture that is easy to cut and isn't spongy with too many large holes through it. I'm a fan. This is the only recipe I'll use for a basic white loaf.

2 users found this review helpful
Reviewed On: Oct. 27, 2012
Low Carb Flavored Meringue Cookies
I made this last night – my very first attempt at meringue cookies. They turned out well! I only made a half batch since there’s no way I’d eat 4 dozen. I used Splenda and cherry no-sugar gelatin mix. Here are my notes: (1) I didn’t have parchment paper, but I put them on baking stones and they worked just fine. (2) I had a terrible time with piping them onto the stones, but that’s a testament to my own inexperience with piping, I suspect. (3) I made them smaller than the size suggested and it’s a good thing because these are VERY sweet. They actually do taste a little like cotton candy, as advertised. (4) I shortened the baking time since I had smaller cookies, and took them out of the oven without waiting for them to cool because I was out of time to wait for them. They’re a little crackled, but still just fine. These ended up being bright neon pink sweet, crumbly treats. I read that sugar substitutes wouldn’t let the egg proteins get the stiffness that they need for a proper meringue and, since this is my first try, I’m not sure if maybe it should have gotten more stiff than it did. But it seemed to work out well in the end and they taste delicious!

69 users found this review helpful
Reviewed On: Aug. 1, 2011

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