jll2800 Recipe Reviews (Pg. 1) - (19355901)

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Light Wheat Rolls

Reviewed: Nov. 27, 2011
I used white whole wheat instead of regular whole wheat as I was cooking for a picky crowd and knew the white color would be more appealing to them. These rolls really came out great--very light but not that kind of insubstantial airiness you get from supermarket rolls. I did use 1.5 tsp salt and next time might even up it a little more as I found these just slightly bland. I formed them into cloverleaf rolls instead of the spirals. I baked them until they were cooked but on the lighter side, and froze them. Then I took them out late in the morning I wanted to serve them and popped them in the oven on a baking sheet right before dinner to heat for 5-10 minutes. They were delicious! I'm definitely going to try these again with regular whole wheat.
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Delicious Ham and Potato Soup

Reviewed: Sep. 13, 2011
This method was good but it needed a little more zip for my taste. I ended up sauteing the onion and celery, and I added a few carrots and a red pepper for color and a bay leaf and some fresh thyme for flavor. Once the veggies were halfway soft I continued on, using boxed chicken stock as I don't usually keep bouillon on hand. I added extra ham (maybe 1.5 cups) since I was trying to use up leftovers. I think next time I'll try it with less ham--it was just a little too much in my version. Finally, I had kale that needed using up so I tossed it in for the last few minutes and it was delicious. I do think it would be just as good without the kale, but it was a pleasant addition. I think you could do lots of variations on this soup!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 24, 2011
Great cookies! I did think they were a little sweet. I cut back on the brown sugar by a few Tbs and the white sugar by 1-2 Tbs and they were still a little sweet for my taste but not terribly so. I also subbed 3/4 c white whole wheat flour and used the rest AP. Didn't taste 'wheaty' at all so next time I'll probably try full cup of whole wheat. One thing I noticed is that the cookies on the top rack baked great and were tall, but the ones on the bottom flattened more. Still tasty but just flatter. I suspect it's because they received more heat. So for those of you having problems with flat cookies try lowering your oven a bit (and following everyone else's advice here about chilling the dough, using room temp ingredients, etc.).
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