GERI67GT Profile - (1940753)

cook's profile


Home Town: Bucyrus, Ohio, USA
Living In: St. Joseph, Michigan, USA
Member Since: Feb. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy
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Recipe Reviews 18 reviews
Dessert Crepes
I hate to bring the recipes ratings down. Especially when so many other people rate it so high. (That is the reason I tried this recipe!) And this was my first attempt at crepes. But this was a complete flop at my house. They were VERY eggy. And as I look at other recipes on the internet and I don't see any others that call for 4 eggs. I tried serving them with sweeten cream cheese, jam, fresh blueberries, chocolate one liked any version. My youngest kept calling them omelets because of the egg taste. They were very easy to make and cooked up well. So I had to give a couple of stars. I might try this again with less eggs...

3 users found this review helpful
Reviewed On: Jul. 22, 2012
Baked French Toast
Disapointed. First, this should be called Caramel French Toast. I wasn't at all expecting such a strong caramel flavor. Secondly, the caramel topping became hard and chewy and stuck in my teeth. And lastly, way, way too sweet. I was not at all worried about the reviews saying this was too sweet. I'm someone who loves pancakes to practically float in maple syrup. But this was far too sweet for me! I'm not sure I even want to experiment with the recipe since it was so far from the regular baked french toast I was looking for.

2 users found this review helpful
Reviewed On: Nov. 6, 2011
Clone of a Cinnabon
Wow, were these good! I proofed a package of active dry yeast with 1/4 cup sugar and the milk heated to 110 degrees. Then I added the remainder of the dough ingredients and mixed with the dough hook in my stand mixer. I finished kneading a little bit by hand. Then I put it in a greased glass bowl covered loosely with greased plastic wrap. I put it in the oven that I had preheated to 200 degrees and turned off for 1 hour. I did as another user suggested and mixed the butter with the brown sugar and cinnamon. Then I just spread this on the dough. My husband talked me into cutting them into just 8 rolls. They were huge - just like real Cinnabons. I made them the night before, covered and refridgerated, pulled them right out of the fridge in the morning and popped them in a cold oven that I then set to heat to 350 degreees. In about 25 minutes, they were brown on top. (My oven does cook a little hot.) They were outstanding. My husband thought the dough could have been a little richer to be just like a Cinnabon but the cinnamon filling and icing were right on.

4 users found this review helpful
Reviewed On: Jul. 3, 2010
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About me: I'm a working mother of two. I've been with my… MORE

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