tmar1986 Recipe Reviews (Pg. 1) - Allrecipes.com (19458701)

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Cinnamon Raisin Bread I

Reviewed: Nov. 11, 2011
Oh my gosh, I LOVE this bread!!! I changed a few things. I added 1 Tbsp of sugar to the yeast/water and let it sit for 10 mins. As the yeast was activating, I mixed the other ingredients together, except for the flour. I also used butter instead of margarine and 1 1/2 cups raisins since I like them a lot! I added the yeast mixture after 10 mins and then the cooled milk. I also used 4 cups of unbleached all-purpose flour and 4 cups bread flour since I have read that all-purpose flour isn't the best for bread. I kneaded the bread for about 10 minutes, not just a few. Let rise for 30 mins. For the sugar/cinnamon mixture, I used 1 cup sugar and 4 Tbsp cinnamon since I also love it! I covered the rolled out dough completely and then rolled it up. Lastly, I placed a glass pan of water on the bottom rack in the oven. Apparently this helps with browning the crust and keeps it from burning or drying out as easily. I preheated the oven to 400 degrees and then after I put the loaves in the oven, lowered the heat to 350 since so much heat is lost when you open the oven and apparently the first few minutes are crucial for rising. I baked for 16 mins, then turned all three pans around and baked for an additional 16 mins. I believe 45 minutes would be WAY too long. In the end, they are beautiful, and I will post pictures. Hope this review helps.
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Slow Cooker Lemon Garlic Chicken II

Reviewed: Nov. 11, 2011
Extremely good and VERY easy! I did add more water though, about two cups total, and used two bouillon cubes. I also doubled the garlic and used the juice of two lemons. I added about a teaspoon of Mrs Dash Lemon Pepper seasoning as well. When it was finished cooking, I removed the chicken and created a simple roux with flour and butter and made my own gravy with all of the left over juices without adding any other ingredients. I served it over brown rice and it was very hearty. I will definitely be making this again!
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Photo by tmar1986

Honey Wheat Bread I

Reviewed: Nov. 11, 2011
I have never made bread from scratch before and honestly, this bread was INCREDIBLE and SO easy for a beginner. I did go out and buy a thermometer so that I could make sure the temperature of the water was correct so the yeast wouldn't die. I also tried adding oatmeal on top before baking, which made it look even better, but unfortunately it didn't stick, so I will need to work on that. I may increase the honey a bit next time to make the bread a tad sweeter. Also, I did not use Rapid Rise Yeast. I used just the standard Active Dry yeast since the way the recipe is written, it seems that is what the writer meant. Rapid Rise apparently is just added directly to the dry ingredients according to the package? But that's only what I read. I will DEFINITELY be making this bread again! And it tastes WONDERFUL with Peter Pan Crunchy Honey Peanut Butter on it! I highly recommend this recipe for any beginners out there like me! :)
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