Don'tBurn! Profile - Allrecipes.com (19767475)

Don'tBurn!


Don'tBurn!
 
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Member Since: May 2011
Cooking Level: Beginning
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About this Cook
My nickname on here (Don'tBurn) came from the time a couple of years past in which I was making cookies, but forgot about the last batch I put in the oven. It was on a stoneware cookie tray. After I put the last batch of cookie dough in the oven I turned the oven off instead of setting the timer. Over an hour later it dawned on me that when I cleaned up the dishes, I didn't wash that pan: it was still in the oven! Thank goodness I had at least turned off the oven when I put them in becuase they still baked and baked and baked in there. When I opened the oven (which was almost cool by then), those cookies were the deepest shade of petrified brown you have ever seen, but they were NOT black. They didn't burn! (They weren't edible, but they didn't burn) :)
Recipe Reviews 4 reviews
My Own Strawberry Rhubarb Pie
Amazing. Was told by several people who ate it that it was THE BEST pie they had ever eaten. I followed the other reviews and cut the allspice down. The only other change was that I added some rum as I was mixing the fruit, about a couple tablespoons. (Before I looked up a recipe I remembered that when a friend had made it in the past her recipe had called for rum, so since I had already bought a whole bottle, I figured I might as well use it in the recipe!) Then, of course, simply had some extra liquid that I left in the bottom of the mixing bowl when I transferred everything into the pie pan, to keep the mixture from being too liquid.

0 users found this review helpful
Reviewed On: Dec. 23, 2013
Amish White Bread
Awesome! Worked perfectly. Since it is chilly in the house right now, after I let it rise for the first time and put it in the loaf pan, I set the oven to "warm" (around 100 degrees F) and let it rise the rest of the way in the warm oven with the door slightly cracked. Then, once it had risen, baked per instructions. Yum yum.

0 users found this review helpful
Reviewed On: Dec. 17, 2013
Classic Meatloaf
AMAZING! I am eating it right now. Definately had to cook it a lot longer than prescribed in the recipie but it is hands down the best meatloaf I have ever had. I absolutely loved seeing how many fresh veggies went into it! I followed the recipie exactly except for the dijon mustard in the sauce. I did not have dijon mustard, but I did have powder mustard. So I put an extra 2 tablespoons of ketshcup (in place of the dijon mustard) into the sauce mix and then sprinkled a little bit of the powdered mustard into the sauce.

7 users found this review helpful
Reviewed On: Feb. 22, 2012
 
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