Miss Pixxxie Pie Profile - Allrecipes.com (19899091)

cook's profile

Miss Pixxxie Pie

Miss Pixxxie Pie
Home Town: Beaumont, Texas, USA
Living In: Austin, Texas, USA
Member Since: Jun. 2011
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Indian, Southern, Middle Eastern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Sewing, Gardening, Hiking/Camping, Photography, Reading Books, Music, Painting/Drawing
Recipe Box 3 recipes
  • Title
  • Type
  • Overall Rating
  • Member Rating
Pixxxie's Coconut Almond Cookie of Spastic Delight
Pixxxie's Hyborian Bread (aka: The High Rise Dinner Roll)
Pixxxie's Hyborian Bread (aka: The High Rise Dinner Roll)
About this Cook
I'm a busy body and indulge in many hobbies. I craft and sew for a living (see www.pixxxiepieandposie.etsy.com and pixxxiepie.com).
My favorite things to cook
Bread, Gumbo, Pasta Dishes, Indian and Middle Eastern Foods.
My cooking triumphs
Chinese Steamed Buns
My cooking tragedies
Recently attempted to make sweet rolls and failed due to use of dead yeast & incorrect type of flour. And all attempts to fix the problem just made the situation worse, LMAO! Learned valuable lesson: always proof your yeast, use the right flour and know when to toss out something and start over.
Recipe Reviews 2 reviews
High Rise Dinner Rolls
Great recipe! I made these today and they came out perfect. Yield was about 15 rolls and cook time came out a bit below 15 minutes in my old world oven. Next time I make these I will add extra sugar since I like my rolls to be a bit sweet and these didn't come out with a sweet flavor. They still came out ever so soft and uber delicious and I'm eating one with coffee right now. I'll upload pictures in the next day or so. Thanks for this great recipe=) !!

4 users found this review helpful
Reviewed On: Jun. 15, 2011
Chinese Steamed Buns
AWESOME RECIPE. The tips left by user Mukinsvivi ROCK & helped me ensure my steamed buns came out ultra tasty. NOTE: the dough does look very odd after first rise & it has a very sticky texture. You can punch it down just like the directions say & Mukinsvivi's advice to add about 3/4 cup xtra flour @ this point is spot on. Didn't utilize the entire 3/4 cup, but I came close. Eye the dough & at some point you know it looks right: the texture is smooth & elastic instead of sticky. To ensure I didn't overdo it, extra flour was added slowly. Adding a bit of lemon juice to the dough & vinegar to the boiling water is also great advice & my buns came out very white accordingly. Didn't use baking soda, but I did use baking powder (it contains baking soda already). My steamed buns came out large & yielded about 12. Prior to steaming I stuffed them w/shredded curry chicken, onions, potatoes, cabbage & bell peppers. My steaming pot is small so it took a while to steam all the buns & they wanted to stick to the steaming plate a bit. Once removed from the steaming plate I found it handy to sit the buns on a simple wrack of bamboo skewers that I placed on top of a plate. This allows bottom of buns to dry nicely. Sitting them directly on a plate gave me a bun w/ a slightly soggy bottom & placing on paper towel = bun w/ paper towel bits stuck to its bottom. Next time I make these I may make them w/ fruit stuffed inside just to see what happens!

21 users found this review helpful
Reviewed On: Jun. 12, 2011

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