TheBritishBaker Recipe Reviews (Pg. 1) - Allrecipes.com (13494664)

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TheBritishBaker

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Jalapeno Snacks

Reviewed: Jan. 24, 2010
These were fantastic, followed the recipe exactly. The only difference was that I doubled the cook time as I like my bacon a little more well done. I did soak the peppers in iced water for 10 minutes before using, which just took a little of the hot flavour out, but they still had a kick. Will certainly be making these again.
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Irish Pound Cake

Reviewed: Apr. 3, 2011
Thank you Grandma O'Grady for such a wonderful recipe (Grandma's are just the best cooks!!!), and appreciate you sharing it Maryann. This cake is just so rich and moist (although I guess any recipe that uses 6 large eggs and a cup of butter is going to be luxurious!!!). I actually choose this recipe as I needed to use up some cream cheese and loved the fact it was an newly published one. The only thing I will say is to watch the bake time, my oven needed less than the hour. Now that I have this wonderful recipe I plan to play around with all combinations of flavors...
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French Onion Pork Chops

Reviewed: Oct. 3, 2012
This was a simple and quick recipe but my family loved the results. Of course I let them continue to think I had been slaving over the dinner all afternoon :-) I used thick boneless chops so did have to increase the cook time, also added extra half cup of milk to make more sauce and a fair amount of black pepper
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45 users found this review helpful
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Traditional Bakewell Tart

Reviewed: Dec. 5, 2009
The Bakewell Tart is a bit of a tradition for my family and I. Having lived in the pretty market town of Bakewell in Derbyshire, England. Home to the original Bakewell tart, before we moved here to America 2 years ago. The dessert dates back to the 1860s. Bakewell tarts are often called Bakewell puddings, but the two desserts are essentially the same. While this recipe is pretty good, I have had to make a few changes to make the recipe more traditional. The pastry should be an almond short crust pastry, I make my pastry as usual but add 1/3 cup of ground almonds. For the frangipane centre I use Clementine zest not lemon. Once the tart has been baked, I always top with Royal icing. A Bakewell tart can essentially be iced or not, but for me the icing just finishes off the cake entirely.
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Bread Machine Bagels

Reviewed: Sep. 30, 2009
I have made these bagels several times now and they always turn out wonderful. Like most other people recommended I have increased the water to 1 1/8 cups and halved the quantities of both sugar and salt. I found that watching the bagel rolling video on YouTube was a great help, but I now cheat and use a medium cookie dough cutter to cut the bagel and then a very small round cutter to cut out the whole in the middle, to almost perfect results. I do find that the whole process takes a little too long to make from start to finish for breakfast, so I started freezing the dough. I make the dough as usual and cut in to shape, but before allowing the dough to rise. I place the bagels on a baking tray and freeze. Once the bagels have frozen I transfer them to a plastic container, using wax paper in between the layers. (I can usually get 3 layers in my containers). Then I can take out the desired number of bagels and thaw them in the microwave for 50 seconds on full power. I then let them rise in a warm place for 20 minutes. (I always heat the oven to 200 degrees for 2 minutes, before turning the oven off and placing the dough inside to rise). Then continue with the rest of the recipe, I boil each bagel for 1 minute on each side, glaze with the egg white and then cover with Asiago cheese and bake for 20-25 minutes, perfect!!!
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Double Orange Scones

Reviewed: Nov. 28, 2010
I fell in love with the Orange Scones from Panera Bread and was wanting to find a similar recipe. I have had this in my box for a little while before finally giving it a try. Oh my goodness these were so delcious. I did make a few changes, I used 2 cups AP flour (had no whole wheat flour to hand) Doubled the amount of sugar and omitted the Orange peel (not a fan). I rolled out the dough and cut into 8 medium rounds. I glazed the top with a little beaten milk and egg and baked on my Pampered Chef Large stoneware bar pan for 20 minutes, until golden brown. So delicious, I will be baking these again and again! Thank you so much for sharing
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Slow Cooker Cilantro Lime Chicken

Reviewed: Jan. 15, 2012
I know this may sound crazy but this recipes make a fantastic easy spicy Indian chicken curry. I used a jar Tostito's Chunky medium salsa, 2 x packs of dry taco mixes. 1/2 cup of fresh cilantro and the juice of two small limes. I added all these ingredients together at the start like the recipe states, that in the last couple of hours I added 2 chopped onions and 1/2 small yellow pepper and 1/2 small green pepper and 4 small Jalapenos. The taste was gorgeous, served with wild rice and Garlic naan breads. I will be making this recipe again and again...
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28 users found this review helpful
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Crackle Top Molasses Cookies

Reviewed: Dec. 22, 2009
These cookies are gorgeous, just like the ginger biscuits I used to buy from the gingerbread shop in Ashbourne, England. I did make a couple of changes. I used butter instead of vegetable oil (never been too fond of anything other than butter in cookies) and I also doubled the spices. I did use another reviewers advice and let cool on wax paper rather than a rack. I made 14 large size cookies from this batch which were crunchy on the onside but so chewy inside. The aroma in the kitchen was heavenly! I will certainly be making these again and again...
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Slow Cooker Butter Chicken

Reviewed: Jan. 24, 2012
This was a good overall recipe, although I did find the 15 green cardamom pods a little over-powering. I used hot curry spices and pastes. I did have problems finding the tandoori masala, so I made my own. http://allrecipes.com/personalrecipe/63077657/tandoori-masala-spice-mix/detail.aspx
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Sky High Yorkshire Pudding

Reviewed: Nov. 26, 2009
Coming from England, I have been brought up on Yorkshire pudding and no roast beef dinner could ever be complete with out them. I have used the same recipe for many years, but read all the reviews so decided to give this one a try. These were just as good, as long as you add a pinch of salt (I know we are all trying to cut down on of salt intake, but Yorkshire puddings are not the same without it). The other points I wanted to mention is to make sure your ingredients are at room temperature before you begin and when mixing, make as fluffy as you can, the more air you get into the mixture the better. My Grandma always told me to let the batter sit for a good 20 minutes before putting into the pans. This has always worked well for me.
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High Five Orange Rolls

Reviewed: Nov. 6, 2011
I made these rolls before they were famous!!! This is my original review ~ These really are wonderful breakfast rolls, perfect light taste for summer Breakfast’s. I halved the recipe and made these in my bread machine, placing all the wet ingredients in first, followed with the dry. Once the dough cycle had finished I rolled out the dough, I did change the filling slightly to the one in the recipe. I melted the butter and added the orange extract to it (did not use the zest as I am not a fan) brushed this mixture on to the rolled dough, I then sprinkled with Brown sugar and cinnamon, topped with a handful of raisins. Rolled the dough and cut using a sharp bread knife (the halved recipe made 12 standard size rolls). I placed in the greased dish and covered with film, I let these rise for a further 30 minutes in my cold oven with the light on, removed and stored in the fridge covered overnight. The following morning I removed the rolls from the fridge and let sit on the counter for about 45 minutes to bring them to room temperature before baking. Once baking I started to make the glaze, I used 2 tablespoons of freshly squeezed orange juice in place of the milk and orange extract. Thank you for sharing this recipe, I know I will be baking them again and again!
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Blueberry Turnovers

Reviewed: Aug. 26, 2010
For such a simple recipe I could not believe just how good these taste. I made them this morning to serve at a coffee morning and book exchange I was hosting and everyone loved them and wanted more, more, more. I used two cartons of dough. Rolled each crescent in a ball and then rolled in a small oval with my rolling pin, I wet the edges and filled with the blueberries and sugar which I had already mixed together. Made sure the edges were very well sealed to save the blueberries leaking and baked on a large Pampered Chef stoneware bar pan. Once they were cooled I piped with vanilla frosting and a dusting of conf. sugar. Delicious, I will me trying these will all manor of fillings...
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Chocolate and Butterscotch Fudge

Reviewed: May 5, 2010
Gorgeous fudge I love it, I did think that it may have been better if there was more of the butterscotch. It was quite difficult to cover the chocolate layer. Next time I will double the amount. Also allow a little time for the chocolate layer to cool before adding the butterscotch layer. I allowed 15 minutes in the fridge, but this was not enough as the chocolate layer was lifting when I was trying to spread the butterscotch. I don't like nuts so I used heath's toffee bits as a sub. Good overall fudge, just know I will me making this again.
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Lemon Poppy Seed Shortbread

Reviewed: Dec. 4, 2009
I looked at this recipe a few times but never got around to trying it. I have always baked just the traditional shortbread which I love, so I was not sure what I would think of the lemon and poppy seeds. I finally decided to give it a try and I am so pleased that I did. I made a couple of changes, I halved the quantity of poppy seeds and added 1 tablespoon of lemon juice and a further 1 tablespoon of Limoncello (Italian lemon liqueur). As I cut small individual biscuits I only had to allow a baking time of 15 minutes. Like with all the shortbread I bake, I do not sprinkle the sugar on the top until they have come out of the oven and about to cool. Pleased with the changes I had made, the end result was light and fresh. Perfect to serve with coffee to finish off my Italian dinner this evening.
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Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Reviewed: Oct. 31, 2011
Followed the recipe exactly, I doubled all the ingredients and made one pie for dinner, and two for the freezer. (will top with the biscuits before popping in to the oven). Great basic pie. UPDATE ~ I used the mini biscuits and oh so much better. They cook perfectly throughout, not doughy on the bottom like the regular size.
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Strawberry Sensation Smoothie

Reviewed: Mar. 29, 2010
I really hate writing a negative review, but I did not like this smoothie at all. The flavors just did not seem to work well together and it left an awful aftertaste. I did try to drink as much as I could, but in the end just decided to tip it away. There are so many better smoothie recipes on this site, will not be making again. Sorry!
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18 users found this review helpful
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Jellybean Bark

Reviewed: Mar. 28, 2010
So quick and easy to make, looked great and tasted wonderful too. I did not have jellybeans so used M&M eggs as a sub. Thank you for sharing Christina!
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Banana Rum Biscotti

Reviewed: Apr. 6, 2010
I am by no means a biscotti expect but I do tend to bake at least one batch a week. Just love this recipe, I did change it slightly. Not that it needed changing but to meet my own requirements. I used 2 tablespoons of Bacardi Gold rum and also added ½ cup of mini semi-sweet chocolate chips, used the rest of the ingredients as stated. Mixed the batter as per the recipe (smelled delicious) but as I use a large baking sheet I only make 2 logs. Split my batter in half in the KA and then working with each log separately, I kneed in a small amount of flour into each log on the counter, I then kneed for a minute until smooth, once smooth I roll out the log like a sausage, place this on the wax paper and press down to ½ inch thick on the baking tray. I find this easier to deal with rather than rolling flat and then moving to the baking tray. I bake for 30 minutes until golden brown, remove from the oven. When cooling I move the wax paper containing the biscotti off the baking tray and place it straight on the cooling rack, I cut with a serrated knife after 8 minutes of cooling. I bake at FULL temperature for a further 15 minutes on each side. I made an unbelievable 50 Biscotti from this batch. Thank you so much for sharing this recipe sueb @//-_-\\@
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Tomato Bacon Salad

Reviewed: Dec. 11, 2009
I did change this recipe slightly, not because I thought I needed to but because I had left overs that needed using. I used my own sun blushed tomatoes which are coated with olive oil, sugar, sea salt and Thyme. I am not a lover of blue cheese so used feta in its place. I have never tried bacon in a salad before, but really thought it made a nice change. So quick to put together, looked good too.
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Pumpkin Tea Bread

Reviewed: Nov. 8, 2010
While I love the combination of orange and pumpkin this bread was not moist enough for me. The taste like I said is so good but its just too dense, nothing like the moist pumpkin breads I am used to. If I was to make this again I would have to think of adding more liquid. Glad I made it but would not make the recipe again as written.
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