LemonLush Profile - Allrecipes.com (18699585)

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Home Town: Washington, USA
Living In: Washington, USA
Member Since: Oct. 2005
Cooking Level: Expert
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Lunchroom Lady Rolls
Butter - Last Stage - add your flavorings at the last stage!
Butter - 3rd Stage - Gathering the butter solids and squeezing out the buttermilk
Butter - 2nd Stage. You can see the butter solids separating from the buttermilk
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Recipe Reviews 127 reviews
A Simply Perfect Roast Turkey
I think it should be clarified, that the temperature of the bird depends on where you're taking the temperature. If the thigh, then 180, but if the breast.. you want 165. In addition, I like to loosely tent my bird and let it sit for at least 45 minutes before carving. That is the perfect amount of time to get all your other sides baked, prepped and served - and insures a juicy, beautiful bird. The Butterball website has some nice roasting tips, but they don't recommend the foil tent.. I have always roasted my bird this way too.

1 user found this review helpful
Reviewed On: Nov. 27, 2013
Banana Crumb Muffins
These were delicious and great flavored. I did add vanilla and toasted pecans. I think the "3 bananas" assume the bananas are on the small side. My cups were filled too full. You only need to fill them about 2/3 full or a bit more as they will rise nicely. Next time, I'll fill 11 cups, not 10.

3 users found this review helpful
Reviewed On: Sep. 6, 2011
Pan de Sal - Filipino Bread Rolls
As a long time baker, I know I could be overly critical, but... I made these a few weelast weekend to go with our Asian BBQ. No one cared for them and didn't eat them. They were heavy and overly sweet. I decided to try them again since these got so many high ratings. This time I made a bunch of changes and did a bit more digging into these rolls. I switched out to All Purpose. A much lighter and tender roll. NO BREAD IMPROVER! Bread improver is overly used by bakers who think that it "improves". Truth is, you can't make an already bad bread better by using it. I used whole milk, not canned. 1 egg, not two, 2 tsp of instant yeast. I noticed in the first batch the strong egg and chemical smell was the first notes of the bread. Used real, unsalted butter and Panko bread crumbs. I think a good option might be a mixture of rice flour, yeast, a touch of sugar and water.. painted on the bread before the rise. When it rises, it will crackle.. much like a dutch crunch vienna loaf. The second batch came out much lighter, better and tastier.

9 users found this review helpful
Reviewed On: Mar. 31, 2011
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