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Reviewed Spiced Bread Pudding
Nov 23, 2013 on FoodNetwork.com
“Amazing flavors! The anise and orange really make this an outstanding bread pudding. I have tried it baked in the boule and in baking dishes and prefer it in a dish to the bread bowl, by far. The bread bowl is ideal if you like a drier bread pudding, but if you like a creamy, moist pudding that you eat with a spoon, just bake it in a dish.
Reviewed Southern Biscuits
Nov 3, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Super light and fluffy, best biscuits, EVER! I was out of butter so I used all lard in mine, no shortening.
To avoid the tougher biscuits that happen when you gather the scraps together, I just pat the dough into a square and cut square biscuits."”
Dec 13, 2011 in Food Network Community Toolbox on FoodNetwork.com
“When I added the lemon juice, it produced exactly what I suspected it would, a large batch of curdled cream. Not that velvety, smooth, decadent texture I think of when I think of panna cotta. Next time, I will reduce the sugar, leave out the lemon juice, scrape a vanilla bean, remove the lemon zest with a vegetable peeler, and strain before pla...”
Reviewed Tomato Basil Tartlets
Aug 26, 2011 in Food Network Community Toolbox on FoodNetwork.com
“I have a feeling the difference in baking time is more related to the gauge of our pans than to the recipe. I have heavy, professional weight aluminum baking sheets and I gave it an EXTRA 20 minutes with the top pan on before I cranked the heat up on my oven and took the top pan off. This is, however what they talk about when a recipe says, "ac...”
Aug 7, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Oh my word! Light, tender, moist...then you hit a pocket of tangy raspberry and a pop of juicy, sweet blueberry...mmmm, best muffins, EVER.
I used 1/2 AP flour and 1/2 whole wheat pastry flour and replaced 1/2 the melted butter with applesauce to make them a bit healthier, but the results were mind-blowing!
Be sure to barely combine...”
Reviewed Mom's Turkey Meatloaf
Jul 5, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Great place to start; of course, you should season to taste. I always add several cloves of minced garlic (I typically up the garlic even if a recipe already calls for it) and herbs; rosemary, thyme and sage are a fave. Tonight I added some leftover steamed carrots that I finely chopped; other times I have added sauteed mushrooms.