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acr0545

Member since Oct 2010

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Reviewed Stollen

Mar 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

An excellent traditioanal bread and a well-written recipe. I followed the recipe precisely using 3 cups AP flour and a full yeast packet and had no problems with rising time or texture. The bread is both delicious and attractive--was a big hit at our Easter gathering (Yes, local tradition serves stollen in Easter time, not Christmas time. Althoug"

Reviewed Homemade Soft Pretzels

Mar 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

What a fun, family-friendly recipe. We did this as a lenten project and could have left out the egg wash to be more authentic, but giving up sweets was enough for two seven year olds! Thanks for another spot-on recipe!"

Reviewed Postrio's Golden Lentil Soup with Lamb Meatballs

Feb 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

A delightful combination of flavors and textures. Other reviewers liked/didn't like one element or another but they are meant as a complete package. Make all three components. Stick to the recipes. Serve the meatballs in the soup and add a healthy dollop of the yogurt. Make sure that your first bite has a bit of each and you won't be disappointed....

Reviewed Beatty's Chocolate Cake

Oct 5, 2010 in Food Network Community Toolbox on Food Network

Perhaps the best mocha/chocolate cake I've made. On day one it was extraordinary. It is still amazing four days later--not dry at all. Frosting is better at room temp so just pull it out of the frigde 10-15 minutes before serving leftovers.

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