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9
out of 10
Great snack

I made these today, and they are a great snack. I don't know why, but I was expecting them to be more dessert-like, hence the 9. But, all in all, they are a great snack. I think next time I may add nutmeg to intensify the flavor.

Definitely going to make these again, after the ones I made get eaten up. I'm going to take the advice of other commenters and freeze some. We're only a 3 person family right now, so these will probably last us a month or so. Thanks Tammy!


10
out of 10
The flavor is excellent and easy to make.

Tried this recipe over the weekend and it turned out great. I used 60% venison, 20% beef, and 10% pork. The flavor is excellent and easy to make. I smoked it in the smoker for 2.5 hours instead of using the liquid smoke. The first batch was only 3 lbs to make sure we liked it. Can't wait to try it with turkey next time.


10
out of 10
Piece of advice

While these cookies are festive, delicious and the perfect colourful addition to any cookie tray, they are uuuugly to roll out and fill. Something I found really really helpful was rolling out the dough on a sheet of wax paper and skipping the icing sugar covered countertop. It didn't necessarily help roll it out so much as help it stay together, preventing breaking and allow the rolling process to be so much smoother. Just a tip :)
Great recipe though!


10
out of 10
This salad is *outstanding*

I just recently discovered your blog, and since I am an orthodox jew from Israel, I find your life style quite similar to ours :-). Anyway, I love your blog, and every single recipe I tried became a great hit. This potato salad was especially good! SUPER addictive ;-).


10
out of 10
very good recipe

i like it a little spicy,
i doubled the spices! (yes) and
decreased the sodium nitrate (mortons tender) by half.

it worked great!


10
out of 10
Wonderful as an Overnight Recipe as well!

This was a fantastic cinnamon bun recipe! I wanted to review because I made them as an overnight recipe as our buns for St. Lucy's Day. (I made a half batch for a 9x9 pan) I did all the work the night before, including the rising, and put the pre-made buns in the refrigerator overnight tightly covered with plastic.

In the morning, as recommended by other websites when doing overnight yeasted goods, I brought them out and warmed them up for about 10-15 minutes in a warmed oven (turned off after a few minutes) then cooked from 350 degrees for 1/2 hour from there. They were wonderful! Technically I should've let them come to room temp completely first, but who has time for that when you have toddlers waiting "patiently" for their special breakfast?

I also really liked the generous amount of icing it made even when halved. Mmmmm... gooey.

The only cons were they may not have been *quite* as fluffy as when made from fresh day of, but they were still super fluffy and rose awesomely in the oven. Plus, they had the added benefit of not overbrowning at all during the entire cooking time. Would definitely make again. :)


6
out of 10
Good

We normally make Overnight Waffles, but sometimes do not prepare ahead, so for a quick waffle we found this one very good. I did add some salt which was not listed (we use Real Salt) and I used our Cuisinart Belgium Waffle maker. Those two things might make a difference. It browned and crisped nicely on the outside with soft but not doughy inside. No complaints (except was not Overnight Waffles). Thanks Tammy you always come through.


9
out of 10
Comparing apples and oranges...

I wanted to share this for the people who have said "This is not bologna!". No, you're right, not like what you buy in the store. But then why would we be wanting to make something with fillers and chicken lips in it, at home?
Take from this site http://housewifehowtos.com/cook/recipe-homemade-bologna/,
"Homemade bologna is one of those foods that truly show how radically food manufacturers have changed our taste expectations. That unctuous, mushy pink stuff we’ve all eaten between slices of flavorless white bread, with mayo or mustard, is nothing like bologna used to be."


10
out of 10
Simple is best

Before I made my first batch, I bookmarked a bunch of recipes for experimenting. I decided to start with this, the simplest recipe, and go from there...but this is so good, I'm not going to bother with the others! I kefir the cream too, because I'm lactose intolerant. FYI - I get about a quart of ice cream, not 6 cups.

For my last batch, I used about a quart of super-sour kefir I didn't know what to do with. I strained it into kefir cheese (1-1.5 cups), added it to the kefired cream, then added water (instead of the sour whey) to a very thick yogurt consistency. This batch was only slightly more sour than a normal batch, and still delicious. Thanks for the recipe!


10
out of 10
Milk Toast

I grew up eating milk toast, too. I've never known anyone else that did. My dad or mom would put the bread in the broiler of the oven until golden brown on both sides. On the stove they would heat up milk with salt and pepper and butter until the butter melted. We would dip our toast in the milk or pour the milk over our toast. It was so good!


10
out of 10
Questions: hand kneading, warm milk, and baking paper; Tip: calzones!

First of all, I've made this a couple of times already and they taste great! I'm wondering if I can make them even better by asking you some questions about some of the steps, and let you know I've made calzones using this recipe and they come out delicious!

I don't have a bread machine or anything like that (old skool!), and I only knead the dough until its consistent, less than 5 minutes. Today I'm trying to go for at least the minimum of 10 minutes like you say, but I'm finding that, unless I add just a little more flour at a time, it just sticks to my hands. Would it make sense just to knead it until its consistent (and more moist), or is it important to knead it the full 10-15 minutes (and have to add more flour, risking to make it less fluffy)? I'm also wondering if the step of letting them rest 5-10 minutes couldn't be more (how much more? dunno), or do you not want the dough to rise?

What's the reasoning, or the "science", behind heating up the milk, just out of curiosity? I've actually been mixing that whole set of ingredients (not the egg) in a small pan and heated everything up (just to avoid getting too many bowls and stuff dirty) - what are your thoughts?

And what are your thoughts about not greasing the oven pan and just using baking paper?

I also wanted to let you know that this is great to make calzones! I rolled out the portion of one roll into a think sheet, added enough ham and cheese to occupy one side and flip the other side over to close it like a half-moon. They came out great! I'm also going to try this with other fillings, like maybe adding some tomato sauce to the ham and cheese, or some mushrooms, or make ricotta and spinach filled ones! They make great snacks, appetizers or even quick meals (and they warm up nicely in the microwave, if you have any left over)!

Thanks again!


9
out of 10
W0MAN

I made an account here just so I could review this. I have been using this recipe for a couple of years now and I think it has saved me a lot of money from not having to buy the pricey Land O Lakes soft butter. One thing I also do is to add a small capful of butter flavoring to enhance the butter flavor. I usually use peanut oil but have also used olive oil and it always turns out great. Thanks so much for this recipe!


10
out of 10
This bread is awesome!

Tammy this bread is awesome! Thank you for sharing this recipe!
I make this bread on a weekly basis. I don't even buy bread much anymore. I just keep a store bought loaf in the freezer for emergencies. LOL
As of recent I started making a 1/3 wheat 2/3 white flour loaf as well.


10
out of 10
Boucer High Gluten Flour

Yesterday I went to a little amish store, they have every kind of flour you can think of high protien, high gluten, so I thought aboiut your recipe, I bought 5 lb bag of Bouncer Flour High gluten today at 7am I decided to try to make bread... well this bread dough doubled in size almost tripled and baked up beautifully in the pan, I changed one small thing on the recipe i added more yeast... this bread tasted great and had a soft fluffy texture.. thank Tammie for a good recipe.
I didn't proof the yeast this time either.. just put the whole yeast packet in....:-) it worked


10
out of 10
Better then Moms

I am new to baking and depended on my Mom to make me my cherry cheese cake. Not any more. My wife, kids and I love it.
Thanks Tammy!


10
out of 10
WOW beat EVER!!! I will never buy bagels fron a store again!!

Tammy, my son-in-law made these bagels today they were wonderful. I wish I could give it 2 -10 ratings :) He did however use 1 1/2 teaspoon onion powder and 1 1/2 teaspoon Pink salt in place of the 1 Tablespoon salt and added 3 Tablespoons of dehydrated onions to the dough mix. We love onions :) My friend Judy gave me a recipe with the added dried onion. We did not add a topping we liked them just the way they were. He also experimented with adding 1 Tablespoon of baking soda to the boiling water of the last 4 bagels and it did make a difference in the browning and density of the bagel, but we loved them both so I can't say which I liked best, the plain water for boiling or the added baking soda for the boiling water.

We are sitting thinking of all the ways we can make them :) Blueberry, cranberry, cinnamon, jalapeno, poppy seed, garlic, maybe sun dried tomatoes and plain!

I also wondered if you have ever made the thin bagels. I am searching for a recipe and can not find one.


10
out of 10
LOVE THIS - Didnt have heavy cream so ...

I love this recipe! I did have to make adjustments because I did not have heavy cream. I used 1/2 n 1/2, then since I only had 1% milk. I thought I should use some more fat so I added cream cheese. It still all equaled 4 cups. I was afraid of the cream cheese but it was a wonderful addition and I would do it again. The eggs were something new for me. It made it creamier than my usual recipe. I will be using your site for recipes on a regular basis.Thank you so much! NO off to find homemade calzone recipes. :) I'm on a bread kick!


10
out of 10
excellent!

These burgers were amazing and so flavorful. I didn't have cilantro so I used parsley instead and it was perfect!


10
out of 10
VERY good

I've made this recipe a couple times so far and they are sooo good!


10
out of 10
Delicious

Even my child who hates everything loved these. I made the kaiser style buttermilk hamburger buns to serve them on. I did add cumin because my family likes a middle eastern flavor. The family actually requested that I make these again.