User login

Uncategorized

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!


The flavor is excellent and easy to make.

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!


Converts beautifully into an overnight cinnamon roll recipe.

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!


I grew up eating milk toast, too.

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!