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Reviewed Fluffy White Bread (Bread Machine)
Monday, Jul 15, 2013 on Food.com
“This a great recipe for a basic white bread, I can';t wait to add some wheat flour next time. I put all the ingredients in my bread machine liquids first, and set to dough. After it was done I poured it into a loaf pan (looking for perfect sandwich bread for kids) and let it rise 20 minutes, then baked it. It turned out beautifully. It is per... ”
Saturday, Feb 23, 2013 on Food.com
“Excellent, a very light delicious treat (texture wise of course). I used 1/2 brown sugar, bourbon vanilla, and a bit more cinnamon for a rich flavor. I also added a thick cream cheese icing. My family absolutely loved them. My 9 year old said she was going to marry hers." ”
Reviewed Banana Banana Bread
Thursday, Feb 14, 2013 on Food.com
“This is very good, I mix the ingredients in a bowl starting with the dry ingredients and then poured it into my bread maker set it on basic bread and left. When I got home it was cooked to perfection!
I think next time I will oven roast some pecans (400 degrees for 10 minutes or so) and add cinnamon and nutmeg. I will definitely make this... ”
Wednesday, Feb 13, 2013 on Food.com
“These are ridiculously good! I told my husband I was rating these 5 stars and he said "give them 6". These are very buttery, and good.
I am lazy, so threw all the dry ingredients in my kitchen aid, and then folded in the butter by hand, then added the milk mixed it until combined.
I should add, I used the make your own Bisquick... ”
Reviewed Easy Breakfast Egg Casserole
Monday, Nov 19, 2012 on Food.com
“I made serious alterations but it was AMAZING!! I used half a package of phyllo dough instead of bread, used Turkey sausage, used less milk, mixed pepper, a green pepper, one Clive minced garlic, about 1.5 tsp. of fresh garlic chives, and fresh rosemary 1 tsp. and sprinkle to taste Knorr caldo de Tomate in place of salt" ”
Sunday, Nov 18, 2012 on Food.com
Saved Recipe Kittencal's Best Blasted Rapid-Roast Whole Chicken by Kittencalskitchen
Thursday, Nov 1, 2012 on Food.com