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    Chef #943386

    Member since Sep 2008

    Chef #943386

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Pammy's Hoagie's (Dough Made in Bread Machine)

    Wednesday, Dec 21, 2011 on
     |  (2 people found this helpful) |  17 Reviews  |  By Packer Backer Pammy
    LinMarie says:

    "I've made this recipe twice now and LOVE it. THe first time I followed the directions exactly and they were excellant.

    The next time I increased the salt by 1/2 tsp and lowered the sugar by 1/2 Tbsp. I split the dough into 4 rolls instead of 6 and before baking I brushed on egg white and sprinkled with poppy seeds.... then it was *AMA..."

    Reviewed Hoagie Rolls

    Friday, Dec 25, 2009 on
     |  49 Reviews  |  By kzbhansen
    LinMarie says:

    "We made these tonight and I quite liked them. They had a nice texture and a really nice flavor. They didn't puff up as much as I would have liked, but that was my error not the recipe. I plan on tweaking it a bit to personalize it to our tastes. Maybe top with a mixture of Parm, Romano, Asiago or incorporate some roasted garlic into the dough ..."

    Reviewed Country White Bread

    Monday, Nov 30, 2009 on
     |  6 Reviews  |  By startnover
    LinMarie says:

    "Pretty darn good. I quite enjoyed this bread and it seemed pretty idiot proof. I halved it and tossed it into two large loaf pans. It made lovely sandwiches. Very soft and tender bread. I think the idea of raisins and cinnamon would absolutely ROCK with this. I plan on trying it like that next week.I plan on making two batches tomorrow a..."

    Reviewed My Famous Chocolate Covered Cherries

    Wednesday, Nov 25, 2009 on
     |  (3 people found this helpful) |  53 Reviews  |  By startnover
    LinMarie says:

    "These are quite amazing. The first time I used the recipe exactly and they were most excellant. Now I change it. The best idea was to use a candy mold. Much easier than trying to dip them. Also, instead of that condensed milk I use a combination (or entirely) Baily's Irish Cream. Also, I use about 1/2 a tsp of the fondant (very chilled) and ..."


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