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VeggieSoulSista

member

Recent Reviews


Re:Classic Cream Scones

These were delicious! Very light and moist. The recipe couldn't have been any easier -- hardest part is separating the eggs!I made a couple of changes: I added a pinch of nutmeg and cinnamon to these. I did not add currants because I am partial to plain scones, plus I am stateside and currants are hard to find. I think raisins are a polarizing ingredient (people either hate or love them), so I didn't want to substitute those either. I used buttermilk instead of milk for the egg wash, and I think it added a slight tang that was really delicious.I made these for a pre-church breakfast on Saturday morning. I had a few left, so I packed up a few for my husband to give to the members of his technology/media ministry. They loved them as much as we did. One person said she took a bite and almost cried out in happiness. :).


Posted: 12:59 pm on December 7th 2015

Re:Classic Dinner Rolls

This was my first time making bread, and maybe my second or third time using yeast. These came out awesome! I used half whole wheat and half AP flour at the suggestion of another reviewer.I read a lot of recipes before settling on this one, and most whole wheat or wheat roll recipes use honey instead of sugar and add molasses for flavor. Instead of adding sugar to the flour, I added about the same amount of honey and a tablespoon of molasses to the stove with the other ingredients. Worked great!The dough was really easy to work with. I didn't use a mixer, but I used a wooden spoon/spatula hybrid and my muscles. :). Worked fine. I used to roll out cookies as a teenager, so this not-too-sticky dough was a dream.I made these the morning before serving. I baked them that morning, and heated them in the pan with a little bit of foil. They weren't as life-changing as the ones that were eaten fresh out of the oven, but they were really good. I didn't weigh my rolls either (time crunch) and I got enough to fill a 13/9 inch pan and make a separate pan with about five rolls. I used a different shaping method too. I made a circle using my left thumb and index finger, then used my right thumb, index and middle fingers to push the dough through. The rolls were really pretty and looked a lot like the picture (just browner from the wheat).I made these rolls for the first time hosting dinner for my family (I just got married in May). I really impressed my parents and my sister by having homemade bread with the meal.I will be back here looking for more recipes.


Posted: 05:25 pm on September 24th 2015