Prep time and such few ingredients make this recipe so simple. I added a little more garlic powder and one small clove of crushed garlic. I also used fresh grated ginger. I added red pepper cubes to the kabobs for color and flavor. This recipe is a keeper, look beautiful when they are finished and taste wonderful!
This is a wonderful recipe. I used 2 XL loaf pans. I used the half brown/half white sugar in the recipe. I did have to really add more spice than the recipe called for. I just used the basic measurements in the recipe and did the 'taste test' adding accordingly until I was satisfied that it was enough. I used cinnamon, nutmeg, allspice, and pumpkin pie spice; as I didn't have any ground clove or ginger. To 'jazz' it up, I had an extra orange and tangerine so I used the grated rind of each. I also added nuts. This really added a layer of flavor to the spices. The orange and tangerine was an afterthought as I was taste-testing. I will definitely make again and the next time substitute orange juice for the water. It went into the refrigerator wrapped tightly as soon as it was made and it was superb the next day. Everyone raved over this and I gladly handed out this recipe to the folks that wanted it.
This is the BEST EVER!!! I've never tasted such moist date bread. I had an overabundance of dates that my inlaws sent from my husband's native country of Tunisia so they were rough chopped. I also used hot brewed coffee instead of the boiling water to soak the dates/butter in. When I was reading the recipe, I thought there was no way a bread made with only one quarter cup butter could be moist...boy was I wrong! After cooling a bit, I immediately wrapped it in wax paper then aluminum foil and into a ziplock bag. I then refrigerated it for several hours. I couldn't resist any longer so I had to try it....I can't believe it is sooo moist and tasty! A definite keeper and will use this when I receive another 'surplus' of tunisian dates! thanks so much for this wonderful recipe.
This bread came out perfect. I had no problems with it being flat; it rose perfectly and looked like a picture. I did not have enough orange so I added tangerine peel to make the full tablespoon. It was very moist and not crumbly at all. The citrus added a wonderful overtone. I have this recipe in my box and this is the one I'll use when I make cranberry bread.
I had lost my favorite roll recipe and decided to try these...oh my goodness this is a keeper! I have this one saved. They turned out like a picture...and so fluffy and light but yet rich buttery flavor. They were not at all heavy...feathery light. The only modifications I made were I heated my water 105-115degrees and added butter flavor shortening to that. I added it to the dry yeast, sugar, and 2 cups of flour. I then added all but the last half cup of flour blended with the salt. I had always been taught that salt can kill yeast if added directly so I never add salt until I have added some of the flour first. I use the last half cup of flour to knead into the yeast adding a little at a time because all flours differ. I only use bread flour with my bread making. By heating the liquid to between 105-115, it cut down on the kneading time tremendously...cut it in half. After the rolls came out of the oven, I immediately brushed the tops with butter using a pastry brush. They came out of the pan with ease(I use cooking spray to coat bottom and sides of pan) and everyone raved about them.
I had an overabundance of apples and was also so pleased to see that there were cranberries in this, as I also had a package of cranberries in the crisper from thanksgiving that needed to be used. I made both bread and muffins(doubled the recipe) and they were sooo moist!!! After reading other reviews, I read the proportions of ingredients and was quite perplexed as to how this was going to turn out. There did seem to be a bigger proportion of dry ingredients to the liquid. The adjustments I made were: I added the sugar and salt to the apples first to leech out the juice. I also added just a splash of orange juice (maybe two tbsp) and grated some orange rind. I immediately wrapped the bread when it cooled and put in fridge and put the muffins in a plastic container with lid. I couldn't resist the muffins so tried them about an hour later; the bread in the fridge until the next day. Both were so moist and there was no crumbling at all. I think alot depends on the type of apple. When I started slicing into what I had(red delicious) they were quite juicy so I am sure that helped. I also added a bit more cinnamon and a half tsp of nutmeg to the DOUBLE batch I made; would use a quarter tsp. to the single recipe. I also added a tsp of vanilla. I have this bookmarked as I will be using this one again. Presentation is also beautiful with the whole cranberries and chunks of apple.
I can't say that these were a big rave. They really needed doctoring. I added even more zest and also some lemon zest as well. They baked nicely and are not really sweet. I think they would be a good breakfast muffin and that is about it due to the lack of sweetness and 'zing'. I rated it a '3' because they did bake up nicely and were easy to prepare. A nice recipe for breakfast if you want to do something a little special for guests and don't want anything very sweet.
very good recipe and very easy. I served this over basmati rice which gave it a nice flavor enhancement. It smelled wonderful cooking. I had a little extra chicken breast already cooked so just added that near the end. I also added a garnish of fresh chopped parsley. I didn't add chili powder because I don't like the flavor of it. Instead I used dried ground chili peppers (similar to cayenne. I think this also would be good over egg noodles.
this definitely needed some doctoring up. I agree that the baking powder flavor did come through even after doctoring up with coconut, rum flavoring and a splash of rum, marashino cherries chopped, and nutmeg. It crumbled a little during cutting (possibly from the coconut). It did have a nice flavor and no one else noticed the baking powder flavor but me. I would not probably make this one again. I think it would have a real pineapple flavor if one used fresh pineapple and perhaps pineapple flavoring.
I have used this recipe for years. I got it out of a BH&G cookbook. I have learned over time that a candy thermometer is almost a must unless one is really good at judging a soft ball stage by dropping a drop of it in ice cold water. The recipe calls for 236 degrees but it has to come to 240 degrees (which is what any candy thermometer states as soft ball stage) in order for it to come out nicely. at that temp, it is perfect.
OH MY!!! I'm sitting here now with a cup of coffee and a creamy banana muffin and I am literally ooohing and ahhhing. The recipe provided made one 8x5 and then I made 4 giant muffins using the rest of the batter. This one is a true keeper and I think I will replace my favorite banana bread recipe with this one. I didn't bother measuring the 1 cup mashed banana; just threw in 3 ripe bananas and 1/4 tsp banana extract, as I wasn't sure that my bananas were as ripe as I usually like them. It baked up beautifully and it actually does have a 'creamy' texture while being so nice and flaky and light. I absolutely love this recipe! thanks so much.
this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. I too did not bother to sautee any of the vegetables first...just added them to the pot. I added some egg noodles and that was it! This would be wonderful recipe to follow if one bought one of the flavored rotisserie chickens such as Italian or garlic rotisserie...I can see where boiling the skins and bones of those type of rotisseries would add wonderful new flavors.
