jenncc's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title | Date | Rating
The Wooden Spoon Bread Book
By Marilyn M. Moore
Atlantic Monthly Press - 1987
Buttermilk Bread : page 72
Great texture and flavor.
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Buttermilk Crackers : page 272
Another tasty recipe from this reliable book. These were crisp if you get them thin enough (I prefer a bit thinner than the 1/8 inch recommended), slightly sweet, with a bit of tang. I cut some into squares but this dough was fairly wet, so I resorted to one large cracker that we broke into pieces and ate with cheese and fruit. I also sprinkles with kosher salt after brushing with melted butter.
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Homemade Saltine Crackers : page 270
These come together quickly and taste terrific. They stay crisp and go with just about anything - sweet or savory. I may like this recipe better than Peter Reinhart's Flaky, Buttery Crackers. I did brush these with melted butter and returned them to the oven for a few minutes as P. R. does in his recipe.
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Orange-Honey Banana Bread : page 112
This is a keeper! I skipped the caraway seeds, used 1 tablespoon walnut oil, 1 tablespoon canola, but otherwise followed the recipe. This is not banana bread - it is a slightly sweet sandwich bread. Moist, tender crumb. Great for grilled cheese, french toast or a ham sandwich.
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Perfect White Bread : page 71
I love this book - it has yet to let me down. These are simple, delicious recipes and the Perfect White Bread is no exception. Perfect indeed! This makes a wonderful loaf of bread - for sandwiches, french toast etc. It's light with a creamy crumb. I made this in a pullman loaf pan and halved the recipe.
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Sour Potato Bread : page 132
Love the sour flavor and luscious texture of this potato bread. Makes a most decadent sandwich!
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Sourdough Biscuits : page 144
Great flakey biscuit! Tasty biscuit and a good way to use up sourdough discard. They didn't have the lift of my usual biscuits but I'm sure if I had given them a bit more time to rest/rise (or used recently fed starter) they would have been beautiful.
4/7/15 Made these again with a starter that was fed 24 hours before and they are incredible! Moist, flakey and they rose beautifully. This time I did use 1/2 butter and 1/2 shortening. I let the cut biscuits rest 30 minutes before baking 25 minutes.
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Sourdough Pancakes and Waffles : page 147
Used this batter for waffles and they were delicious!
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Whole-Wheat Potato Bread : page 94
This is the first less than excellent loaf I have made from this book. That said I am not sure if I possibly over proofed the dough? It is quite wet with the potato water plus the two cups and I had a hard time getting any gluten structure to develop. There is also a lot of yeast in this one (about 2 T.). I did like the flavor and it did come out of the oven with a nice crisp crust but it was a bit crumbly. I also feel like this recipe is a little more vague than others in the book. I may try it again with less water and less rise time.
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