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starvinstudent
submitted a recipe for
Baby oatmeal banana bread.
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starvinstudent
reviewed
Adrienne Gardner’s
Apfelkuchen (Apple Cake).
Very confused... how on earth did ppl manage to beat this sticky viscous dough on high speed for five minutes?? When I tried to use my electric mixer on this, it climbed the beaters like a murderous octopus. I ended up partly kneading it by hand, partly poking at it with a wooden spoon, then just throwing up my hands in despair and defeat after two minutes. That being said, finished product was still an ok texture and tasted fine. But how are people beating this dough?
Helpful (0)
starvinstudent
reviewed
Carolyn Mantia McMann’s
Sea-Purb Seafood Pasta Recipe.
Pretty good, but know that this recipe generates a lot of liquid, even if you were to drain the veggies (which I didn't because most of that would have been the tomato juices). I also didn't use lemon juice, I used just the lemon zest and a sprinkling of Hy's lemon pepper seasoning to cut down the liquid even more. I also added some garlic powder. Thanks for the recipe!
Helpful (0)
starvinstudent
reviewed
PaulaM11’s
Butternut Pie Crust Recipe.
When this first came out of the oven, the crust was pretty tough, as others have said. Mind you, I didn't take any extra effort to make it thin or anything. I put it in tupperware and stored in the fridge for a couple days, and ater the crust was softer and had a nice consistency for a savory pie. I think the moisture of the filling, sealed in by the container really helped. Not really sure how to alter that when I bake though :S
Helpful (0)
starvinstudent
reviewed
ELA33INE’s
Sweet Potato Gnocchi.
Based on the reviews, I added a lot more salt, some minced onion and some lemon herb spice, no nutmeg. After gradually mixing in all the flour, it was still too sticky to work with so I kept adding more flour. I think I ended up with about 3 cups in total! It still was hard to work with, even after I squeezed it out of a bag. Half I boiled as per recipe, the other half I felt guilty about throwing out so I added some oil and baking powder and tried baking like biscotti. Shaped into a log, baked for 35 min @ 300. Cooled for 10, cut into 3/4 inch slices and baked again @ 275 for 10 more minutes. It ended up being sort of like a soft bread stick.
Helpful (0)
starvinstudent
reviewed
Laurie Fontaine Bennett’s
Downeast Maine Pumpkin Bread.
The first time I made this, I substituted mashed banana for most of the oil and forgot to add the water, but had added about a tablespoon of orange juice - turned out great. The next time I made it I added all the water and it had a weird, chewy texture. Have made this a few times with spaghetti squash and butternut squash instead of the pumpkin, I always cut it it half and pour into 2 minipans, all in all a pretty good recipe
Helpful (0)
Personal Recipes
2
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Ratings & Reviews
8
Apfelkuchen (Apple Cake)
![https://public-assets-ucg.meredithcorp.io/71cc25547f83dfa812eeb24589a77410/4584509.jpg]()
Very confused... how on earth did ppl manage to beat this sticky viscous dough on high speed for five minutes?? When I tried to use my electric mixer on this, it climbed the beaters like a murderous octopus. I ended up partly kneading it by hand, partly poking at it with a wooden spoon, then just throwing up my hands in despair and defeat after two minutes. That being said, finished product was still an ok texture and tasted fine. But how are people beating this dough?
Helpful (0)
Sea-Purb Seafood Pasta
Pretty good, but know that this recipe generates a lot of liquid, even if you were to drain the veggies (which I didn't because most of that would have been the tomato juices). I also didn't use lemon juice, I used just the lemon zest and a sprinkling of Hy's lemon pepper seasoning to cut down the liquid even more. I also added some garlic powder. Thanks for the recipe!
Helpful (1)
Butternut Pie Crust
When this first came out of the oven, the crust was pretty tough, as others have said. Mind you, I didn't take any extra effort to make it thin or anything. I put it in tupperware and stored in the fridge for a couple days, and ater the crust was softer and had a nice consistency for a savory pie. I think the moisture of the filling, sealed in by the container really helped. Not really sure how to alter that when I bake though :S
Helpful (0)
Sweet Potato Gnocchi
Based on the reviews, I added a lot more salt, some minced onion and some lemon herb spice, no nutmeg. After gradually mixing in all the flour, it was still too sticky to work with so I kept adding more flour. I think I ended up with about 3 cups in total! It still was hard to work with, even after I squeezed it out of a bag. Half I boiled as per recipe, the other half I felt guilty about throwing out so I added some oil and baking powder and tried baking like biscotti. Shaped into a log, baked for 35 min @ 300. Cooled for 10, cut into 3/4 inch slices and baked again @ 275 for 10 more minutes. It ended up being sort of like a soft bread stick.
Helpful (2)
Downeast Maine Pumpkin Bread
The first time I made this, I substituted mashed banana for most of the oil and forgot to add the water, but had added about a tablespoon of orange juice - turned out great. The next time I made it I added all the water and it had a weird, chewy texture. Have made this a few times with spaghetti squash and butternut squash instead of the pumpkin, I always cut it it half and pour into 2 minipans, all in all a pretty good recipe
Helpful (1)
Cindy's Pumpkin Pie
Even with no measuring cups and a tin of 'pumpkin pie spice', this recipe came out great. Also used soy icecream instead of regular, as I am allergic to dairy. Very easy and quick.
Helpful (0)