COOKIEMONSTER803 Recipe Reviewed - Community

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This is the only crepe recipe I use! I substitute 1/2 of the white flour for whole wheat and reduce the oil to 3/4 T. For a really delicious and healthy breakfast or snack, I add 3 T light cottage cheese and a few dollups of strawberry preserves. Roll up and dust with powdered sugar--beautiful and SO good!

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1 user found this review helpful

Soft Oatmeal Cookies

Reviewed: Jul. 15, 2008

These are excellent oatmeal cookies -- very soft and moist, with the right balance of oats to flour. The only change I made (and will make again) is to take the white sugar down to 1/2 cup. I have a huge sweet tooth, and these were plenty sweet -- even with the reduction in sugar. A definite keeper of a cookie recipe. Thanks!

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7 users found this review helpful

Acorn Squash Soup

Reviewed: Jan. 14, 2008

This was a really wonderful soup recipe--one I will surely make again. Husband loved it, even though he was wary of the acorn squash he saw sitting on the counter. :) I used one large squash, which lended the perfect consistency and taste. I also subbed fat free half and half for the evaporated milk, giving the soup a very rich, decadent flavor without adding extra fat. An extra 1/2 teaspoon of curry powder and a pinch of ginger powder rounded things out, and voila... the perfect bowl of soup! Thanks for a great recipe!

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21 users found this review helpful

Spinach Quiche

Reviewed: Nov. 11, 2007

As others have said, this is a good and forgiving quiche recipe. I made it as-is for some dinner guests, and it tasted very good, but next time I will make it without the butter, with Egg Beaters and with half the amount of cheese so I don't feel so guilty eating it! I think it could also benefit from some fresh chopped herbs... just to add more depth in flavor.

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4 users found this review helpful

Apple Pecan Cobbler

Reviewed: Nov. 11, 2007

This was SO good! Tasted like a cross between deep dish apple pie and bread pudding. I served it with scoops of vanilla bean ice cream and my guests loved it! The recipe is pretty close to perfect -- only made a couple minor changes: added 1/2 cup more apple slices and 1/2 tsp more cinnamon, and to the batter I added 1/2 tsp vanilla and 3 more tbsp evaporated milk. I will use this recipe again and again -- thanks!

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4 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Nov. 1, 2007

A very good and very healthy muffin recipe. As other reviewers did, I substituted oat bran for wheat bran. I also added 1/4 cup ground flaxseed, doubled the amount of blueberries, added a teaspoon of cinnamon, and used Egg Beaters instead of the egg. I kept the 1/2 cup of white flour (instead of subbing wheat flour to make it even healthier), and I'm glad I did, because it helped keep the muffins a little bit fluffier/less dense, while only detracting a small bit from the overall nutrition of the muffins. A definite winner -- yum!

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43 users found this review helpful

Addictive Pumpkin Muffins

Reviewed: Oct. 20, 2007

These just came out of the oven, and they're wonderful! I made a few changes to make them even healthier: cranberries instead of raisins, 2 cups of white flour and 2 3/4 cups of an equal mix of ground flaxseed, oatmeal and whole wheat flour, and only 1 cup of sugar and 1 cup of Splenda. The muffins came out very moist and are still sweet (which is saying a lot, since I have the biggest sweet tooth ever!). I will definitely make these again!

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96 users found this review helpful

Light Oat Bread

Reviewed: Jul. 6, 2007

Excellent everyday bread recipe! This is my go-to whenever I use my breadmaker. The only change I make is to use 2 cups of bread flour and one cup of whole wheat flour instead of 3 cups of regular flour. This bread is great plain toasted with a little butter; it is also wonderful for sandwiches and paninis.

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6 users found this review helpful