Lindsey DTC Profile - (10007640)

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Lindsey DTC

Lindsey DTC
Home Town: Lincoln, Nebraska, USA
Living In: Omaha, Nebraska, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
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Recipe Reviews 5 reviews
Lower Fat Banana Bread II
I was diagnosed with Fructose Malabsorption where naturally occurring fruit sugars are not properly digested, bounce around in my gut and ferment. Good times... BUT! This banana bread is perfect once slightly modified. ~~~ Substitute 1/3 cups of sugar with Dextrose (natural and less sweet than Sucrose) and since apples are also off-limits to Fructose Malabsorbers the applesauce needed to be subbed also. I didn't want to use oil, so I used Sugar-Free Jello Instant Banana Cream Pudding. Amazing! ~~~ This banana bread is sincerely the best I've ever had, and I'm a total carb-o-holic so I know banana breads :)

1 user found this review helpful
Reviewed On: Jan. 31, 2013
Hot Spiced Cranberry Cider
I hosted the In-Laws for my first major holiday last year, and, out of the many recipes that I pulled from this website for that Thanksgiving meal, this is the one that I am keeping forever. It is a perfectly hot and sweet seasonal beverage. Love it!

1 user found this review helpful
Reviewed On: Jun. 26, 2011
Banana Sour Cream Bread
I just made this recipe for a second time, and I tweaked a few things which led to the BEST Banana Bread that I have ever made (seriously). I always use half whole wheat and half white flour when I make banana bread, but the real key to my success this time was not following the recipe (the batter was a little too loose the first time). I just added a little flour at a time until the batter looked like the banana bread dough of my childhood. Secondly, I froze all of my bananas completely and then I let them thaw. It created ooey gooey perfect bananas for the dough. No mashing required.

2 users found this review helpful
Reviewed On: Jun. 25, 2011

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