Donna Batten Profile - Allrecipes.com (10166712)

Donna Batten


Donna Batten
 
Home Town: Dixonville, Pennsylvania, USA
Living In: Commodore, Pennsylvania, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Needlepoint, Gardening, Walking, Reading Books, Genealogy, Painting/Drawing
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About this Cook
I crochet, do counted cross stitch and needlepoint, and I love to sew. I've lived in Santa Ana and Anaheim, CA.
My favorite things to cook
Cheesecakes - I enjoy making any kind of cheesecake.
My cooking tragedies
When I was about 10 years old, I made brownies that were totally inedible. We sat them out for the birds to enjoy, but even the birds rejected them. I haven't made brownies since.
Recipe Reviews 4 reviews
Creamy Deviled Eggs
Really a great recipe! I halved the recipe for a small 4th of July gathering. My husband loved them. The texture was great for filling the whites. Next time I make them I will add dry ranch dressing instead of the prepared ranch dressing, cracked black pepper, sweet pickles (rather than dill) and a little sweet pickle juice (just enough to get the texture necessary for filling the whites), and a slice of stuffed green olive for presentation.

4 users found this review helpful
Reviewed On: Jul. 5, 2008
Rhubarb Sauce II
Great recipe! My garden produced an overabundance of rhubarb this year. Usually, I make strawberry rhubarb pie and strawberry rhubarb jam, but I had an angel food cake on hand and decided on the rhubarb sauce. After reading the reviews, I decided to use a cup of bing cherries I also had on hand and a dash of red food coloring; I also added a bit of vanilla extract. My mother used to make Rhubarb Sauce every summer, and it brought back memories. I'm going to freeze the extra sauce for use throughout the year.

120 users found this review helpful
Reviewed On: Jul. 5, 2008
Barb's Broccoli-Cauliflower Salad
The first time I ever ate this salad was several years ago at a bridal shower luncheon; the salad was made by the bride-to-be. It was wonderful! I made it a few weeks ago making only a few changes. I substituted Splenda for the sugar, used apple cider vinegar instead of white wine vinegar, eliminated the sunflower seeds and used coarsely chopped pecans. Great recipe and very versatile!

5 users found this review helpful
Reviewed On: Feb. 29, 2008
 
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