Susan Profile - Allrecipes.com (10178699)

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Susan


Susan
 
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Member Since: Jun. 2007
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  • Naan
  • Naan  
    By: Mic
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My First Lemon Meringue Pie
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Recipe Reviews 22 reviews
Banana Crumb Muffins
I really like this recipe a lot. It is true what they say, ALWAYS use almost rotten bananas. I have done this with sort of ripe bananas, but they just weren't as sweet. Also, don't skimp on the sugar. I have done this using splenda and it just doesn't taste the same, and it comes out much drier for whatever reason, and just not as good. I also love to make MORE crumb topping than required, because I like to make a dozen cupcake size muffins. It makes the most sense, because that way the crumb topping stays on the muffin and doesn't slip off and you get 12 instead of 10. It still does the muffin top portion it is just not as overflowing. Sometimes, I omit the butter in the recipe and just put a lot more bananas in it, and it seems to work out just as well. It just depends on how many bananas I have left. I also kinda wing the cinnamon portion at this point because it is REALLY good with a little more cinnamon. :) This is an awesome recipe. I can even get the hubs to eat this and he HATES bananas! :) Thank you Lisa.

0 users found this review helpful
Reviewed On: Oct. 10, 2012
Basic Flaky Pie Crust
I never thought that making your own pie crust was this easy. Seriously, I thought people slaved to make this stuff. After making this so many different ways with unsalted butter, salted butter, butter flavored shortening, vegetable shortening, and regular shortening, I would say that the regular shortening and the salted butter won out for me. I interchange them depending on what I have on hand. Also, for anyone who had a "crumbly" crust, just add more water. The two to three tablespoons is really a guideline because it shouldn't crumble when rolling, but don't over do it. A little at a time until it's not dry anymore!! Three tablespoons works for me, but sometimes I think I need four. It worked both times. And make sure your water is ICE cold. Hope this helps you, because this recipe is seriously AWESOME!!

1 user found this review helpful
Reviewed On: Oct. 10, 2012
Emily's Famous Hash Browns
OMG! I didn't even realize how easy this is!! Really I am giving this five stars just because it is SO easy to make. I always thought hash browns were so hard, and either bought them freeze dried or frozen. This is so much healthier and better for you. I've tried this as the recipe is and it's awesome, BUT...it's so much better if you... 1. Caramelize the onions with some chopped garlic. 2. I add a little cayenne pepper, because it gives it a little kick. 3. I have substituted wheat flour, corn flour, the whole bit and honestly they taste a little different, but not different enough not to use it. 4. No matter how big your potatoes are, the ratio of flour and egg is fine. If you don't have enough potatoes, it comes out more like a potato pancake, but it's still REALLY delicious. The hubs, a hash brown snob, LOVES it either way. That's saying something! :) Finally, this is a GREAT recipe, because it's to your taste. In my rotation for SURE!!! :)

1 user found this review helpful
Reviewed On: Sep. 16, 2012
 
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