Luna Profile - (10314058)

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Home Town: Bronx + Bradenton-Sarasota, Fl, New York, USA
Living In: White Lake, Michigan, USA
Member Since: Apr. 2007
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Gardening, Hiking/Camping, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 20 reviews
Banana Oat Muffins
A definite keeper. Very banana bread-like. Mostly made as is. Upon the suggestion of another reviewer, did the 1/2 c. brown sugar & 1/2 c. white sugar + 1 TBS extra w. sugar, added a splash more vanilla & a couple of dashes of cinnamon. Thought I'd overcooked them, but they were still moist and they rose nicely. 3 overripe bananas I had saved in the freezer did the trick (after defrosting). I can see adding blueberries, nuts, raisins, zucchini, & cranberries in future batches and maybe adding some nutmeg as others have suggested. I will try subbing applesauce for the oil, using part wheat flour, & egg whites for the eggs to see how that turns out to make things a little healthier. I will DEFINITELY make these again as my picky 3 y/o really enjoys these and they make a good on-the-go breakfast muffin option.

0 users found this review helpful
Reviewed On: Apr. 29, 2014
Healthy Garden Salad
This recipe is a keeper! I just used it as inspiration as I did not have all the ingredients on hand and wanted something fresh tasting to put into some flour tortillas. My filler was as follows: can of black beans, can of corn, 4 green onions, 2 cloves garlic, cut up ripe mango, 3/4 kosher salt, 1 tsp. white sugar, juice of 1/2 lemon, 3 tbs. red wine vinegar, 2 tbs. peanut oil. Wow, was it ever good. I just had two tortillas filled with this mix and am ready to make myself one more for lunch. I would feel like a glutton, but not too bad since this is so much more of a healthy option. I can't wait to make the whole salad as directed. This also made plenty of salad for 2-3 days worth of lunch tortillas.

3 users found this review helpful
Reviewed On: Apr. 20, 2011
Golden Rum Cake
Pretty good recipe. Am a Bacardi girl, but I used Appleton Estates Jamaican Rum (never had it before...very smooth tasting), used a stick of Smart Balance Buttery Taste instead of butter, greased and coated the bundt pan with granulated sugar, used 1-1/2 small 2 oz. packs of chopped pecans (still a little much for me, 1 would do), poked holes with a metal skewer, poured 1/2 of the rum liquid in the pan, put the cake back and poured the rest over the top and sides. Baked for 45 minutes at 325 and it came out just right. The only misstep was that I added the ingredients for the rum sauce all at once in the pan to cook on the stove, but it still seemed ok. I will make again, but will probably poke the cake up a little better so it can soak up the rum sauce more evenly. The cake looked very pretty. This was very quick and easy to put together. A great semi-scratch cake.

5 users found this review helpful
Reviewed On: Apr. 20, 2011
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