Zonya Gingrich Profile - Allrecipes.com (10345131)

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Zonya Gingrich

Zonya Gingrich
Home Town: New York, USA
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Member Since: Jun. 2007
Cooking Level: Not Rated
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Recipe Reviews 50 reviews
Raspberry Cheesecake Stuffed French Toast
A cup of sugar? Seriously? This recipe has a lot of potential, but no one needs that much sugar. I made a raspberry cream cheese spread with low sugar raspberry jam, and cream cheese. Then I made regular french toast, using whole wheat bread, dipped in a mixture of beaten eggs and milk, and fried in plenty of butter. Then we spread it with the raspberry cream cheese, topped with a few raspberries, and a drizzle of real maple syrup. Yum.

0 users found this review helpful
Reviewed On: Jul. 10, 2015
Cranberry Upside-Down Coffee Cake
An absolute winner. I baked it in a Pampered Chef oval stone baking dish, with a single recipe, with the following adaptations. I put the cranberries in the food processor for a few spins to coarsely chop them, then used about 2 cups of chopped. I didn't have commercial sour cream, so I put about 2 T lemon juice in a cup measure, then filled it with heavy cream from a farmer friend, and let that thicken while I got the rest of the ingredients ready. I used raw sugar in place of the white sugar. I only needed to bake it 50 minutes at 335. The only change I would make next time is to sprinkle the pecans onto the brown sugar/butter mixture first, then put the cranberries in, rather than the other way around. The crumb of this cake is so light and moist. My family loved it on this snowed-in morning.

0 users found this review helpful
Reviewed On: Dec. 22, 2013
Cucumber Cooler
My friend made this for me yesterday. I fell in love. Today I made it myself, using zucchini instead of cucumber, because that is what my garden is overproducing. It is wonderful that way too. I used raw sugar and honey in place of the sugar, and added some ice cubes in place of some of the water. Also, it worked better for me to start with the water, mix in the sugar and lime, and then gradually add a chunk of zucchini at a time, blending as I went. Then after the zucchini was all blended, I added in the ice cubes. I'll be making this often. I peeled it today, but next time I might try with the peelings on.

3 users found this review helpful
Reviewed On: Aug. 11, 2013

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