Millie Smith Recipe Reviews (Pg. 1) - (10626619)

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Millie Smith




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Banana Pumpkin Bread

Reviewed: Mar. 3, 2010
Great! I modified it to make it lower in Weight Watcher points. I left out the oil and instead added one egg yolk. I substituted the honey for brown sugar. Then, I baked in muffin tins for about 18 mins at 350. It made 24 muffins at 2 points each! I put them in the freezer to have a yummy and healthy snack on hand. Just microwave for 15-20 seconds.
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Slow Cooker Venison Roast

Reviewed: Dec. 12, 2009
First time I've had venison and actually enjoyed it. I didn't havne any cream of mushroom soup, so I thickened up some milk with flour, added the onion soup mix and heated on the stove top for a bit. I also added canned mushrooms. Great addition!
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To Die For Blueberry Muffins

Reviewed: Mar. 6, 2009
So moist and yummy! I didn't have a muffin tin, so I used a cake pan. It turned out to be a great coffee cake/crumb cake.
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Cranberry Apple Salad

Reviewed: Oct. 26, 2007
This recipe is basically the same thing as my Gramma Mazie's cranberry salad. It wouldn't be Thanksgiving without it. The difference is that instead of the lemon juice and the pineapple juice, Gramma put in 1 cup of sugar with a bag of fresh cranberries and a box of any red colored jello. She boiled this mixture until the berries popped open. Then, She mixed this together with a large can of crushed pineapple. Finally, she added the chopped celery, apple, and nuts and put the mixture in the fridge to chill for several hours. I've tried to adjust the ingredients when cranberries weren't available, but nothing compares to the original.
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