Jen Profile - Allrecipes.com (10806898)

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Jen


Jen
 
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Member Since: Oct. 2006
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Recipe Reviews 6 reviews
Dark Rye Bread
I made this recipe today in my bread machine and it is fantastic! I didn't have rye flour, so I subbed whole wheat flour and used canola oil instead of vegetable. I also used warm water (didn't get an exact temperature, just warm out of the tap) and used 1 1/2 tsp salt as others suggested. Not sure if it made a difference but I also used 2 1/4 tsp yeast--bought in in bulk--instead of the single use packets I've used before. I followed the instructions for my bread machine and this bread rose more than any other bread I've made! Great taste and texture and was perfect for the Reuben sandwiches that we had for dinner!

2 users found this review helpful
Reviewed On: Apr. 3, 2011
Mocha Chocolate Chip Banana Muffins
These are AMAZING!!! This will definitely be one of my go-to recipes when I need to use up ripe bananas! Changes I made: Replaced margarine with applesauce, used 1/4 egg beaters in place of the egg, 1.5 cups whole wheat flour & 3/4 cup all purpose flour, 1/2 cup white sugar & 1/2 cup light brown sugar, increased coffee to 3 tbsp dissolved in just over 2 tbsp water, and 1/2 chocolate chips &1/2 cinnamon chips. Thanks for a WONDERFUL recipe!

6 users found this review helpful
Reviewed On: Aug. 22, 2010
Apple-Raisin French Toast Casserole
I made this for my breakfast day at work and it was a huge hit! I tweaked it a bit to make it healthier and it still came out fantastic! Here are my changes: 1) used one loaf whole wheat cinnamon raisin bread, cubed and toasted at 450 for 10 minutes (stirred bread cubes halfway through toasting); 2) used 1 cup egg beaters and 2 eggs (didn't have enough egg beaters to fully substitute, but will probably use all egg beaters next time); 3) mixed bread with egg mixture in bowl and then poured into bottom of casserole dish. 4) Spread apple/raisin mixture and syrup on top of bread (the apples tasted like baked cinnamon apples & were amazing!); 5) Baked covered for 30 minutes...had to bake almost 45 minutes uncovered to get to the right texture; 6) Dusted with powdered sugar just before serving. Next time I'll definitely cut back the butter to 1/4 cup--the top looked like it was swimming in butter at first and I had to drain it and blot with paper towels. I think my cooking time will be greatly reduced with less butter too--I was trying to get it to dry out after blotting the extra off! All in all, definitely a keeper!

8 users found this review helpful
Reviewed On: May 21, 2010
 
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Cooking Level: Expert
About me: On August 24th, 2012 on the beach of Wildwood… MORE
 
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