MISSJEN Profile - Allrecipes.com (1083323)

cook's profile


Home Town: Newbury Park, California, USA
Living In: Mesa, Arizona, USA
Member Since: Nov. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking
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Miss Jen
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Recipe Reviews 21 reviews
Huckleberry-Lemon Scones
This was excellent. The texture is just perfect-not too flakey, not too cakey, but just right. In proper All Recipes fashion, I did make a few changes based on availability of ingredients. I used blackberries instead of huckleberries because we don't have huckleberries in Arizona. I hand cut the berries in half so they wouldn't be too big for the scone. Other reviews also said that they could be kind of tart, so I used 4.5 TBS of sugar instead of 3 TBS because my berries weren't particularly sweet. I didn't have half and half, so I used whole milk. And I haven't decided if I'm going to glaze them or not-I think they're perfectly yummy even without the glaze. It really makes exactly 12 nice sized scones-more if you make minis. But these will fly off the plate, so you better start by doubling, rather than having to go back and make more like I am doing.

0 users found this review helpful
Reviewed On: Apr. 12, 2013
Roasted Eggplant and Garlic Hummus
This hummus was easy to make, and came out with a somewhat decent texture. I liked that it's quick to make and that the ingredients are affordable. However, the hummus was very bland. After making it according to instructions, I had to doctor the recipe up quite a bit to make it enjoyable. This might be a good base, but I would not serve it as-is. I give it two stars for affordability, accessibility, nutritional value and texture. It severely lacks in flavor.

22 users found this review helpful
Reviewed On: Aug. 2, 2009
Whole Wheat Banana Nut Bread
This was very good. The texture was just right, which was a pleasant surprise given the wheat flour, which often makes things too heavy/dense. I used Agave nectar instead of honey for diabetic concerns, and used unsweetened applesauce instead of oil, but left the rest of the recipe as-is. The only change I'll add next time is to add more banana--for being banana bread, it was not very banana-y. I baked the recipe in muffin tins. It made 18 muffins and they were done in 30-35 minutes.

3 users found this review helpful
Reviewed On: Jul. 9, 2009
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