melishus Profile - Allrecipes.com (11412425)

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melishus


melishus
 
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Member Since: Jun. 2010
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Recipe Reviews 4 reviews
Simple Scones
this recipe is awesome! i never make scones or biscuits in the food processor (makes for tough dough), so the butter grating method is ideal for me. i love a good cranberry orange scone, so i use 2 t. of fresh orange zest, and 3/4 cup fresh cranberries (chopped). i add the zest & fruit at the end when i stick my hands in the dough. i like my scones to be free form, so i barely mix in the fruit and form each scone by hand, barely pressing each one into a slight triangle shape before placing on a parchment-lined baking sheet. i bump up the temp. to 410 and bake for the full amount of time. i like my scones crispy on the outside and soft and tender in the middle. these alterations give me the perfect scone, every time!

2 users found this review helpful
Reviewed On: Mar. 6, 2011
Addictive Pumpkin Muffins
i made my own changes: first, i halved the recipe. i used 3/4 c raisins, 1 c. all purp. flour, 1 c. whole wheat pastry flour, 1 c. sugar, 3/4 t. of the leavening, salt, and spices, 2 eggs, 2 c. fresh roasted pumpkin puree, 3/4 c. sweetened applesauce (homemade), 1 T. maple syrup, 1 T. light agave nectar. i omitted the pecans as i didn't have any on hand, but i will definitely use them in the future. the batter was the perfect consistency and made 21 muffins, more than anticipated. the muffins rose beautifully and smelled amazing as they baked. they muffins are tasty, moist, and just sweet enough. i like the complexity of the maple syrup. next time i'll add flax meal and make sure i have pecans for a healthier touch. bon appetit!

8 users found this review helpful
Reviewed On: Dec. 30, 2010
Jewish Apple Cake from Bubba's Recipe Box
i wanted to use up the last of my fall apples, so i made this recipe based on the rave reviews it got. i made the following alterations: 1 c. unbleached flour, 1 c. whole wheat pastry flour, 1 c. rolled oats (instead of 3 cups all purpose flour); 1/2 c. applesauce + 1/2 c. canola oil (instead of 1 c. oil); 1 c. egg whites (i had a bunch left over from some lime curd i made a few days back, in the future i'll probably use whole eggs), 2 Tbls. of flax seed meal, and brown sugar instead of white. i made this recipe in two loaf pans since my bundt pan has gone missing, baking them for about one hour, and it turned out great! i like the wholesomeness the oats give the cake, and i think it'll be perfect for quick, easy breakfasts all week!

12 users found this review helpful
Reviewed On: Nov. 14, 2010
 
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