Hadster Profile - Allrecipes.com (11444127)

cook's profile

Hadster


Hadster
 
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Member Since: Jun. 2010
Cooking Level: Intermediate
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About this Cook
My favorite things to cook
I am primarily a baker. I bake everything from lean wild yeast breads to sour cream coffee cakes.
My favorite family cooking traditions
I love spicy food and quite a few of the ethnic cooking styles and flavors from around the world.
My cooking triumphs
I have been making chocolate chip cookies and brownies from scratch since I was 10 years old and have perfected the recipes. I also have been making Thanksgiving and Christmas dinners since I was about 15 - which was a huge help when I finally left home.
My cooking tragedies
It's never a good idea to try out a new recipe, or alter a favorite recipe, on people you don't know.....
Recipe Reviews 2 reviews
Megan's Granola
Way to go Megan. This is really wonderful granola. I have never made granola before and was looking for a recipe to make and send to a soldier in the Middle East. I followed the advise of some one somewhere and used quick oats (so it cooked through), and mixed it up with the nuts etc. I also followed the advise of cooking at a lower temp - since I didn't want to run the risk of burning the batch. I added peanut M&M's as well as the raisins. This is great as a snack, but it is also great as a cereal with milk - if you leave out the M&M's. I also used Blue Agave syrup instead of honey, since I wanted the Maple syrup to be the key sweet flavor. I don't think its too sweet at all.

2 users found this review helpful
Reviewed On: Jan. 18, 2012
Dulce de Leche
I saw that some one spent a lot of time and money on this recipe and said it didn't work. I make this recipe and it took AGES because I used very low heat - almost 6 hours or so. I have since made it using higher heat and it did not take as long. If you are using very low heat, it WILL work, but it will take a while. Try making 1/2 the recipe to see if you like it - or even 1/4 recipe.

0 users found this review helpful
Reviewed On: Nov. 18, 2010
 
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