Kristin F. Profile - (11666659)

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Kristin F.

Kristin F.
Home Town: Creston, Iowa, USA
Living In: Lincoln, Nebraska, USA
Member Since: Feb. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Southern, Healthy, Vegetarian, Dessert
Hobbies: Quilting, Gardening, Hiking/Camping, Camping, Photography, Reading Books, Music, Painting/Drawing
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Recipe Reviews 19 reviews
Grandma Jane's Kicked Up Tomato and Cucumber Salad
Omitted cumin, as per other reviews; added dill weed (dry), and probably used more than a TBLS. of bacon drippings, but oh, my- this really does taste like a BLT- soooooooo good!!!!

1 user found this review helpful
Reviewed On: Aug. 17, 2013
Zucchini-Chocolate Chip Muffins
Oh. My. I don't know if I lucked out and pulled these out of the oven at the perfect time, or if this is just that incredible of a recipe, but the warm muffin literally melted in my mouth. I made a double batch, and the only way I deviated from the recipe was by whisking the zest of two lemons into the dry mixture, and adding a half teaspoon of cloves (1/4 tsp. for normal batch). Zowie- these are incredible. I use a stone muffin pan, so heated the oven to 375, and once I put the muffins in, lowered the temp. to 350; they took about 28 minutes to bake, and I pulled them when the muffins were firm but still oh-so-very slightly soft in the middle.

2 users found this review helpful
Reviewed On: Jul. 23, 2013
Mexican Chocolate Cake
With the exception of the cinnamon, and the addition of a 1/2 tsp. salt, this recipe is a mirror image of my mother's buttermilk brownie recipe. I followed reviewer dreamysweets' directions and used their frosting recipe, and when I tasted the cake, I knew immediately it was my mom's buttermilk brownies. Great recipe, and thanks for the great tips, dreamysweets! Oh, and I baked it in a 13 x 9, and it took, at 350 degrees, about 45 minutes to bake, testing every five minutes after 30 minutes in the oven.

3 users found this review helpful
Reviewed On: Apr. 17, 2013
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