foraging4food Profile - Allrecipes.com (1295916)

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foraging4food


foraging4food
 
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Member Since: Aug. 2002
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Recipe Reviews 15 reviews
Buttermilk Pie III
Oops...I goofed. This is a wonderful, old-fashioned pie. I made it yesterday, and when I came back today to rate this recipe, I realized I made a mistake, but it worked well. I added 3 TABLESPOONS flour, and mixed it in after creaming the butter and sugar. Then added the remaining ingredients. My pie turned out great, very custardy, and I have had very minimal liquid run-off because of the extra flour. No floury taste or consistency, however, and I think that's because I creamed the flour into the butter/sugar mixture thoroughly before adding the eggs, vanilla, and buttermilk. I'll definitely make this again! Thanks!

2 users found this review helpful
Reviewed On: Jan. 29, 2008
Egg and Sausage Casserole
This was easy to make. I took some tips from other readers, and reduced the amount of cheese and added some half-and-half to the eggs (sorry, I didn't measure at 5am). Thinking I was being clever, I cooked the sausage the night before, and then forgot to add it! So, mine was a meatless breakfast casserole, and it was quite good. I used Italian seaonings, and prebaked the crescent roll crust about 5-7 minutes before adding the egg-cheese mixture. Started with oven at 350 for 20 minutes, and 300 to finish. I'd make this again; it was a breeze.

0 users found this review helpful
Reviewed On: Nov. 3, 2007
Coconut Cake IV
This cake is very easy to make, and it is moist and delicious. I used 1-1/2 cups sugar as another reviewer suggested. Next time I will use 2 teaspoons coconut extract, and I'll run the flaked coconut through a processor to see what happens. I got a wild hare to make this about 9pm last night, and it went together so quickly that I was in bed by my regular time, with the cake finished and in a cake carrier, and the kitchen all cleaned up. My cake baked in 50 minutes, but that's probably because my bundt pan is professional-grade heavy cast-aluminum. In any case, I advise testing the cake at 50 minutes, because you don't want it to be dry. I took this to an early morning meeting, and everyone loved it. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Aug. 28, 2007
 
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