Shelley Profile - Allrecipes.com (13180121)

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Shelley


Shelley
 
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Living In: Greater Manchester, England, U.K.
Member Since: Dec. 2008
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Fluffy Pancakes
I really like this recipe and it's really easy to adapt. I used to follow the recipe to the letter but over time I've adapted it to make it a little healthier for my kids... I substitute half the white flour with whole wheat flour, I now reduce the sugar by between a half and a third, and I often add blueberries to the mix (and occasionally chocolate chips). I also tend to sour the milk with lemon juice as this is more readily to hand in my house. The original recipe is fab, and the altered healthier recipe also works well. Good basic recipe to follow or play around with.

0 users found this review helpful
Reviewed On: Apr. 7, 2014
Dumplings
I followed the ingredients in the recipe to the letter (well, I might have used a bit more margarine because I generously guessed at 1 tbsp) and they turned out really well. I cooked them in the slow cooker, on high, placing blobs of dumpling mix on top of a simmering beef stew for approx 20-25 minutes. I figured that a slow cooker would take a bit longer to cook. The left-over dumplings that ended up cooking in the slow cooker for much longer (40+ minutes)and eaten the next day were even tastier! So although the dumplings are ready in 20 minutes, they can stay for longer in the slow cooker and still be yummy.

2 users found this review helpful
Reviewed On: Oct. 14, 2013
Sugar Coated Pecans
Excellent recipe. I've already made 2 double batches today! With the first double batch I took the advice of a few reviewers and added an extra egg white to the original as well as used an extra 1 tsp of cinnamon before doubling ALL the ingredients (for a double batch) i.e. I used 4 egg whites for the double batch instead of 2 egg whites. The pecans turned out yummy though they were a little on the moist side so I left them in the oven a little bit longer. So in my second double batch, I used only 3 egg whites and they came out perfectly! Also, as I saw mixed reviews about substituting water for vanilla extract, I decided with both my batches to use 1 tbsp water and 1 tabsp vanilla extract. It worked out just fine.

2 users found this review helpful
Reviewed On: Dec. 12, 2009
 
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