whisk&spoon Profile - Allrecipes.com (13233981)

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whisk&spoon


whisk&spoon
 
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Member Since: Mar. 2009
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Recipe Reviews 3 reviews
Megan's Granola
I agree that as written, this granola is delicious; however, many of us wish to avoid the high level of fat added by the oil. There is a simple substitution for that: instead of 1 cup oil, I use 1/3 cup oil plus beaten egg whites to make one cup total. I also reduce the honey to 1/3 cup and add 1/3 cup of peanut butter to the liquid mixture. No need to boil the liquid mixture. Just mix well and stir for a long time with the dry ingredients before baking. The egg whites and peanut butter add a boost of protein which makes this an even more hearty meal to start the day. It will still crisp up to a crunchy texture as it cools. My family loves it made this way; I've also given packages of my version as gifts and have been told I could found a bakery business on the strength of this granola!

1 user found this review helpful
Reviewed On: Dec. 28, 2013
Pumpkin Cake I
I made as directed the first time and decided I wanted less oil, although it was wonderful as written. Second time, made it with 1/2 applesauce to replace some oil, and reduced sugar to one and 1/2 cups instead of 2 1/2. Used part brown sugar instead of all white. For 3/4 cup of the all purpose flour, I subbed some rolled oats and white whole wheat flour. Increased spices a bit and added chopped dark chocolate. Excellent! Thanks for a great base recipe that is very flexible!

5 users found this review helpful
Reviewed On: Jan. 22, 2011
Creamy Rice Pudding
This is easy to make and delicous. I have been making it with basmati brown rice but I keep all the proportions the same & make as directed. Wonderful comfort food. Thanks for posting.

3 users found this review helpful
Reviewed On: Jan. 19, 2011
 
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