Rebecca Profile - (13408937)

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Member Since: Aug. 2009
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Recipe Reviews 14 reviews
Hot Pepper Mustard
Great recipe! I did make changes for dietary purposes (gluten free and sugar free household). I used 4 cups of Sucralose (TM Splenda) in place of the sugar to minimize the glycemic impact. I also substituted a 1/2 cup of cornstarch in place of flour because we are a gluten-free household. Finally, I used two cups of agave nectar in place of the honey (again, the glycemic index factor) and one of the cups of sugar. I heated the agave nectar up and mixed the cornstarch into it before pouring it into the pot, thus eliminating the cup of water. It was a little sweet to me - I'd prefer more of a bite of pepper/mustard - but the rest of my family and friends like it the way it is. In the future, I'd probably cut out some of the sucralose. Considering it was my first time making this recipe and making the dietary modifications on the fly and people really like it as it is, I'll call it a success.

1 user found this review helpful
Reviewed On: Nov. 5, 2012
Banana Cake VI
I did substitute half the sugar with Splenda. I followed the rest of the directions as instructed. This was an outstanding cake. I can't believe how moist, soft and tasty this was. I made a 9x13 pan, but froze half of it. After three weeks, I defrosted it under a cake cover, and it tastes as good as the first half did. A keeper!

2 users found this review helpful
Reviewed On: Aug. 15, 2010
Plum Blueberry Upside Down Cake
Simple, pretty and tasty enough for company - a keeper! Followed the recipe as is, but I can see switching fruits for variety and seasons.

0 users found this review helpful
Reviewed On: Aug. 7, 2010
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About me: After raising two children and putting them… MORE

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