mayflour Profile - Allrecipes.com (13658458)

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mayflour


mayflour
 
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Member Since: Feb. 2009
Cooking Level: Intermediate
Cooking Interests: Baking
Hobbies: Gardening, Camping, Reading Books
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Recipe Reviews 7 reviews
Maple Apple Crisp
This is my go-to recipe for apple crisp. When apple season come here in Upstate NY my husband and I pick about 40lbs. Most gets made into apple sauce to be canned for the winter, but most of the rest is made into this delicious dish! I measure nothing except for the topping. I do use less butter than it calls for and omit the salt because I can't notice the difference. I just drizzle the maple syrup over the sliced apples once they are arranged in the dish. And I use nothing but grade B syrup (none of that phone pole syrup). If anyone cares for crisp, they will love this one!

2 users found this review helpful
Reviewed On: Jan. 5, 2012
Mrs. Sigg's Snickerdoodles
These were great cookies once I got the timing right in my oven. I have a gas oven and had to bake for 10-11 minutes to get the perfection of a soft inside with a crunch on the outside. I tried to follow other's advice of 8 minutes flat, but my cookies were still wet in the middle. So I say, know your oven and bake to your liking.

2 users found this review helpful
Reviewed On: Dec. 16, 2011
German Lentil Soup
This is a great soup once doctored up a bit. As others have noted, there is not enough liquid for the lentils. You should have at least 3 cups liquid per 1 cup lentil. I prefer to use dry beans anyhow, so I cook up my own first and then add it to my soup. I'm not a big fan of measuring when it comes to soups. I adjust the spices and ingredients to my taste and what I have on-hand. This being said, I do use everything except the nutmeg, hot sauce, and celery salt (there's enough flavor with the celery and salt the stock). I also normally don't carry hot pepper sauce, so I just use hot pepper flakes. This is one of my favorite parts of the soup because I put enough in it to make it pretty spicy on the tongue, giving a good kick. I start with 30 oz. chicken stock and add 2 more cups of water and then dump in my 3/4 onion, 1 clove garlic, ham bone, and 2-3 cups of cubed ham. I let that simmer and soften for an hour or so. Then I add everything else except the beans. I let everything simmer and meld on the stove for a few hours and then add the beans and it's done! It's a wonderful winter meal and a great way to finish off your ham.

4 users found this review helpful
Reviewed On: Dec. 5, 2011
 
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