Anita Profile - Allrecipes.com (13874422)

cook's profile

Anita


Anita
 
Home Town:
Living In:
Member Since: Aug. 2008
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 10 reviews
Downeast Maine Pumpkin Bread
I am historically not a pumpkin fan, however, this year I decided to use up the pumpkin from pumpkin carving. I did add the walnuts, choco chips and raisins as it is a personal preference. I also topped it off with the spice glaze mentioned by others, see below. I must say, I'm a convert to pumpkin-bread at least! I can hardly wait for the family to come home today. I made 9 mini-loaves (5.75" x 3")--perfect for an upcoming bake sale this weekend. Glaze: 1 cup powdered sugar, 5 tsp. milk, 2 Tbsp. melted butter, 1/8 tsp. vanilla, 1/8 tsp cinnamon & 1/8 tsp all spice. Add all those ingredients together. While the bread is still hot and just out of the pan, stick a toothpick all over on the top of the bread & spoon the mix over the top.

5 users found this review helpful
Reviewed On: Nov. 6, 2013
Brooke's Best Bombshell Brownies
Just made 2 batches...perfect brownies. First batch, no changes. 2nd batch added pecans and about a tablespoon of cinnamon. Not cake-like, but fudgy gooey---just like a brownie should be. I have big plans to use this as a base recipe to play with by adding various flavorings, chips, etc. to see what I can come up with. Thanks Brooke! Great Job!

1 user found this review helpful
Reviewed On: Mar. 21, 2012
Caramels
This will be my mainstay recipe for caramels! It's been my first year to make caramels though I am no stranger to candy making. I read all the reviews to garner all the good tips to improve any way possible from the mistakes of the others. In the end, I decided to take the advice to increase the brown sugar by 3/4 cup and decrease the white sugar to 1 1/4 cups. I also opted to use dark corn syrup instead of the light. I added approx. 1/2 tsp of fine sea salt when I added the vanilla AND 1 1/4 tsp. of bourbon. I poured all over chopped pecans in my pampered chef baking stone (medium bar pan) lined with foil, sprinkled the top lightly with more sea salt and on part I added chocolate chips. Once the chocolate melted, I spread it over over the section I wanted covered. As a result of this recipe and my taking the advice of many others in the reviews, I have been 'crowned' queen of caramels!!! LOL They truly are wonderful and seriously they are a hit in my family. I have since made 4 more batches in various ways (with & without salt, with & without chocolate, with & without pecans and also with walnuts)....they are wonderful! Thanks for posting this recipe!! Cooking to the 250 mark worked great for W. Ky and it does take the full 50 minutes or so of stirring.

6 users found this review helpful
Reviewed On: Dec. 20, 2011
 
ADVERTISEMENT

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States