SAWMAN Profile - (1423024)


Home Town:
Living In: Longview, Washington, USA
Member Since: Dec. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Healthy
Hobbies: Gardening, Walking, Reading Books
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Recipe Reviews 8 reviews
Peanut Butter French Toast
This is a great recipe, and even better with just some minor changes... First combine and mix together peanut butter and 1 tablespoon maple syrup; using a kitchen table teaspoon, mix very well until combined and smooth. Keep on mixing, adding more syrup a tablespoon at a time, until peanut butter and syrup have completly combined and smooth in texture; add a little more syrup to give mixture a fairly runny consistancy, but not to runny. You want a consistancy like honey. Add in 1/2 cup of milk and mix well. Keep on mixing until completly combined and well mixed, add more milk, 1/2 cup at a time (3 cups total); mixing well till completly combined, smooth and all one color. In a seperate small bowl, beat eggs well; combine with peanut butter/millk mixture. Add in rest of ingredients. Mix well. Heat griddle to 300F; coat griddle with a thin oil coating. Dunk each slice of bread in peanut butter/egg mixture, soaking both sides. Place on griddle and cook on both sides until golden brown, about 3 to 4 minutes per side. Serve hot with butter, sliced bananas, and maple syrup. Be sure to keep your peanut butter/egg mixture well stired at all times. Enjoy.

0 users found this review helpful
Reviewed On: Oct. 18, 2010
Big Soft Ginger Cookies
This is an outstanding recipe, and to even make it better, by making it non-fat, just increase the flour to 3 cups, change the margarine to unsweetened applesauce, and increase the baking time to 15 to 17 minutes @ 350 F. I also changed the 1 cup white sugar to 1 cup dark brown sugar. Be sure to chill the dough in your freezer for 30 minutes before rolling the cookie dough. Finally, I Pam sprayed my hands before rolling the cookie dough as well. YUM...

3 users found this review helpful
Reviewed On: Oct. 4, 2009
Stuffed Acorn Squash
Outstanding recipe! I made my own stuffing using celery, onions, garlic powder, onion powder, sage, 1 can of chicken broth plus 1 cup of hot water, and sauted everything for about 20 minutes, then poured everything over a 7.5 ounce of bread cubes and mixed well. I put about 2 heaping cups of stuffing in and on top of each squash half, after buttering and adding 2 tbs. dark brown sugar. I baked for 70 minutes at 400F foil covered, then 15 minutes at 400 uncovered Thanks for this recipe.

37 users found this review helpful
Reviewed On: Jul. 12, 2007
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Cooking Level: Intermediate
About me: I'm an archaeology student currently in grad… MORE
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