JennaR Recipe Reviews (Pg. 1) - (14423603)

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Brandied Pumpkin Bread

Reviewed: Dec. 24, 2013
People who pitch a fit about reviews made on an altered recipe, do not read further. whiskey. I also don't keep pumpkin pie spice, so used my usual spices for pumpkin pie: cinnamon, ginger, cloves, nutmeg. Per 1/2 cup of pumpkin, it's 1/2 teaspoon of cinnamon and 1/4 teaspoon of the remaining three. I like this recipe. Good toasted for breakfast. Try it with something along the lines of cinnamon-honey butter. It's also good if you want to toss in dried fruit (cranberries, dates, or raisins) and chopped, toasted pecans (or whatever nut you prefer). I'm definitely keeping the recipe. It worked very well on the white bread setting. I admit to being somewhat confused about why the directions give the option of either the basic or the sweet bread setting. This is not a sweet bread recipe. na ja.
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Pumpkin Pancakes

Reviewed: Sep. 22, 2012
I made two adjustments on measurements and one procedural change. Pumpkin puree was increased to 1 1/2 cups. Cinnamon increased to 1 1/2 teaspoons. Vinegar only makes sense to me b/c I assume it's used w/ the milk to substitute for buttermilk. So I poured the vinegar into the milk and let it sit while I combined the dry ingredients and got the rest of the wet ingredients ready. Giving the milk and vinegar a few minutes is standard procedure. I liked the results very much and definitely will make again, keeping my changes.
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