ChristineB Profile - (14533151)

cook's profile


Home Town:
Living In: San Diego, California, USA
Member Since: Aug. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert
Hobbies: Hiking/Camping, Boating, Biking, Walking, Photography, Music
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Recipe Reviews 5 reviews
Banana Sour Cream Bread
This is my go-to banana bread recipe! I use brown sugar in the batter instead of white sugar and cut it down to 2 cups. In addition to dusting the bread pans with the cinnamon-white sugar mixture, I also sprinkle some on top of the batter before baking. This gives it a light crispness on top and is my fiance's favorite feature of this banana bread! Thanks for the recipe!

3 users found this review helpful
Reviewed On: Oct. 25, 2012
Buttery Soft Pretzels
Good recipe and tastes just like mall pretzels! My fiance loved them! However I did make adjustments according to some of the previous reviews: kosher salt in the dough, decreased the flour (I used 4 cups and still had to add bit of extra water), covered the dough with a damp kitchen towel, lowered the temp to 400F, and brushed the pretzels with melted butter straight out of the oven. I also used 1/3 cup sugar in the dough. One important note--USE PARCHMENT PAPER. I baked the first set of pretzels on a greased baking sheet and they completely stuck to the sheet! So, I used lightly greased parchment paper for the second set and they came off just fine. Also, I think the amount of the baking soda solution is wasteful--4 cups is excessive. Next time I'll halve the solution--2 cups hot water with 1/4 cup of baking soda. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Oct. 19, 2012
Great go-to recipe for guac. I often vary the amounts of each ingredient based on taste and desired chunkiness. I also add chopped, fresh jalapeno and ground black pepper--we like spicy!! My fiance loves this and asks for it all the time!

1 user found this review helpful
Reviewed On: Sep. 21, 2012

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