Laurel Fitzhugh Profile - Allrecipes.com (1462809)

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Laurel Fitzhugh


Laurel Fitzhugh
 
Home Town: New Mexico, USA
Living In: Prescott, Arizona, USA
Member Since: Dec. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican
Hobbies: Gardening, Hiking/Camping, Camping, Reading Books, Charity Work
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Recipe Reviews 28 reviews
White Yeast Loaves
I have made this power the recipe and it's fabulous. Today i added 3 T ground golden flax seed and 1/2 cup teff flour for a little nutrition, and it's fabulous. I always use AP flour because that's what I have. Note for high altitude basers: baking at over a mile high, you don't knead add long as recipes say. It toughens the bread. Just knead until it is elastic and smooth, however long that takes. A few minutes.

1 user found this review helpful
Reviewed On: Mar. 2, 2015
Maple Walnut Pumpkin Pie
First: too sweet. Next time I'll use an evaporated milk recipe for the pie. Did use pure maple syrup instead of flavoring, that probably didn't help. Second: a reviewer mentioned she wished she had put more butter in the topping. So I added a tablespoon. But, I should have doubled the butter. The topping didn't melt/cook-- it mostly stayed the same powder it started out as. Third: it's still good, didn't hear any complaints, and it was eaten very quickly. Used a walnut pie shell from this site; that was awesome.

1 user found this review helpful
Reviewed On: Dec. 21, 2014
Coconut Pecan Frosting I
Its ok. Good. I'm just used to the evaporated milk recipe and this taste too sweet to me. Or maybe candy-like as another reviewer said. Because of the reviews saying the flavor was less nuanced than the other recipe, I added a few drops of almond extract and maple extract. Figured that would be to little to taste but might help. Also, I made a double batch because this recipe makes less than the other, and we like lots of coconut pecan frosting.

0 users found this review helpful
Reviewed On: Dec. 9, 2014
 
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