Purefusion Profile - Allrecipes.com (1479305)

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Member Since: Oct. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Quick & Easy
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About this Cook
I'm a Graphic Artist and my husband's a Web Designer.I love being creative on the computer and in the kitchen. :)
My favorite things to cook
I love cooking apple crisp in the fall (though I'm still not a fan of peeling and coring apples). I make the best mashed potatoes. And I love making banana bread, shepard's pie, and sugar cookies.
My favorite family cooking traditions
My parents started making a really good pizza-baked spagetti that's always a hit. We also have a great method of cooking turkey at Thanksgiving.
My cooking triumphs
I made a steak pot pie that was excellent. Also my first ever batch of gingerbread came out yummy. Oh, of course! I made and decorated my own wedding cake. It looked good and tasted even better. :)
My cooking tragedies
I made a batch of chili and used a different recipe than usual which called for cinnamon. Smelled so similar to spiced cidar it ruined the taste of the chili. :(
Recipe Reviews 7 reviews
Bran Flax Muffins
i just made a half batch of these muffins and baked them in my mini muffin tins (made 18). They were very moist and they took more than 25 minutes to bake. I think I will up the temperature to 375 next time. The carrot didn't add much flavor, though. I think I will add diced apples instead of shredded also. Overall, they were tasty: not too sweet, had great moist texture and they fill you up! UPDATE: I just made a second batch and used 1/2 cu coconut instead of the raisins. They are so delicious! I also substituted crushed pineapple for the shredded apple (used 1 cup only). I whipped the carrots with the egg and vanilla in the food processor. Took like three seconds and was so easy! I love these muffins!

5 users found this review helpful
Reviewed On: Mar. 8, 2006
Apple Raisin Bread
I've never made apple bread before (always bananna), so this was a great alternative. I used 2 cu grated apple and omitted the nuts and raisins. I found the bread to be a very delicate flavor even with a dash of cardomon. I often spread peanut butter on my slices for a different taste. I will make it again, maybe next time I'll try it without the oats. It was a great first foray away from traditional bananna bread.

6 users found this review helpful
Reviewed On: Nov. 22, 2005
Kentucky Biscuits
I made these biscuits last night to top my beef pot pie. I used half butter and half olive oil (we're health conscious) and ommitted the sugar. Then I dropped the batter by spoonfuls onto the casserole. Baked according to the pot pie's instructions, these came out so delicious and flaky and fluffy! Not at all like the recipe I used previously from the Joy of Cooking book (those were like hard lumps). I will definitely be making these again!

5 users found this review helpful
Reviewed On: Nov. 8, 2005
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