Sereneblue Profile - (1490784)

cook's profile


Home Town: Selangor, Malaysia
Living In: Selangor, Malaysia
Member Since: Dec. 2003
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Italian, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Walking, Reading Books
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Easy Granola Bars
Deep Dish Brownies
Deep Dish Brownies
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Recipe Reviews 37 reviews
Sarah's Applesauce
I wanted to try this but didn't have all the ingredients; so I went ahead using 3 fragrant pears and 1 apple, which was all I had in the fridge and they were quite overripe too; so I reduced the water a bit due to the juiciness of the fruits. Also instead of sugar I substituted with maple syrup (grade B). I cooked this for about 30 – 35 minutes and it maintained being 'applesauce' but thicker, not so liquid-y; I think I made it sort of between applesauce & apple butter. I adore this, yummy. I used this making my reduced-fat cornbread. Thanks phatcat.

2 users found this review helpful
Reviewed On: Sep. 14, 2006
Classic Macaroni and Cheese
Should have halved it as this recipe made a lot - 2 huge casseroles. I love this kind of dish and, keeping in mind it's the 'drier' version i doubled the cheese & the evap milk but it was still a little dry so in the end, I made tuna gravy/sauce (Melted 8tbsps butter and sauteed 1 finely chopped onion in it & added 4 cans of flaked tuna, season w salt & quite a bit of freshly ground black pepper & cooked til all sauteed fragrantly; added 12tbsps plain flour and 2litres milk and some shredded cheese; cooked until all thickened nicely) and then mixed it up w the pasta. Gave this a try but I think I prefer the creamy sort.

3 users found this review helpful
Reviewed On: Aug. 26, 2006
Deep Dish Brownies
Been looking for a moist chocolate cake & interested to note how some said this brownies recipe is moist, cake-like. So, I did as per recipe but since others mentioned the 'need' for a more chocolaty taste I couldn't resist trying 2 suggestions - added more cocoa (up to 1c) and melted 1/2c choc chips with the butter; I doubled the batch so baked in 9"x13" metal pan for 40 minutes. My own add-in was 1/4c milk (for 2 batches) since the batter was a bit thick; and I used brown sugar. End result: a moist choc 'cake' but, a bit too cocoa-y so next time,will reduce cocoa to 2/3c and increase choc chip to 1 1/4c per batch and will bake for 35 minutes (convection oven) since the edges started to crust, not that it's a bad thing ;) .. I served this frosted with whipped cream. Sorry I couldn't resist playing around with this recipe but it is gooood. Might be good as cupcakes 2, since the cake baked with hardly a 'dome' - makes for easy frosting. Thanks Biz. Update: after an 'overnight' stay in fridge, my 'cake' turned out so fine, mellowed cocoa/choc flavour.Love it warmed a bit in the mw oven w whipped cream.Initial taste testers who hesitated over the '2 much cocoa' has since refused 2 share w others.

2 users found this review helpful
Reviewed On: Apr. 28, 2006
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