DANSTENSEN Profile - Allrecipes.com (1515478)

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Recipe Reviews 4 reviews
Classic Bran Muffins
I’ve made this recipe every week since finding it. This is a great recipe on its own, but I’ve found it a wonderful launch into my own creativity in healthful cooking. I’ve seldom used oil with this recipe. I substitute applesauce, pumpkin, cooked and pureed carrots, squash, and banana, in place of oil. I often add pumpkin pie spice with the squash, carrots, or pumpkin, or cinnamon with the applesauce. I always add flax seed, and use half whole wheat flour and half unbleached. I seldom use all the sugar. I’ve substituted molasses or honey for the sugar, or just cut it in half. I make this recipe so frequently; I now stock fat free buttermilk. I don’t like raisins, and find myself adding shredded carrots, dates, pecans, walnuts, carob chips, and coconut, whatever I have on hand. Thank you Janet, my family truly enjoys this versatile recipe.

1752 users found this review helpful
Reviewed On: Oct. 25, 2007
Best Ever Popcorn Balls
I’ve made these for Cub Scouts and a second time for a Halloween party. These are quite messy to make, being organized truly helps. . I started by making 3 regular bags microwave popcorn per batch sorting out the hulls as I went, then making the syrup. I found double boiling the syrup easier than microwaving. I double boiled the syrup in a medium stainless bowl and added small amounts of syrup to the popcorn working the syrup in. When the syrup began to set up, it’s easily reheated. I mixed the popcorn and syrup in a large stainless bowl, when this began to set up, it could be put atop the boiling pot and reheat the entire concoction. As a result my balls were evenly coated and turned out beautifully consistent. I used my wrist to spray my hands with an aerosol vegetable oil spay. I did find the recipe only made about 12 smaller than tennis balls. Kids love them, and they are a huge hit. Kelli, thanks for sharing.

7 users found this review helpful
Reviewed On: Oct. 25, 2007
Grilled Salmon I
We enjoyed this recipe, and will use it again. Living in the NW, we have frequent access to fresh salmon. Filets are thin, they really don't need to be turned, to cook completely. We fold foil into a the shape of a jelly roll pan, put the fish on the foil, and the foil on a biscuit pan. We use the biscuit pan as a big spatulla to slide the foil and fish on and off the grill. We usually cook fillets 6-9 min, or until the fish flakes easily. The foil allows the fish to "cook" in the marinade. Wouldn't change anything else...Loved it! Thanks....

8 users found this review helpful
Reviewed On: Aug. 21, 2006

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