patidee Profile - Allrecipes.com (16098082)

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patidee


patidee
 
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Living In: New York, USA
Member Since: Aug. 2010
Cooking Level: Not Rated
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Recipe Reviews 5 reviews
Egg-Free Low-Fat Oatmeal Cookies
the nutrients listed for this recipe submitted by 'Lucy' are grossly incorrect ... each cookie has exactly 78 calories (not 61 as stated), 2g of Fat; 116g Sodium; 14 carbs; 1g Fiber; 7g Sugar; 1g Protein; 32mg Calcium and 1g Iron. i will be submitting a true low-calorie, much healthier Oatmeal Cookie @ 67 calories ea., substituting Whole Wheat Flour, Whole Grain Oats & Splenda.

2 users found this review helpful
Reviewed On: Aug. 25, 2011
Rhubarb Strawberry Crunch
very delish!!! this is definitly a keeper ... very easy ... love, love, love EASY! made a few substituions, like 1/2 white flour for whole wheat, 1/2 white sugar for Splenda, used Splenda-blended brown sugar, Olivio instead of butter, and increased fruit to 4 cups ... 2nd time, only made changes to topping: added 1C chopped Pecans, increased Oats by 1/4 cup, used unsalted butter; next time w/follow same adjustments, except will decrease brown sugar to 3/4 cup and w/probably add 1/2 tsp salt (see photos #21 and #22); by patidee

2 users found this review helpful
Reviewed On: May 19, 2011
Super Easy Doughnuts
(photo#8) i substituted donut receipe for Phillsberry Buttermilk Biscuits; DEEP fry each in veg oil few minutes, turning til golden-brown all sides (don't overcook them, if they are cooking too fast, lower flame, othewise insides will be sticky); they will be about the size of a lemon, or 3bites; allow to cool on paper towel about 20 minutes before filling. i found a filling receipe for 'raspberry sauce' as follows: One 12oz bag of frozen raspberries (not in syrup) ½ cup + 3 TB of water ¾ cup white sugar/Splenda 1 TB lemon juice 3 TB cornstarch ¼ cup cold water Gently simmer the raspberries, water, sugar and lemon juice for 15 minutes, in a small heavy bottomed pan. After 15 minutes, you can push the berries through a sieve if want a seedless filling (I got rid of the seeds). Bring the strained berries back to a full simmer. Dissolve the cornstarch in the ¼ cup of water and whisk it into the simmering berries. Bring it back to a boil, and simmer for another five minutes. Cool/chill completely. It will thicken as it cools. i followed this receipe exactly and the Raspberry sauce was slightly tart, absolutel delish!; i would not make any change in the amount of sugar unless you like it sweet-sweet; i cooled the filling overnight, but i think it would be okay if refrigerated an hour or two; i used a pastry bag with the long tip; also; poked side of the donut with tip of a knife where pastry tip inserted to prevent squeezing donut; dust TOPs of donuts with conf. sugar.

2 users found this review helpful
Reviewed On: Dec. 17, 2010
 
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