patidee Profile - (16098082)

cook's profile


Home Town:
Living In: New York, USA
Member Since: Aug. 2010
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
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
Cooks I Like view all 1 cooks I like
Cooking Level:
About me:

In Season

Sweet Summer Desserts
Sweet Summer Desserts

Summertime is all the sweeter with light desserts that satisfy without weighing you down.

Let's Make Zucchini Bread
Let's Make Zucchini Bread

Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States