frazzled Profile - (16107175)

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Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Reading Books, Painting/Drawing
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About this Cook
I've recently moved from a location at about 5,500 feet above sea level to a location about 1,000 feet above, so the change in altitude is going to make for interesting experiments in baking!
Recipe Reviews 9 reviews
Grandmother's Buttermilk Cornbread
This is my new favorite cornbread recipe. I omitted about 3 TBSP of the sugar to reduce the amount of refined carbohydrates & used the vinegar/milk trick (stir in about 3 TBSP distilled vinegar into 1C minus 3 TBSP milk & let it sit 5 minutes) since I didn't have buttermilk. Since altitudes and ovens are different for everyone, baking times and temperatures usually vary too, so I just kept an eye on it. I usually have the problem of burned outer edges and a raw inside, but I divided the batter into two 8X5" bread pans and lowered the temperature a bit and it came out beautifully browned and moist, even the next day. It made 8 large slices for me.

10 users found this review helpful
Reviewed On: Apr. 7, 2011
Raisin Oatmeal Cookies
I altered this a bit for flavor- omitted the cinnamon and raisins and cut back on the milk a bit, instead adding walnuts, cardamom, cloves, and about a tsp of butterscotch flavoring. They came out perfectly soft and chewy without being too dense or cake-y, and the flavor was great.

3 users found this review helpful
Reviewed On: Mar. 9, 2011
Pumpkin Cookies V
Save this recipe if only for the icing- it's delicious. A bit runny as-is, so add the milk gradually.

5 users found this review helpful
Reviewed On: Jan. 24, 2011

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