Kinnelon Mom Profile - Allrecipes.com (16302768)

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Kinnelon Mom


Kinnelon Mom
 
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Member Since: Sep. 2010
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Recipe Reviews 2 reviews
Easy Candy Yams
This is a great recipe, I was surprised at negative reviews regarding instructions, you do have to start with cooked potatoes, but you do for almost all recipes like this. You can use canned or fresh, and sweet potatoes or yams have not seemed to have an impact on recipe. I cook mine in 400 degree oven, just rub a little oil first over skin of Potato, cook for just about an hour. They will be soft inside when you squeeze them. Let them cool a bit, 30 minutes or so, and the remove skin and rough chop, then follow the instructions. Marshmallows cook quick so keep eye on them or just put under broiler for a couple minutes. Wonderful recipe!

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Reviewed On: Nov. 24, 2011
Favorite Banana Blueberry Quick Bread
This is a great bread recipe and really forgiving. I ran out of everything while making it and it still made a great loaf. I made it in a breadmaker using the cake setting (I was worried it wouldn't cook through but it did and it was moist and delicious, whew!), To show how forgiving this bread is: I didn't have oats so I added a half cup of Swiss Muesli (containing dates and raisens along with oats, concerning but it actually tasted good in the end), I ran out of walnuts while filling the measuring cup and so I added almond flour to come to 1/2 cup. I added half butter and half oil due to butter shortage, and I cut down a bit on the sugar because I was worried about adding so much, it was still good, but I honestly think it would have been great with full sugar amount, it wasn't at all too sweet I did half brown, half white and a touch of honey. I also added 1 cup of frozen blueberries (completely frozen at beginning of cycle), along with a teaspoon of vanilla, and ran a bit short of flour, no kidding, that one scared me. So if it can take those last minute changes and still be really good bread, there is a lot of flexibility there. I will make this again and again.

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Reviewed On: Apr. 4, 2011
 
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