bhaun Profile - (16790338)

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Recipe Reviews 23 reviews
Sioux Indian Pudding
I've never tasted Indian Pudding, so I read all the reviews and then tried it with these modifications. I subbed 1/4 C Masa for corn meal (reduced gritty texture), honey for molasses, pumpkin pie spice for cinnamon and ginger, Splenda for sugar, and used skim milk. I cooked it till it thickened up, but it didn't take 10 minutes. Might need less Masa next time as I think this was a bit thicker than other reviewers described. I also baked this as you would any custard, in a water bath, even though it didn't contain eggs. Might try another variation with two eggs and 2 tablespoons of Masa just to see if I like that better. It seemed like a lot of raters were going for a mild pumpkin pie taste, and while I liked this, anyone wanting a traditional Indian pudding might not. P.S. If you don't like the gritty texture of cornmeal, process dry cornmeal in a blender or food processor until it becomes flour, and then use the corn flour in the recipe. I chose Masa instead because it has a better B vitamin profile.

2 users found this review helpful
Reviewed On: Aug. 5, 2014
Simple French Toast in a Cup
I'm dieting so I used a spray or two of canola pan spray instead of the butter, skim milk, doubled the cinnamon and sugar, but used Splenda instead, chopped up half a banana into the mixture, and used 100% whole wheat bread, 50 calories a slice. An extra sprinkle of cinnamon and Splenda before microwaving made a sweet crunch on top. This gives you around 250 calories, so you could add juice or a smoothy as well. There's also lots of for room to experiment with other spices and mix in's. I liked the addition of fresh fruit, but nuts, chips, or dried fruits with other spice combos would work too. Just a cup and spoon to wash when you are done!

7 users found this review helpful
Reviewed On: Mar. 1, 2014
Downeast Maine Pumpkin Bread
This is the recipe that drew me to this site, and I've been a loyal fan ever since. I was looking for a clone of Panera's pumpkin muffins, and this is it. Just sift powdered sugar thickly over the tops of the unbaked muffins before you put them in the oven, and you've got it. These have been a hit at every gathering I've taken them to. I'm a teacher, and I even had to put this recipe up on my school website for students and parents at their request. Some recipes just can't be topped, and this is one of those.

2 users found this review helpful
Reviewed On: Feb. 13, 2014

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