trystero Profile - (18214560)

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Member Since: Dec. 2005
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Recipe Reviews 9 reviews
Fluffy French Toast
Just gone done making this for my husband who requested french toast for breakfest. I thought it turned out pretty good, to be honest, I dont have french toast that often enough to know what 'normal' french toast would taste like. I added a bit more white sugar and some nutmeg instead of cinnamon and almond extract instead of vanilla. Flavor wise, I thought it was terrific. Reminded me of holiday time, definetly a different flavor than the traditional cinnamon/vanilla, which I tend to use a lot in everyday baking. The texture, meanwhile, was spongy. Not in a bad way. I used some fresh wheat bread for him, and some day-old slices of french bread for me, which I thought worked better since it sopped up more of the bread. Not bad at all. THanks.

1 user found this review helpful
Reviewed On: May 7, 2006
Tasty Spinach Treats
These were really quite easy and were well received my by guests. I too, made the filling the morning of my party and found it set up easier chilled. I made two batches of these....and using the GRANDS or flaky type of biscuits creates a much better "crust" for these treats. Dont use the doughy biscuits, the result is just like a bread under the filling. Definetly a flaky crust tastes and feels more upscale. I seperated the biscuits into fourths and found they fit just fine in the mini-muffin pan. I also brushed a little butter on the tops of the crust before adding the filling. Thanks for the recipe...usually I am the one thinking "how did they make such a neat little appetizer" was too easy!

5 users found this review helpful
Reviewed On: Mar. 5, 2006
Cathy's Banana Bread
Fairly good and not too moist or sticky at all. Cosistency was just right. I used two standard throw-away loaf pans that I bought at the store and sprinkled some white sugar on top before baking. Yumm-o! I love recipes where you already have all of the ingredients on hand. Thanks.

0 users found this review helpful
Reviewed On: Mar. 1, 2006

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