krs Profile - (18501128)


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Member Since: Mar. 2006
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Recipe Reviews 4 reviews
Green Tomato Cake
I modified this cake almost beyond recognition, so it may not be accurate for me to review it. However, it was still a good use for green tomatoes, so this is what I did: Pureed about eight cups of green tomatoes that I mashed in a fine-meshed strainer to yield four cups (no salt added). I combined this with a cup of okara and 1/2 cup unsweetened applesauce. Separately I combined the flour (all whole wheat) with 3/4 cup sugar, 1/4 tsp stevia, the salt, spices, baking pwd, and walnuts. I added the wet to the dry and added about 1/4 cup soymilk. Baked at 350 for about 75 minutes. I topped it with a simple powdered sugar glaze flavored with maple extract. It was quite tasty, but very dense and moist. If I end up with a bunch of green tomatoes again next year, I might resurrect this recipe and attempt a new modification to get it more cake-like.

0 users found this review helpful
Reviewed On: Oct. 8, 2012
Quinoa Chard Pilaf
This is an excellent recipe. I didn't have any mushrooms, so I used a can of tomatoes with basil and garlic. I also added dried lentils when the quinoa was added so I used a bit more water and the juice from the diced tomatoes. Some salt and pepper and seasoned to our taste. It was very filling and the vegetable broth gave it depth. Will definitely make again.

48 users found this review helpful
Reviewed On: May 15, 2006
Seven Grain Bread I
I love this recipe, it sure doesn't last long in my house, even though there are only two of us. Nice crust and moist interior. I use freshly-ground whole wheat flour, turbinado sugar, soy milk powder, and rolled seven grain cereal. I've made it both as written and scaled up to a 2lb loaf size. At both sizes, the top collapsed even though I decreased both salt and yeast at the 2lb size. Guess I'll need to decrease it some more. It doesn't affect the taste at all, so I will continue to make it even though it doesn't look pretty.

4 users found this review helpful
Reviewed On: May 12, 2006
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