Mary Profile - (18541012)

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Recipe Reviews 4 reviews
Pumpkin Wheat Honey Muffins
Moist, tender, delicious--and actually healthy! Used a heaping cup of canned pumpkin, and a mix of cinnamon, nutmeg and ginger for the pumpkin pie spice (not sure exactly how much, as my toddler was helping). I mixed the batter gently with a rubber spatula. Could've used more raisins, didn't add walnuts but I think they would've been tasty as well. I had enough leftover batter for 1-2 more muffins, so I baked it up in a small, round glass dish I had, coated with cooking spray.

0 users found this review helpful
Reviewed On: Sep. 16, 2010
Plain Cake Doughnuts
Good donuts and easy to make. They were light and fluffy, too. I'd add a little more nutmeg. Also, I'm planning to try experimenting with buttermilk for a slightly more tangy and less bread-y flavor. Overall, though, I was happy with this recipe.

0 users found this review helpful
Reviewed On: Apr. 11, 2010
The Extreme Cherry Cake
I altered this recipe slightly, and created a cake I was very happy with. I thought the butter flavor might compete with the cherry flavor, so I used 1/2 cup Crisco instead of 1/2 cup of the butter. I also added about 1/8 cup extra cherry juice because the batter's cherry flavor wasn't strong enough for me. The cake turned out nice and moist. In a bundt pan, it took about 50 minutes to bake. It still barely had enough cherry flavor for me, but everyone who tried it liked it. The texture was great. In the future, I would use almond flavor instead of vanilla (but maybe only 2 tsp so it's not overpowering). Also, I would at least double the amount of cherry pieces--the pieces were few and far between. Overall, a great cake that's easy to make!

14 users found this review helpful
Reviewed On: Oct. 19, 2007

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