pattifix Profile - Allrecipes.com (18588937)

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pattifix


pattifix
 
Home Town:
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Member Since: Mar. 2006
Cooking Level: Not Rated
Cooking Interests: Baking, Slow Cooking, Healthy, Quick & Easy
Hobbies: Gardening, Camping, Photography
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About this Cook
My favorite things to cook
My favorite things to cook are fast, easy, and healthy.
Recipe Reviews 28 reviews
Applesauce Custard Pie
Before I committed to taking in about 60 pounds of apples I sought out some ways to use applesauce. I wondered if it could be used in a pie and I did a search. This recipe popped up first. I've made it twice, and will take in all the apples I am offered just to make applesauce to make this pie. I added a dash of salt (1/4 tsp) to bring out some depth of flavor. And since my sweet tooth isn't extreme I cut the sugar to 2/3 cup. Everything else is just perfect. I took one to work and it was gone FAST. And to those who have said in their reviews that it is too "eggy", try whipping your eggs thoroughly before adding. If you don't do that in any custard you will have pockets of egg which aren't very appetizing.

0 users found this review helpful
Reviewed On: Sep. 24, 2014
Self-Rising Flour
I've had to toss partial bags of self-rising flour over the years because I buy them, use a little, and then the baking powder fails by the time I get to the end of the bag. This will help me salvage the partial still on the shelf by adding new baking powder in the right ratio. I'll never buy another bag again.

0 users found this review helpful
Reviewed On: Sep. 18, 2014
Andouille and Poblano Quesadillas
I'll give it a five-star rating, but as a burrito filling, not a quesadilla. The quesadillas were dry, even with sour cream and/or salsa. Hubby and I had one each and wrinkled our noses. So we took the suggestion to make a breakfast burrito, added some scrambled eggs, and rolled it up in a warm flour tortilla. I put a little salsa verde in my burrito, hubby added cheese to his. Outstanding! I will be making this whenever I get poblano peppers in my Bountiful Basket. I hold one in a pair of tongs and slowly turn it over the gas burner until the skin blisters and pops all over. Then I wrap the pepper in a wet paper towel to steam for a few minutes while I work on other ingredients. The roasting really added to the depth of flavor. The corn is a wonderful addition.

0 users found this review helpful
Reviewed On: Jun. 16, 2014
 
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