Evie Profile - Allrecipes.com (18639607)

cook's profile


Home Town:
Living In: Pennsylvania, USA
Member Since: Sep. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Healthy, Dessert, Quick & Easy
Hobbies: Needlepoint, Reading Books, Music
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Morning Glory
About this Cook
I enjoy plastic canvas sewing, reading Dickens novels, taking online courses -- and eating (obviously!). Teaching is my chosen profession, and keeps me quite busy.
My favorite things to cook
butternut squash soup, mashed butternut squash, spinach salad with cranberries and pecans, chicken Provencal (slow cooker), chcken Marsala (stovetop), zucchini pancakes, zucchini bread, strawberry-rhubarb compote, oatmeal raisin bars, blueberry muffins, blueberry crisp
Recipe Reviews 4 reviews
Mini Cheesecakes
Wonderful! Light, fruity, delicious -- and easy to bake!

0 users found this review helpful
Reviewed On: May 17, 2013
Lemon Zucchini Bread
I am being premature, perhaps (as this recipe has yet to be tasted. . .in the oven, right now), but I am a big fan of it already. We LOVE lemon as an ingredient around this house, and the addition of lemon to zucchini bread is something that I have done as an add-on with recipes like this before. I went a little further, adding the juice of 1/2 lemon, as well. I also added a small container of vanilla yogurt, as the batter seemed a bit dry. I had doubled the recipe to make 2 loaves, and it seemed to "need something" in the doubling of it. I really enjoy recipes for quick bread that stay true to the "quick" part of it -- a wet bowl and a dry bowl, period. I don't want to haul out mixers or sift (and I didn't do that part of this one, either). I want rustic and tasty. Let's see if this ones is the winner of all of the zucchini breads that I have tried over the years.

1 user found this review helpful
Reviewed On: May 14, 2013
Lemon Bread
My family LOVED this recipe! We enjoy lemon-just-about-anything, and this was so easy to put together. I did make some changes, using butter in lieu of shortening, and bringing the sugar/lemon juice glaze mixture to a low boil (dissolving the sugar more completely that way) before pouring it over the cake. I changed the lemon juice/sugar ratio, as well: 3T white sugar to 6tsp lemon juice. Mmmm! The smell alone is wonderful! The glaze makes a nice "crust", which adds a nice contrast to the delicate crumb texture inside the cake.

0 users found this review helpful
Reviewed On: May 14, 2013
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me:
Cooking Level: Intermediate
About me: I'm a new attorney and a newlywed :) I'm… MORE

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