ENDLESSSKY Profile - Allrecipes.com (1864566)

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ENDLESSSKY


ENDLESSSKY
 
Home Town: Los Osos, California, USA
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Member Since: Sep. 2000
Cooking Level: Not Rated
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Recipe Reviews 17 reviews
Sauteed Scallops
I'm eating it right now. It's amazing. I used 2 HUGE cloves of garlic (the size of 5 normal ones), 4 large sprigs of rosemary (I like a lot of herbs), and a crapton of olive oil, and a dash of butter. My tastebuds are doing cartwheels while singing the 'halleluja' chorus. Thank you.

5 users found this review helpful
Reviewed On: Jan. 21, 2012
Never Fail Chocolate Chip Cookies
I use 1 C packed brown sugar and 1/2 C white sugar, but other than that, this recipe is amazing. I have gotten compliments on it from everyone I have given them to- and one batch lasts my boyfriend about two days. Thanks so much!

1 user found this review helpful
Reviewed On: Jan. 20, 2010
Pumpkin Bread IV
I was a bit leary over the size of the recipie...but I had two 15oz cans of pumpkin to use, so I figured 'what the heck'. I brought a piece to my boyfriend, who had just gotten out of the shower. As soon as he had the bite in his mouth, he dropped to his knees in front of me on the bathroom floor and said, "I want you to stay with me for the rest of my life." =) I'll be using the recipe again, for sure! I think the original recipe calls for way too much sugar- I used 2 C lightly packed brown sugar, and 1 C Sugar in the Raw, substituted 1/2 C gingerbread yogurt and 1/2 C butter for the oil, and added 3T pumpkin pie spices, 1 T cinnamon, two pinches clove, and a pinch of nutmeg. The recipe baked quickly with 3 minutes to spare from the 1 hour mark. They were very dark brown on top, and at first I was afraid I had burnt them- but it's just a darker bread. The bread is *very* moist. I wouldn't use any more than 1 C of oil/butter substance if you use 30oz pumpkin puree. I made it in one 9x5" pan and a larger 9x11" pan. I will be taking some to my families' Thanksgiving....if we don't eat it all first!

4 users found this review helpful
Reviewed On: Nov. 20, 2009
 
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