Hannah Profile - Allrecipes.com (187055046)

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Hannah


Hannah
 
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Member Since: Nov. 2012
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Leftover Pancake Breakfast Sandwich
I made pancakes specifically so I could try this. I used Gouda instead of the Cheddar. Like another reviewer said, each ingredient on its own was great, but I think I was expecting something different. However, it's filling and I enjoyed it. I think the other ingredients overpowered the taste of the pancakes, and I missed that particular taste. I did use cherry jam instead of maple syrup which I didn't have, and I must have done myself a disservice, from what others are saying. I will definitely try again with maple syrup, and other variations of meat and cheese.

1 user found this review helpful
Reviewed On: Mar. 24, 2013
Creamy Rice Pudding
This is a wonderfully creamy rice pudding. I didn't have a problem putting in the sugar when the recipe called for it. If it's on low heat, there should be no problem. Of course, tweaking the recipe to suit you is much better. I doubled the recipe and used powdered milk mixed with water for half the milk in the recipe; the other half I used evaported milk. I think this doubled the creaminess. I don't like raisins much so I only put in a sprinkle. I also used one pan and it worked just fine. It was fabulous and easy to make, and I would definitely recommend this to anyone looking for a yummy rice pudding recipe.

1 user found this review helpful
Reviewed On: Jan. 27, 2013
Golden Sweet Cornbread
This was my first time trying cornbread and what a way to dive in! I can't imagine looking for other recipes. This was easy and straightforward, scrumptious and light- utterly delicious. I used milled corn that I sifted, and I still got some crunch. I might try it next time without sifting and see how it turns out. I used half a cup of sugar, but it was still a tad too sweet for me; will use just a little less next time. However, the sugar does make it a great snack on its own, so no worries. I mixed powdered milk and water to get the quantity of milk called for, but in no particular ratio; I just made sure it was really creamy. I did add more corn flour and all purpose flour, about two tablespoons each. It was only when I had it baking that I saw some reviewers had advised 2 teaspoons of baking powder, but with the 3 and a half, it turned out fantastic. Loved it and will definitely keep making it.

0 users found this review helpful
Reviewed On: Jan. 4, 2013
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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