Food Fanatic Profile - (18764088)

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Food Fanatic

Food Fanatic
Home Town:
Living In: Indianapolis, Indiana, USA
Member Since: Mar. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Mediterranean, Dessert
Hobbies: Scrapbooking, Gardening, Walking, Photography, Reading Books
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Recipe Reviews 5 reviews
Hummingbird Cake I
A great recipes....made even better with a few modifications to suit my taste. I reduced the vegetable oil to 3/4 cup and added 1/2 cup buttermilk. I also added about 3/4 cup coconut. Instead of dicing the bananas, I mashed them. I used two 8" round cake pans greased, floured, and the bottoms lined with parchment paper - I baked at 350F for approx 35-40 min. After the cakes cooled I assembled the layer cake, frosting the layers with cream cheese frosting and garnishing the side of the cake with more shredded coconut. Thanks Carol for sharing this great recipe!!

104 users found this review helpful
Reviewed On: Mar. 22, 2006
Banana Muffins with a Crunch
Wow....what a great recipe. I made some modifications as others suggested: I used 1 cup whole wheat flour and 2 cups of white flour; used 1/2 cup brown sugar and 1/4 cup white sugar; substituted buttermilk for the milk. I also decided to add 1/4 cup wheat germ. Be certain though to properly combine the ingredients as mentioned in a previous review - dry ingredients mixed first, melted butter added to the dry ingredients. Combine the eggs, milk, and vanilla and add next. Finally, fold in mashed bananas, chopped bananas, granola, nuts, coconut, and wheat germ. This recipe is a keeper!!

63 users found this review helpful
Reviewed On: Mar. 20, 2006
Awesome Carrot Cake with Cream Cheese Frosting
I think I have finally perfected a carrot cake recipe. Like others, I reduced the sugar to 1 1/2 cups, and the oil to 3/4 cup. I also added 1/2 cup shredded coconut, 1/2 cup raisins, and 1/2 cup craisins. My secret though was to first bring to a rolling boil in a small sauce pan the raisins and craisins in 1/2 cup dark rum (you could also use orange juice or pineapple juice). Let cool, and add the plumped-up fruit and any remaining liquid to the cake batter. What a great recipe!

3 users found this review helpful
Reviewed On: Aug. 16, 2004

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