LEXCRUMP Profile - Allrecipes.com (18813960)

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Recipe Reviews 6 reviews
Cornbread I
My club used this 5X. Some used 1/4c maple, agave or honey, our fats varied(shortening, butter, coconut oil, canola) & we used thick cut polenta. R was great w/each preference combo & texture was incredible! My $.02: SALT:Too much for amount of soda used. Forget topping the original R w/butter! We 1st used the R as is, then needed to reduce the salt. I think it was a typo because the recommendation for adding salt to flour is .5tp/1c flour. There's only 1c here. Plus, baking soda is a salt. With confidence you can reduce the salt to taste because the rising will be unaffected (there's no yeast in this R). BAKING TIME:16 minutes tops! I used a 9" glass pan. With a sweetener the top and sides will burn if not watched after the 11 minute mark. As soon as you like the color place foil lightly over the CB and continue to bake. Sugar has carbon and therefore will turn to charcoal in heat; 450* is HOT and this happen fast in the R. No sugar? Start checking after 13 minutes by lightly tapping top of CB to feel if its solid. Like moist CB? Take it out as soon as it's solid. Not using CISkillets? Don't mind flour? Flour pan generously for less sticking. BAKING SODA:Baking soda can replace baking powder but reverse is NOT true. One must use bs or the CB will be flat. MILK:You can't use milk in this R. The Baking soda will only combine w/ acidic milk to form CO2 & leaven this R. MIX:Mix wet/dry separately.Combine at last sec. to retain as many CO2 bubbles as possible for the oven.

21 users found this review helpful
Reviewed On: Sep. 9, 2010
Whole Wheat Blueberry Pancakes
I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/3 cup batter per pancake. My alterations: All organic ingredients, 3 tablespoons sugar instead of 2, and brown sugar instead of the substitute. Ive made them several times and the recipe proportions are great. As is, you will have a bouncy, very thick pancake. Sometimes the family wants thin pancakes and I add 1/4 cup milk (for base recipe- double this for a double recipe). My recommendation is to use fresh ground flour! Use soft wheat berries. We love this recipe better than my old one!

250 users found this review helpful
Reviewed On: May 20, 2007
Persimmon Cookies II
I changed the recipe to suit our tastes. I substituted dried apples for nuts. I added 1/2 a cup of sugar (We like cookies sweet). I used whole wheat pastry flour (Bob's Red Mills). I used only cinnamon (2 tsp). They were perfect. I made dozens and they were all gone in the morning.

5 users found this review helpful
Reviewed On: Nov. 22, 2005

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