atopmtolympus Profile - (188457028)

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Recipe Reviews 6 reviews
Blueberry Cornbread
This was excellent! Sweet and savory with warm, gooey blueberry bursts. I only made a few changes. Subbed brown sugar for white, cut the salt down a bit and added some vanilla. I used home-frozen blueberries and thawed them overnight in the refrigerator. I also baked them as muffins, which the recipe is perfectly suited for. I put them in at 375 for 20 minutes and they came out perfect. Made 14 muffins.

0 users found this review helpful
Reviewed On: Jan. 18, 2015
Authentic Mexican Corn Bread
wow, this recipe is decadent! I used two cans of cream corn like others suggested. it turned out rich and fluffy and moist and absolutely delicious. but this is definitely a treat rather than an everyday recipe. notes: use a 3 quart baking dish (I used 9x13) rather than the 2 quart dish the recipe called for. it makes sooooo much. I cut mine into 32 pieces! also, watch the baking time. mine only needed 40 minutes. if I make this again I will definitely try to lighten it up a bit. I'll stick to one can creamed corn and add the milk like others suggested. it doesn't need the optional sugar and 1/4 cup butter would be plenty. might omit an egg or two as well. finally, I'll add the diced green chilis I was planning on adding this time around but forgot. bah!

0 users found this review helpful
Reviewed On: Jan. 13, 2015
Yogurt Egg Salad
This recipe provides a great framework, but you should definitely put your own spin on it. I doubled onion, parsley, yogurt and mustard called for. I also substituted pickled radishes for the relish because it was what I had on hand. After those modifications, it turned out great!

1 user found this review helpful
Reviewed On: Dec. 3, 2013

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