Annette Annette Profile - Allrecipes.com (188938508)

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Annette Annette


Annette Annette
 
Home Town: Creole, Louisiana, USA
Living In: Portland, Oregon, USA
Member Since: Jul. 2013
Cooking Level: Expert
Cooking Interests:
Hobbies:
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Recipe Reviews 3 reviews
Whole Wheat Banana Nut Bread
Used 3 c. over-ripe bananas, 3 tsp. vanilla, 1 c. chopped pecans, and doubled all of the other ingredients in the recipe to make 2 loaves. I also added 1 tsp. cinnamon and 1/2 tsp. nutmeg AND steeped 1 bag of double spice chai tea in the 1/2 c. water (which I had boiled rather than using from the tap). I used Bob's Red Mill whole wheat pastry flour and Stash tea. It is super moist and delicious!! We love it! I will definitely be making this on a regular basis.

3 users found this review helpful
Reviewed On: Oct. 16, 2013
Whole White Wheat and Honey Chocolate Chip Cookies
I made these with Bob's Red Mill whole wheat bread flour, organic vegan mini chocolate chips, and 1 T. cream (in lieu of powdered milk, which I never have). I also used about 3/4 tsp. of salt since I ran out. Next time, I will use the entire teaspoon of salt (because these cookies NEED it) as well as another tablespoon of cream (possibly even subbing almond milk or half and half). They taste good. I don't like them near as much as my old family chocolate chip cookie recipe, BUT since we are no longer eating white sugar (or brown sugar, or white flour, etc.) these certainly do make a tasty replacement! They are PLENTY sweet enough, and they have a soft cake-like texture.

0 users found this review helpful
Reviewed On: Aug. 9, 2013
Homemade Mac and Cheese
This was a very good recipe. I made a few changes to suit our lifestyle, but the "base" was superb! I made this with all natural whole grain elbow macaroni, and I added salt to the water for cooking. Next time, I will shave 2 minutes off of the macaroni cook time as the sauce softens the pasta up a fair amount. I used a fine whole wheat flour (intended for bread and pastry), unsalted butter, plain almond milk, and medium cheddar (which is the cheese I had). Unfortunately, all we had was some (powdery) Parmesan cheese leftover from before we started 90/10 Nutrition. The flavor of the sauce with the Parmesan was wonderful, but the texture was very unpleasant. Next time, I will use freshly grated Parmesan. The sauce was a tad bland, so I added just a dash of garlic powder (and will use fresh puree next time), a good sprinkle of salt, 1/2 tsp. of ground mustard, and several cranks from my pepper mill. It really was delicious, and I'm certain that next time we make it my family will be even more pleased than they were today!

0 users found this review helpful
Reviewed On: Jul. 21, 2013
 
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