cuppycake Profile - Allrecipes.com (19722415)

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cuppycake


cuppycake
 
Home Town: Johnstown, New York, USA
Living In: Astoria, New York, USA
Member Since: May 2011
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Breakfast Sausage
I was skeptical that this would satisfy my sausage craving, but it really came though for me and it was wonderfully tasty! I am a life long Weight Watcher, and I am always looking for ways to modify tasty, high fat,unhealthy recipes and make them more suitable for my healthier eating efforts. This really fit the bill for me! I don't want to sound like one of those reviewers who changes everything in a recipe and basically makes a completely different recipe, but I will tell you how I made a few small changes. I used 93% ground turkey instead of pork and I was worried about this because I'm not a big turkey fan, but I thought the seasonings would give it enough flavor for me to get away with it and they did! I didn't have marjoram so I used poultry seasoning and I used 1/2 tsp for half the recipe. I also added more red pepper flakes as I like spicy food.I also upped the sage by 1/2 tsp. The amount of salt was perfect, I wouldn't touch it. Do not leave out the brown sugar or cloves, I think they really balanced the flavors in this for me. Everything else was the same for me. I also patted the mixture out onto waxed paper and used a biscuit cutter to make uniformly sized patties. I fried in a non-stick skillet and I didn't need any oil or spray, the fat in the meat was enough. These were delicious. I got two patties per serving with one leftover. I halved the recipe with no problem. I will freeze the leftovers and heat 'n eat as desired. Thank you for a real winner Lee Fogel!

3 users found this review helpful
Reviewed On: Feb. 23, 2013
Welsh Cookies
These were quite a little surprise for me! If you are looking for a regular "cookie" this is not it. This is a cross between a scone and a cookie and it's very different and addictive. The amount of sugar is perfect in my opinion, I did not sprinkle with extra like some people have done and they were perfect. I made some small changes...I used raisins I finely chopped because I didn't have any currants in the house. I also don't keep shortening and my milk had gone bad so I used all butter for the fat and cold water instead of the milk. I added a very small bit of nutmeg and cinnamon too and used a scant 1/2 tsp salt and 1 tsp vanilla as well. I put the dry ingredients into my food processor and added the cold butter in pulses and then the egg and water which i had mixed together in a cup. I cooked them with only about 2 tsp of canola oil in a nonstick skillet. My cutter was about 2 inches wide so this recipe made 26 cakes for me. These will be perfect for a small snack with tea and fruit when I have a low appetite. They're comforting and not too rich or heavy and they definitely have that "somebodies grandma made these" feeling to them. Thanks for a great recipe!

6 users found this review helpful
Reviewed On: Jul. 3, 2011
Downeast Maine Pumpkin Bread
Over 4000 5 star reviews say it all. This is the best pumpkin bread on earth! No competition! I sometimes add chopped apple to it and a streusle topping but that's really gilding the lily. It's fantastic!

5 users found this review helpful
Reviewed On: Jul. 2, 2011
 
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