AuntyLynn Profile - (19784277)

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Member Since: May 2011
Cooking Level: Expert
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Recipe Reviews 7 reviews
Downeast Maine Pumpkin Bread
As a New Englander, I advise you do NOT ignore the five stars earned by this recipe! I have made it several times in the past several months, sometimes adding raisins, or walnuts, NEITHER of which is at all necessary! Suggestion: use two full sized loaf pans (9x5) to get a lofty loaf that bakes to the top of the pans. Since I use sea salt, I routinely cut the salt to half; and always bake with unbleached flour. (Safflower oil is my non-GMO veggie oil of choice.) You will get I lots of compliments with this wonderful bread. Thanks Laurie! We will enjoy this one for years.

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Reviewed On: Apr. 12, 2015
Sweet Cornbread Cake
Wonderful recipe! Cornbread is dense, rich, and moist - a real winner! I have made this about six times in the past two months and am never disappointed! HINT: Even though the baking time (45 min.) may have passed, and the bread may have cracked, BE SURE TO TEST FOR DONENESS! A wet toothpick means 5-10 more minutes, at which time all of the sugars will turn to a deep golden brown and your finished product will be perfect. I use safflower oil (available Whole Foods) for this recipe. Thanks for the corn bread I have wanted to find for 30 years! :)

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Reviewed On: Oct. 17, 2014
Fluffy Pancakes
Impressive Recipe! I used lemon juice in lieu of vinegar, and whole wheat PASTRY flour, and they still rose to an impressive fluff! Please use aluminum-free baking powder (Rumford, 365) and you will have the perfect pancakes - ready for some REAL Maple Syrup!

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Reviewed On: May 30, 2014

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