Theresa787 Profile - (1989689)

cook's profile


Home Town: Smithtown, New York, USA
Living In: New Tampa, Florida, USA
Member Since: Nov. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Healthy, Dessert, Kids, Quick & Easy
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Recipe Reviews 92 reviews
Creamy Rice Pudding
Thank you Erica for sharing this recipe! This was so delicious and fool-proof. It was similar to the one my Grandfather used to make, that no one has been able to duplicate. Thank you. We added 1 Tbsp of ground cinnamon, instead of 1 tsp, because that's how my family always made it- other than that, we followed your recipe exactly. Thank you. Thank you. "It was really, really good. We need to send our friends a bowl-ful." my little five-year old daughter said, she helped to make your recipe.

2 users found this review helpful
Reviewed On: Mar. 25, 2015
Strawberry Bread
Thank you so much Ellen for sharing this delicious recipe. I halved it, because I wasn't sure if my family would like strawberry bread. I wish I would have made the full recipe, because it's almost devoured already. We made slight changes to suit our families tastes (for a half recipe): 1- used 1 1/2 cups of diced strawberries, 2- only used 3/4 cup of sugar (and tossed all the sugar with the strawberries), 3- for the flour we used 1 cup of white whole wheat and 1/2 cup plus 1 Tbsp of all-purpose, 4- cut the cinnamon down to 1 tsp, 5- added 1 tsp vanilla to the wet ingredients, 6- substituted 1/2 cup of nonfat Greek yogurt for part of the oil, still added 2 Tbsp of oil to make up the difference. This WAS absolutely delicious. Thank you again Ellen for helping me to feed my family delicious wholesome food. Thank you also to all the reviewers for your suggestions.

0 users found this review helpful
Reviewed On: Mar. 21, 2015
Pumpkin Gingerbread
This was our first "pumpkin gingerbread" and we loved it! It's sweet and spicy, it smells delicious and tastes even better. It's fantastic with a cold glass of milk or a mug of hot coffee. We halved the recipe, since I wasn't sure if we would like this. Instead of pumpkin, I used a roasted sweet potato (when mashed it was just shy of one cup). We also used 1 1 1/4 cups white whole wheat flour and 1/2 cup of bread flour, instead of just all-purpose. AND we substituted non-fat Greek yogurt for the oil. Ok, so we made some changes- it's a very forgiving recipe. We loved it. We will definitely be baking it again. We didn't add any frosting or topping, it didn't need it. It's sweet enough on it's own. I may cut back on the sugar slightly next time. Although, it is really good as is. Thank you Frosty for a delicious recipe that my little 4 1/2 year olds and I enjoyed immensely. UPDATE: We have baked this bread SIX times already! My kidabunks keep devouring it. It's a great Kids in the Kitchen recipe. We did cut back on the sugar to one cup (for a half-recipe) and used two tablespoons of orange juice as part of the water. It was still plenty sweet. We have one more sweet potato and only two tiny slices of Pumpkin Gingerbread, I know what we'll be baking today.

1 user found this review helpful
Reviewed On: Dec. 29, 2014
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