RobinStyler Profile - (19970388)

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Member Since: Sep. 2011
Cooking Level: Intermediate
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Recipe Reviews 5 reviews
Buttercream Icing
it was so AWESOME! It worked so well

0 users found this review helpful
Reviewed On: Mar. 18, 2014
Awesome and Easy Creamy Corn Casserole
I didn't have Jiffy so I used the following ingredients to substitute for the Jiffy: 2/3 cup all-purpose flour 1/2 cup yellow cornmeal 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 tablespoons vegetable oil After making this a couple of times at full fat, I decided to play around and was able to substitute Fat Free Greek Gods Yogurt for the Sour Cream. The only trick to that is to add a Tablespoon of Vinegar to the milk and let it sit for five minutes. Without doing that, it makes the casserole bland. Trust me, it's good! I also replaced half of the butter once with coconut oil and once with butter flavored shortening. Both are fine substitutions. I use a 50/50 mix of white and wheat flour and usually bake with powdered eggs (don't cringe) and this recipe gets eaten no matter how much I play around with it. I have to agree with (and thank) the other reviewers that this needs around an hour in the over. I set my timer at 55 minutes and just keep an eye on it. For those who are oven checkers, the casserole doesn't drop no matter how many times you check in on it! Enjoy~

3 users found this review helpful
Reviewed On: Sep. 27, 2013
Mrs. Sigg's Snickerdoodles
Oh my YUM!! Though it is fine on its own, I found that doing 50/50 butter and coconut oil really added a nice flavor. Also, I took another reviewer's advice and used a tad more flour. I don't measure the amount, but let's just say I'm more liberal with it. Forming the balls seems easier and less sticky with the extra flour added.

1 user found this review helpful
Reviewed On: Aug. 29, 2013

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