Annette Kinney Profile - (16569248)

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Annette Kinney

Annette Kinney
Home Town: Maine, USA
Living In: Millinocket, Maine, USA
Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Hiking/Camping, Camping, Walking, Hunting, Photography, Reading Books, Music
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About this Cook
I am a wife, a mother of two sons and two pups. I have been a waitress, a dorm mother at a troubled teen boy's home, a registered nurse, an occasional substitute teacher, and a stay-at-home mother.
My favorite things to cook
I love to bake. My sweet tooth is my driving force, but lately I have been getting more interested in actual meal items. Think it is my age showing up. :)
My favorite family cooking traditions
First thing I think of with family traditions, is Oyster stew on Christmas Eve. Been doing this for as long as I can remember. When I married, my husband took on the tradition.
Recipe Reviews 7 reviews
Blueberry Zucchini Bread
So moist and delicious! I did change it slightly though. I used 3 cups of zucchini, a very well rounded tablespoon of cinnamon (I love my cinnamon) and I sprinkled a little cinnamon sugar on the top of the loaves. I will be keeping this recipe in my recipe box! Thanks!

1 user found this review helpful
Reviewed On: Aug. 15, 2011
Raspberry Lemon Muffins
My first thought when I saw this recipe was how much I like Raspberry Lemonade to drink. So, I made these muffins and now I can say how much I like to eat Raspberry Lemonade! :) I thought these were delicious and very moist! My small changes to the recipe were that I used one egg instead of the two egg whites, I used about an extra half a cup of raspberries, and I put cinnamon in the sugar for the topping! Will be making again!

4 users found this review helpful
Reviewed On: Jul. 31, 2011
Easy Lemon Bars for Junior Chefs
I used a combination to make this dessert. I used this recipe, the review idea from Alene, who reviewed this recipe in July 2008 and my own spin on things. I made my own filling using 5 bananas, a small package of instant pumpkin pudding mix and about 1 cup of milk. Then added the cake mix. After baking, let it cool, spread with banana cream cheese frosting and sprinkle with chopped walnuts. It tasted a lot like banana bread. Very easy though. I will be trying it again, using the lemon and maybe other fillings. I had to use up some bananas though today! :)

5 users found this review helpful
Reviewed On: Jun. 7, 2011
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