Slacker Foodie Profile - (18798428)

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Slacker Foodie

Slacker Foodie
Home Town: Torrance, California, USA
Living In: Atlanta, Georgia, USA
Member Since: Apr. 2004
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert
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Recipe Reviews 5 reviews
Oatmeal Jam Squares
I made some jam last year that the kids just did not want to eat. It had a flavor like apple butter, but was made from a combination of apples and end-of-season green tomatoes and I guess it was just asking too much to insist that we finish it before opening other jams I'd made. They pretty much stopped eating jam. Sigh... Made this recipe using the homemade green tomato jam and the whole concoction was awesome and devoured. I have two more jars of the stuff and will definitely make this again. It often makes me crazy when people don't make a recipe exactly as directed, then review it…but I made a couple of changes that may have detracted from the results - but not the flavor - and I wanted to share them. I increased the recipe to 1.5 times the original and baked it in a jelly roll pan because I wanted to use more jam : ) I probably let the butter soften way too long as the mixture was really goopy. Or, maybe it was that I did as another reviewer suggested and put all the walnuts in the top portion of the mixture? Anyway, I just used a fork to spread the mixture over the bottom of the jelly roll pan, spread the layer of jam, then dropped the remaining mixture in small spoonfuls across the top of the thing. It worked out fine. The recipe is pretty sweet for my taste, but I had absolutely no complaints from the kids or anyone else. It was so good that I served it for dessert to friends who came over for dinner. With a small scoop of vanilla ice cream it gets even better.

0 users found this review helpful
Reviewed On: Apr. 18, 2013
Sweet Potato Pound Cake
This recipe is a keeper. Made it exactly as directed except I took it out at 1 hour and 10 minutes. At 1:20 it would have burned. It had a fine, velvety texture using the all-purpose flour called for. The flavor was subtle and really nice overall.

4 users found this review helpful
Reviewed On: Dec. 30, 2011
Make Ahead Manicotti
I tripled the recipe and put two in the freezer so I got a "three-fer" for almost the same amount of work! The only thing I did differently was to leave out the salt and sugar, since most jarred spaghetti sauces contain plenty. I used Prego - their regular ol' flavor that comes in a Costco-sized jar - and the taste was just right for my family.

7 users found this review helpful
Reviewed On: Mar. 15, 2011

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