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    Chef #619028

    Member since Oct 2007

    Chef #619028

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    6 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Multi Grain Bread

    Saturday, Feb 27, 2010 on
     |  1 Reviews  |  By Goji Girl
    LinMarie says:

    "Very tasty. I added barley and wheat bran and a little more bread flour as I didn't have teff or soyflour. I also baked it in round cake pans for a more rustic loaf. Everyone loved it. Will definitely make it again. Thanks for posting a non-bread machine recipe. I really can't stand bread machines."

    Reviewed Ciabatta (Italian Slipper Bread)

    Sunday, Jan 10, 2010 on
     |  112 Reviews  |  By Lisa Pizza
    LinMarie says:

    "My first attempt was really good!You'll get better flavor if you use a well-flavored extra virgin olive oil. I also doubled the oil and sprinkled some on top befoe baking. If your kitchen is cold like mine, turn your oven light on and it provides a draft-free warm place to rise dough. I have also microwaved some water in a pottery bowl, dried i..."

    Reviewed Pueblo Pumpkin Muffins

    Wednesday, Nov 11, 2009 on
     |  19 Reviews  |  By Roxygirl in Colorado
    LinMarie says:

    "Just like she said!!!These are reaaaally good. I sprinkled a little demarara sugar on top for some sparkle.You could also sprinkle pumpkin seed on top for nice touch. These are yummy with cream cheese on them. But then I guess most things are."

    Reviewed Kale-Corn Fritters

    Wednesday, Sep 23, 2009 on
     |  6 Reviews  |  By Roosie
    LinMarie says:

    "My kale is abundant this year, so I tried these without bacon and I used olive oil. I did add a little more with each batch for crisp edges. Don't make them too big. I drizzle them with a little honey for flavor contrast. We love them! I don't use bacon alot, but next time I'll try some."

    Reviewed How to Rise Yeast Dough in a Cool or Drafty Kitchen

    Monday, Mar 10, 2008 on
     |  18 Reviews  |  By puppitypup
    LinMarie says:

    "You can also program your microwave to 10% power and run it for 3 minute intervals until your bread has risen to the appropriate stage. It works great for frozen rolls and bread dough."

    Reviewed Best Lemon Bars

    Monday, Mar 3, 2008 on
     |  33 Reviews  |  By Luby Luby Luby
    LinMarie says:

    "I found this way too tart.If you compare this recipe with others, it has double the lemon juice. I also made the mistake of adding the lemon rind and they were way too tart for my guests. Sorry! I prefer others"


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