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    DancesInGarden

    Member since Feb 2010

    Chef #324123

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    33 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Easiest Ever Pizza Dough

    Handle
    Sunday, Jun 13, 2010 on Food.com
     |  37 Reviews  |  By Sackville
    LinMarie says:

    "This turned out well for me. Quick, nice flavour. I used 1/3 whole wheat flour and probably let it rise a bit longer.Thank you!"

    Reviewed Raisin Bran Bread

    Handle
    Monday, Feb 8, 2010 on Food.com
     |  1 Reviews  |  By Sharon123
    LinMarie says:

    "Oh my word! This bread is excellent. I replaced the raisins with dried blueberries and a handful of toasted pecans, but otherwise followed the recipe for one loaf. My finished loaf was just about 180 deg. F after standing a few minutes and it seems perfect to me.I can't wait to try it toasted!Any change I might make would be to try ..."

    Reviewed Fresh Plum or Peach Cobbler Muffins

    Handle
    Sunday, Sep 13, 2009 on Food.com
     |  22 Reviews  |  By ciao
    LinMarie says:

    "I have made these twice. Once adding a single, unpeeled slice of peach in each muffin and again dicing the peaches first. We preferred the diced peach version but both were excellent.I reserved a bit of the sugar to sprinkle over the muffins with the cinnamon before baking, and really liked the effect.Can't wait to try it with other frui..."

    Reviewed Broccoli and Leek Soup With Croutons (Low Fat)

    Handle
    Monday, Jun 1, 2009 on Food.com
     |  (1 person found this helpful) |  2 Reviews  |  By Rhiannon and Matt
    LinMarie says:

    "I also did not make the croutons. This soup was easy and quite tastey. I made it as written, except for subbing a swirl of thick soy milk and a squeeze of lemon to my bowl in place of sour cream (I am vegan).Very good!"

    Reviewed Creamy French Lentils With Celery Root and Garlic

    Handle
    Wednesday, Sep 24, 2008 on Food.com
     |  5 Reviews  |  By PDX Meems
    LinMarie says:

    "I was expecting a thicker side dish, but this was quite soupy. It tasted good, but the colour was muddy from the lentils. The bay leaf added a nice flavour, and the texture of the celery root was very nice. I did not like it much as a "soup", however.This was a blessing in disguise - leftovers used as a base for a casserole instead of "crea..."

    Reviewed Fluffy White Frosting

    Handle
    Friday, Jun 13, 2008 on Food.com
     |  9 Reviews  |  By grandma2969
    LinMarie says:

    "This turned out to have the taste of vanilla custard, with a lighter whipped texture. I don't know that I would use it to frost a cake, but it worked really well as a filling for a 9x13 sheet cake. It was my first time using a recipe for frosting that included the cooked milk/flour paste so I didn't know what to expect.Thank you!"

    Reviewed Light (Seedless) Rye Bread

    Handle
    Wednesday, Jun 11, 2008 on Food.com
     |  5 Reviews  |  By Dee514
    LinMarie says:

    "This was okay. It was a little too sweet and not quite as dense as we are looking for in a rye type bread."

    Reviewed Instant Potato Sourdough Starter

    Handle
    Monday, May 5, 2008 on Food.com
     |  6 Reviews  |  By Tish
    LinMarie says:

    "I started this several days ago and have used it in recipes twice since - to great success! I wouldn't say that mine tastes "sour" - it smells more beery than tangy. But as far as starters go it seems easy to maintain, and it works very well with a wonderful flavour.I like that it had no flour so that I can add it to recipes without having t..."

    Reviewed Arabian Pita Bread

    Handle
    Monday, May 5, 2008 on Food.com
     |  101 Reviews  |  By najwa
    LinMarie says:

    "You have a lot of reviews but I wanted to post mine with the variations so people would see how versatile the recipe is!I made this using 1/2 cup potato starter made from #83012 instead of the yeast, reducing the water to 1 cup and omitting the sugar. For the flour I used 11oz unbleached and 4 oz whole wheat (by weight, which is about 3 cups ..."

    Reviewed Granny Moss 1/2 & 1/2 Pie Crust

    Handle
    Wednesday, Apr 23, 2008 on Food.com
     |  1 Reviews  |  By GypsyWinds
    LinMarie says:

    "This is the best crust I have ever made! I used all butter and cut half in until it was coarse crumbs (for tenderness), then the other half to the size of small peas (for flakiness).After mixing in the water I divided the dough and chilled overnight.It rolled like a dream, and transferred without a hitch. Thank you so much for the "f..."

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