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    pumacreek

    Coast Range Oregon

    Chef #188789

    Coast Range Oregon

    Joined: Jan 18, 2005

    32 reviews by pumacreek

    1 - 10 of 32 sorted by Date | Rating | Helpful

    Reviewed Low Fat Apple Cake Ww
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      |  By Marg (CaymanDesigns)

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    "Wonderful. I replaced flour and sugar with soft ww pastry flour and unrefined molasses sugar and used 1/4 t baking powder, 1/2 t baking soda, 3/4 t salt, and replaced the milk with buttermilk to work with the soda for leavening (that was the last of my baking powder. Very good for breakfast; it has a sponge cake - like taste with 3 large eggs, ..."

    Jan 25, 2012 on Food.com

    Recipe #326336

    Reviewed Healthy No Bake Cookies
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      |  By ShaGun

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    "Excellent! I used a large heaped soup spoonful of cocoa, omitted flax, and simmered the cocoa mixture for 2 minutes hoping it would help them set up right the first time. They set up beautifully and I ate too many while they were warm. I'm glad to have this recipe, thanks."

    Jan 17, 2012 on Food.com

    Recipe #137725

    Reviewed Double-Quick Dinner Rolls
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      |  By Miss Annie

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    "I made these on a night when appetites were high and cooking tolerances low, and a real supper needed. Very quick and easy - I used soft whole wheat pastry flour, only two cups, and 1 tablespoon sweetener. They turned out high, light, and golden and were scarfed up with butter and homemade plum jam from an etsy vendor. Also tried a blue cheese ..."

    Mar 2, 2010 on Food.com

    Recipe #24154

    Reviewed Doughnut Muffins
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      |  By Miss Annie

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    "What an appealing recipe! I'd trust it as written (I have often looked to Miss Annie when I want to try something new and interesting but altered it to suit my preferences. I used all whole wheat pastry flour - a soft, non-gritty one from Bob's Red Mill - and sweetened with 1/4 cup sucanat and 1 teaspoon of Trader Joe's stevia (the kind that's ..."

    Mar 1, 2010 on Food.com

    Recipe #29188

    Reviewed Disappearing Apple Cake
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      |  By Mommy Bean

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    "I made this with whole wheat pastry flour - 2 T less flour per cup flour called for in recipe. I used sucanat for the sugar. Very light texture, not too sweet. I think it would go well with a hot orange or lemon sauce. Wonderful food."

    Dec 27, 2009 on Food.com

    Recipe #238564

    Reviewed Halvah 'fudge'
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      |  By winkki

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    "I love this stuff. I only like to cook with unrefined sugars, so I make it with sucanat. I also tried it with peanut butter instead of tahini, and that worked fine too."

    Dec 27, 2009 on Food.com

    Recipe #94479

    Reviewed Pickled Potato Salad With Horseradish and Dill
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      |  By Olha

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    "I tried this because I like strong flavors in potato salad. I didn't have any horseradish so made it without, and used sweet pickle relish because I love it. Great potato salad. Will try to get some horseradish and add it to the leftovers; I'm sure that will taste wonderful too. Thank you! I rarely find a potato salad I'm really happy with --..."

    Dec 27, 2009 on Food.com

    Recipe #312238

    Reviewed cauliflower bisque
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      |  By chia

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    "This is absolutely wondeful. Very easy, too. I made it with milk, and Better than Boullion's No Chicken variety. It's very non fattening made this way, yet was totally creamy and satisfying. I put a handful of very crisp garlic croutons on top; they soaked up soup without falling apart and were quite a good addition. Excellent flavor for such..."

    Dec 12, 2007 on Food.com

    Recipe #48463

    Reviewed Cilantro-Scented Tofu Rice Salad
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      |  By Mirj

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    "I think it's a real winner. Simple, quick, delicious, well balanced, light, and satisfying. Wonderful textures. It makes a great meal in a bowl, good for hot weather. Inexpensive to make, too. I used x-virgin olive oil. Very glad to have this recipe for everyday use, and I wouldn't be afraid to take it to a potluck either."

    Jun 19, 2005 on Food.com

    Recipe #13848

    Reviewed Greek Tomato Salad
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      |  By :(

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    "This is a new favorite salad. I cut the salt to 1/4 teaspoon and halved the amount of olives, chopping them up fairly finely. I've served it fresh and also over several days as it continues to marinate, and it's good all ways. It keeps well for several days. My favorite treatment is to make the dressing separately and mix it in at serving time..."

    Jun 17, 2005 on Food.com

    Recipe #26076

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