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    amyelice

    East Granby, Connecticut

    Chef #280327

    East Granby, Connecticut

    Joined: Jan 03, 2006

    10 reviews by amyelice

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

    Reviewed Whole Grain Cookies
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      |  By Caryn

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    "Delicious!! I made a few changes though. I used egg substitute instead of the whole egg, skim milk instead of whole, whole grain white flour instead of all-purpose flour, and what germ instead of bran (didn't have any on hand. They came out wonderfully delicious! I love the flavor the cloves add - I will definitely make these again. Thanks for th..."

    Aug 6, 2008 on Food.com

    Recipe #38688

    Reviewed Basic Buttermilk Waffles
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      |  By Boxerwing

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    "This is a really good recipe. I used 1/4 cup Lighter Bake instead of the 1/2 cup melted butter and they turned out great! When asked how they are, my five-year-old replied, "Delicious!" Next time I will try using 1 cup each of all-purpose flour and whole grain white flour to boost the nutrition a bit. I was able to make 6 (6" square waffles from ..."

    Aug 6, 2008 on Food.com

    Recipe #55889

    Reviewed Mom's 100% Whole Wheat Air Buns (Rolls for Abm
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      |  By Sweet Baboo

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    "Great recipe! I don't have an ABM so I did it by hand. I proofed 2 tsp. baker's yeast in the warm water and honey, then added Smart Balance Spread (watching my cholesterol!, honey, lite salt, and vinegar. In my Kitchen Aid, I slowly added the gluten and all 4 1/2 cups of white whole wheat flour, then let the machine do the kneading for 10 minutes..."

    Jul 1, 2008 on Food.com

    Recipe #168802

    Reviewed Yummy Granola Bars
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      |  By nikicham

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    "What a great find! I don't care for raisins, so I substituted dried strawberries. Delicious! I never thought my kids would like such a healthy snack! For them, I omitted the dried fruit and sprinkled 6 oz. chocolate chips on top of the bars before they went into the oven. At the end of baking time, I used a silicone brush to spread the chocolate e..."

    Jun 9, 2008 on Food.com

    Recipe #227290

    Reviewed Homemade Corn Syrup Substitute ( Simple Syrup
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      |  By Roosie

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    "I too try to avoid high fructose corn syrup whenever I can. The only change I made to this recipe was to use 1 cup Splenda Baking Blend instead of 2 cups sugar. This substitution reduced the calories by half but only yielded 3/4 cup syrup. I used a candy thermometer and cooked the mixture until it reached the soft ball stage. It turned out perfect..."

    Mar 2, 2008 on Food.com

    Recipe #74080

    Reviewed Guacamole
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      |  By JMS0173

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    "Delicious! I changed a few things though. I omitted the scallions and used 1/2 cup drained canned diced tomatoes which I had in my pantry. I added all ingredients at once into a food processor and pulsed until I got the desired consistency, then refrigerated to blend flavors. One more tip - if not serving right away (same day, place an avocado pi..."

    Aug 2, 2007 on Food.com

    Recipe #46178

    Reviewed (Super Healthy Chewy Granola Bars
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      |  By verbena

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    "This was quite good. I used steel-cut oats to boost the nutrition a bit. I think next time I might add a smidgen of Splenda to the dry ingredients because I like things a wee bit sweeter. I added a cup of dried apples and a cup of toasted slivered almonds. Really good. Thanks for posting!"

    Jul 31, 2007 on Food.com

    Recipe #157808

    Reviewed Peanut Butter Sundae Sauce
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      |  By Muffin Goddess

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    "Oh wow. Just....wow! How did live 34 years without having this recipe? Thank you SO much!"

    Jul 12, 2007 on Food.com

    Recipe #124900

    Reviewed Double Chocolate Granita
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      |  By Kitty Z

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    "This was soooo good! It was unexpectedly rich and very chocolatey. I am calorie conscious, so I used 3/8 cup (84g Splenda Baking Blend instead of the sugar and the calories per serving were reduced to a mere 77. Thanks for the great recipe!"

    Jul 10, 2007 on Food.com

    Recipe #237259

    Reviewed Homemade Graham Crackers
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      |  By Kittencalskitchen

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    "Wow! These are so delicious - I'm never eating store-bought again! For those who may not know, graham flour is interchangeable with whole-wheat flour. After blending the ingredients, I spread it into a rectangle on floured plastic wrap, dusted the top with a little more flour, then covered it before placing it in the fridge. This step helped great..."

    Jun 20, 2007 on Food.com

    Recipe #74527

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