Member since Aug 2010
Reviewed Cranberry Fruit Conserve
Monday, Nov 25, 2013 on FoodNetwork.com
“Keep this recipe in your "special recipe" shelf. This is a great hit at any festive "get together". I used Splenda instead of sugar and it still tasted wonderful. I had so many raves from all the family, even people who did not like cranberry sauce like this dish. It's a keeper, believe me. ”
"I tried this recipe and it was fabulous. Tender, flaky. The way you want your pie to taste. Like the good old days. I made a coconut cream pie with this crust and a chicken pot pie with this crust and I am very happy with this recipe. God bless Aaron Sanchez and I have to give blessings to his mama who taught him the love of cooking too. "
"Great recipe. I added 1 Tablespoon of wheatgerm and used Splenda Blend for the sugar. I used dried blueberries instead of fresh so the muffin wouldn't be too wet. The blueberries do plump up and soften up in the baking. I added a pinch of cardamon powder along with a tiny pinch of nutmeg also. Yummy. My little grandson loved them with a side dish "
"All Hungry Girl's recipes are so delicious and calorie wise. Thank you HG for all your help. Now I don't have to suffer with small portions. I can swap out heavy laden calorie recipes for a much lighter version and still be satisfied with the taste. I am a volume eater and her recipes have so much vegetables and fruit added to them, they are delic"