Goodfood Recipe Reviews (Pg. 1) - Allrecipes.com (10549123)

Key Lime Pie I

Reviewed: Jul. 23, 2011

Whipping the egg whites results in a lighter more airy texture which isn't the traditional key lime pie I was expecting. Compare to other similar recipes and you will note they don't whip the egg whites.

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Banana Blueberry Muffins

Reviewed: Jun. 26, 2011

Bland and too dense is my general impression after making these. Tasted like banana bread with something missing and the blueberries seemed like an afterthought, really didn't go well together. I will compare to other banana bread recipes, something is missing or the ratios are off for this one as posted.

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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Oct. 16, 2010

Very good recipe. However, as I was mixing the butter with the graham crakers crumbs I could tell the ratios were off. I only used about 1/2 of the recommended amount of butter and could tell that more was NOT needed. It is silly to blindly follow a recipe when you can tell from experience that something is wrong with the listed quantities. I can see what others said about it being greasy so fortunately I did NOT use that much butter. A whole stick of butter will make a very greasy crust. I did prebake the crust since this is much like a cheesecake crust. There are also other recipes on AR that are nearly the same, so I had compared ingredients and read the reviews before starting. Mix together all of the other dry ingredients and then place over the top of the milk. Much easier then trying to layer them separately and the topping comes out more uniform.

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Creamy Au Gratin Potatoes

Reviewed: Oct. 10, 2010

Bake UNCOVERED for about 1 hour and you can more easily time the other parts of your meal. Uncovered also allows the cheese to blend with the potates and makes a crust which enhances presentation. Layer 1/2 of the potatoes, then 1/2 the cheese sauce. Place balance of the potatoes over that and the remaining cheese sauce. This allows more complete coverage of the potatoes with the sauce. Onions should be condidered optional, we don't care for them so I just left them out. If you sprinkle some extra grated cheese on top instead of bread crumbs, it will brown nicely and look better when served. Bake time is mostly determined by the thickness of the potato slices.

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Easy Lemon Cookies

Reviewed: Sep. 19, 2010

Very similiar to another recipe on here but this one has better instructions and the picture is exactly how they look when done. Made the changes suggested by several prior reviews. Chill dough for several hours in refrig before forming. Easier to handle and the powder sugar sticks with no problem. Bake on parchment lined cookie sheet. I make one smaller cookie on each sheet to tell when done since the samller cookie browns faster. Mine took 12-14 minutes at 350 but everyone's oven may be a bit different. Used lemon juice and zest since I don't have lemon extract. Those who didn't like the taste or complained it tasted like a children's breakfast cereal must be looking for some other type of lemon cookie, we thought they were great.

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Easy Lemon Cake Cookies with Icing

Reviewed: Sep. 19, 2010

Very good recipe but unless you oven tends to run hot, baking time is more like 12-15 minutes to get them done. Chill dough for several hours in the refrig and then roll in powder sugar. Easier to handle and the dough is still sticky enough for the powder sugar to coat. If making for the first time, make one smaller cookie on each cookie sheet and use that to tell when they are done. The smaller cookie will start to brown faster than the ones that are larger!!!!!

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REAL Homemade Pumpkin Pie

Reviewed: Sep. 18, 2010

Classic fresh pumpkin pie recipes (be sure to compare ingredients as there are several others here on AR) use 2C pumpkin/2 eggs/spices/ 1C brown sugar to make ONE deep dish 9 inch pie. The spice mixture is off compared to other similar recipes which yields the bitter taste some are referring to. Also appears this recipe forgot the sugar (and YES you still add sugar when using a 'sugar pumpkin') and attempts to stretch the ingredients to make 2 pies by using perhaps eggs/milk and shallow pan pies. The volume of a deep dish pie (tradionally used for this) is considerably larger then the shallow pie pan.

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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Sep. 18, 2010

All of the classic pumpkin pie recipes are basically the same. 2 eggs/brown sugar/spices/evap milk and 2C pumpkin. Roast pumpkin cut in half (cut side down) with seeds removed for 1 hr at 325. Scoop out pulp and discard skin. Bake at 350 for 30 min. The high temp doesn't matter and just causes the crust to burn. Since you are baking a custard you can't use a toothpick to tell when done or it will be dried out. Baked custards will be somewhat soft in the center but will firm when cooled and refrigerated. Amounts shown make 1 deep dish pie.

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To Die For Blueberry Muffins

Reviewed: Sep. 16, 2010

Apparently our idea of wonderful muffins is different from most who have reviewed this. Too dry and very little taste. Perhaps needs more eggs or milk. Other muffin recipes on here are much better. The recipe as shown makes 12 regular size muffins. To only yield 8 would take an over-sized muffin pan and then you would have 2x the amount of topping you need. The suggestion for 2T of butter in the topping was right. Certainly don't need anywhere near 1/2 stick.

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Fluffy Cake Doughnuts

Reviewed: Aug. 30, 2010

Didn't taste like either a donut or cake. Very disappointing when so many of the reviews seemed positive. If you don't have one of the donut pans, be aware that the dough is more like the consistency of pancake batter so without that special type of pan you won't be able to make these.

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Banana Cream Pie I

Reviewed: Aug. 22, 2010

Looks good when you first make it but even when I tossed the bananas in lemon juice by the next day they all turned brown which made for a very unappealing look. Only use this recipe is you are going to eat it that same day. Very similar to the 'pastry cream' recipe on here but without the cornstarch. Cornstarch (in place of the flour) gives it added body so when you serve it doesn't fall apart. Add the milk all at once and cook on LOW heat with sugar & cornstarch. There is no reason to add the milk slowly. Stir constantly to avoid scorching the bottom. Cook until it thickens. Temper eggs and then add to the mixture. Continue heating until it reaches 160 degrees (recommended safe temp for eggs to be thoroughly cooked). No need to bake as the pastry cream is already fully cooked, however it won't keep for more than a day. I have no idea how the picture shows ripe bananas keeping their color since they brown very quickly.

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Blueberry Coffee Cake III

Reviewed: Aug. 8, 2010

Very good recipe. I also added more milk since it was much too stiff a batter as written, didn't measure it exactly but perhaps 3/4C total. Also added cinnamon & 2t vanilla as several suggested and used only 1/2C sugar since it doesn't need to be overly sweet. Came out very tasty. You can use anywhere from 1C-2C of blueberries depending on pesonal preference. Baked it in a 9x9 glass baking dish which makes it easier to cut into square serving size pieces. I would not recommend any type of round baking dish or springform pan.

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Crispy and Creamy Doughnuts

Reviewed: Jun. 26, 2010

Very average tasting and nothing like the "Krispy Kreme" donuts which I believe they are referring to. Good basic raised donut recipe. Much like making bread. However, after second rise, the dough is VERY soft and deflates easily so handle very gently. I floured the back of a cookie sheet which worked OK. (I can see when they move directly from the proofer to the hot oil in the real donut stores). Dough will reinflate when dropped into the oil. On the stove, I kept the oil at 325-350 (use a candy thermometer) so they don't brown too quickly.

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Jacky's Fruit and Yogurt Muffins

Reviewed: Jun. 6, 2010

Rather bland. Seems like something else is missing to make these good. Would not make them again.

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Peanut Butter Banana Oatmeal Raisin

Reviewed: May 5, 2010

Very good cookie that is definitely one to try. I used 2 whole bananas, 1 egg and 2C All purpose flour, 1t vanilla. Left out the raisins since we don't care for them. Came out exactly as I thought, not sure why some others had problems. I cut up the bananas and placed in the mixer with brown and white sugars. Much easier then trying to mash them and 1 less bowl to clean!!!! I liked the sugar combinations as is and don't find those artificial sugars to be any more 'healthy'. I use my standard cookie scoop and it made 36 cookies. Bake on parchment paper lined cookie sheet. Bake at 325 unless you have an unusually hot oven, 300 is too low for this recipe.

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Lemon Square Bars

Reviewed: Feb. 28, 2010

Most of the recommended changes to this recipes can be found in the recipe 'Lemon Bars I'. Do not melt the butter, but add cold chunks of butter in a food processor with the sugar/flour as if you were making a pastry crust. Use the juice of 2 lemons for the size pan listed, since you buy whole lemons it is easier to make your grocery list this way. Grate some of the zest into the crust for added flavor.

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Lemon Bars I

Reviewed: Feb. 28, 2010

I used the juice from one lemon along with the zest. When you shop you buy whole lemons, so recipes listed that way are easier to work with. You don't use the 'rind' as indicated, I think they meant the zest. Grate some of the zest into the crust for better flavor. Do no melt the butter, mix cold butter cut up into the flour/sugar as when making a pastry crust.

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 20, 2010

Very good recipe and the same as the one on the Quaker Oats box except for the added cloves and substituting 1/2 of the butter with shortening. Funny to read how people quibble back and forth about whether it is or isn't that recipe.....sure reads like the one on the box of Quaker Oats I have at home!!!!!

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Big Soft Ginger Cookies

Reviewed: Nov. 8, 2009

Tasted great. Came out exactly like the others were saying. I used butter (I never use margarine) and brown sugar instead of white (didn't have any at home!!!!), but otherwise followed recipe as written. I assume those who didn't like these are looking for a different blend of the spices. We thought they were great!!!!!!

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Cream Puffs

Reviewed: Aug. 23, 2009

A better way to bake these is first at 400 until they puff up to full size. Then lower oven temp to 350 to complete the baking. This prevents collapsing when you take them out of oven that many are mentioning. If you bake at only the high temp, the inside will not cook through causing them to collapse.

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