Susan Recipe Reviews (Pg. 1) - Allrecipes.com (10810702)

Banana Crumb Muffins

Reviewed: Jul. 15, 2011

This recipe is perfect just as it is! I did add one tsp vanilla and walnuts because we love vanilla and nuts in our bread. I did my own thing for the topping. I mixed cinnamon and brown sugar together and lightly sprinkled that mixture on top. A great hit with my family and our new favorite banana bread recipe!

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4 users found this review helpful

Strawberry Banana Protein Smoothie

Reviewed: May 3, 2011

Perfect, yummy, and easy. This is a recipe my kids can help with and they love the taste. I omit the protein powder and we don't even notice. I've made a couple of changes such as using up to 20 or so almonds and using soy milk (even chocolate soy milk) instead of water.

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2 users found this review helpful

Roasted New Red Potatoes

Reviewed: Oct. 12, 2010

It's all about the temperature and time and 450 degrees for approx 30 minutes works for this type of potato. Definitely check after about 20 minutes as individual ovens differ. This is the perfect base recipe that you can modify by adding spices, seasonings, garlic, onions, whatever. I like to add dried basil and thyme. Line the cookie sheet with aluminum foil for easy clean up. The olive oil prevents sticking.

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9 users found this review helpful

Carrot Banana Bread

Reviewed: Jul. 18, 2010

This is a tasty, moisty bread and a great base recipe that is easy to modify. I fel it needed a little "oomph" so I make some changes. First, I used brown sugar instead of granulated sugar to add more flavor and moisture, doubled the amount of cinnamon, carrots, and nuts, and added 1/2 cup raisins. Awesome! Kids loved them, too! Instead of using the recommended pan size I made muffins (bake for 18-20 mins). This is now my staple recipe for carrot bread.

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9 users found this review helpful

Jelly Bean Nests

Reviewed: Apr. 1, 2010

Super cute! Easy to make - perfect for little kitchen helpers. I thought the butter/marshmellow ratio was off. It was too greasy. I'd use half the amount of butter. One suggestion is to spray your hands with cooking oil before forming the nests. The oil will keep everything from sticking to your fingers.

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6 users found this review helpful

Turkey Brine

Reviewed: Dec. 3, 2009

A classic brine, one that I will use again and again. It's hard to find savory, and I've read that savory is close to both thyme and sage so not using it isn't going to hurt much. Use a low sodium broth. More and more stores are carrying low sodium product so you should be able to find it easily. All turkeys are brined so you don't want to go overboard on the salt content. Using a low sodium broth can help.

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6 users found this review helpful

Sugar Coated Pecans

Reviewed: Dec. 3, 2009

Great tasting nuts and talk about addicting! We couldn't stop eating them. I followed some of the suggestions I read and used two egg whites instead of one. I can't say that I'll do that again. I felt the second egg white created an extra thick, candy-like coating on the nuts. I would have preferred a lighter coating. I also tried the suggestion of substituting vanilla extract for water. That suggestion I did like and will use again. Almond extract would work equally well. I gave this recipe 4 star instead of 5 only because the cinnamon was hard to detect. I suggest increasing the cinnamon to 1 teaspoon. For a healthier alternative and to ease clean up, use parchment paper or a silicone liner instead of a greased baking sheet.

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9 users found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Nov. 21, 2009

Don't get my wrong, this is a fair to good pumpkin roll, but I've had better. It's simply bland. I found it lacked the spices/intensity I've tasted in other pumpkin rolls. I suggest 1 tablespoon of pumpkin pie spice instead of the 2 teaspoons the recipe calls for and some vanilla. As for the cream cheese filling, it would have tasted better with less butter and a tad more sugar. The amount of vanilla is perfect though. Lining the pan with wax paper did prevent the cake from sticking to the pan. Using the damp towel kept the cake from sticking to the towel. I did add walnuts and they helped bring another element.

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6 users found this review helpful

Amish Sugar Cookies

Reviewed: Nov. 10, 2009

If you're looking for a sugar cookie recipe for your cookie cutters, this isn't the one for you. These cookies spread quite a bit in the oven. This recipe is a good one if you're looking for a drop sugar cookie. The texture is light and crispy and not overwhelmingly sweet (unless you coat the outside with sugar). For an even lighter, more delicate cookie, press the dough with the bottom of a glass to flatten. The cookies will bake thin and crisp throughout. Use a different extract, like almond, to give your cookiea different flavor.

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16 users found this review helpful

Classic Bran Muffins

Reviewed: Jun. 29, 2009

The quintessential bran muffin recipe. They aren't as heavy as some bran muffins I've had and they don't have that super sweet honey taste you get from market bran muffins.This muffin is fine with or without raisins. There are 2 things I modify to make them a little healthier. First, I decrease the brown sugar to half a cup. I also use a combination of whole wheat and all purpose flour. I use anything between 1/4 to 1/2 a cup wheat flour and make up the difference with all purpose. Any changes in texture (due to the whole wheat flour) are hardly noticed due to the bran.

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9 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Feb. 18, 2009

A good recipe. This is basically a peanut butter cookie with chocolate chips and a few sprinkles of oatmeal. So don't expect a chocolate chip cookie because that texture just isn't here, but if you're a peanut butter cookie fan, you'll enjoy this cookie's texture. I was disappointed in the oatmeal component. I think the flavor would have been enhanced had there been more oatmeal and/or if the oatmeal had been powdered. The way the recipe stands, there just isn't enough oatmeal flavor like you'd expect.

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9 users found this review helpful

Cream Cheese Frosting II

Reviewed: Feb. 8, 2009

Excellent cream cheese frosting. The cream cheese taste comes through nicely. To ensure a smooth texture, the cream cheese and butter should be at room temperature prior to mixing.

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9 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 24, 2008

Bland, nothing special. I've tasted better sugar cookies from a tube from the market.

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9 users found this review helpful

Upside Down Pumpkin Cake

Reviewed: Nov. 26, 2008

I was not at all impressed with this dessert. I expected more from the reviews. Some sort of crust would have helped. The pumpkin portion wasn't as firm as I would have liked and the top portion (cake mix, nuts, and butter) wasn't appealing. I won't make it again.

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11 users found this review helpful

Cantaloupe Bread with Praline Glaze

Reviewed: Apr. 13, 2008

This is a good tasting bread. Don't expect to taste cantaloupe in every bite - it taste like every other sweet bread. However, the cantaloupe makes it incredibly moist and the spices give this bread an extra kick and a great taste. I didn't give it 5 stars because I didn't like the glaze. The bread taste great without it.

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12 users found this review helpful

Simple Beef Stroganoff

Reviewed: Apr. 13, 2008

This dish is tasty, simple, and easy, but I wouldn't say it's a recipe for authentic beef stroganoff. This is more like a Hamburger Helper Beef Stroganoff in taste, appearance, and texture. So if that's what you're looking for, try this recipe, but if you're looking for the real thing, keep looking.

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15 users found this review helpful

Easy Decadent Truffles

Reviewed: Mar. 10, 2008

A versatile recipe that's easy to modify. You can substitute vanilla for other extracts/liqeurs and vary the outer coating to match the flavor. These truffles are easy to make and the mixture holds up well so long as you keep it covered in the refrigerator until you're ready to make the balls. I used a small cookie dough scoop to keep the size consistent. I rolled them in nuts, coconut, cocoa powder, mint cocoa milk powder (from Trader Joe's in the coffee/tea/cocoa section), and of course, I dipped them in cocolate.

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12 users found this review helpful

Chocolate Chip Cheesecake I

Reviewed: Mar. 9, 2008

A great cheesecake recipe any cook should have. I prefer a little tartness to my cheesecake, but this is perfect for those that want a smooth and creamy texture and a traditional taste. By the way, it doesn't matter what you do to the chocolate chips, they're going to sink to the bottom. Also, I strongly suggest baking this in a water bath - set the cheesecake pan in a larger pan that has water in it. That's the only way to bake anything that has a cheesecake/custardlike texture. If you don't, it'll crack and can dry out. Follow the baking directions to a T and you should be fine. Use an oven thermometer because all ovens vary. You should have a flawless looking cheesecake you'd be proud to serve to anyone.

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35 users found this review helpful

Mini Cheesecakes

Reviewed: Jan. 8, 2008

Good cheesecake flavor - each recipe to make with few ingredients. The crust needs butter to hold it together. It crumbles without it. This recipe is also a great one to use if you're in a hurry.

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11 users found this review helpful

Mom's Zucchini Bread

Reviewed: Dec. 24, 2007

This bread is good, but it can use some changes. - more zucchini - less sugar - less cinnamon These didn't seem to have enough zucchini for me so I actually doubled the amount and it was perfect. I want to taste the key ingredient in my breads (banana, zuchinni, etc.) and a sweet bread detracts from that flavor I'm seeking. I used 1.5 c brown sugar - brown sugar adds another element to this bread. As for cinnamon, it threw me off because I'm not used to tasting it in a zucchini bread. I'll add less next time. I also tried one of the suggestions I read in other review and added some apple sauce with the 1 c oil. It did make them moist. That's actually something I usually do when I make bread or cake.

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10 users found this review helpful