Allrecipes Home > Community > Cooks > Edion

cook's profile

Reviews

Photos

I have made these several times this fall they are so good... and an excellent way to use zucchini. Nothing needs to be changed although I don't add the nuts because of allergies. I peel and remove the seeds before shredding. I find the batter comes together much better when stirring the zucchini directly in the sugar mixture, then adding the flour mixture. The zucchini melts the sugar and gives a wet base for the dry ingredients. My baking time is usually 35 min. The icing is also really good. This is definitely a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Macaroon Cake

Reviewed: Jun. 21, 2009

The cake is very good but the icing is too fudgy and overpowering. Perhaps using milk chocolate chips would have been better and milder, or skip the icing altogether and just do a simple dusting of icing sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Pumpkin Gingerbread

Reviewed: Jun. 9, 2009

I used my own pureed pumpkin and maybe it wasn't as dry as the canned one. The batter was thin and it took 25 minutes extra to bake through. The sides were almost burned by the time the middle was done. I will certainly make this again, with less water, and in smaller pans at a lower temp as recommended by other viewers. The flavour is excellent as is.

Was this review helpful? [ YES ]
0 users found this review helpful

Crackle Top Molasses Cookies

Reviewed: Apr. 25, 2009

After making these several times, I decided to reduce the baking soda by half to get rid of the soda aftertaste and added 1/2 tsp salt to bring out the flavours. They are still turning out as nice and crinkled as before the changes. To me, these are a softer version of a gingersnaps, not molasses cookies.

Was this review helpful? [ YES ]
1 user found this review helpful

Glazed Lemon Muffins

Reviewed: Mar. 29, 2009

I made 32 large muffins out of this recipe. The crumbly topping, which in my opinion needs more butter to crumble that amount of flour/sugar mixture, could probably top 100 muffins. The dough was very thick but I was surprised how nice they raised in the oven. I won't be making these too often considering the amount of fat used, but it's a great way to use sour cream for someone who loves lemon.

Was this review helpful? [ YES ]
0 users found this review helpful

Hot Cross Buns I

Reviewed: Feb. 5, 2009

These are very good. I have been baking my own buns for probably over 30 years and have had many good recipies, but this one has become my newest best recipe for both as is for Easter and without the currants and cinnamon and icing for plain buns for other occasions. I use a heavy duty food processor for mixing the dough and I let it rise in my oven with just the oven light on to keep it warm. I prefer smaller buns, so I make 18 out of one recipe, but I always make two batches while I'm at it and freeze most of it for special occasions.

Was this review helpful? [ YES ]
6 users found this review helpful

Bechamel Sauce

Reviewed: Jan. 19, 2009

Love it. It's my favorite when making Chicken Alfredo

Was this review helpful? [ YES ]
1 user found this review helpful

Apple Turnovers

Reviewed: Nov. 14, 2008

I bought frozen puff pastry dough as I could'nt find anything that said puff pastry sheets. The dough was very easy to roll and made beautiful turnovers. I thought the filling would be too sweet with all that sugar, but this recipe is perfect as is, but I made a note to line the baking sheet with parchment paper for easier cleaning. I am sure to make these again.

Was this review helpful? [ YES ]
1 user found this review helpful

Toll House® White Chip Chocolate Cookies

Reviewed: Oct. 25, 2008

These are good, but they don't spread much unless you flatten the dough. I found the dough so stiff that it was hard to mix, and I have a good mixer. I could only make 36 normal size cookies out of this recipe. I'm not sure this is a keeper...

Was this review helpful? [ YES ]
0 users found this review helpful

Meatball Sandwich

Reviewed: Oct. 4, 2008

I did not like the taste of these meatballs and you can tell it needs some salt. The italian seasoning is overpowering, and it still doesn't make up for the lack of salt.

Was this review helpful? [ YES ]
1 user found this review helpful

Iced Tea II

Reviewed: Jun. 7, 2008

This is really good. Since I didn't have fresh lemons, I had to use bottled juice (ReaLemon) and I was very pleased with the result. I will certainly make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Tropical Coffee Cake

Reviewed: May 19, 2008

Good, light and moist... the only thing wrong was the topping. The coconut came out dry and overdone. If I do this cake again, I will add melted butter to the coconut mixture and broil the topping for the last 5 minutes or so, until brown.

Was this review helpful? [ YES ]
0 users found this review helpful

Pumpkin Bars I

Reviewed: Nov. 1, 2007

This is an exellent moist & fluffy cake recipe but I am disappointed because I was expecting more of a cookielike heavier texture. I am glad I made only half as this is not what I am looking for in a "Bar". As a cake, it deserves 5 stars.

Was this review helpful? [ YES ]
1 user found this review helpful

Simple Scones

Reviewed: Jul. 31, 2007

Excellent! This is a good base for the cranberry-orange scones I wanted to make. I have to use an extra egg everytime for the dough to come together. I now realize, since I own a Breadmaker, that our Canadian all-purpose flour is a bit different than American flour and we may need less in some recipes.

Was this review helpful? [ YES ]
1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Apr. 23, 2007

I followed the recipe to the letter and had no problems with the dough being sticky and I didn't need to refrigerate it. Because my dough was not stiff and cold I didn't need to flattened before baking.

Was this review helpful? [ YES ]
1 user found this review helpful

Sweet Potato Pie II

Reviewed: Oct. 31, 2006

This pie tastes great but it's too airy and fell apart even when cold. There is also way too much butter. I made a note to reduce the butter by half next time and to not beat the whites separately. The baking time was a bit short.. needed 15 minutes more baking, but I guess that depends on the type of pie plate you are using.

Was this review helpful? [ YES ]
23 users found this review helpful