Lorrie Recipe Reviews (Pg. 1) - Allrecipes.com (10973337)

Amazingly Easy Irish Soda Bread

Reviewed: Jan. 23, 2012

Although I can make tea biscuits that are perfect, this similar recipe did not turn out for me. :( The middle did not cook properly and became dense and "gluey". The outside was almost over cooked and too dark. It all crumbled when I tried to cut it. A little disappointed as I used this recipe for dinner when I had company coming. I'm glad it worked for others, but it just didn't come out like I had hoped.

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Chocolate Cornstarch Pudding

Reviewed: Dec. 28, 2011

This was really good! The second time I wanted it to be a little more rich and creamy so I used 17% cream (buy cutting 35% whipping cream with 1/2 water) and used 5 tbsp of cocoa instead plus 4 squares of Lindt 70% chocolate. Oh my! I continued to whisk it every 10 minutes or so while it was on the counter to keep it from forming the "skin". Once cooled, it stayed super creamy without having to worry about the top going hard. mmm Thanks!

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Sunday Afternoon Slow-Cooked Spare Ribs

Reviewed: Sep. 22, 2011

I read the recipe wrong... and thought the SLOW-Cook said SLOW-COOKER so I used the slow cooker. Worked perfectly! I never boil my ribs first as the flavour comes out into the water (thats why you boil vegetables and meat in water to make soup!). I just browned these quickly and threw into the slow-cooker. I made up the sauce as listed PLUS some garlic and poured it in. Turned it on HIGH for 6 hours, but they were perfect after only 4. I am only rating this a 4 because we thought the sauce was a little bland. When I make it again, I will use more brown sugar. My kids thought it was a little plain as well, so I zipped up some honey garlic sauce, coated the ribs and placed in the oven to get all sticky. The base flavour from the original recipe made these just wonderful! (which is what I am rating). The addition of honey garlic sauce to that already base flavour made it a 5 star in our house! Thanks for this recipe! Go ahead and let this cook in your slow cooker all day for a perfect dinner when you get home!

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 15, 2011

These were great! To make mixing a little easier though, you can mix the first wet ingredients with the mixer and after adding the dry ingredients, use the mixer again! Just stir in the raisins. In our house, and oatmeal cookie has to have coconut though, so I used some coconut flavouring and 3/4 cup shredded coconut as well. I also like my cookies to look uniform in size, so I roll into 2" or 3" balls and then flatten with a fork. Thanks for sharing!

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Oatmeal Peanut Butter Cookies

Reviewed: Apr. 8, 2011

I didn't have butter and just used 1 cup of shortening and an extra dab of peanut butter! They turned out extremely light and airy with a great crispy texture! Wonderful recipe. (I used a small icecream scoop to make the same sized balls and then flattened slightly with a fork).

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Waffles I

Reviewed: Mar. 2, 2011

great recipe but if you have the time, separate your eggs, mix the yolks in as instructed and beat with the rest of the ingredients. whip the whites in a seperate bowl to a soft peak. Fold gently into the mixture at the very end. They will be a lot fluffier. I made this several times and everyone loved them, but today I decided to add a grated apple, cinnamon and raisins as well as 1/4 cup raw bran. The kids only noticed the apples and raisins. Thank you for this wonderful recipe!

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Banana Pound Cake With Caramel Glaze

Reviewed: Feb. 4, 2011

was very good, but just a regular cake texture. Someone mentioned it growing over the sides of the bundt pan, and since detest cleaning my oven, I made a bundt pan AND 3 muffins! This was the perfect amount in the 12 cup pan. Rose right up to the top without spilling over. TIP WITH THE SAUCE!!! Boil for 4 minutes. If using the bundt pan, cool and flip the cake onto a plate. Pour 1/4 of the hot sauce on the cake and let the liquid seep in. Let the remaining sauce cool for 15 or 20 minutes until it thickens and then pour the remaining over the cake so it stays where you put it. :)

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6 users found this review helpful

No Bake Chocolate Oat Bars

Reviewed: Jan. 21, 2011

Absolutely GREAT recipe - and suitable to take to a pot luck or bake sale. Thank you to the person who stopped me from using the full cup of butter. 3/4 cup was perfect. Someone mentioned 1/2... I'm certain you will have a very dry mixture if you do. (and to the person who suggested an extra spoonful of peanut butter!) Also, just for personal preference, I used half quick oats and half large flake. I like more texture to my food made with oats. They took 15 minutes to put together and about 60 minutes to set in the fridge. It was the waiting part that was the hardest!

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Anzac Biscuits I

Reviewed: Dec. 9, 2010

I am not sure why everyone says these are really good and rates them a 4*. I'm giving it a 5* because I did find them really good. Easy to put together. Easy to eat one and then another and then another! :) I rolled mine into little balls and flattend with a fork to ensure uniform consistancy. They do spread a little so allow for this when putting on the cookie sheet. Watch your time as well. Mine were a nice toasty brown colour after only 13 minutes. Set your timer for 10 and just for a quick check. I'd also suggest doubling the recipe to save you having to make a second batch when your first one is gone in 30 minutes. :)

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Carrot Cake

Reviewed: Dec. 6, 2010

This was a great cake, but I do think I will cut back on the oil to 1/2 cup. Our personal preference was the texture was just a little too greasy. I also soaked raisins in boiling water while I did everything for the cake and added them in at the end. Thanks for sharing!

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2 users found this review helpful

Black Walnut Pound Cake

Reviewed: Nov. 3, 2010

This cake was wonderful, but I can't imagine it with a cream cheese frosting??? I decided to try a piece first and then decide. I thought it was great just as is. But I will look for a bigger pan next time. I thought it was a 10", but apparently not! It kind of over-flowed in the oven a little. The only thing I will do differently (personal pref.) is cut the sugar back to 2 1/2 cups and see if it is still sweet enough. I'm sure it will be though. I think I might sub marachino cherries for walnuts next time to for something different. Thanks for a great recipe! (I had to give 1/2 away fast or I would have eaten it. That top crust all warm and crispy just out of the oven... oh boy GOOD!)

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5 users found this review helpful

McCormick® Gingerbread Men Cookies

Reviewed: Oct. 29, 2010

These were ok, but I would have preferred to have an extra TSP of ginger in there. Also, these are more of a soft cookie, even when rolled out thinner and left in the oven a little longer. TRICKS to easy rolling. If you are in a rush, put the dough in the freezer to harden. Then roll out right on the parchment paper. Cut out your shapes leaving space between each cookie so you can just lift off the excess around the cut outs and place directly in the oven. No "bent / out of shape" cookies. Cookies swell when cooking, so if 2 are stuck together, don't pull (you could pull and arm or a leg off!!! oh no!!) just use a sharp thin knife to push through the area and seperate gently. Voila! Great cookies. :)

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10 users found this review helpful

Peach Upside-Down Cake

Reviewed: Oct. 27, 2010

This wasn't a WOW dessert for me, but it was sure pretty good. The only thing I did differently is use canned apricots (didn't have peaches...). I put it in the oven when I took the roast out. By the time we were finished dinner, dessert was just coming out of the oven! MMM If I was to change anything, I think I would double the batter recipe so there was more "cake" which would look a little more attractive for serving. Thanks!

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Banana Oat Muffins

Reviewed: Oct. 18, 2010

Without question, 5 stars! Moist, lots of flavour and the kids love them. I doubled the batch and since I always use large flake outs, I ground 1 cup and poured 1 cup in whole for texture. As another review said, try cutting back on the butter a little. Instead of 1 cup (I doubled the recipe), I used just a little bit over 3/4. 3/4 cup probably would have been perfect. Half the batch got lots and lots of dates and the other half got 85% Lindt dark chocolate pieces I broke from a bar. If you can't get the family out of bed in the morning, try making these. Not sure what is better, the taste or the smell in the house now. :) Thank you so much for sharing. These are perfect the way they are.

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Dumplings

Reviewed: Oct. 18, 2010

We absolutely love these dumplings! I put them on hamburger stew, chicken stew, beef stew... Light and fluffy and super easy to make. Just DON'T LET THE KIDS LIFT THE LID! LOL No changes required other than to double the recipe because you wont have enough.

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Fluffy French Toast

Reviewed: Oct. 18, 2010

Perhaps this just wasn't my kind of taste? But I found it to be a little more soggy than my usual french toast and it didn't WOW me. Sorry....

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Pasta Pomodoro

Reviewed: Oct. 18, 2010

This was good but I agree it is either not enough sauce OR too much pasta. The only way I could ever imagine eating this is with fresh tomatoes. Canned would make it too bland I think. I also added some homemade sundried tomatoes and simmered my sauce past the 8 minute stage to ensure it was a thicker consistency. So either double the sauce or half the pasta. But I highly recommend you simmer that extra few minutes to get a condensed, high flavoured sauce that is out of this world. Thanks for sharing!

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Peach Muffins

Reviewed: Aug. 22, 2010

These were REALLY good, but did need that bit of milk as others suggested. The key to "fluffy" is the amount of air you have in your batter. Which means, do not "beat" your batter. Using a fork, fold your batter gently 4-5 times, then turn and scrape the side of your bowl and fold 4-5 times more. Continue until it is just moist. STOP! You are done. Now add in any fruits you wish to use and JUST fold in enough to seperate the fruit and gently put into your pan. I decided to put this batter into a 12" decorated bundt pan and it turned out wonderfully! Took about 90 minutes though. (start checking at 75 min). I also sprinkled a butter/brown sugar/flour/oatmeal in the bottom of the pan which added a little crispy to the top. MMMM good! For colour, I added 1 cup of blueberries to. This was great and I will definetely make in the form of muffins to!

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Summertime Sweet Pickles

Reviewed: Aug. 16, 2010

These turned out wonderfully! I did ad celery seed just because it is a personal liking. If you have hard water and your jars come out of the bath water all white and scaley, add 1/4 cup of white vinegar to the water and they will come out crystal clear! Too bad I only thought of doing that after I had made 30 jars of other things... Well, at least I will know to do that from now on. Worked in the dishwasher so I figured why not my pickle jars. Thanks for a great recipe.

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Homemade Refrigerator Pickles

Reviewed: Aug. 16, 2010

I started off looking for a bread and butter pickle recipe but liked the simplicity of this recipe. so I decided to make triple this recipe and put them in jars for the winter. I added celery salt and tumeric and mustard seed (my personal favourites) and followed this recipe with the exception, since I wanted to store them, I heated the liquid ingredients to boiling, dumped in the drained cucumbers and let them sit until almost boiling again. I put the pickles into the jars, brought the liquid to a full boil and poured into the jars. Cleaned the lids, sealed and boiled in a hot water bath for 15 minutes. This worked wonderfully. Tip 1: If you use a mandalin (large plastic slicing machine) it saves you TONS of work and your cucumbers are uniform in size. Tip 2: If you have hard water, pour 1/4 cup of vinegar into your processing water and your jars wont come out all white and scaley. Thanks for this wonderful and easy idea!

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3 users found this review helpful