DKWAHINE Recipe Reviews (Pg. 1) - Allrecipes.com (1555110)

Buttermilk Pancakes II

Reviewed: Jun. 9, 2011

Ummmm . . . can pancakes get any more deliciious??!?!!? I don't think so! These are terrific, especially when served hot off the griddle. These are pure, fluffy yumminess! I may try adding an additional egg because I love that eggy, spongy, bubbly moist center an egg would add to the pancakes. :) This is a great base recipe for including special additions like, blueberries, shredded coconut, pecans & cinnamon or banana. Oh! I have made them using 1% and again using full fat buttermilk. Both were good, but the full fat buttermilk ones were sooooo good!!!

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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Apr. 28, 2010

Made these this morning and EVERYONE in my office is ABSOLUTELY raving about these muffins!!! Such a good banana muffin recipe & perfect yeild - got 24 nice sized muffins with enough batter for a 25th. I always use a good recipe as a base and then make changes - slight changes from cooking with experience. I doubled the recipe & used 5 large bananas, added 1/4 sourcream, added 1 teaspoon vanilla, used oil instead of butter in the batter, used a combination of cake flour and whole wheat pastry flour for lighter, but healthier muffins AND I added organic rolled oats to the crumb topping. Next time I will do the exact same modifications PLUS I will cut the sugar by 1/4 cup and maybe use all WW pastry flour and cut oil in half (adding either apple sauce or shredded zucchini in place of the rest.) Zucchini Banana Muffins would be AHHHHH-mazing using this recipe!!!!

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1 user found this review helpful

Oatmeal Chocolate Coconut Chewy

Reviewed: Mar. 23, 2010

Yum! I have made this twice. Once, I didnt have eggs so I used Ener-G egg replacer and it was better than the recipe that actually had eggs in it, although both were fantastic. My friends wont stop going on and on about this recipe. Here's what I did different: Used all brown sugar, but only totalling 1 1/2 cups; used ener-g egg replacer, used organic old fashioned oats (2 cups oats and 1 cup I pulverized into oat flour in the blender); used all organic flour; used mixture of dark chocolate chips and bittersweet chips. With these modifications, this is the best chocolate chip recipe EVER!!! Just make sure that you DO NOT OVER-BAKE these cookies. If you do just so you will have a fantastic, better-than-bakery quality, lacey, delicate, soft, yet crispy cookie. :)

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5 users found this review helpful

Lemon Cream Cupcakes

Reviewed: Mar. 23, 2010

This is a fantastic recipe for lemon cupcakes. I halved this recipe and made miniature cupcakes for a brunch and decorated with candied lemon rind and others with a raspberry. If you make miniature cupcakes bake only 10 minutes. Do not allow to brown. I made my own frosting, but it was similar: 1/2 stick butter, 4 oz. cream cheese, 1 box of confectioners' sugar, 1 teaspoon lemon extract, 1 teaspoon vanilla extract, 1/4 teaspoon coconut extract (for richness) and 2 tablespoons heavy cream. Try these. You will enjoy them!!!

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3 users found this review helpful

Fruited Tofu Curry Salad

Reviewed: Jan. 10, 2009

I made this a while ago and never since. LOL. Just getting around to posting. I must say that I really enjoy curried chicken salad, but also really like tofu. This recipe had nice aspects - grapes, nuts, zing from yogurt, & yummy curry flavor- but I found I had to pan sear the tofu first with garlic and curry powder to get any flavor into it & then with the addition of celery (YUCK) I just couldn't wrap my tastebuds around this one. After the addition of additional dried fruit, I was able to swallow down a bit of it (mostly felt bad abt wasting the food). Too many textures and it almost had a curried cardboard aftertaste. LOL. Just my opinion. Give it a go! You may like it.

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Best Chocolate Chip Cookies

Reviewed: Jan. 10, 2009

Get your milk glasses ready! This recipe produces really good cookies. I was a bit thrown off by how different the cookies in the photos submitted by other cooks looked, but was looking for a thinner, crisp, but chewy cookie & this is it! I changed the recipe, of course, just from experience in baking & personal preference. SUBSTITUTIONS: 1 cup of organic oatmeal flour (simply ground organic rolled oats in a blender) for one cup of flour. Also, I used 1 Tablespoon of Mexican vanilla instead of 2 teaspoons & I used pecans instead of walnuts. SUGAR CHANGES: 1&1/2 cups brown sugar & 1/2 cup white sugar. The ONLY thing I would change next time is to use bittersweet chocolate chips in place of the semi-sweet & COMPLETELY omit the 1/2 cup of white sugar because I find the cookie product a little sweet. Overall, these cookies are VERY GOOD!!!

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3 users found this review helpful

Butterscotch Bread Pudding

Reviewed: Feb. 7, 2008

This is a really fantastic recipe for bread pudding! I brought this to a function 2 nights ago & EVERYONE thought it was the best - one person stated that nothing has compared to her moms, but that this was even better. CHANGES MADE: doubled recipe, halved the amounts of butter and sugar, tossed bread in cinnamon to cover, used extra large eggs (and added one extra), baked in a water bath (bread pudding in a pan nestled in another pan with water in it.) Water bath allowed the pudding to stay moist without needing the extra butter or sugar. GREAT RECIPE!!! Served with cool whip.

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Persimmon Cookies II

Reviewed: Dec. 3, 2005

Very good recipe! I made this recipe last night for dance class potluck and everyone devoured them so...I made them again today. Substitutions made: add 1 tsp vanilla extract, 1/2 tsp lemon extract, used only 1/2c. nuts (pecans) instead. *NOTE* Persimmons are not always available year-round so I like to buy lots, puree them and freeze - 2 persimmons equals about 1c. puree. Doing this will allow you to make yummy, comforting persimmon desserts all year long! OH YEAH...first time I made with half splenda/half sugar and it was fine. Non-diabetics enjoyed w/o noticing diff. - many even begged for recipe!

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73 users found this review helpful

Mom's Zucchini Bread

Reviewed: Sep. 10, 2003

Last night I made 2 loaves of this recipe and they were great. To one of the loaves I added 1/2 cup shredded coconut and 1/4 tsp. almond extract and it had better flavor and texture than the other. I am making 2 more loaves tonight and will do the same. There weren't any leftovers so that is a good sign. Fab recipe!!! For those who may want to try another great zucchini bread, on this site there is an awesome chocolate wave zucchini bread. Also superb! (note: decrease cocoa powder to 2T.)

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Chocolate Wave Zucchini Bread

Reviewed: Sep. 10, 2003

This zucchini bread recipe is yummy and a keeper. Although, next time i think i will use 2T. cocoa powder instead of 3T. because it is very chocolatey with the addition of chocolate chips. I made one loaf of this recipe last night in addition to two loaves of my own recipe. Everyone absolutely loved every last bit of them. For a variation, try adding 1/2 c. shredded coconut plus 1/4 to 1/2 tsp. almond extract to the batter and you will be in for a delicious suprise. I do this with my other recipes sometimes.

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73 users found this review helpful