FRAMBUESA Recipe Reviewed - Community

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This is edible, but it's not something I want to make again. I added the raisins since everyone seemed to like them in this dish, but I don't know that they added anything, and the spices seemed to be off-clashing instead of coming together to make something enjoyable.

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Smoked Salmon Sushi Roll

Reviewed: Oct. 11, 2008

Making this was surprisingly easy. I've never made sushi before and didn't have a mat to roll the sushi into, but making the rolls in wax paper was a fine sub for the sushi mats and the flavor was excellent.

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Vickie's Beer Bread

Reviewed: Oct. 11, 2008

Awesome bread. I ended up eating this in 3 or 4 days by myself, it was so good.

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California Chicken Spaghetti

Reviewed: Oct. 11, 2008

This made a really quick, tasty dinner. The flavors were good, although I added a little more cajun seasoning than the recipe called for out of preference.

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2 users found this review helpful

Russian Mushroom and Potato Soup

Reviewed: Aug. 20, 2008

Someone said it was hard to mess this recipe up. I used water in place of the broth and rutabaga instead of the potatoes. The leeks I used were getting a little soft and in place of the cream I used soy milk. Even with all of those changes this was a very good soup that comes together easily.

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Fluffy White Frosting

Reviewed: Aug. 7, 2008

I loved this frosting. I thought the hot sugar water would deflate the whites but as long as you drizzle it in slowly while whipping the whites you'll be fine. Perfectly sweet and lacking the traditional fat and 4 or 5 cups of powdered sugar that normal frosting recipes call for, this will be sticking around for a while.

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Mulligatawny Soup I

Reviewed: Aug. 5, 2008

I used about 1.5-2 tablespoons of red curry paste to season this soup and it was just this side of being too hot--it was perfect. I steamed the veggies instead of sauteeing them in butter and left out the cream as the soup was good without it. really flavorful and quick soup to make, I'll definitely make it again.

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Brandy Simple Syrup

Reviewed: Aug. 4, 2008

I used peach schnapps instead of brandy to brush a white cake with. Came out wonderful, and I can definitely see using leftovers in drinks.

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5 users found this review helpful

Italian Creme Layer Cake

Reviewed: Aug. 4, 2008

I found this cake to be very oily. While the texture was fine, albeit on the dense side, even touching the cake left a greasy shine to your fingers. There are plenty of other cake recipes that don't call for a cup and a half of fat, I'll skip trying this one again.

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Best Ever Banana Bread

Reviewed: Jul. 15, 2008

This bread rose nicely and looked and smelled great when I pulled it out of the oven, but after it cooled it has sunk in to about half it's original size and left a very moist, borderline raw, bread inside.

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Pecan Turtle Bars

Reviewed: Jul. 5, 2008

These are one of the best bars I've made in the past few years. They don't take any time at all to make and they taste awesome. I used a scant 2 cups of flour in the shortbread crust, and only a half cup of butter for the toffee layer. Don't worry if it doesn't look like the toffee is going to cover the entire crust. It boils down to cover everything once you put it in the oven.

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Banana Bran Muffins

Reviewed: Jun. 24, 2008

Even considering that this was a 'healthy' bread, it was very good. I used wheat bran and subbed soy milk for eggs since I was out, without anything going wrong with the bread. The texture is good, not creamy like usual banana bread, but wholesome textured.

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Butter Rum Cream Pie

Reviewed: Jun. 18, 2008

I left out the egg and kept the cornstarch as the only thickener, and this turned out fine. I couldn't find any butterscotch extract either, but it still tasted good without it. Very nice rum flavor, it was a nice addition to regular butterscotch pudding that didn't overpower the flavor from the brown sugar.

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Monkey Bars

Reviewed: Jun. 13, 2008

I used about 1/2 cup of rum in the batter instead of the tablespoon. There was a light rum flavor to the bread afterwards but still nothing terribly strong. I made this into bread instead of bars, and it was a decent loaf that got eaten quickly by the roommates.

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Brooke's Best Bombshell Brownies

Reviewed: May 26, 2008

These were very good, but just a bit greasy. I put some peanut butter on top before I baked it, and liked that more than just the plain chocolate.

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Smooth Sweet Tea

Reviewed: May 8, 2008

I used about 1/4 t of baking soda and it was neither too much or little for the full recipe. It really did take away the bitterness and made a really nice sweet tea. I used the full 3/4 c of sugar and did not find it to be too sweet.

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Exquisite Pizza Sauce

Reviewed: May 5, 2008

This really was an excellent sauce. The flavor was fantastic-no fish taste, just a solid tomato base for your pizza.

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1 user found this review helpful

Jesse and Steve's Fresh Strawberry Cake

Reviewed: May 5, 2008

Fantastic cake. I subbed flax for the eggs and baked this as two 9" round cakes topped with a strawberry cream cheese icing. The cake is moist and an excellent flavor of strawberry. Will definitely make this again when strawberries are in season and I can use fresh puree instead of frozen.

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Raisin Rye Muffins

Reviewed: May 5, 2008

These are a nice snack muffin that doesn't do too bad on the nutrition. I made mini muffins and baked them for about 10 minutes. They are slightly crumbly because of the rye, but they stay together fine-it's more of a mouthfeel. You could sub applesauce for the oil, but you'd get a more rubbery texture and really, it's only 2 T for the entire recipe, live a little.

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