GLORIA LEE Recipe Reviews (Pg. 1) - Allrecipes.com (1994544)

Toffee Bars

Reviewed: Jan. 12, 2012

Delicious, easily cut into squares, and all liked them. Used non-stick foil to line the pan-highly recommend it! I did make a couple of changes. I used 1/2 teaspoon almond extract instead of vanilla in the crust. I mixed semi sweet and butterscotch chips 50/50 instead of milk chocolate bars to equal about 10 ounces of chips. Next time I would go 70/30 more semi sweet chocolate. Addicting!!

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

Marshmallow Treats

Reviewed: Nov. 11, 2011

A trick I've been using lately to press them: take a hand-sized piece of plastic wrap and spray one side with Pam. Use it to press them..nothing sticks. I used Kraft cinnamon bun marshmallows and they were great..I also mixed in coconut -flavored m&ms. Both the cinnamon and coconut flavors were mild. Everyone loves them! I also use 6 cups of marshmallows and they are still a little gooey and yummy. To get a good height on the bars you need to use a smaller pan or use 1.5 times the recipe....

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

Nana's Apple Crisp

Reviewed: Oct. 20, 2011

I did make this easy recipe a little more complicated! I used this as my base and based upon other reviews and other recipes, made the following changes: I used 8 small Haralson apples and 2 unripe pears (you could leave the pears out and add a couple more apples). I mixed them with 1/4 cup white sugar, 1.5 teaspoons cinnamon, 1/4 cup flour, 1 tsp each lemon and orange zest, and 2 Tablespoons each fresh squeezed lemon juice and orange juice. Poured into pan and then dotted with the 1/4 cup cold butter. I used brown sugar for the topping, added another 1.5 tsp of cinnamon, and added a cup of chopped pecans. Baked for 50 to 55 minutes..can't remember! The citrus note was nice for a change.

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

Chocolate Banana Cake

Reviewed: Sep. 29, 2011

I followed the instructions on the cake mix (used sugar free chocolate cake mix) plus added 2 medium mashed bananas, 3 tablespoons cocoa powder, 2 tablespoons splenda, and 1/8 teaspoon salt...came out moist and delicious! Used sugar free frosting recipe on this site that uses cream cheese, sf pudding, and sf cool whip. YUMMY!

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

Chocolate Banana Bread

Reviewed: Sep. 4, 2011

First time I made these sugar free by substituting splenda for the sugar. Also used 1 cup whole wheat pastry flour and 2 cups AP flour. 2nd time I made these, *not sugar free*, used 1 cup WWP flour and 2 cups AP flour, 1 cup toasted chopped walnuts, 1 cup packed brown sugar plus 1 cup white sugar and a 1/4 teaspoon salt.

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

Dark Chocolate Sauce

Reviewed: Sep. 3, 2011

Good sauce! Here are the changes I made to better suit my palate: omitted the vanilla, added 6 tablespoons salted butter, used 2/3 cup packed brown sugar, used 2/3 cup milk, 1/4 cup milk chocolate melting wafers to cut the bitterness. Sauce was like shiny velvet! Thanks for the basic recipe and GOOD IDEA!

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

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 24, 2011

These need a bit more salt to be outstanding. Otherwise a little too sweet. Nestle's Toll house recipe calls for 2 sticks salted butter plus 1 teaspoon salt for the same amount of sugar as this recipe has. I don't think Toll house recipe is too salty. This recipe has 1/2 teaspoon total. I used salted butter plus the 1/2 teaspoon salt. I also added a 1/4 teaspoon almond extract.

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

Best Chocolate Chip Cookies

Reviewed: May 15, 2011

I changed this a bit. Only used 2.5 cups flour (2 cups all purpose and 1/2 cup whole wheat pastry flour), 3/4 cups white and 3/4 cups brown sugar, 2.5 cups semisweet chocolate chips, lightly toasted the nuts, refrigerated over night, rolled into golfball size balls, sprinkled a tiny pinch of sea salt on each, baked at 375 degrees for 9-10 minutes for softer and 11 min for crispier, and I also added 1/2 teaspoon almond extract for an extra flavor boost. They don't taste almondy, but people detect a pleasant flavor..

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

Sugar Free Blueberry Coffee Cake

Reviewed: May 8, 2011

Warning: Read the splenda directions. Even 30 minutes baking time was too long for mine. It says check 7-10 minutes before the suggested baking time. I added 2 cups of blueberries. Also, I added 1 teaspoon of orange extract instead of the vanilla. Still bland. If I make this again, I'll add more splenda and maybe some cinnamon. I did NOT make the topping. Served with sugar free cool whip.

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

Amazing Passover Chocolate Toffee Matzo

Reviewed: Feb. 26, 2011

I make something similar, but use light brown sugar, one cookie sheet, 4 unsalted matzos, stir 1 cup chopped pecans into the caramel, and bake the caramel on the matzos at 350 for 7 minutes. Then take out, add 1 cup chocolate chips, put back in oven for 2 minutes, take out, spread, then add sliced almonds and pat them down while chocolate is still wet. Thanks for posting this variation. This toffee is worth the effort!!!! Everyone who tastes it likes it. Seriously!

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

Best Toffee Ever - Super Easy

Reviewed: Feb. 24, 2011

In addition to adding nuts to the top, I stir in about a cup of sliced almonds to the mixture right after I remove it from the heat and before I pour into the baking sheet. See a photo of the bars sitting on an ocean picture to see what I mean.

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

Pecan Pie

Reviewed: Dec. 27, 2010

I made this pie as is except I added 1/4 teaspoons salt. Salt takes the sickeningly sweet edge off of pecan pie and takes it to a whole new level!

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

Blueberry Sour Cream Pound Cake

Reviewed: Dec. 19, 2010

This was delicious, but I think it would have been too sweet following the recipe. Per other reviews, here are the changes I made: I only used 2 3/4 cups sugar, I added 1/2 teaspoon of salt, I only used 1 teaspoon of almond flavoring (next time I might use 1 1/2 teaspoons or use lemon extract and change the flavor completely) and no other flavoring, and I used 2 cups frozen blueberries dredged in flour instead of 1 1/2. I also did not separate the eggs. I sprinkled regular sugar over the top before I baked it. I didn't have a tube pan so I baked it for approximately 55 minutes in a 9 x 13 aluminum pan-you should check at 50 minutes to see if it's done. . I will definitely make this again-I like the buttery and slightly almond flavor. Even with less sugar and the extra salt, it was plenty sweet! Thanks for the easy, tasty recipe. 4 stars because I had to alter it.

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

Peanut Butter and Jelly Cheesecake

Reviewed: Sep. 11, 2010

I just used the jam idea on my own cheesecake. Warmed 1/2 cup of plum jam, stirred in 1/8 teaspoon pure orange extract, poured on and spread on refrigerated cheesecake, and refrigerated for another hour. OMG! Delicious.

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

Rhubarb Crunch

Reviewed: May 29, 2010

Followed other reviews and used 6 cups rhubarb plus 4 T flour, but also added 1 cup blackberries and one chopped, peeled apple. Used the recipe's topping measurements, but added 1 t cinnamon, 1/2 t salt, 1/2 cup chopped pecans, plus used a mix of whole wheat pastry flour and all purpose flour for topping. I didn't like the blackberries or the apples I added so next time I would just use rhubarb. **The topping was fantastic after I added the salt, cinnamon, and nuts-I didn't think there was too much butter. The softness of the butter affects the topping texture. My butter was not melted, but really soft. Thanks for the basic recipe and thanks to the reviewers for their suggestions!

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

Homemade Chicken Soup

Reviewed: Apr. 12, 2010

Changes I made to this good basic recipe: Boil 3.5 or 4 LB chicken first (add 1 tablespoon salt after boil begins) and skim the foam until it is almost gone. Then add UN-PEELED, washed veggies (I add 2 quartered onions, 1 parsnip, 6 carrots, 2 celery stalks, and also a large quartered yam) and simmer for about 60 minutes. Remove chicken to plate and take meat off of bones. Return bones and skin to pot with cooked veggies and simmer another 60 minutes. Pour soup into large strainer sitting on bowl big enough to hold soup. Strain again if you wish. Then toss out veggies, bones, skin and return soup to stove and add fresh bite size pieces of carrots. Bring soup to boil and then turn off . Then add some chopped broccoli. Carrots and broccoli will be done in 1/2 hour. Ready to eat!

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

BAKER'S S'more Brownies

Reviewed: Feb. 5, 2010

I wonder if you used a graham cracker crust for the bottom (crushed grahams mixed with butter and a little sugar and pressed into pan) if they would be even better because the grahams would be crispier???

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

Libby's® Famous Pumpkin Pie

Reviewed: Dec. 24, 2009

Delicious and simple. For crispy crust I took the advice of another blogger's comment and it worked on my premade refrigerator crust: After arranging and fluting the crust in the foil disposable pie pan, I brushed the bottom and sides with 1 tablespoon melted real butter. Then I put the crust back in the fridge while I made the filling. I also preheated a large cookie sheet in the oven at 425 and then set the pie crust on it right before filling. Filling changes I made: I doubled the spices and added even another teaspoon of cinnamon. I also added 1/4 t of allspice. Used 1/2 cup white and 1/4 cup firmly packed dark brown sugar. I wish I would have covered my crust edges with foil BEFORE I put pie in the oven like a previous reviewer did. I did it 1/2 way through the baking time and that was a PAIN! Next time I'm going to add a 1/4 t of orange extract to see if that is good. This is no fail, but the original recipe would be too bland for me.

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

Irresistible Pecan Pie

Reviewed: Dec. 2, 2009

Add at least a 1/4-1/2 teaspoon of salt and it won't be so sweet. Salt brings out the caramel flavor. I always taste the filling-bad, I know, since it has raw eggs, but I use fresh eggs and have never had a problem. Also bake on a preheated cookie sheet and the crust will be crispier.

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

Perfect Pumpkin Pie

Reviewed: Nov. 29, 2009

Replaced spices with 2 teaspoons pumpkin pie spice and 1 teaspoon cinnamon. Still wasn't too spicy. Baked on preheated cookie sheet to help bottom crust crisp up. (Put cookie sheet in oven while preheating...took it out when ready to fill pie, then put pie plate with pie crust already in it on to sheet, and then poured in filling.)

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