Lindsay Scratchley Recipe Reviews (Pg. 1) - Allrecipes.com (10012348)

cook's profile

Lindsay Scratchley

Reviews

Menus

 
View All Reviews Learn more

Rhubarb Strawberry Jam

Reviewed: Jul. 2, 2012
I do love this recipe. I started canning just last year, so I am pretty new to it, and this was so easy, I wanted try try making jam again! Anyone I give this to loves the flavour as well. I made as called for, except that when cooking I used a potatoe masher to help work the chunks down to a smoother spreading jam. I also sterilized and water bathed the jars so I could keep them longer, as I have tons of rhubarb to use up. If you are afraid of it being too sweet, use more of the green parts of the stalk. Enjoy!
Was this review helpful? [ YES ]
1 user found this review helpful

PHILLY Bavarian Apple Torte

Reviewed: Apr. 7, 2012
I adore this recipe as well. I've made this several times now, and while time consuming when working with a 5 year old, totally worth it. As is, it is fabulous. I love almonds, so I have made it with adding a little almond extract to the cream cheese mixture The last time I made this I did one with almonds and one with chopped pecans. I also use light cream cheese with great success. What I did change was the pan I used. I use a 10 inch tart pan with the scalloped edges which looks really nice. I got them from the dollar store so that if a pan gets left behind, it's no biggie. Definitely try this, my family begs for this!
Was this review helpful? [ YES ]
2 users found this review helpful

Tiramisu II

Reviewed: Dec. 25, 2010
OMG! Made this for Christmas dessert, and it was inhaled! I did double the coffee because I had the dry biscuits, and folded the cheese mixture into the whipped cream for ease of layering, but other than that, it's perfect the way it is. Loved it!
Was this review helpful? [ YES ]
2 users found this review helpful

Creamy Frosting

Reviewed: Sep. 30, 2010
I LOVE this recipe! For those that have had issues, here are some tips, as I have now made this several times over the last few weeks with a couple of variations. The butter or margarine should be room temperature at the most. When whipping the butter/ sugar mixture, whip until it lightens in color. I found marg hold shape better, but butter tastes better. It will still be grainy from the sugar, but that will go away when the milk & flour mixture is added. Mix all together for 1 to 2 minutes before using. This will get rid of any grainy-ness I always put the milk/ flour mix in the fridge & use it cold. This should be the consistency of custard. To avoid getting a skin on top, place plastic wrap directly on the mix when cooling.I do this the night before. I piped 96 cupcakes with this recipe, & they held shape for 2 days before being eaten. I tried subbing cream cheese for the butter(1/2) and it would not hold its shape but tasted amazing! I will keep that in mind for a fruit dip. One additional note: I have now made this with butter 3 times, and they did not turn out nearly as well(a mess, really). I adjusted my rating slightly to reflect this. I hope this helps!
Was this review helpful? [ YES ]
4 users found this review helpful

Dark Chocolate Cake II

Reviewed: Feb. 14, 2009
In comparing chocolate cake recipes on this site, I finally decided on this one because of the reviews and the lower calorie fat count. Now, I did make some changes to try to make this less of a guilty pleasure, and more of just a pleasure. I used half sugar and half Splenda, used 1/4 of a cup of oil and added one snack container of unsweetened applesauce (110g. For personal flavor I increased the cocoa to one cup, added a teaspoon of vanilla and a teaspoon of cinnamon. Finally I did as one other reviewer suggested and used a little balsamic instead of regular white vinegar. I used 3-8 inch round pans. The cake turned out chocolaty, moist, with a good texture just plain great. If you are looking to cut some fat and calories, these changes will help, and will not affect the taste at all. I hope this gives someone a few more variations on this fabulous recipe.
Was this review helpful? [ YES ]
3 users found this review helpful

Cinnamon Cream Syrup

Reviewed: Aug. 13, 2008
I usually wait a little to try and formulate an objective opinion, but no need with this one. LOVE IT! I had run out of store bought pancake syrup, but wanted to make pancakes for dinner. Now my husband says he prefers this and please don't buy syrup anymore. I made exactly as described, and WOW. Thank you so much!
Was this review helpful? [ YES ]
1 user found this review helpful

Split-Second Cookies

Reviewed: Sep. 13, 2007
This is another cookie that I have made for several years. I try not to make them too often or my waistline would suffer. I don't know what the last reviewer did differently, maybe not enough flour or too much sugar, but mine always comes out like a soft playdough. Very easy to roll out and shape. I have used different jams and jellies in the past, and all come out great. The only change I make is I use baking margarine. As always, my rule is to never melt the margarine when making cookies, that's what makes them spread.
Was this review helpful? [ YES ]
4 users found this review helpful

Gobble Up Granola Snacks

Reviewed: Aug. 29, 2007
I'm a huge peanut butter fan, and these are really good. However, I did use smooth peanut butter, and I would have described them as Peanut butter Bars, even though I added dried apricots and cranberries, and some coconut.Yum!
Was this review helpful? [ YES ]
2 users found this review helpful

Macaroni and Cheese Bake

Reviewed: Aug. 27, 2007
I just made this. The only reason I gave this 4 and not 5 stars is because of the changes I made to suit our tastes and what I had on hand. The changes I made were as follows: Instead of cream of chicken soup, I used cream of mushroom, and a can of diced tomatoes that I put into the mixture, not on top. I also added a diced ham steak, and some cauliflower that I quickly steamed in the microwave. Finally I added dried minced onion, and used about 2 cups of grated cheese (1/2 cup in sauce) on top of everything. We all loved it, even my 10 month old! I will definitely make this again!
Was this review helpful? [ YES ]
2 users found this review helpful

College Student's Gourmet Pasta

Reviewed: Aug. 27, 2007
I've made this for years, I just called it Poverty Pasta because we usually make it before payday. The only thing I do differently is leave out the milk, and use garlic powder, not salt then add the S&P separate. It's super quick when you are limited on time, too. Add frozen peas to the pasta water when cooking and then you have your veggies too. Another reviewer had it right, this isn't meant to be "gourmet",just good when you need it.
Was this review helpful? [ YES ]
1 user found this review helpful

Morning Glory Muffins I

Reviewed: Jul. 9, 2007
I am eating a muffin while I write, and I have to say that these are quite lovely. I stuck pretty close to the original recipe, but used dried apricots instead of raisins, switched the amount of whole wheat and all purpose flour, applesauce instead of apple butter, and didn't put the nut topping on because I had no nuts on hand. I would love to try cream cheese icing drizzled on them next time. Because there will be a next time. Yum!
Was this review helpful? [ YES ]
1 user found this review helpful

Peanut Butter Carrot Cookies

Reviewed: Apr. 10, 2007
I really did enjoy these. I reduced the sugar and added cinnamon and vanilla like some others. I ended up giving some away to stop eating them. I hate grating carrots tho, and I am one of those people who like to throw ingredients in the bowl and mix. The only reason it didn't get 5 stars.
Was this review helpful? [ YES ]
2 users found this review helpful

Kickin' London Broil with Bleu Cheese Butter

Reviewed: Apr. 10, 2007
I liked the bleu cheese butter ok, but DH hates bleu cheese. I thought it was too peppery for my taste, too, but hubby liked that. Overall, I thought it was ok.
Was this review helpful? [ YES ]
1 user found this review helpful

Rich and Delicious Banana Bread

Reviewed: Apr. 10, 2007
I cannot argue with everyone else! I loved it, but I did add a handful of chocolate chips and one extra banana. I also added 1/2 a teaspoon of cinnamon and 1 teaspoon of vanilla. Try adding the banana in before the flour. I have made this several times now, and most people can't stop eating until it's gone.
Was this review helpful? [ YES ]
5 users found this review helpful

Braised Balsamic Chicken

Reviewed: Apr. 10, 2007
This was good. I will make it again, but maybe add less Balsamic, slice the chicken, and serve over rice instead of whole wheat pasta. The only thing I did change was add a can of mushrooms and extra garlic. It's great in a pinch, and will make again.
Was this review helpful? [ YES ]
4 users found this review helpful

Kentucky Butter Cake

Reviewed: Jan. 25, 2007
I have been making this cake for 20+ years. It was originally in the Pillsbury Bake off contest in 1963 by Nell Lewis (I'm looking at the book now) The recipe is exact except that it gives the option of Rum Extract, and says to just combine all cake ingredients together, no doing dry ingredients first, or anything like that. Today I used 1 cup splenda and 1 cup sugar to see if taste was affected at all, and no one can tell the difference. In the past I have added almond extract to both sauce and cake, as well as peppermint and orange flavors to change it up. All yummy. It does say to use a long tined fork to pierce cake several times, I use kebab skewers and try to widen it a little. I also let it go down the sides so that there are streaks of sauce 3/4 down the cake, just take your time and do it slowly. Finally it says to let stand 5-10 minutes or until absorbed and then invert onto plate.
Was this review helpful? [ YES ]
245 users found this review helpful

Pumpkin Pie Bars

Reviewed: Jan. 17, 2007
Really good if you like pumpkin. I used pure pumpkin and added pumpkin pie spice and sugar to taste. I also used lemon cake mix. I will definitely add this to my regulars, even if it is made with cake mix. Yummy!
Was this review helpful? [ YES ]
3 users found this review helpful

Chicken in a Pot

Reviewed: Jan. 17, 2007
I loved this recipe! I did double the sauce like others did, but I also added more garlic(minced from a jar) and used 2 cans of mushrooms instead of fresh, which I didn't have. One teaspoon of flour at the end thickened it just a little. I would probably add onion next time, but that's all.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Lindsay Scratchley

Honeybee Cookies

Reviewed: Jan. 12, 2007
I make these all the time, but I roll them into balls or use a small ice cream scoop to get them round and perfect. A little sticky, yes, but try it, you'll like it. Also make sure to use hard margarine, I don't melt marg as a rule with cookies. Also, keep in mind that there are different kinds of honey, which will effect the flavor. I usually use clover honey from the farmers market.
Was this review helpful? [ YES ]
1 user found this review helpful

Honey Bars

Reviewed: Jan. 12, 2007
I made this recipe last night, mainly because it had a low calorie, fat and carb count. I modified it a little by using toasted, sliced almonds, and dried cranberries and dried pineapple instead of dates. It is strong in almond flavor, but I love almonds, so no problem for me. I think this recipe could be easily adapted for biscotti, so I may try baking them again to try that.
Was this review helpful? [ YES ]
6 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States