B. Maitreya Recipe Reviews (Pg. 1) - Allrecipes.com (10077691)

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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Jun. 9, 2008
I hope seekers read more member reviews and don't just stop at the 3 currently on the recipe page. I've made this recipe twice. The first time I definitely was a new cook and would've complained that this was too oily. But just making it again today and having huge success, I wonder if the critics are combining ingredients in order directed and mixing thoroughly? I combined whole wheat and white flours, used 3/4cup turbinado sugar, and added 1/2c raisins. I used a different cream cheese frosting, also on this site, but also reduced the sugar by half and it is all absolutely wonderful. This is absolutely a 5 star cake!
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2 users found this review helpful

Bananas 'N' Cream Bundt Cake

Reviewed: May 26, 2008
IS there supposed to be a difference between banana bread and cake? Because I really don't detect a difference. This was a good cake for a child's birthday party, frosted with cream cheese frosting, and I will use this as my banana bread recipe in the future.
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1 user found this review helpful

Playgroup Granola Bars

Reviewed: Feb. 6, 2008
I have tried multiple granola bar recipes and this is the one I like best. This is the second time I've made these- they're wonderful with the raisins, but overall way too sweet. This time, because of what we had on hand, I didn't use the wheat germ, but 2 TB flax seeds instead, and only 1/2c wheat flour. In an effort to balance the amount of dry ingredients, I used 2/3c dessecated coconut and 1/3c ground almonds. Concerning oil or applesauce, I prefer oil (it's worth it to try both- personal choice), and I always add 1/2c carob chips. Just the right texture. For those vegans, substitute 2 Tb ground flaxseed soaked in 1 Tb water for the egg. I don't know if it's wiser to decrease the sugar or honey to cut down on the sweetness, but I will try 1/4 to 1/3c sugar next time and 1/3c honey. Thank you so much- I finally found THE chewy granola bar recipe for my family. :)
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2 users found this review helpful
Photo by B. Maitreya

Chewy Date Cookies

Reviewed: Jan. 29, 2008
Pretty good. I like to rely on natural sweetening and favor dates for their intense sweetness. For this reason, I only used half the sugar (turbinado). Didn't realize I only had 1/3c white flour left, so the rest was whole wheat flour. Also, I used the zest of 1 lemon and didn't measure. If I had used more sugar, I know my cookies would have been chewier. The combo of lemon and nutmeg was a nice change from my usual diet.
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8 users found this review helpful

Granola Bars II

Reviewed: Jan. 22, 2008
The only way I have ever gotten any of these granola bar recipes to stick together is to melt the butter and sweetener together over low heat on the stovetop (and drastically reduce the sugar, I might add), mix the dry ingredients in a bowl, then pour the melted butter in and mix well. If you plan to add any chips, wait for the mixture to cool to room first. Then I push the mixture into the greased pan and bake. It will seem really greasy until it thoroughly cools. Then you will have a happy, held-together granola bar. :)
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87 users found this review helpful

Anzac Biscuits I

Reviewed: Jan. 12, 2008
Crisp yet chewy, sweet, and very buttery. Since discovering I prefer the fine, unsweetened dessicated coconut over the flaked rubbery stuff, I have been searching for good coconut cookie recipes. This is excellent! I must mention, I accidentally used 2 Tb. honey and 1Tb. boiling water, but it was a good mistake I plan to repeat. Also, I was concerned with the butteriness while putting them on the sheets and the softness of the cookies right out of the oven, but the sugar crisped them up with cooling. I used honey and coarse turbinado for the sugar.
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1 user found this review helpful

Zucchini Brownies

Reviewed: Jan. 4, 2008
I like the idea of using zucchini in a chocolate treat. I once saw Iron Chef Cat Cora use eggplant to make chocolate cupcakes, and was very interested in doing something like that... but since we don't eat chocolate, I substituted carob powder and followed the rest of the recipe. Maybe there was still water on the zucch from washing it, but ours was cake-like, and still ok.
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1 user found this review helpful

Oatmeal Chocolate Chip Bars

Reviewed: Jan. 2, 2008
Pretty good recipe, but we do not consume chocolate or white sugar/flour. So, I made adjustments: the sugar to 3/4c turbinado and 1/4c honey and used whole wheat flour. Also cut down the butter to 3/4c, but next time will try apple sauce. Added 1c unsweetened dried coconut instead of nuts and replaced the chocolate chips for carob. Browned and cooked quickly- at 20 min. the aroma was sweet and at 25 min. it was almost overdone. Will try again and work out the adjustments.
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9 users found this review helpful

Joe Froggers

Reviewed: Dec. 10, 2007
Molasses, gingersnap, and gingerbread recipes are all very close..,I've tried so many different ones trying to find that one with the perfect bite and chewiness and flavor, and for me, this is the one. I added 1Tb. orange rind to the batter and did my usual changes: used half whole wheat pastry flour and only half the sugar, and I won't get through this season without a constant supply on (or in) hand. I think the name keeps people from trying this recipe, too, because it doesn't come up on gingerbread searches. Well, as they say, seek and you shall find.
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23 users found this review helpful
Photo by B. Maitreya

Carob Cake And Frosting

Reviewed: Dec. 4, 2007
Goodness and Angels, this is a wonderful recipe. We were out of bananas, so I subbed with 2TB ground flaxseed soaked in 6TB water, and was low on honey so used 1/2c honey and 2 packets of stevia. Also used whole wheat pastry flour, and no frosting. The 2 diabetics in the house were excited about having this for future b-day cakes. No wonder other members were so happy over this recipe! We are grateful to have this recipe now too!
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7 users found this review helpful

Sugarless Bars

Reviewed: Oct. 26, 2007
I'd have given 20 stars if they'd allowed it! This is excellent on many levels, most importantly that it is naturally sweetened (And yes, best with wheat flour & ground flax). I was intending to photograph, because this entry needs to be honored with a picture, but haven't gotten there yet. But this recipe is a keeper to pass down through generations because of its health benefits and great taste. By the way, we used all dates because that's what we had.
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3 users found this review helpful

No Bake Macadamia Nut Cookies

Reviewed: Sep. 3, 2007
This is my kind of recipe! We don't eat chocolate, and at times I get this incredible craving for carob. Never made "no-bake" cookies before; I like the baking process too much, but it's been hot and this recipe looked good. 2 Tb of carob didn't seem enough, so I doubled it. Also, prefer the almond butter-carob combination better, or cashew butter, and so didn't use macadamia, but I'm sure that's excellent too. All in all, it was hard not to eat the whole plate at once, but I had to set a good example for the kids...
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15 users found this review helpful

Coconut Tilapia with Apricot Dipping Sauce

Reviewed: Jul. 23, 2007
Made this recipe 2 times. First time, used baker's sweetened flaked coconut. BIG MISTAKE. Second time, used finely shredded unsweetened dried coconut and brown rice flour. MUCH BETTER. Instead of creole seasoning, threw together our favorite spices. Cut up the tilapia into "nuggets" and also shelled shrimp. This was a marvelous dinner!
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2 users found this review helpful

Amaretti

Reviewed: Jul. 16, 2007
Never had these cookies before, but had always been interested in making them. Did enjoy blanching and peeling the almonds, although time-consuming. These little cookies did not melt down for me; maybe because I used stevia instead of regular sugar, which amounted to far less powder than sugar would've been. Nonetheless, they were very good and I will make them again.
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3 users found this review helpful

Grandma's Gingersnaps

Reviewed: Jun. 22, 2007
5 stars as "gingercrips" - ours turned out quite flat and delicate, so we let them sit a little longer in the oven to crisp them out. This was successful. We used our usual alternatives: whole wheat flour, sucanat (dehydrated organic cane juice), always use butter. Followed others' suggestions and added extra flour, ginger, cloves and nutmeg. I tried refrigerating the latter half of the dough, and had the same results. But next time I would add more flour, because I do enjoy full-bodied gingersnaps.
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4 users found this review helpful

Zucchini Bread IV

Reviewed: Jun. 12, 2007
Turned these into muffins (recipe makes 1 dozen) and they were just excellent. 4 yr. old son has declared this "better than carrotcake" (his favorite partly because of the cream cheese frosting) because it's so good without frosting! Because we try to avoid refined white sugar and flour, though, we replaced with organic whole wheat flour and organic honey & dehydrated cane juice(sucanat) for sweetener. I'm so happy this recipe was available. Thank you!
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8 users found this review helpful

Shrimp and Gravy

Reviewed: Jun. 11, 2007
Delicious, versatile recips. I doubled the sauce and followed other suggestions by adding peas, shredded carrots, and crushed red pepper flakes. We have lots of fresh basil growing, so I chopped in 3 tablespoons' worth. Used a soy mixture (with ginger, lemon, and honey) in place of the salt (unfortunately making it a little grey-ish), turning this into something like an asian-influenced etoufee.
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1 user found this review helpful

Fried Apple Pies

Reviewed: Mar. 30, 2007
MY family was so fond of this recipe, we finished one batch in one night so we made more the next day! The second time, we replaced the white sugar with honey which made for a little sauciness (the original recipe's filling seemed dry) and tripled the cinnamon. We rolled them into little munchkin balls and called them "apple balls". My 4yr. old enjoyed helping. I admit, like another reviewer mentioned, I like McDonald's apple pies too, and as we were first eating these, I thought to myself as well, that these were comparable and far healthier. About the crust- the first time, I over watered, it was soo sticky, but fried up fine. The net day, I was more careful with adding water based on the dough's consistency instead of measurement, and the dough was still great. So I found the dough to be VERY forgiving.
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6 users found this review helpful
Photo by B. Maitreya

Grandma's Apple Cookies

Reviewed: Mar. 4, 2007
These were absolutely delicious! The apple and dates combo worked very well. I doubled the spices because we like 'em really spicy, halved the brown sugar and added 1/3c honey and they were plenty sweet, moist and flavorful. These just may be my new favorite cookie.
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4 users found this review helpful
Photo by B. Maitreya

Salmon Patties III

Reviewed: Feb. 2, 2007
Used leftover salmon filets and baked potato, which I mushed with my fingers, which worked just great in this recipe. Substituted crushed club crackers for breadcrumbs. Skipped the crushed cereal coating, and just kept the cakes frying until they were deep brown. These were perfect little cakes which my toddler and I enjoyed (to my joy because she usually refuses to eat salmon). 5 stars :)
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3 users found this review helpful

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