Jennie Recipe Reviews (Pg. 1) - Allrecipes.com (10091857)

Southern Sweet Potato Bread with Pecans

Reviewed: Jan. 22, 2011

Very good! I did add a teaspoon of vanilla & used half white & half brown sugar but I'm sure it's great as written too. Thanks for this great recipe Tanya!

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3 users found this review helpful

Classic Cranberry Nut Bread

Reviewed: Nov. 21, 2010

Very good!! The only thing I changed is to substitute butter for the shortening.

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6 users found this review helpful

I used this as a base recipe to create a recipe I will use going foreward. I reduced the brown sugar to 1/8 cup, the milk to 1/2 cup, 1 tbsp. of onion powder instead of the onion, panko bread crumbs instead of saltines, and added 2 tsp. Worcestershire sauce to the sauce and spread it on the top of the meatloaf when it was nearly cooked through rather than under the loaf.

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Vegetable Dill Dip

Reviewed: Jan. 9, 2010

After having broccoli & dill dip at work last week I was on a mission to make myself a low fat dill dip for healthy snacks. I substituted Fat Free Sour Cream and Mayo light to bring the calorie count down to less than 35 per tablespoon. I'm sure the regular version would be fantastic as well! Thanks for posting this CATWOMAN2!

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8 users found this review helpful

Butter Rich Spritz Butter Cookies

Reviewed: Dec. 19, 2009

Perfect as written. Tips: 1. Measure flour correctly by spooning flour into the measuring cup and then level off. Do not scoop & pack. 2. Be patient. I use my Oster Kitchen Center stand mixer and I was starting to get concerned the dough was too dry but I was patient and it mixed up beautifully and worked perfectly in my Crate & Barrel Cookie Press. I baked for 6 minutes and cooled for 2-3 minutes on the cookie sheet before moving the cookies to a cooling rack lined with paper towels. The flavor is great, they melt in your mouth and don't taste greasy. Thanks Sheri for a great recipe!

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2 users found this review helpful

Oatmeal Dinner Rolls

Reviewed: Nov. 8, 2009

Very good! I used my bread maker to make the dough.

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1 user found this review helpful

Krissy's Best Ever Corn Muffins

Reviewed: Oct. 22, 2009

I was nervouse because the dough tasted like a corn cookie shortcake but I made tiny loaves & really like it. I did double the baking powder. I wanted them to rise. I might add more corn next time. The sweetness is just right for my taste. I used to pick up an ocasional cornbread at Boston Market. This is different than theirs but tastes great too! Thanks!

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Health Nut Blueberry Muffins

Reviewed: Sep. 27, 2009

First I need to apologize for making some alterations. In doing so, I am doing something others do that often annoys me. I don’t usually rate & review a recipe when I alter but I want to share since I like these so much! I didn't have oat bran or wheat germ so I replaced them with quick oats using a total of 3/4 cup that I ground up in my Magic Bullet ®. I substituted 1/2 cup of the white sugar with brown & added 1 teaspoon of cinnamon. I didn’t have a banana. I used 1 cup of small frozen blueberries and 1/2 cup of frozen cherries and mixed them with the dry ingredients after the dry ingredients were blended well. I didn’t have enough walnuts so I just used what I had probably 1/8 cup. These are great! I’m going to make them again with the same alterations because I like them so much. They have just the right amount of sweetness and flavor and are healthier that regular blueberry muffins. Thanks Zopooh for submitting this recipe!

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Rhubarb Dumplings

Reviewed: Jun. 10, 2009

I doubled the recipe, used half brown sugar & half white sugar and an additional can of biscuits and after an overnight rest these are FANTABULOUS!! Right after they came out of the oven I was disappointed. They were very watery and mushy on the bottom but after resting overnight they are almost perfect. It wouldn't hurt to use less water. Next time I plan to reduce the amount of water by a third. Thanks JAGRANT for this recipe!

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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: May 31, 2009

Pretty good. I have to say these are soft. Is it my all time favorite? No. Red ribbon, yes. Blue or purple ribbon, no, not in my opinion.

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Ron's Bread Machine White

Reviewed: Oct. 12, 2008

I followed the recipe exactly. Too many people rate a recipe after making sevearal changes. In my opinion you can't rate a recipe when you entirely revamped the given recipe. Great texture & appearance. Tastes pretty good. I feel like something is missing. Perhaps a little more sugar &/or butter instead of oil? I will definitely use this recipe as a base for future experimentation to come up with breads that I like even more.

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39 users found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 25, 2007

I am sorry to report I am dissapointed in this recipe. I followed the roll recipe exacty as posted. Warmed milk to the exact temperature,eggs at room temp, measured flour correctly, rolled to the correct size, made 12 rolls... The rolls did not rise as much as they should and they were not airy, they were pretty dry. I even let them rise much longer and definitely in a warm place in hopes they would. I will try again with more yeast & less flour. I did not use this frosting recipe as I prefer cream cheese frosting on pumpkin bars & carrot cake but not on rolls. Just needs some tweaking.

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Easy Peanut Blossoms

Reviewed: Nov. 20, 2007

Very easy & tasty too!! I only had fat free sweetened condensed milk & it worked.

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Downeast Maine Pumpkin Bread

Reviewed: Nov. 10, 2007

Superb!!! I have made this several times exactly as posted and it is Fantabulous!! I have also altered ingredients only to reduce the oil & sugar a little and increased cinnamon & cloves. This is a keeper by all accounts. Thanks for posting.

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1 user found this review helpful