Kate Recipe Reviews (Pg. 1) - Allrecipes.com (10175212)

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To Die For Blueberry Muffins

Reviewed: Feb. 26, 2009
Great for mini-muffins if you use small blueberries. I use frozen wild Maine blueberries, which are available even here in California. I thaw them slightly and dust them with about 1 Tbs flour so they mix in easily. I don't even make the topping, the muffins are delicious without it, not too sweet, and relatively healthy.
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Black-Eyed Peas 'N' Pasta

Reviewed: Feb. 26, 2009
Maybe I just don't like the combination of beans and pasta (although I love them separately). I found this okay but nothing to write home about. BUT, my finicky 5 year old liked the sauce when I removed the beans from her portion. So now I use this as a sauce recipe, minus the beans, and using red pepper instead of green so that the pepper will be undetectable.
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Connie's Zucchini "Crab" Cakes

Reviewed: May 16, 2008
I am a big crab fan and these did not do the trick for me. They looked great but I found I could barely eat them. I am not a zucchini fan so that may be part of the issue.
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Raspberry Chocolate Chip Muffins

Reviewed: Apr. 25, 2008
I did not like these at all. The combination of flavors did not work for me.
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Gingerbread Boys And Girls

Reviewed: Dec. 31, 2007
Delicious. Easy to mix up and the dough handles beautifully with a dusting of flour on the table and the rolling pin. Cookies are light, chewy, and not too sweet, frosting complements nicely. No eggs means that you can make this recipe with young children and not worry if they taste the dough. I made first with blackstrap molasses, which overpowered the flavor some, and I liked the flavor better on the second batch when I used 50/50 blackstrap and maple syrup.
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Overnight Berry Coffee Cake

Reviewed: Jun. 24, 2007
Delicious, light and not too sweet. I used fresh-picked costal olallieberries. I didn't have buttermilk so mixed up some sour cream I had around with milk about 50/50. I was otherwise faithful to the ingredient list, although I didn't melt the butter and mixed it up as a "classic" cake, creaming butter and sugar etc. I baked it right away vs. leaving it overnight, though the overnight concept is brilliant.
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7 users found this review helpful

 
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