eiskyjente Recipe Reviews (Pg. 1) - Allrecipes.com (10304265)

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Hasty Chocolate Pudding

Reviewed: Apr. 26, 2014
I used the exact ingredients portion of this recipe and cooked it on the stovetop... what a treat! The texture was perfect (not lumpy at all, even though I used only a wooden spoon, not a whisk), and the cocoa-sugar ratio is perfect; not too sweet with a rich, chocolately flavor. Even without making it in the microwave this was super fast. I will be making this again and again.
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Lemon Curd

Reviewed: Aug. 10, 2008
Perfect! I make this all the time, following the recipe exactly, and it always turns out beautifully!
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Simple Scones

Reviewed: Aug. 10, 2008
Great recipe! Fast and easy, and I use it all the time. Tastes wonderful slathered in fresh lemon curd!
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Braided Egg Bread

Reviewed: Nov. 24, 2007
Turned out great! Tasty and attractive with a light, fluffy texture on the inside. Will make again and again.
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1 user found this review helpful

Sloppy Joes II

Reviewed: Nov. 3, 2007
Not bad, but 3 tsp. of brown sugar is way too much... the mixture turned out very sweet and were I to make these again I would add sugar to taste, not just dump teaspoonsfuls in and hope for the best. Otherwise, this was a good, simplr recipe that can easily be shaped to fit one's own tastes.
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Honey Lemon Cookies

Reviewed: Oct. 14, 2007
These were quite tasty and something I will definetly make again. The flavor combination of lemon and honey is truly a winner, and presented in a cookie form it makes for a nice snack and companion with a cup of hot tea. Mine turned out rather soft and chewy, with nicely crisp edges, which is fine by me because I prefer chewy cookies, but I think a more fluffy, cake-like texture would be much more fitting for the flavor. Overall, a nice solid recipe and I look forward to having these again soon!
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2 users found this review helpful

Fresh Pineapple Upside Down Cake

Reviewed: Oct. 14, 2007
This turned out fabulously! The pineapple/butter/brown sugar topping tasted so incredibly delicious - like a tropical caramel sauce! - and fit perfectly with the moist, delicately dense and rich cake. Actually, it is the cake part that really won me over. It has such a great texture and taste and because it's not too sweet it allows for a ton of different topping possibilities when you're in the mood for something other than pineapple. Actually, I made this twice in the last 4 days and the second time I made it I used sliced peaches in place of the pineapple rings, but still used the pineapple juice in the cake batter; that really adds a subtle element to the flavor that mustn't be left out! The peach-variation turned out tasting just like marmalade and was totally outstanding, too! My husband's birthday is in a week and I plan on using this cake base to whip something up with... hmmm, filled with raspberries and cream sounds like it would be nice! ** Overall, this is a great recipe for PUDC, and the cake base is just a perfect rendering of an out of this world pound cake, so either way it's a winner! I followed it to a "T" the first time and it turned out spectacular. Give it a try!!!
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Aug. 21, 2007
This bread was 'Extremely' greasy! I was looking for a rich and moist banana bread recipe, and I guess my personal definition of 'rich & moist' is way off because this is not what I had in mind. Sure, it is rich and moist, but not in a good way... It's just so greasy that it ruins the experience of enjoying this bread. It does, however, taste delicious, but the taste alone is not enough to make up for the very obvious flaws and first impression. Also, followed the recipe EXACTLY, and the loaves didn't rise and sank in the middle when I took them out. I was planning on sending these to work with my husband, but not anymore... I would rather not be embarrassed by their terrible appearence and extreme greasiness! I think this recipe, because it tastes so good, could be salvaged with a bit of tweaking... perhaps either more flour, or less butter, and the addition of baking powder to help with the rising, as baking soda just wasn't powerful enough. Overall, I'm very disappointed with the turn out, but am atleast consoled by the fact that the loaves are edible and I don't have to waste them... they just can't be seen by ANYONE other than my husband and I. (yes, they are that bad!)
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Banana Bread V

Reviewed: Aug. 20, 2007
This came out tasty, it just wasn't as moist I would have liked. It was more light and fluffy, and textured like yellow cake than the banana breads I've had were like, and I guess I'm just looking for that dense moistness that this recipe seems to lack. Great banana flavor and super simple recipe, though so it is easily worth four stars.
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Chocolate Chocolate Chip Cookies I

Reviewed: Aug. 20, 2007
Good cookies! I was craving brownies, but didn't want to wait for them to cook, so I made these and they gave me the same taste in less than half the time. Yummy! - I omitted the chocolate chips, as I didn't have any, but I can imagine they would've been even better with!
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Henry and Maudie's Oatmeal Cookies

Reviewed: Aug. 15, 2007
These didn't turn out too bad... I prefer an oatmeal cookie that's a bit chewier than this recipe yields, but to compensate I found that patting the balls flat before baking prevented them from getting all puffy and "cakey" like the first batch did, and made them more chewy like I like. A good, solid recipe but it didn't make anything near 5 dozen cookies... more like 2 dozen *small* cookies. I'll try this one again with some adjustments and see if I can't make it a bit better.
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Fry Bread Tacos II

Reviewed: Aug. 10, 2007
I made this for the fry bread alone, and it was sooo good! Also, very easy and fast to make, which is great if you're wanting something for lunch, or are just needing to sate a fried-food craving. :D Really superb.
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Butter Flaky Pie Crust

Reviewed: Aug. 10, 2007
This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since moving to Finland from the USA, I have been unable to find it anywhere. I am no longer lamenting my misfortunes, though! This is the best butter crust I've ever tasted, and the only recipe for such that I have ever enjoyed perfect results and consistent success with. Every time I make this it turns out beautifully... I have made just simple pie crusts with it, as well as have used it to do more intricately decorated ones; braided and woven top crusts, have made flowers, fruits and leaves to garnish tarts with, etc., and the pie dough NEVER looses it's shape, even with the most intricate of sculpted details: No melting in the oven. Yippy! I have been using this crust religiously for nigh on a year, and even if I could get Crisco here, I wouldn't even bother using it for pie crusts because this is my crust recipe for all eternity. Oh, I thought I would mention, too, that in a pinch this morning I had to use baking margarine, as I didn't have enough butter for a double-crust, and it still turned out great... ofcourse not as divinely rich and yummy, but still as flaky and tender as always. Thanks for posting the absolute best pie recipe on earth! :P
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Gooseberry Pie I

Reviewed: Aug. 9, 2007
I really hate to leave a bad review, as others seemed to have so much success with this one, but my results were so poor and disappointing. My pie turned out way, way too sweet! Actually, it is to the point of being almost inedibly and sickly sweet. I even used 2 more cups of gooseberries, as my pie plate is a large one, and the amount of sugar was still too much. I like a pie that is sweet, but also retains a bit of tartness from the berries, and I am sorry to say that this is definitely not it. If I were to make again I would reduce the sugar drastically because as it is now, it completely ruined my hard-picked berries. *update: In addition to the horrible sweetness of this pie, the filling never set, either. I thought a day in the fridge would fix it, but it didn't and I wound up having to tip my pie over the sink to drain out all the liquid. Luckily for me the crust recipe I use yields a sturdy base that didn't go mushy on me, otherwise I would have had to throw the whole thing away. I hate the pie, but my husband has taken on eating it because neither of us is very keen on wasting valuable time, effort and ingredients. I had given this 2 stars, but now it's definetly a 1... should be a zero, though.
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Photo by eiskyjente

Crusty French Bread

Reviewed: Aug. 3, 2007
Great recipe! This turned out really well for me, which was a surprise because I don't have the best luck with making yeast breads; french bread, in particular. My loaves always come out flat and dense, but this recipe yielded a nice exception. The only reason I'm giving 4 stars, and not 5 is for two reasons: First off, after I shaped into a long loaf and put it to rise it wound up becoming flat and wide, just as all my other french bread attempts have turned out. Rather than baking it then I decided to re-knead, roll out into a rectangle, then roll up into a baguette shape... that was the ticket to a loaf that didn't lose volume or become flat after letting it rise for the 25 mins. Secondly, this bread turned out a little bland for me. I think next time I will put 2 tsp. of salt and use melted butter instead of the oil. Hopefully that will help. Aside from the two *very minor* fixes, this is a superb recipe that I will continue to use as a starting point. The dough worked up so perfectly, too, which was great. I couldn't believe how light and soft-textured it was, and kneading it was a complete pleasure... this turned out really pretty, too!
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Sour Cream Coffee Cake III

Reviewed: Aug. 2, 2007
Moist, delicious, excellent!!! I added blueberries to mine (I had to do something with them before they went bad) and it was so delicious! I love the texture and the cinnamon/sugar struesel topping. I will definetly make this again, both plain and also adding different berries, nuts, etc. This is the perfect coffee cake recipe; tasty and wonderfully versatile. Oh, I will add that I wound up having to cook this for 1hr 20 min, but, as always with baking, take a recipe's *suggested* cooking time as more of a guideline, and not a definite rule.
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Emily's Famous Hash Browns

Reviewed: Aug. 2, 2007
These turned out great! I've never had much success with homemade hashbrowns, always because I have just tried frying up plain grated potatoes, and I thought I would look for an actual recipe that might yield something a bit more restaurant-quality. This recipe is definetly it! They weren't greasy at all, they held together perfectly, and they looked quite pretty when they were done cooking, too. Next time, I think I will add my salt & pepper, plus some extra spices, to the shredded potato and egg/flour mixture, just to give it a more intense flavor. This recipe is so easy that I will have no problems just making these hashbrowns from memory, eyeballing the flour and spices, etc. Highly recommended!!!
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Herbed Dumplings

Reviewed: Aug. 1, 2007
These were just "okay" for me. They didn't cook up as fluffy as I would have liked, and they actually seemed to melt into the soup quite a bit before attaining a solid state. Fortunately I made them about double the suggested size, otherwise there wouldn't have been any dumpling left to taste. I don't think I will use this recipe again, but they did taste nice.
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Lemon Blueberry Bread

Reviewed: Jul. 25, 2007
I just had my first slice of this ( I couldn't even wait for it to cool down!), and I just had to come on here and rate this recipe... It is phenomenally delicious!!! Because so many reviewers were raving about this "bread" seeming more like a cake, I decided to increase the recipe by half and bake it in a 9" round pan. I followed the recipe exactly, only doing a bit of improv with the glaze. Firstly, I kept the sugar/lemon juice proportions outlined in the recipe, the only thing I did was add a couple teaspoons of grated lemon peel to the sauce, then popped it in the microwave until it was boiling. I did this so that the glaze would be more like a syrup, and because it was so watery and grainy without being cooked. The added lemon peel makes the glaze taste just like candied lemons, and what I did was drizzle on top of the cake during the last 10 minutes of baking. The cake didn't come out soggy at all! In fact, the glaze I made soaked nicely into the top and created a delcious, slightly crispy and shiny glazing to the whole thing, with little flecks of candied lemon peel here and there... Truly, a lovely presentation and the taste is out of this world!!! It's lemony, but also very blueberry and the combination is dynamite! Highly recommend this recipe!
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Never Fail Biscuits

Reviewed: Jul. 21, 2007
Wonderfully flaky, tender and richly flavored biscuits! I've been trying to find a good biscuit recipe that didn't call for shortening, as did my old favorite recipe, because I'm now living in Finland where crisco, sadly, does not exist. I'm no longer lamenting my misfortunes, though, as I found this excellent recipe that yields a biscuit that is comparable in flakiness to a shortening biscuit, but it's taste is way more flavorful and buttery. I will be using this recipe from now on and am so happy to have found something to bake that sure does remind of being back home. I will note that I didn't use cream of tartar, simply because there isn't any available here, but the biscuits still turned out tasty and fluffy... I could only imagine that they would be even fluffier with the cream of tartar, though. So, if you're worried about not having any tartar, don't sweat it. The baking powder works just fine.
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