M-JVZ Recipe Reviews (Pg. 1) - Allrecipes.com (10319574)

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Banana Bread IV

Reviewed: Nov. 19, 2007
I've made this recipe several times now and have made adjustments as I've gone. I think it's perfect now. I substituted 2 sticks (1 cup) of butter for the 1 cup of shortening. I substituted 1 cup of brown sugar for 1 cup of the white sugar. I also added 1 tsp. cinnamon to the dry ingredients before combining them with the wet ingredients. In addition to this, I cut down on the baking time by baking them at 325 degrees, and making 12 jumbo muffins instead of the 2 loaves. This recipe is the perfect amount for 12 jumbo muffins. Very good flavor with the brown sugar and cinnamon, thanks for the recipe.
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10 users found this review helpful

Mock Tuna Salad

Reviewed: Oct. 15, 2007
Hey, not bad! Those garbanzo beans are the same color as tuna when they're all squashed up, so the appearance isn't bad either. I had this on pita bread (whole wheat) with lettuce and tomatoes. I also added cumin, chili powder and a pinch of cayenne to jazz it up a little. Really yummy served in a warm pita:) Thanks for a very good, easy recipe!
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0 users found this review helpful

Greek Butter Cookies

Reviewed: Oct. 6, 2007
BIG hit with everyone. Here's how I made them. First of all, that 'S' shape looked like a pain to make, so I took a melon ball/ice cream scoop, a very small one and using a level scoop, plopped them on the baking pans. Then, using the bottom of a glass, dusted in a little powdered sugar, squashed them flat, to about 1/4". When they were baking, I melted white chocolate and kept it warm. When the cookies were room temp, after baking, I spread the bottoms with white chocolate and put two halves together (like an Oreo). Then dusted the final cookies with the powdered sugar by sifting it with a fine mesh strainer. I know this is a far cry from any Greek type cookie, but these were really delicious, my husband's new favorites. Oh and I made them later using raspberry seedless jam on one side, and white chocolate on the other half, then put the two halves together, those are his new favorites. I used good chocolate, Lindt. Excellent recipe. I double the amount of vanilla and almond extract that the original recipe calls for by the way.
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164 users found this review helpful

Scottish Shortbread IV

Reviewed: Aug. 12, 2007
Simple recipe with complex taste, my kind of baking! I doubled the reciple and it fit perfectly into two large jelly-roll pans with a slight lip. I was also able to smooth the top with my rolling pin once in the pans for a neat, more professional appearance. Then, taking a regular dining fork, I pricked the dough into 4 X 6 rows. Because our last name has the initials VZ, instead of pricking random holes in the dough, I 'monogrammed' each cookie with the letters VZ, very simple to do cause let's face it, an 'S' would have posed a problem, the VZ was simple to make, being just straight lines. Anyway, when they came out of the oven (at 25 minutes), I quickly cut them along the perforated holes that represented the boundaries of each individual cookies (with a very sharp knife), then let them cool a while on the baking sheet, later transferred them to a cooling rack, later, when completely cool put inside a cookie tin. My relatives were delighted and impressed to be served monogrammed shortbread, and I felt like a genius, what a happy coincidence! I also added to the doubled recipe 2 tsps. almond extract and 2 tsps. vanilla extract, they were perfection. Melt in your mouth, very European taste. No embellishments needed, I think that would mar the simple elegance of this particular biscuit.
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7 users found this review helpful

Caramel Bars

Reviewed: Apr. 16, 2007
I'm a professional baker and was searching for a recipe for a die-hard caramel lover, this one was a huge Hit. These had to be shipped overseas by the way and were fresh tasting to the end. The adjustments I made worked perfectly for me. I used one 9" X 13" pan and one 8" x 8" square pan. I tripled the oatmeal mixture. I doubled the caramel/cream mixture, adding 12 extra caramels plus 2 additional Tbls. of cream. I omitted the nuts because the person receiving them doesn't eat nuts; instead, I added more chococate chips (dark choclate, their favorite). I added about 8 minutes to the final baking time; the top turns a nice, golden brown when the bars are ready. Don't bother trying to cut these until they're cool. The 8" X 8" pan yielded 16 bars. The 9" X 13" pan yielded 24 bars. Simple recipe, rich taste, great with coffee. I wrapped each one individually and they made a delightful presentation in the giftbox, very homemade appeal, buttery taste. This one I will use again in gift assortments, very well received.
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179 users found this review helpful

 
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