Zonya Gingrich Recipe Reviews (Pg. 1) - Allrecipes.com (10345131)

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Zonya Gingrich

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Cranberry Upside-Down Coffee Cake

Reviewed: Dec. 22, 2013
An absolute winner. I baked it in a Pampered Chef oval stone baking dish, with a single recipe, with the following adaptations. I put the cranberries in the food processor for a few spins to coarsely chop them, then used about 2 cups of chopped. I didn't have commercial sour cream, so I put about 2 T lemon juice in a cup measure, then filled it with heavy cream from a farmer friend, and let that thicken while I got the rest of the ingredients ready. I used raw sugar in place of the white sugar. I only needed to bake it 50 minutes at 335. The only change I would make next time is to sprinkle the pecans onto the brown sugar/butter mixture first, then put the cranberries in, rather than the other way around. The crumb of this cake is so light and moist. My family loved it on this snowed-in morning.
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Cucumber Cooler

Reviewed: Aug. 11, 2013
My friend made this for me yesterday. I fell in love. Today I made it myself, using zucchini instead of cucumber, because that is what my garden is overproducing. It is wonderful that way too. I used raw sugar and honey in place of the sugar, and added some ice cubes in place of some of the water. Also, it worked better for me to start with the water, mix in the sugar and lime, and then gradually add a chunk of zucchini at a time, blending as I went. Then after the zucchini was all blended, I added in the ice cubes. I'll be making this often. I peeled it today, but next time I might try with the peelings on.
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Summer Fresh Raspberry Pie

Reviewed: Aug. 3, 2013
Delicious. The only problem was that we didn't wait until it was cool, so it was runny, but I'm sure that would have resolved itself if we had waited. I love the fresh raspberry taste when only a few of the berries are cooked. I used raw sugar with good results.
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Berry Good French Toast Bake

Reviewed: Mar. 9, 2013
Delicious. I made a few small changes. I used about 2/3 of a loaf of my own homemade whole wheat bread, and nearly doubled the blueberries. I only let it set to soak about 1 1/2 hours, and it was fine. My family (me, husband, 4 yr and 2 yr old daughters) ate nearly the entire pan full!
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Oatmeal Peanut Butter Cookies

Reviewed: Jan. 29, 2013
I don't use either margarine or shortening, so I substituted butter and lard. I used evaporated cane juice instead of white sugar. These cookies were perfect!
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Creamy Hot Cocoa

Reviewed: Nov. 26, 2012
WAY too rich for my taste. I cut the sugar back to 1/2 cup, and still found I needed to add 2-3 x the amount of milk before it was not too sweet to drink. Still a good basic recipe, but next time, I'll make the syrup, then add it to the milk to taste, keeping the rest of the syrup for a later time.
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Hot Pepper Jelly

Reviewed: Aug. 21, 2012
Wonderful stuff. I had no problem with it setting up. Make sure you bring it to a FULL ROLLING BOIL before starting to count time. If you have never done jelly before, you may not know that isn't just when it starts bubbling, but when it is white and foamy on top. I also chopped my peppers by hand. I used mostly Hungarian wax peppers, and then used regular bell peppers to bring my total amount of peppers to 4 cups. Can't wait to get some bagels and cream cheese to eat with this.
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Pear Scones

Reviewed: Aug. 20, 2012
Absolutely delicious. I made it with freshly ground whole wheat flour instead of all purpose, but otherwise made it exactly as written. I used my trusty little Pampered Chef egg slicer to dice the pears (which I didn't bother peeling). I used a large cookie scoop to dip the dough, and it made 15 smallish scones, which were perfect size for my 3 1/2 year old. Big hit at breakfast this morning.
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Marinated Pretzels

Reviewed: Aug. 17, 2012
Well folks, I did some testing. My sister wants to serve these on the appetizer table at her wedding, so I did a trial run. First time I did three batches, using three different oils, and then baked half of each batch and let the other half unbaked. For each batch I used 16 oz pretzels, 1/2 cup oil, 1 package Ranch (I had the bulk stuff, so I used 3 T which is almost 1 oz), 1 T garlic, 1 T dill weed. I tried them with EVOO, veggie oil, and melted butter. Results? As far as the oils, I personally liked the EVOO best, but it isn't significantly better, so we are going with veggie oil for the wedding. Melted butter didn't work well. It clumped up and definitely needed baking. As far as baked vs unbaked, there was really no significant difference, other than I thought the baked ones tasted slightly burned. I baked at 250 for 28 minutes. Even with only 1 T garlic, the garlic was overwhelming. I just mixed up a second batch using 16 oz pretzels, 1/2 cup veggie oil, 4 T ranch mix (if you are using the packages, I'd just go with one package) and 3 T dill. Skipped garlic altogether. Didn't bake. Much better. These keep well, prob. for 2 weeks. Tip: get good quality dill. The first I got from a bulk food store, and it tasted like dried grass. Then I got some from Frontier Herbs, from a bulk bin at a health food store. It was much darker green, and is delicious. I'm only giving this recipe 3 stars because of the huge garlic amount, and because it doesn't need baking.
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Peanut Butter Balls VIII

Reviewed: Aug. 12, 2012
I made this using a jar of cashew butter that was too separated and stiff to stir. I put it in the food processor, and blended it up, then added 1 cup bran flakes, the powdered milk, and the honey and mixed it in the food processor. Then I added 1 1/2 cups crisp rice cereal (needed to be used up), and the raisins, and finished mixing by hand. Other than tasting a little stale (that old cashew butter!) they are great. A good way to get my sweet fix while I'm pregnant, while also getting some protein. By the way, before I cleaned up my food processor, I dumped in a second jar of separated cashew butter and mixed it, and poured it back in the jar. I'm thinking, "Why don't I just make my own nut butter in this thing?"
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Basic Crepes

Reviewed: Aug. 3, 2012
Made these as written, except I substituted freshly ground whole wheat flour (using white wheat) for the all purpose. They are delicious, and I can hardly keep up making them...my family is eating them as fast as I can make them. We had them with sausage and cheese, applesauce and cinnamon sugar, and blueberries and syrup.
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1 user found this review helpful

Classic Peanut Butter Cookies

Reviewed: Jul. 19, 2012
Excellent. Made exactly as written, except that I ran out of brown sugar, so used about 3/4 brown and 1/4 Demerara. Also, only refrigerated dough 20 minutes before baking first tray. I was out of time. Came out perfectly.
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Caramelized Chicken Wings

Reviewed: Jul. 14, 2012
Just finished serving these to my family for dinner. Rave reviews from my husband and me. The 3 1/2 year old, being her normal picky self, wasn't too sure. The 15 month old prefered the French fries, but obligied me by eating a little of the chicken too. I used homegrown chicken, of which I had frozen a pack of 10 large wings. I followed the recipe exactly, except cutting back about 2 T of sugar. They took a little longer than specified to carmelize. Will definitely make these again next time I have a package of wings!
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Lunch Box Pizzas

Reviewed: Jun. 21, 2012
Winner. Only 4 stars because I can't stand packaged buscuits. Ever look at the ingredients on those things? Instead, I made my own buscuit dough. I used my own homemade pizza sauce, and fried some sausage instead of the pepperoni. I baked at 375 for about 20 minutes in a stone muffin pan, and then let set for 5 minutes before removing. My 1 year old and picky 3 year old each ate 1 1/2!
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Pad Thai

Reviewed: May 8, 2012
We didn't like this at all. Even after doubling the sauce part of the recipe, it was still far too many noodles for the rest of the recipe, quite dry, and tasted funny.
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Pumpkin Pie II

Reviewed: Mar. 6, 2012
This would be a five star, except for the unreasonable amount of sugar called for in the recipe. I made 1 1/2 batches, which made 3 pies, and I only put in ONE CUP TOTAL! It was plenty sweet enough. I used raw sugar. I also cooked my own pumpkin, and drained it using a square of old sheet fabric in a colander, and then squeezing until it was reduced to the thickness of canned pumpkin (the volume left was less than 1/2 of what I started with). The filling still seemed a bit runny to me, (because of using my pumpkin, not because of the recipe) so I added a heaping Tablespoon of cornstarch. The pies turned out perfectly!
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Tortilla Snack Strips

Reviewed: Dec. 16, 2011
The chips stayed nice and crispy for the following day as well. I used whole wheat tortillas, cut them with my pizza cutter into wedges, and baked about 10 minutes. I did some with the seasoning in the recipe, and some with a Montreal chicken seasoning I had. I didn't really care for either seasoning to be honest. The chips themselves are great, but I didn't care for the seasoning. Next time I'll probably just use some freshly ground pepper and sea salt. I might try olive oil instead of the butter as well.
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Old Fashioned Christmas Raisin Delights

Reviewed: Dec. 16, 2011
What a great filled cookie! Here are some suggestions for making it easier. 1. A regular size canning jar ring is a perfect size for the circles. 2. The dough is very soft to handle. Try doing only a small amount at a time, enough for 6-8 circles. Keep the rest of the dough in the fridge until you are ready for it. Use lots of flour, stopping every couple rolls of the rolling pin to move the dough around and add flour if necessary to keep it from stick to the work surface. 3. Raisins are very sweet in and of themselves. I cut the sugar in the filling back to 1/4 cup. Next time I'll eliminate it altogether. I also eliminated the nuts. 4. I chopped the raisins in my food processor, along with some of the water for the filling. It worked like a charm. I'll probably make 1 1/2 batches of filling next time for 1 batch of dough. 5. For a slightly fancier look, use your fingertips to crimp edges as you would a pie crust. To go simple, just press edges together. 6. If you want the filling to show through, cut a small x in the top circle of dough before you place it on top. 7. And...a piece of advice, from my experience...this is a recipe to keep until the kids are in bed. Don't try it with a 3 year old wanting to help, and a sick, fussy 8 month old to hold!
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Mediterranean Pasta with Greens

Reviewed: Nov. 26, 2011
This stuff is fabulous! It is super easy, few ingredients, uses Swiss chard...what more can you want. I actually made it with spinach because that was what was still growing in my garden. I omitted the step of steaming the greens in the microwave since spinach is faster cooking. I used some dried cherry tomatoes that I had preserved this summer, and just added extra olive oil. I threw in a few black olives because they were in my fridge. I added a bit of cooked chicken to make it a meal. Wow. I made this two times in 3 days! The second time I added a couple tablespoons of pesto. I found it is equally good warm, room temperature, or cold.
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Easiest Eggplant

Reviewed: Sep. 26, 2011
Easy. Good. I can't have dairy right now, so this was great because I didn't need to use butter.
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2 users found this review helpful

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