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Fluffy Pancakes

Reviewed: Jan. 25, 2008
I've been looking for the perfect pancake recipe on this site--I think I've found it! I used margarine in place of shortening and omitted the salt. I made mini pancakes (about two tablespoons of batter each) and they were fluffy, melt-in-your mouth, and cooked to a beautiful golden brown. I added butterscotch chips to half the batch and suggest it. I don't typically like pancakes (usually make them for my family), but I LOVE this recipe in terms of taste, texture, and presentation. 5 stars!
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3 users found this review helpful
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Clone of a Cinnabon

Reviewed: Jan. 21, 2008
These are PERFECT. I used my KitchenAid with the dough hook instead of a bread machine, allowing the yeast to bloom in the warm milk and sugar for 10 minutes first. Like many suggested, I heated the oven to 200 degrees then turned it off, letting the dough rise in an oiled bowl for an hour. My dough was very sticky, so I floured my counter and rolling pin generously. I just melted margarine and used a pastry brush to spread it across the dough once rolled out, then sprinkled the cinnamon/sugar mixture. I rolled from the long side, cut 12 rolls at 1.5 inches, and cooked them 25 minutes at 350 degrees. I also used all margarine instead of butter, just because it was what I had on hand, and everything came out great. A lot of time and some trouble, but definitely well worth it!
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Chocolate Chip Pancakes

Reviewed: Jan. 19, 2008
Yummm! I reviewed these a LONG time ago with some changes but I just made them again, following the recipe to a T, and they're just as delicious as ever! These are the softest, fluffiest pancakes you'll ever make--that 2 tbsp baking powder reeeeally does the trick. I didn't use the syrup even though I'm sure it would have been yummy; this is the best drizzled with Hershey's chocolate syrup!!!
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Homesteader Cornbread

Reviewed: Jan. 19, 2008
This is such an amazing cornbread recipe! I made mine into cornbread muffins and put hotdog thirds in half of them--I really suggest this! They are so good warm with butter or a sprinkling of melted cheese.
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Vegan Brownies

Reviewed: Jan. 13, 2008
I had no eggs and was craving brownies! Made a few changes, though: I wasn't sure if they'd come out well, so I halved the recipe and made it in a loaf pan with half brown sugar and half white, half oil and half milk (I'm not vegan), and 1/4th cup milk chocolate chips. They came out so moist and wonderful--not at all crumbly as some complained--though they had more of a cake consistency than brownie. It undermines the vegan quality of the recipe, but I really think the chocolate chips were a must. With them, I could hardly believe it wasn't a boxed mix. Will make these again (full recipe next time) with the changes I made.
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Amy's Chocolate Chip Cookies

Reviewed: Jan. 5, 2008
I was looking for a chocolate chip cookie recipe that actually called for margarine, because I hate to use pricey butter on something that's going to be eaten up so quickly. I only had about half the required chocolate chips on hand, and I thought that was perfect amount. Made it with vanilla pudding mix and the batter smelled so amazing. The first batch was so-so because I took it out at 9 minutes as suggested. They tasted a little raw. Baked the rest for 10 minutes till they were nice and golden brown and they tasted MUCH better. These were great cookies, especially with the added softness, but there was an artificial quality about them, probably owing to the pudding...I thought they tasted like store-bought sugar cookies with chocolate chips. I've enjoyed other recipes more, but everyone loved these and I'd make them again.
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2 users found this review helpful

Easy Pie Crust

Reviewed: Jan. 4, 2008
After a day of baking for a party, I was NOT in the mood to prepare another pie crust. I took a gamble on this one, not expecting it to turn out very well--I should have gone with my instinct. It was so greasy that I had to literally soak up the excess pools of grease with paper towels before sticking it in the oven. Even so, it was quick and easy, and came out perfectly flaky and I was optimistic--till I tasted it. I did not care for it at all. It ruined an entire custard pie, and I ended up having to scoop the custard out into a dish to eat alone. I have learned my lesson...I will never cut corners again. The extra time put into making a traditional pie crust is worth it.
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7 users found this review helpful

Lemon Tart

Reviewed: Jan. 4, 2008
I have to say that, for me at least, this recipe was a nightmare to make. Midway I realized that the directions were completely off. The milk, sugar and cornstarch got VERY thick VERY fast--it was sticking all over the bottom of the pan and by the time I added the eggs in there was no way that blob would ever have come to a boil of any sort. I turned the stove to low and added the butter and lemon peel while still on the heat, let it melt and mixed it in...then stirred in the lemon juice, upped the heat and let it come to just barely a boil--only to ensure that the eggs were cooked. I let this cool and folded in the sour cream. Despite all the trouble and panic (and the pan-scraping that ensued to get the lemon sludge off) the filling tastes delicious. But it's just not worth the trouble...sorry.
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22 users found this review helpful
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Pecan Pie Bars I

Reviewed: Jan. 4, 2008
I didn't have a 10x15 pan on hand, so I took the advice of another reviewer and made 2/3 the recipe (24 servings) in a 9x13 glass pan, using 3 eggs. They smelled amazing baking and the filling is delicious--just like a classic pecan pie, but a LOT easier. I did have to add about 10 minutes onto the baking time till the filling set completely, but that was probably because I changed the recipe's proportions. I made these today for a party tomorrow and sampled the bars while plating them...I hope everyone likes them as much as I do!
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1 user found this review helpful
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Bake Sale Lemon Bars

Reviewed: Jan. 4, 2008
I bought the ingredients for this recipe before reading the reviews...mistake. By the time I figured out I didn't have enough lemon to make the suggested changes, so I made the filling as the recipe directs. I did lower the oven temp to 350 and bake the crust for 15 minutes--that was perfect. The original recipe is okay...but there isn't much filling and it is very, very sweet, especially when the bars are dusted with confectioners sugar. They taste good, look beautiful dusted with sugar (also added 3 drops yellow food dye), and they definitely won't go to waste, but I'm going to try the suggestions that GOURMETMOMMY and many other suggested to get that tart lemon flavor and more filling.
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Salisbury Steak

Reviewed: Jan. 1, 2008
Simple and with fantastic taste. Used a full 2 pounds of meat, omitted the mustard powder (didn't have any) and didn't feel the flavor was lacking because of it. I left it on the stove far longer than called for, because the family was late getting home for dinner, but the steaks didn't suffer at all. They were still tender, juicy and had great flavor. They remind me a lot of the meatloaf I make, except they cook up in a fraction of the time! I'll make these again for sure. **Update** I made these as meatballs for a party, and they were just as amazing as the steaks! Browned the meatballs in a skillet, then put them in a dish, poured the sauce over and baked them till done. Excellent!
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Chocolate Meringue Stars

Reviewed: Jan. 1, 2008
I don't have a pastry bag; I dropped them in tablespoons and added 5 minutes to the baking time, and they came out melt-in-your-mouth. Let them sit for awhile, because they come out of the oven with gummy insides but crisp up over time. I used semisweet chocolate chips in the glaze and didn't taste the shortening at all. These are quick and easy...electric stand mixer does most of the work, and they don't take hours to cook and cool like some other meringue recipes I saw on the site. Taste chocolatey and delicious! I can't wait to make these again, they're so simple!
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10 users found this review helpful

Fried Apple Pies

Reviewed: Dec. 30, 2007
Hm...I found the dough very difficult to work with. It just wouldn't come together until I added some extra water, and it was difficult to roll out. Once I cut them into circles they were manageable. I used Granny Smith apples with a white and brown sugar mixture, and didn't mash them after cooking. I brushed the pies with the liquid at the bottom of the pan. I baked these rather than frying, and I thought they were good dusted with powdered sugar. The filling was delicious but the crust, despite tasting fine, was just not worth all the frustration...I think I'll try these again with a better crust recipe.
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Butter Snow Flakes

Reviewed: Dec. 29, 2007
This is the first recipe I've used with a cookie press, and they're perfect! I omitted the orange zest and didn't miss it. Make sure that the bottoms are golden brown as the recipe directs--it really enhances the buttery flavor. They taste undercooked otherwise! I baked some with chocolate chips in the centers and liked the combo.
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BLT Salad

Reviewed: Dec. 29, 2007
No, this isn't the healthiest of salads, but it's a meal in itself! And putting that aside, this is a great recipe. The dressing tastes amazing and it's quick and easy.
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Saltine Toffee Cookies

Reviewed: Dec. 29, 2007
These were tasty and really easy. Not very pretty, but the taste compensates! I think toasting the pecans would make them all the better, so I'll try that next time.
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Dessert Crepes

Reviewed: Dec. 29, 2007
First time I've attempted to make crepes, and these were easy, quick and delicious! I added 1/2 tsp. vanilla extract and served them with sauteed apples and powdered sugar. I can't wait to try some different fruits/fillings with this recipe.
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Pie Crust IV

Reviewed: Dec. 29, 2007
The proportions in this pie crust are right on, but I find it 10x better with butter in place of shortening. The usual tips apply: use cold, cubed butter and cut in until pea-sized. I add a few cubes of ice to the 1/2 cup water to chill it. Add the water 1 TBSP at a time and toss with a fork until the consistency seems right. I turn the dough out onto a lightly-floured surface and knead it a few times - I find this is imperative to make the dough hold together and not crumble. I roll it out right away rather than chilling it first; I find that chilling it makes the dough too hard to work with and more prone to crumbling and breaking. This recipe makes the flakiest, most buttery and easy-to-manage pie crust ever! Five stars!
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 29, 2007
The taste is amazing, but for some reason my results are inconsistent with this one and I don't know why. The first time I made these they were flawless; I was looking forward to making them again, but when I did they just wouldn't spread! I used the fork method to press them. They were still delicious, though. Be very careful with the cooking time! A few minutes is all the difference between a yummy, chewy snickerdoodle and one that is rock-hard with burnt cinnamon! Watch them carefully.
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Scarlett's Best Ever Sugar Cookies

Reviewed: Dec. 19, 2007
I thought using oil threw the taste off...they definitely needed to be sweeter. I actually thought they were a little salty and didn't enjoy them at all. Three stars, though, because my family enjoyed them a lot more than I did.
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Displaying results 61-80 (of 101) reviews
 
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