TheWelshmansWife Recipe Reviews (Pg. 1) - Allrecipes.com (10359098)

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Donut Muffins

Reviewed: Feb. 5, 2013
I have made this recipe 3 times over the past week and a half....my family loves them! Made regular-size muffins...a triple recipe makes 2 dozen in my pans. Added about 1 tsp. salt plus 2 tsp. vanilla extract plus about 3/4 tsp. lemon extract to the tripled recipe - really gives them that great donut flavor. Used stick margarine (Imperial) in the batter, but used real butter to dip the muffin tops at the end. Took the muffins out of their paper cups for dipping and coating with the cinnamon sugar, while still warm. Also rolled some of them in powdered sugar instead....really yummy...taste just like donuts! So good with coffee in the morning!!
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2 users found this review helpful

Fudge-Filled Irresistible Peanut Butter Cookies

Reviewed: Dec. 14, 2012
Tried this a few days ago. Baked the cookies one day, and made filling & filled them the next day. I think I'm missing the flavor butter would bring to the cookies, so next time I'll try half and half butter & shortening. (I always use Jif..best taste!) I made the balls of dough pretty small...maybe 1"...then barely flattened a bit, and this worked well. Filling worked well in the micro with my 'melt' setting. Tried spreading the filling, but what worked GREAT was to roll the filling into little balls (it is NOT sticky, surprisingly!), place the filling ball on cookie and flatten slightly, then put the other cookie on top and wiggle it into place. Then you have a nice, neatly filled cookie that looks like the one in the photo! This made a lot - I did not count them - and they are over halfway GONE....and they were supposed to be for Christmas-giving!! Gotta find a hiding place for them.....!
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1 user found this review helpful

Chocolate Oil Cake

Reviewed: Feb. 9, 2012
This recipe was given to my Mom from a great-aunt back in 1962...it was called "Crazy Cake", due to having no eggs in it. A family favorite, I bake it often. Because a 9 X 13 cake is more difficult to store, I usually bake it in a bundt pan sprayed with Pam for Baking spray. Comes out very easily - never had one stick yet! I have added chopped chocolate chips and also jarred mincemeat for delicious results. Easy recipe to add to. I DO use 3/4 c. cocoa (my preference) along with 1 T vanilla and 1 tsp. salt.
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Mom's Zucchini Bread

Reviewed: Jun. 12, 2011
There's certainly a reason this recipe has earned a 5-star rating from so many people...it's just the best! I was looking for a good way to use up a quantity of zucchini which my daughter-in-law brought home (a gift from a co-worker) and this sounded so good. The only change I made, out of necessity, was to sub 1 cup of light brown sugar with 1 1/2 cups white sugar, and subbed 3/4 finely chopped pecans instead of 1 cup walnuts. Amazing taste, and moist! This will be the recipe I use from now on!
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Peanut Butter Easter Eggs

Reviewed: Apr. 25, 2011
I've used this same recipe for years to make into balls at Christmas, and even into hearts for Valentine's Day. One thing I do add in: I use a small amount of "dry roasted" peanuts, which I have whirred in food processor until VERY finely chopped - almost "dust" (about 1/4 - 1/3 cup). The saltiness and texture of the nut crumbs is very much like "Reese's" peanut butter cups.
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14 users found this review helpful
Photo by TheWelshmansWife

Cinnamon Rolls III

Reviewed: Apr. 25, 2011
My first attempt at cinnamon rolls with a yeast dough was a huge success with this recipe! I have had very little experience making yeast doughs - usually stick to the quick breads - but since it was Easter yesterday, and I wanted to do something extra-special for my family, I put my fears aside and gave it a shot. These turned out so yummy, and everyone raved! Not having a bread machine, I followed the instructions by Marianne (thank you, Marianne!) and it was quite easy. Next time, I think I will try making extra and freezing for baking at a later time, as suggested by marypat. They are really best right after baking, while they are warm and gooey with icing....but no one's complaining about the leftovers next day! Thank you, Miss Alix!
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3 users found this review helpful

Colcannon Bake

Reviewed: Mar. 15, 2011
Yummy! Made this last night to go with the corned beef for our "early" St. Patrick's day supper. Used kale instead of cabbage (my preference), used 10 very small white rose potatoes (all I had), and added about 1/2 lb. bacon, diced and cooked crispy. Forgot to add the bit of milk -oops! Came out perfect! Just fit into my large Pyrex deep-dish pie plate. Hubby loved the addition of the bacon, and the leeks added a nice bit of sweetness. Thanks for the great recipe!
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17 users found this review helpful

Baked Potato Soup

Reviewed: Feb. 26, 2011
I've made this twice now, and it will now be my only recipe for potato soup! So yummy, and so wonderful for a cold day or night. I take the extra time to oven-bake the potatoes - so much more "roasted" flavor than you get with a microwave. Used 1/2 whole milk and 1/2 whipping cream, as I had no half and half. The second time I made it, I cut back just a dash on the black pepper (my taste). Used Tapatio as the hot pepper sauce. My husband absolutely loves this soup - I'll be making some again for dinner tonight!! Thanks, Kristi, for a wonderful recipe!!
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Tofu Sandwich Spread

Reviewed: Feb. 14, 2011
This was quite good! My first attempt at making something with tofu! I used 2 ribs of celery as they were not too large, and 2 green onions. Added a bit of yellow mustard, to make it more like the egg salad I usually make, and some leftover sliced black olives. I had bought extra-firm tofu, and it worked just fine. (It did take 2 days in the fridge to thaw almost completely, so next time I'll plan on thawing for 3 days.) The texture after thawing and crumbling is like hard-boiled egg. The whole family proclaimed it a winner!
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5 users found this review helpful

Hot Pizza Dip

Reviewed: Feb. 7, 2011
I made this yesterday for my son to take to a Superbowl Sunday gathering. I did not get the opportunity to taste it, but based on the comments of the guests, my son & his wife...looks like a 5-star keeper!! (They served it with toasted baguette slices.) I didn't have enough mozzarella, so combined with some sharp cheddar - about half and half. Also used both dry grated parmesan and some shredded parmesan. Had to make my own pizza sauce, as I forgot to buy some, but it tasted really good. Gonna have to make some more so I can try it!
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3 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Aug. 8, 2010
This was a really good and easy recipe - haven't made peach cobbler in years, and was anxious to find a good one. (It is sometimes difficult to find peaches in the grocery stores which will ripen properly - without just shriveling up before they even get ripe.) Had 8 large-ish peaches sliced and ready to go the night before, which saved me time putting the cobbler together yesterday. I wondered about using boiling water, after using chilled butter in the mix - so used 1/2 cream and 1/2 milk instead, as I normally do. The brown sugar in the "cobble" was a nice addition for flavor! I did make extra 'cobble', as I used a 13 X 9 X 2 pan...I doubled it, but 1 1/2 times the recipe would have been just right for us. My husband, who loves homey desserts, was delighted with this cobbler - served with a scoop of vanilla ice cream, of course!! Will most definitely make this again soon!
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Jalapeno Popper Spread

Reviewed: Feb. 17, 2010
This is just the best spread EVER!! As others said, totally addicting flavor. Made it for my son's Super Bowl party, and everyone raved about it!! In order to control the heat, I used 3 fresh jalapenos, seeds and membrane removed - placed the halves in boiling water for only a couple of minutes, just to soften a bit, then cut into small dice. I also mixed 1/2 cup Kikkoman panko crumbs with 1 cup of shredded parmesan (the kind in the small plastic tubs) and sprinkled over the top, then baked at 350 degrees for about 20 minutes. This is fantastic hot, but any leftovers (good luck on that!) is great cold with crackers or baguette slices, or anything else you may have on hand! (NOTE: preparing the jalapenos as above resulted in NO HEAT - ONLY FLAVOR - great for those of us who cannot tolerate spicy foods!)
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6 users found this review helpful

Apple Breakfast Bread

Reviewed: Sep. 27, 2009
Very good! I did use half brown sugar, and 1/3 oil to 2/3 butter to make it more moist. I think next time I'll use half butter and half oil. Next time I will use Granny Smith apples instead of Braeburns, which is what was on hand - not juicy enough. Doubled the recipe to fit perfectly into one 9 x 5 loaf pan and one 8 x 4 loaf pan. Baked smaller loaf about 40 min. and larger loaf about 47 min.(in my unpredictable 50+ year old oven). I look forward to adding this recipe to my holiday baking this year!!
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Peaches 'N' Cream Dessert

Reviewed: Sep. 7, 2009
So easy to make. I didn't bother peeling the peaches, as the skin cooks up. Also took note from previous reviewer and did not roll out crust - it comes together beautifully and presses in pan easily. Had no shortening so substituted butter - shortening would be better next time. Did add about 1 tsp. of vanilla to filling mixture. I think a dash of nutmeg would go nicely too, and will try that next time. We decided it tastes best cold - with a scoop of vanilla ice cream, of course! Great recipe...thanks for sharing!
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12 users found this review helpful

Blueberry Crisp II

Reviewed: Jul. 13, 2009
I, too, was worried about using the mayo. When I mixed up the topping, doubling it as someone mentioned for extra crumbs, seems all I could smell was the mayo....hmmmmm. But I need not have worried - no mayo taste after baking, and the results were WONDERFUL!! I did add a dash or two more cinnamon, but that's it. I started with big, plump, sweet berries, and the extra topping sort of mingled down among the blueberry juice and make it extra good. As I made it this morning before it got too hot in the house, my hubby had a sample dish with his coffee, and pronounced it YUM!! Thanks for a great recipe!!
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4 users found this review helpful

Banana Banana Bread

Reviewed: Jun. 29, 2009
I have made this recipe many times since discovering it here. After the first time, I now ALWAYS double it! It is great cold from the fridge, and also good lightly toasted. I do add a bit of cinnamon, nutmeg and vanilla, along with a bit of salt to bring our the flavor more. Sometimes, when I haven't had quite enough bananas, I've supplemented with finely grated carrots - adds moisture, but does not detract from the wonderful banana flavor. We like it with our morning coffee!
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Pink Grapefruit Sorbet

Reviewed: Jun. 29, 2009
So refreshing!!! I have a new Cuisinart ice cream/frozen yogurt machine which I'd been wanting to try out, and this sounded so good. I used ruby red grapefruit, and only needed 2 1/2 to make the 2 cups of juice. I did add 4 tsps of vodka to the mix to keep it from getting too hard, and that worked well. I forgot to add the food coloring, but the grapefruits had a lot of color, so it came out a real pale pink anyway. Thanks SO much for this wonderful recipe!
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Flan de Coco (Coconut Flan)

Reviewed: Jun. 20, 2009
Two "firsts" on one day (yesterday)- cracking a coconut AND making flan! A great success - a great recipe. I read and followed some other's notes: used canned coconut milk in place of evap. milk, used half heavy cream and half 2% milk for the 1/2 cup of milk, added about 1 tsp Mexican vanilla and about 3/4 tsp coconut extract (only because I happened to have some). I sprinkled about 1 T. of the finely shredded coconut over the top before baking (next time I'll try toasting it first). I did bake in a water bath to ensure even cooking, and perfectly done in 45 min., as per the recipe. Another good trick, as someone suggested, is to place your empty baking dish in the oven to warm up good before you pour in the caramel - it coats smoothly and beautifully with no effort!! I'm sure it would come out just as wonderful using the evap. milk. The most difficult part is WAITING to eat it! (No one waited 9 hours....and now it's ALL GONE!)
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13 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 21, 2009
This was a very nice and easy-to-make bread. I did guess on the raisins and added about 1/2 cup, but next time would add a bit more. Took the advice - wrapped it well and put it aside till the next morning....great warmed with butter and served with coffee!
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Rick's Special Buttercream Frosting

Reviewed: Feb. 27, 2009
Excellent results! I needed a frosting that would not only taste good, but would hold up well for all the wedding cupcakes I had to make for my son's wedding. The 130 cupcakes not only looked beautiful with their piped frosting, but stood up to the over 90-degree afternoon without melting! Nothing but raves from all the guests. I have since used this recipe to frost "The Best Rolled Sugar Cookies" also from this site, making them taste like the ones in the bakery!
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