anne Recipe Reviews (Pg. 1) - Allrecipes.com (10372474)

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Christmas Stars

Reviewed: Dec. 9, 2010
I did not make these cookies but wanted to offer a tip on cut-out cookies. Roll them out on parchment (or a cookie sheet), cut them and REMOVE THE EXCESS dough. That way, your cookies will retain the shape because you're not handling them. Remember to make the cuts with enough room between them to bake properly!
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252 users found this review helpful

Soft Molasses Cookies V

Reviewed: Mar. 5, 2007
THESE ARE GOOD! Don't believe any bad reviews on these cookies (they must have done something wrong)! I used 1 t. cinnamon, 1/2 t. ground cloves and rolled the balls in sugar before baking. Baked for 11 minutes. EXCELLENT soft molasses cookies!!
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42 users found this review helpful

Pizzelles II

Reviewed: Dec. 3, 2010
The ingredients in this recipe are the same as mine, but I use butter. My recipe came from an elderly Italian woman who made the BEST pizzelles! My instructions say to sift the flour and baking powder....add up to 3/4 c. water to thin, if necessary....batter should be thick, but fluid enough that it will ribbon off a spatula and hold it's shape...bake until steam subsides but doesn't stop. Another instruction is to cool on paper towels...can put in a 200 degree oven to crisp further.....if using anise extract, use a 1 oz. bottle. Oh, and the ingredients say - 2 T. Anisette or 1-1/2 t. Anise oil. I use the oil and often add some anise seeds to it. Always get compliments on my pizzelles!! (and I'm Irish! LOL) This recipe will make about 100 cookies.
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33 users found this review helpful

Cabbage Rolls II

Reviewed: Jul. 8, 2011
If you're making Polish cabbage rolls (galumki), leave out the onion, add some sauce to the meat/rice mixture before rolling up and bake covered for at least 1-1/2 hours at 350. The cabbage is cored and boiled (add a little cider vinegar to the water). The sauce I use is 2 cans each of tomato soup and stewed tomatoes (chop them up) and bring to a boil, pour over rolls before baking. The sauce is sweet, not savory. Very good "piggies"! Leftover (small) cabbage leaves can be chopped up and fried in butter, then add cooked noodles, S&P (haluski or halupki).
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32 users found this review helpful
Photo by anne

Danish Oatmeal Cookies

Reviewed: Sep. 10, 2010
Really good cookies. Buttery, light and crisp and delicate. Used regular oatmeal right from the container (did not process) - these are supposed to have flakes of oatmeal in them. Chopped my pecans up pretty small. Easy to mix up with a wooden spoon and probably don't need parchment. Excellent! Give 'em a try!! **** OK, I wanted to make them smaller so I made 1" balls. Def the way to go - makes the shape more uniform too. Didn't dust with powdered sugar. Posted pics. Man oh man, these are delicious! ***This is my third update: I chilled the dough and then rolled into balls. They stay a little puffed up that way and I like them better than flat.
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22 users found this review helpful

Peach Pound Cake

Reviewed: Jul. 21, 2008
I thought it was just OK. The almond extract is overpowering, in my opinion. If I make this cake again, I'll omit the almond, increase the vanilla and add cinnamon. I think I'll add more peaches too.
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16 users found this review helpful

Chocolate Covered Strawberries

Reviewed: May 6, 2010
I've made these before, but always had to keep them in the fridge. Am I doing something wrong?
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13 users found this review helpful

Hawaiian Tarts

Reviewed: Aug. 3, 2010
Excellent! Made these today, exactly as written. Followed a couple of reviews, saying to remove tarts from the pan after 5 minutes - DON'T DO IT - they are too fragile when warm! Let them cool off for 15 minutes or so. Ran a thin paring knife around edges and they came out easy. I would recommend: Making 1" balls of dough, then chilling before molding into cups (I had to keep flouring my finger to keep dough from sticking to it). Also, don't press dough above the top of the cups. Taste is very good!!
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12 users found this review helpful
Photo by anne

Creamy Rice Pudding

Reviewed: Dec. 20, 2009
***Update to my review*** This pudding was nice and creamy while still warm, however as it cooled it became dry. After a night in the fridge, it was really dry. This might be because I used long grain rice, I'm not sure. So I dumped it back in a pan and added about 1/2 c. milk. Heated it up to a boil, added a couple tablespoons of sugar, then added another egg mixed with about 1/4 c. milk, tempered the egg mixture and then added to pan; cooked for 2 mins. stirring constantly. The pudding-to-rice ratio seems better now. So, if yours dries out, remember it can be "fixed"! Next time I make this recipe with long grain rice, I'll add 2 eggs, more sugar and up the milk at the end to 1-1/4 c.
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12 users found this review helpful

Potato Pancakes II

Reviewed: Nov. 25, 2010
We call these "Potato Cakes" and those made with raw grated potatoes are "Potato Pancakes" (like latkes). We add flour to the mashed potatoes and also dredge in flour before frying. We don't add cheese or onions or garlic (never tried that). My friend puts bread crumbs on them (I'm not sure if she also puts it IN them?), but they're good that way too.
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10 users found this review helpful

Old-Fashioned Potato Pancakes

Reviewed: Dec. 29, 2010
We usually don't add parsley and certainly not that much pepper. Plop in pan and use spoon to spread around and flatten out a bit - should be about 1/4 inch thick. Now....I'm craving them!
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7 users found this review helpful
Photo by anne

Jewish Apple Cake from Bubba's Recipe Box

Reviewed: Nov. 7, 2010
This is a very good cake! I added about 1-1/4 t. cinnamon and one single-serve container of applesauce + canola oil to make up the c. of oil. Didn't use Rome Beauties, I don't know what kind of apples they were - maybe really large Red Delicious (6 c. chopped) - there was quite a bit of juice from the apples and I drizzled most of that on top before baking. Baked about 1 hr. 40 mins. Lots of dirty bowls from this, but worth it. (Tip: use a LARGE bowl to beat the eggs and sugar) I posted pics.
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7 users found this review helpful

Spelt Flour Bread Machine Challah

Reviewed: Nov. 24, 2009
I made this bread today for my nephew (a Celiac), for Thanksgiving stuffing especially for him. I've gotta say this gluten-free bread is excellent! Soft, moist, flavorful - it takes like the best whole wheat bread I've ever had - you cannot tell it's made different. My braided loaf only took about 20 minutes to bake on 375, so keep an eye on it. Thanks for a great recipe - my nephew will be thrilled - gluten-free bread that doesn't taste and feel like you're eating cardboard!! YAY! Got any other GF bread recipes, Loribarry?
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7 users found this review helpful

Monte Cristo Sandwich - the Real One

Reviewed: Jul. 17, 2009
You don't have to deep fry this sandwich! I fried in a non-stick pan with a little veg. oil and butter. Put the toothpick all the way through at an angle before battering & let some of the batter drip off before frying. Turned to cook all sides. I used regular bread and didn't have Swiss so used American (I know....). Swiss would have been even better, but this was an excellent sandwich, if you like Monte Cristo's!! Dusted lightly with powdered sugar. Heated raspberry jam, strained the seeds and used to drizzle on each bite. Could only eat half but will reheat the other half later :O) !! Used to love Bennigan's :O( - Friday's has one they deep fry - I don't like it.
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7 users found this review helpful

Ultimate Chocolate Chip Cookies

Reviewed: Dec. 1, 2010
Like many people, I've tried several chocolate chip cookie recipes over the years. In my opinion, these are THE BEST! The butter-flavored Crisco does make the difference and I wouldn't change a thing.
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5 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 10, 2007
Very Good and a reliable recipe. I made in a Bundt pan. Greased and coated w/cinnamon & sugar mixture. I cut down on the oil by using 1 single-serve container of Granny Smith Applesauce and the rest Canola oil to make 1 cup. Used about 1/8 cup less (2-7/8) sugar. Added 1/2 t. more cinnamon. Don't bother using a mixer (the wet ingredients will spatter) it's not necessary; mixes up very easily. Batter had lumps at first, but when stirred a little more, they broke up. Added about 2/3 c. raisins, could have put some more in. Baked at 350 for 1 hr. 15 mins. Let cool in pan for 45-50 mins.
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5 users found this review helpful

Bread Pudding II

Reviewed: Mar. 25, 2007
This is very good bread pudding, however I like it best when still warm from the oven (don't like it once it's been refrigerated). I double the recipe. The original recipe says it serves 12 - not the way we eat it!! I let it sit about 10 minutes before putting in the oven to let mixture soak into bread. I sprinkle some brown sugar on the top too. I REST a piece of foil on top for first 20 minutes and sometimes at the end to prevent over-browning.
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5 users found this review helpful
Photo by anne

Ting-Town Barbeque Beef Sandwich

Reviewed: Nov. 1, 2009
Cooked this for 7 hours on Saturday and 3 more hours on Sunday. Shredded nicely, taste is good.
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4 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Jan. 3, 2008
10 STAR RECIPE!!! That's what this one deserves! This is THE best peanut brittle - you'll be proud to say, "I made it!" I grease the sheet pan with butter (gives that salty taste) and it's really good. I cooked for 6 mins., added the other ingredients and finished like recipe says. No problems with texture, burning, clean-up, nada! It's absolutely the best. Try to have an extra pair of hands around to pour out while you scrape. If you're going to stretch it out with "two forks", go ahead, but realize, this stuff hardens very, VERY quickly - so work fast - there's no time for dawdling with this one. Don't be too quick to soak the bowl, because what's left in the bowl is your immediate reward!! Store it AIRTIGHT, after it's cooled. Try it, you'll love it, I promise. Those who had problems with texture, didn't come up to temperature properly. Burnt? Your oven must be too powerful. Definitely use the dry-roasted nuts and try the butter to grease the pan.
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4 users found this review helpful

Dutch Babies II

Reviewed: Aug. 18, 2012
Preheated oven to 400. In a glass measuring cup, set the eggs in warm water for 5 minutes. Put milk in a mug and heated for 10 seconds, added a splash of vanilla and the salt. Set a glass pie plate in the oven with 2 T. butter. In a medium bowl, whisked the flour. Emptied the water out of the glass measuring cup and whisked the eggs by rolling the whisk between my hands until light and somewhat fluffy. Poured the milk into the eggs and mixed. Slowly poured the milk/egg mixture into the flour while mixing with the whisk to avoid lumps. Poured it all back into the glass measuring cup. Poured the mixture into the pie plate and slid back into the oven. 18 minutes later .... perfect!
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3 users found this review helpful

Displaying results 1-20 (of 71) reviews
 
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