Anne Norman Hastings Recipe Reviews (Pg. 1) - (10372474)

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Anne Norman Hastings



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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

Tanning Bed Drink

Reviewed: Dec. 17, 2010
There are houses in Jamaica that sell this on the route from airport to resort. No ice, but hey, your on your way to a beach vacation, so who cares! It's the BEST!! I drank so many of these one NY's Eve, I ended up in the hospital with esophegial spasm's - thought I HAD to be having a heart attack, it hurt so bad!
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4 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

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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43 users found this review helpful

Fabulous Wet Burritos

Reviewed: Oct. 24, 2009
I liked these, as did my neighbors! I didn't add the diced green chile peppers (I am a sissy when it comes to heat!). Followed recipe, except didn't put lettuce and tomato inside burrito - I didn't think I'd want nuked lettuce and tomato inside; served on the side with sour cream. Also, didn't use green onions, as I didn't have any. Tried one nuked by itself, others I put in a Corningware casserole and heated up. Also, made the "Homemade Flour Tortillas" from this site. They were good too and I made 12-8" tortillas from the recipe. Kept them soft and pliable with damp paper towel and waxed paper, in a plastic bag. Give it a try!
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3 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

Fresh Fruit Cobbler

Reviewed: Jul. 30, 2009
Pretty good, different from other cobblers. I used 6 fresh peaches, peeled and sliced and about 3/4 can of cherry pie filling I had leftover. I buttered an 8" x 12" glass baking dish, piled in the peaches and dropped spoonfuls of cherry pie filling on top. I sprinkled about 1/8 cup brown sugar on top of the fruit, and then sprinkled with cinnamon. (Next time, I think I'll add some cinnamon to the flour mixture too for added flavor.) The crust on top was about 1/2" to 3/4" thick when baked and had a crispy top layer to it. The fresh peaches and cherry filling gave it a tart/sweet taste which I liked. I had to bake longer, probably 20-25 minutes longer and cover with foil because it was getting too brown - the crust "looked" done, but wasn't in the middle. Had some with vanilla ice cream.
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3 users found this review helpful

Chicken Wing Dip

Reviewed: Sep. 7, 2010
Very good. Made the day before and baked in a toaster oven on the boat. Everyone liked it and I was asked for the recipe.
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1 user 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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8 users found this review helpful

Scrambled Eggs Done Right

Reviewed: Jun. 8, 2013
This is a good recipe for those needing help scrambling eggs. The key to great scrambled eggs is low heat and DON'T overcook them. Once removed from the pan, they continue to cook on the plate, so take them out BEFORE you think they're done. (Of course, this is individual preference - my mother in law LIKES her eggs cooked well-done!)
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Apple Crunch Pie with Vanilla Sauce

Reviewed: Jan. 22, 2014
I didn't make the pie, but I did make the vanilla sauce!! OMG - this is wonderful! I did not use a double boiler, just a small sauce pan on low heat and stirred constantly. I slightly decreased the sugar and used Demerera sugar. Didn't think it was ever going to thicken up, then voila! It took about 20 minutes I think. When it was done and I added the vanilla, I then put it through a fine strainer to get the egg bits out. (Using it on bread pudding.) It is sooooo good - I'm saving this on my PC! Thanks so much! ;-)
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Sour Cream Cucumber Salad

Reviewed: Jul. 26, 2010
Have made this in our family ever since I can remember! We soak the cucumbers in salt water, drain and briefly rinse them to remove some of the salt. We use apple cider vinegar and thinly sliced onion. Can also use the slicer side of a grater or mandolin for thinner cucumbers. And a whole 8 oz. container of sour cream.
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2 users found this review helpful
Photo by Anne Norman Hastings

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

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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39 users found this review helpful

Pumpkin Sheet Cake

Reviewed: Oct. 30, 2007
Very good, dense cake. Bake on a cookie sheet 15x10x1. Use the Cream Cheese II frosting recipe on this site. (I didn't try the icing in the recipe, because the CCII recipe is great.) Refrigerate, then cut into bite size squares, diamonds or logs.
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1 user found this review helpful

Sugar Coated Pecans

Reviewed: Mar. 12, 2009
I wanted some pecans for my salad, and these are excellent. A word of caution, though: You might want to have a few people around when they're done, otherwise you might eat the whole batch by yourself! I halved the recipe. Changes were 1 t. water, 1/2 t. vanilla; only stirred 3 times and baked for 65 minutes. Let cool on cookie sheet. Cleanup was easy - just soak the pan for a few minutes and the sugar comes right off. These are crunchy/crispy and VERY good!! Thanks!
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Eggplant Parmesan II

Reviewed: Aug. 29, 2009
Excellent - this tasted like Chicken Parm! I made these changes: I halved the recipe. Sliced 1/4", then sprinkled with sea salt, let sweat in collander for about an hour. Rinsed well, then set in water for about 15 minutes. Patted dry with paper towels. Breaded w/Italian bread crumbs. Put a couple tablespoons of olive oil on a cookie sheet and baked slices at 425 for 7 mins. on each side. Lowered oven to 350. Placed slices in a single layer in a 9x13 glass baking dish, homemade tomato sauce on top only (not on bottom), lots of shredded mozzeralla on top of each one, then sprinkled with the Parmesan and a little dried basil. Baked at 350 for about 35 mins. Very good! Reheats just fine in the microwave.
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My Amish Friend's Caramel Corn

Reviewed: Dec. 12, 2009
I must have done something wrong! My "caramel", after baking on the popcorn is somewhat grainy and it didn't coat the popcorn as I anticipated. I either cooked it too long in the pan or I messed up when I added the vanilla and baking soda to it (I added the vanilla and stirred, then the baking soda and stirred). Still tastes great though! Will definitely try it again soon.
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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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258 users found this review helpful
Photo by Anne Norman Hastings

Shepherd's Pie VI

Reviewed: Sep. 28, 2010
Pretty good! Instead of ground beef, I used 3 steak sandwich steaks (6 oz. each) which had defrosted and needed to be used. I added 1/2 & 1/2 to the mashed potatoes. Did not add a whole onion - used only 1/2 of a small onion. Added 2 T. ketchup and 2 T. worchestire sauce, and instead of the broth, used a brown gravy packet and 1 cup water. Sprinkled frozen peas over coarsely mashed carrot layer. Made in a pie plate, dotted top with some butter. I think using the steak sandwich meat and the gravy was a good change for this dish.
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1 user found this review helpful

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