Jessica B Recipe Reviews (Pg. 1) - Allrecipes.com (10381308)

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Jessica B

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Runzas (meat pies)

Reviewed: Jun. 4, 2009
For such a simple recipe, this is awesome. I made these into 8 (larger) servings instead of 12 and folded them a different way but other than that followed the measurements and recipe exactly. It hardly ever works out that a recipe on this site stands perfect as is! My family loved them, including my very picky 5 year old son and 50 year old dad! A hard earned 5 stars!
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Oatmeal Apple Muffins

Reviewed: Nov. 2, 2008
This is exactly the kind of flexible recipe I was looking for this morning to scrape together a Sunday breakfast. I did two batches of these (big family). I omitted the walnuts and cranberries in both. In the first batch I used a large granny smith apple, shredding 1/3 (for the moisture) and chopping 2/3 (cause I love those apple pieces). I didn't have any half and half (or milk, even) so I scraped together 3/4 cup homemade yogurt (adding a bit of water to the jar and shaking!) I also used 1/2 cup pure maple syrup instead of sugar (we like to use unprocessed sugars), all whole wheat flour, and expeller expressed safflower oil. Also, 1T of baking powder seemed a lot to me, so I used just under 1T. This filled a large 12 cup muffin stone pan. For the second batch I did all the same except I used 2 small fancy red apples, chopping one and shredding one. And for the dairy used 1/4 cup of the yogurt and the other 1/2 cup I used fresh from the farm jersey cream. I got 40 mini muffins out of this batch. Both were really fluffy, soft and apple cinnamony. :) Will definitely be using this again. Thanks! Oh, I almost forgot I baked these at 400, 20 minutes for the large muffins and 10 minutes for the mini muffins.
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Banana Sour Cream Bread

Reviewed: Jun. 22, 2008
I'm going to give this 5 stars, because even with my tinkering it still had great flavor. I reduced the sugar by a half cup. I also replaced the butter with applesause and the eggs with flaxseed (1TBS ground flaxseed + 3TBS water to every 1 egg). Also used half whole wheat flour. I didn't get my baking temperatures and timing just right (made the mistake of trying to bake it hotter) and the texture wasn't bready enough because of that, in combination with the flaxseed. But even so, they tasted wonderful and froze beautifully. Be warned, this is a big recipe. I baked four mini loafs, 12 large muffins, and 24 mini muffins. I froze the mini loafs and have been bringing them out to thaw over night for the last couple of weeks. My kids love them with breakfast.
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1 user found this review helpful
Photo by Jessica B

German Rye Bread

Reviewed: Jun. 22, 2008
Loved this one. Left out the carraway seeds. Also used 3 cups of whole wheat flour with 4 cups of bread flour (instead of 7 cups all purpose). Brushed with butter after baking. I used the shorter baking method another reviewer mentioned. Made two beautiful loafs. I'm baking all of our bread now to avoid rising food prices (and high fructose corn syrup!) and I'll be baking this one often.
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27 users found this review helpful

Indian Chapati Bread

Reviewed: Jun. 20, 2008
I really enjoyed the flavor of this bread. I added a pinch of sugar and ginger to my dough and let sit while I cooked my chicken apple curry (from this site. Went great together but this is particularly yummy to munch on solo.
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3 users found this review helpful

Chicken and Apple Curry

Reviewed: Jun. 19, 2008
This was my first curry and sooo good. My hubby loved it and even my picky 4 year old thought it was yummy. After reading some other reviews I made the following changes: Reduced the chicken to 6 breast and cubed them. Doubled the sauce. Didn't have any chicken broth so used one can of cream of chicken and one can of water. Doubled the curry and added a bit of cinnamon, too. Also threw in a handful of raisins and added a bit more apples. Saute'ed the apple first then added spices and liquids until boiling. Then added cubed chicken to the mixture and cooked on stovetop for about 30 minutes while my riced cooked. Served over rice and with an indian chapati flatbread that I found on this site. It was all so authentic and delicious tasting! Will definitely make this many more times.
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Photo by Jessica B

Belle's Hamburger Buns

Reviewed: May 31, 2008
Maybe I should wait until I've actually tried this with a hamburger, but I've just tried one of the mini rolls alone and it's soo good. I used only 5 cups of flour (2/5 whole wheat). I also added a teaspoon of onion powder to the dough and then sprikled dill weed, sesame seeds, and onion powder on top. So good.
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Easy Oatmeal Muffins

Reviewed: May 16, 2008
These were great! I made these with my 7 year old daughter who is wanting to learn how to cook and they lived up to their "easy" name. We upped the sugar to 1/2 cup. We also added 1/2 cup of chocolate chips, a dash of nutmeg and some crushed wal-nuts. We also used half whole wheat flour and substituted (cinnamon) applesauce for the oil. Can't wait to try this with some berries! UPDATE: We still love this recipe! It is so super fast and flexible, we have used every combination of fruits, nuts, and goodies you can imagine and they're always delicious.
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Zucchini Brownies

Reviewed: Feb. 1, 2008
I have to admit, I was skeptical of this recipe. But I had some extra zucchini lying around and I really wanted brownies! I only had one cup of zucchini so I added 1/4 a cup of margarine and about 1/2 a cup of applesauce. They turned out impressively moist and yummy. I topped them with about half of the icing mixture, because I'm not much for icing. We ate these still warm with a scoop of icecream on top! I will definitely keep this recipe around.
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Photo by Jessica B

Chocolate Press Cookies

Reviewed: Dec. 16, 2007
I give it four stars for potential. After reading all of the reviews I added a full teaspoon of vanilla and an extra egg to compensate for the dryness that everyone spoke of. But found that it wasn't thick enough at all so added more flour! I finally decided that it wasn't the thickness that's the problem, but the stickiness. So I added a couple more tablespoons of margarine and it worked perfectly. I think that the recipe as it stands would work best if just more margarine/shortening was added. They pressed our perfectly for me after that and are delicious, like spritz brownies!
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25 users found this review helpful
Photo by Jessica B

Melt In Your Mouth Peanut Butter Cookies

Reviewed: Dec. 16, 2007
I am in love with this cookie! I was wanting to try something other than a traditional spritz cookie this christmas and I love peanut butter so I gave this a try. I followed the recipe exactly except used margarine instead of shortening and I only baked for 10 minutes exactly. They were chewy and soft and WONDERFUL. So depsite all the reviews, and the posters insistence that these aren't a chewy cookie, mine turned out perfect. Perhaps it was the shorter baking time. I highly recommend this cookie.
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Grandma's Brown Sugar Drop Cookies

Reviewed: Apr. 24, 2007
After reading some of the reviews I reduced the baking soda to 1 tsp and also used only 1 egg. I added a tsp of almond extract and as I didn't have enough shortening, I topped it off with margarine. The end result was pretty tasty. I made them for a play date and all the kids and moms really liked them. The did spread more than I had realized they were going to so my pan became one big cookie that I had to seperate, but even so they were a soft, chewy, brown sugary delight.
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Best Chocolate Chip Cookies

Reviewed: Mar. 27, 2007
I followed this recipe to the T and it turned out perfectly. They even cooked exactly 10 minutes. Gotta love that. These are wonderful cookies. They flattened out just the right amount for my taste. They aren't too sweet, but aren't bland by any means. A wonderful soft cookie. And the wal-nuts give them an excellent edge.
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3 users found this review helpful

Classic Butter Cookies II

Reviewed: Mar. 21, 2007
If you like a very mild cookie, then this is the one for you. They weren't sweet enough for me. I used vanilla extract instead of almond (and used 3/4 tsp) and even added 1/2 cup of graham cracker crumbs on a whim. If I made these again I think I was add at least 1/2 cup of brown sugar to the mix.
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Photo by Jessica B

Soft Chocolate Chip Cookies II

Reviewed: Mar. 13, 2007
I was skeptical at first but these turned out wonderfully. I didn't have any brown sugar so I used 1/2 cup of honey + 1/4 cup of maple syrup instead. They turned out perfect. Baked on baking stones for 10 minutes then left on the stones until cooled. It's important to let them cool all the way first! I will definately use this one again.
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