StephanieLyn Recipe Reviews (Pg. 1) - Allrecipes.com (10403041)

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StephanieLyn

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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 28, 2009
Very sweet, Very moist. I added 1 1/4 cup of frozen yellow corn (thawed) and it turned out lovely. I think I will decrease the sugar a bit next time. It tasted a little more like cake than bread that can up well stand next to a savory bowl of chili. Nonetheless, all of my dinner guests ate HUGE pieces and enjoyed it.
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Spinach Brownies

Reviewed: Oct. 6, 2009
What a great recipe! I made the brownies in my muffin pan and ended up with great little appetizers for a baby shower that I attended. (I wish I took pictures to share!) I used frozen chopped spinach (thawed) for this recipe. I didn't see the need to cook it before adding it to the batter to cook again. It turned out delicious! I like this recipe because it contains many of the ingredients of a crustless quiche but isn't as heavy because it calls for a substantial amount of spinach with lighther ratios of egg and cheese. It was a great, tasty little snack! Thanks for the recipe!
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Light and Fluffy Spinach Quiche

Reviewed: Oct. 6, 2009
This is a great recipe. I followed the basic guidlines and added sautéed roma tomatoes, mushrooms and capers to the spinach/onion/garlic mix. I also added several dashes of red pepper flakes to kick up the flavor a notch. I opted for a combination of parm. and moz. cheeses rather than cheddar. This was a very good, well-set, filling quiche. In hindsight, I would not use as much mayo and would have added another egg--as other reviewers recommeded. The mayo flavor was a little weird when the leftovers were reheated. It was lovely cold though! (Note: this recipe pairs well with the Butter Flaky Pie Crust recipe on this site.)
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Peanut Butter Cookies VI

Reviewed: Sep. 3, 2009
This recipe is O-K-A-Y. It may appeal to other types of taste buds, but not really my own. If you plan to make this recipe, consider the recommedations given by other reviewers for additions to the recipe. As it stands, the recipe doesn't have a long enough baking time and the flavor leaves a weird after taste; perhaps it is the egg? I followed this recipe exactly and pulled the cookies out after 10 minutes even though they didn't look done, because other reviewers encouraged pulling them out regardless. After cooling, the centers of my first batch were very mushy and uncooked. I accidentally left the second batch in for several minutes longer, and they turned out much better; still soft and yet thoroughly cooked. I would add more peanut butter and flour as the others suggested...to make this to my own personal taste----but who says I should modify this recipe to fit my taste? I can find another that nails down what I am looking for. Don't be discouraged to try this one! It may be your favorite!
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Peppered Focaccia

Reviewed: Aug. 6, 2009
This is a great recipe for quick sturdy focaccia bread. I made this with olive oil and improvised with my own toppings. I pressed all of the dough into a greased round cake pan and brushed it generously with extra virgin oilve oil. I cut fresh rosemary and oregano from my herb garden, chopped it coarsley and sprinkled it on top of the dough. I sprinkled sea salt on top and several turns of fresh ground black pepper. Because the dough was not divided into two as the recipe recommends, I adjusted the bake time by several additional minutes. Sorry I didn't time it---I will try to remember next time! My mom taught me to determine when bread is done by the smell of it. When bread is thoroughly cooked it emmits a lovely golden-rich aroma. I wish I could describe it better. This bread was no exception. Great recipe Sarah!
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Blueberry Buckle

Reviewed: Aug. 6, 2009
I was a little disappointed by this recipe. The pictures that I saw were all beautiful. The final product was hardly worthy of my expectations. First off, the batter was very thick and unspreadable. I ended up spooning large globbs of it into the baking pan and attempting to smooth it down with a buttered rubber spatula. It still stick to the spatula. Nonetheless, when it heated I was pleased to see that it spread nicely into the pan. Secondly and most importantly, the taste was lacking something that I have come to expect from recipes that receive high ratings from All Recipes cooks and bakers. There is something definatley missing from this recipe. It could use a little more cinnamon in the topping to add a bit of spice to it. However, even with that addition, I'm not sure I could get over the bland taste of the cake. I can't put my finger on it--especially because combinations of sugar, flour, butter, and blueberries have always seem failproof. I don't think I will make this recipe again.
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Brooke's Best Bombshell Brownies

Reviewed: Jul. 1, 2009
This one is a keeper. The finished product came out moist and chewy, the way good chocolate brownies should be. I only altered the recipe at one point: I used three cups of brown sugar rather than standard granulated white sugar. I don't think it detracted from the recipe in the least. These brownies are worthy of a stout glass of milk and a big, soft arm chair. Definate diet-crashers, if you are a careful calorie counter. If you are- you may not want to taste-test these goodies---all inhabitions go out the window in a New York minute!
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White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Jun. 21, 2009
This is an excellent recipe. I made this for a father's day family dinner and it won many family members' sincere approval. I did make a few alterations. First, i added an entire 11 ounce bag of high quality white chocolate chips (melted) to the cake batter. I also added 1/4 c of sour cream to make the cake a little lighter. Second, rather than using brandy, I substituted Johnny Walker Blue scotch---an excellent choice. I recommend letting the sauce sit in the fridge for at least three hours to thicken up a bit. This was a great recipe, and one that I would make again. Thanks Judy!
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Banana Oat Muffins

Reviewed: Mar. 26, 2009
Great recipe! Sometimes the most simple recipes turn out best. I made this with all whole wheat flour, two large bananas, skim milk, a half teaspoon of cinnamon and three tablespoons of golden flax seeds. The muffins were moist and delicious. The whole wheat flavor didn't overcrowd the cinnamon-spicy banana flavor. I'd make these again.
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Mound Bars

Reviewed: Mar. 19, 2009
This is a fabulous recipe for mounds lovers. If I hadn't been in such a rush to serve them at the dinner party I went to, I would not have put them in the fridge to cool more quickly. I agree w/the last review---it was hard to cut when the chocholate cooled compleltley. If they are allowed to set natuarally at room temperature, they would be much easier to cut and serve. I didn't drizzle the milk over the coconut like the other reviewers recommended, but I will next time. Sometimes I just have to learn the hard way! I did drizzle the melted chocolate over the top first, then spread it with a rubber spatula to cover the coconut. I brought the left-overs to work and made all the dieters angry; they are incredible!
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Tres Leches (Milk Cake)

Reviewed: Mar. 16, 2009
I made this for a big family gathering and served it with a hot pot of good coffee. Everyone was a little skeptacle about the prospect of eating soggy cake, but after trying it---they were sold. I found my sisters hovering around the pan later that night. The only chage I made to the recipe was to decrease the sugar to 1/3 c. in the whip cream and substite half skim milk and half 1/2 & 1/2 for the milk mixture (I don't buy whole milk). It turned out lovely. I would make this again.
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Irresistible Irish Soda Bread

Reviewed: Feb. 7, 2009
This is a crowd-pleaser. I substiuted two cups of 1% milk with two tablespoons of lemon juice( letting it stand for 5 minutes) rather than buttermilk. The recipe produced a moist, flavorful, delicious bread that two of my guests requested the recipe for. This may not be traditional soda bread, but it certainly is a great rendition.
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Pumpkin Hummus

Reviewed: Oct. 24, 2008
This recipe was pretty good, definatley not for the safety-food crowd. I left out the tahini and lemon.I would add the lemon next time. It was really great on pita chips, pumkin dinner rolls, and unsalted seed crackers.
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