Ollie Recipe Reviews (Pg. 1) - Allrecipes.com (10408128)

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Julia's Best Ever Chocolate Chip Cookies In A Jar

Reviewed: Apr. 29, 2008
This recipe is yummy, not to mention pretty when you spice up the jar with ribbon. And this is how you get 1 1/2 eggs: if you read the info. up at the top, the original recipe was for 2 dozen. It has been changed (probably by allrecipes.com) to make 1 dozen. That means that the original recipe used 3 eggs. I assume they just divided 3 in half without really thinking about it.
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13 users found this review helpful

Easy Pumpkin Muffins

Reviewed: Sep. 14, 2009
These muffins were delicious, however the spices were a bit too strong for my taste. I took out the cloves, and needed to decrease the cinnamon slightly. However, for an extra yummy touch, I sprinkled brown sugar on top before I baked them, which really helped. Oh, and if you have honey butter, it goes GREAT with these!
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1 user found this review helpful

Microwave Potato Chips

Reviewed: Nov. 2, 2009
These were wonderful! I used a vegetable peeler in order to get potato chips which were literally paper thin-- it really improved their crunch! I also tried sea salt, which was delicious. However, when you make them, IGNORE the cooking time completely. Stand there and just watch them. When they are browned, crispy, and fragrant, they're done. It took only 2 min. for mine to finish.
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90 users found this review helpful

Blueberry Bread Pudding

Reviewed: Nov. 18, 2009
After baking, it came out as soggy bread chunks... the texture was unappealing. It tasted OK, but is not the best bread pudding recipe on this site.
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3 users found this review helpful

Blueberry Turnovers

Reviewed: Nov. 19, 2009
These really were surprisingly delicious, and so easy! I changed it a little bit to make it even easier. First, I lined the baking sheet with parchment paper (so cleanup was a breeze). Also, rather than sprinkle the blueberries, and then the powdered sugar before rolling it up, I just tossed them both together before placing them on the croissants. Make sure you seal it really well, otherwise the filling will leak. These were really good right out of the oven... and I'm sure they'll also be wonderful for breakfast tomorrow!
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43 users found this review helpful

Slimmers Pumpkin Soup

Reviewed: Dec. 1, 2009
Definitely not the most flavorful soup when done just as the recipe states, but really good-- with modification. After tweaking a bit, I finally came up with a good soup: I used the same amount of pumpkin as called for, but cubed 3 medium SWEET (not baking) potatoes, and used them in addition to the pumpkin. I used liberal amounts of cinnamon, nutmeg, and (most importantly) salt. I pureed part of it well, but left part chunky, and that gave it a good texture. Just remember to use the recipe as a guide, and flavor it however you like, and you'll have a delicious soup!
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3 users found this review helpful

Honey Oatmeal Bread II

Reviewed: Dec. 3, 2009
This bread is delicious! I replaced half of the bread flour with whole-wheat, as some of the other reviewers did, and it gave it a wonderful nutty taste. I used quick-cooking (instant) oats, and still got wonderful results, so don't worry if you don't have just plain rolled ones. However, I found that the amount of flour called for was not enough... It took about two cups more than it stated in the recipe. And, it did not rise very much. I finally gave up waiting for it to double, after going longer than the rising time on each rise. Even this would be okay, except the reason that I didn't give it five stars: the baking time is off. I cooked one 9-by-5, as called for, and two smaller loaves. The thirty minutes was perfect... for the mini loaves. The other was still doughy in the middle! I had to cover it with foil and put it back in the oven. When it finally became bread, not dough, it was very tasty, and worth all the extra effort.
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1 user found this review helpful

Sarah's Applesauce

Reviewed: Dec. 3, 2009
I served doughnuts for breakfast and needed a slightly healthier side-- and the applesauce was PERFECT! I replaced the 1/4 cup of white sugar with 1/8 c. (2 Tbsp.) brown sugar and 1/8 c. Splenda. It was delicious, everyone agreed. I was very generous with the cinnamon, and even added a dash of nutmeg for extra spice. I took a potato masher to it to get the right consistency.
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4 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Dec. 7, 2009
The ONLY reason this gets three stars is because the resulting mush was actually fairly tasty. Otherwise, it probably would've gotten a one- or two-star rating... Do not expect the muffins to remain level! They do rise, and when you follow the recipe and make eight, or exceed the advised number and make ten (jumbo) muffins, they will rise over the confines of their spots and make a mess! The streusel topping was all over the pan (and the oven) and hardened. "Chisel Muffins" would be a better name, since that's what we had to do to remove them from the pan... I might make them again, but if I do, it will certainly be no more than 2/3 full, closer to half, and with less topping.
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Peppermint Meringues

Reviewed: Dec. 16, 2009
I made these with Splenda (well, okay, off-brand Splenda) and they did set up. The batter was not as thick as normal meringue batter, but I used a ziplock baggie to drop them and they managed to keep their shape fairly well. Rather than sprinkle the candy canes on top, I just ground them finely in a food processor, and added them after the sugar. The meringues got a nice, pale pink color, and the peppermint was a nice hint of flavor, not overwhelming.
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3 users found this review helpful

Spinach Brownies

Reviewed: Dec. 19, 2009
I used frozen spinach, following the note at the top, and 20 oz. was just too much. I might as well have just served spinach with a little cheese sprinkled on top, and I even added red bell pepper.
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