Constance Recipe Reviews (Pg. 3) - Allrecipes.com (10417375)

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Biscotti

Reviewed: Apr. 19, 2009
This did not turn out at all. The only sub I made was to use whole wheat flour instead of all purpose, but I don't imagine that would have turned the recipe into a crumbly mess that it was. I had to add milk to it just to make it stick together enough that I could shape it into a log to bake, and even after baking, it still was not right. Not wasting the almonds and chocolate on this recipe to dunk them in. Sorry to the original recipe poster, but I will not try this recipe again.
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Pancakes

Reviewed: Apr. 5, 2009
Pretty good recipe, I made some changes though as per other reviewer's suggestions. Added 1 tsp of vanilla extract to the batter, as well as a little white sugar...between 1-2 tbsp or so. Didn't have self-rising flour, so instead used all purpose flour, and added 1/4 tsp salt and 1 1/2 tsp of baking powder. These made REALLY light and super-fluffy pancakes, so much so that I considered thinning the batter out a little, but seeing as nobody else was bothered by the thickness of the pancake I left it alone. Good recipe!
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1 user found this review helpful

Happy Shrimp

Reviewed: Apr. 4, 2009
This recipe is amazing! Marinated the shrimp for an hour or so in some olive oil and cajun spices. We used the full amount of shrimp, but doubled the sauce ingredients. We also added more cream than called for and just let it reduce until we were happy with it. Added some grated parmesan cheese to the sauce for extra flavour. My husband and I were very happy with this recipe, it's definately going to make it's way to our table again! So tasty!
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3 users found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Mar. 6, 2009
Really good recipe! I made a couple changes- 2 1/4 c of flour instead of 2 cups, as I didn't have wheat germ, doubled the amount of honey, added about 1 1/2 tbsp of olive oil, and then some spices-garlic powder, onion powder, and italian spices. Made enough for 1 large pizza, big crust. Crispy on the outside and soft on the inside!
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4 users found this review helpful

Heavenly White Cake

Reviewed: Feb. 23, 2009
Nice recipe, it made a very moist white cake. I baked it in a 9X13 inch pan. It's a little bland on its' own, but would be stellar with some sort of filling...lemon or berry maybe. Maybe it was just plain to me because I made a white cake with white icing! I'm going to try this recipe again in the spring or summer with a fruit filling, it's worth keeping!
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2 users found this review helpful

Grocery Store Frosting

Reviewed: Feb. 23, 2009
I used this recipe as a base recipe, and made a few changes to it. We like more of a buttery flavour, so I used 3/4 cup of both butter and shortening. I also used less than the called for amounts of vanilla, and sugar. What resulted was a nice frosting, just like the grocery store kind. It was easy to work with and one that I'll use again.
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5 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jan. 31, 2009
These muffins taste amazing! The ABSOLUTE best blueberry muffin I've had. I made a couple minor changes-I had to add a little extra milk to the batter to make it a little more runny, I decreased the amount of cinnamon in the topping, and I crushed up about 1/2 of the berries before mixing it into the batter. Seriously good blueberry muffins, the only recipe I'll make again!
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English Trifle

Reviewed: Jan. 27, 2009
I just love this recipe! Now, with that being said, this last time I made trifle I did make quite a few changes. Instead of using cream sherry, I used Chambord liquer. I used a pre-made frozen pound cake that I cut into squares when thawed. Next, I had custard powder in the house from a different recipe, so I made that instead of the pastry cream that this recipe calls for. I know, lots of changes, but the 4 stars I give this recipe is what I rate it when I make it according to the original directions. The changes I made this last time are just optional suggestions to save time and change it up!
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17 users found this review helpful

Soft Molasses Cookies V

Reviewed: Jan. 22, 2009
I had a craving for these cookies, and this recipe fixed me up! They made the house smell wonderful. I also added a pinch of allspice to the recipe, which added a nice flavour I think. Unfortunately, these cookies came out really flat, maybe I should have refrigerated the dough longer before baking. The fact that the cookies are flat doesn't bother us though, the flavour is great!
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1 user found this review helpful

Sour Cream Pear Pie

Reviewed: Jan. 6, 2009
This was a really nice recipe! I did make some changes to suit my family better though. First, I added a teaspoon of almond extract to the filling, and I also used fresh, ripe pears in the filling instead of canned ones. I didn't use a graham crust but instead made pie crust using the recipe on the Crisco box, it always turns out for me and delivers a nice, flaky crust. Lastly, I added some oatmeal to the topping. We really liked this pie, and will make it again, it would be quite refreshing in the summer!
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1 user found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 19, 2008
I have made this recipe several times, both into loaves or muffins. For a change for the kids, I add a handful of nuts and chocolate chips into the batter before baking too. I also add about 1/2 tsp of pumpkin pie spice, as we like that flavour. This recipe always turns out, and is a definite keeper!
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Easy Baklava

Reviewed: Dec. 19, 2008
I always thought that making baklava was a time-consuming and difficult thing to do, but these were surprisingly easy! Definitely well worth the cost of the phyllo dough and nuts. The first batch I made with walnuts and pine nuts, the second batch I will make with pecans and walnuts. I made the sugar syrup first and let it cool while I was making the rest, and once I took out the baklava from the oven I poured the semi-cool syrup over top of it. The phyllo stayed nice and crispy that way for me. The only change that I am making for the next time is to increase the sugar syrup by 1.5X, and maybe substitute some corn syrup for some of the honey. I know, not authentic...but still delish! Thanks for sharing this yummy recipe!
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4 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 19, 2008
These are a wonderful cookie! The dough is good enough to stand on it's own as a plain peanut butter cookie. I had more dough than peanut butter cups, so I made some with an unwrapped caramel in the center instead, and if you are looking for something a LITTLE less rich, that turned out tasty as well. I made a batch to put on my Christmas cookie trays that I give out, and I'll have to make more, as these were eaten up! Delicious!
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Whipped Shortbread Cookies

Reviewed: Dec. 19, 2008
This is the absolute best whipped shortbread cookie recipe ever! Every year at Christmas time I get asked to make these over and over again, and I have been asked for the recipe countless times. I have made them drizzled with milk, dark, and white chocolate, and covered with coloured sugar and silver dragees, but I still prefer them just with a maraschino cherry on top. I always add about a teaspoon of almond extract to the dough for a little more flavour. These absolutely just melt in your mouth! My favourite Christmas cookies!
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1 user found this review helpful

Displaying results 41-54 (of 54) reviews
 
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