Constance Recipe Reviews (Pg. 1) - Allrecipes.com (10417375)

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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

Sweet Dinner Rolls

Reviewed: Jul. 22, 2009
Seriously good recipe! I followed the recipe exactly, but seeing as I have no breadmaker I had to do it the old fashioned way, by hand. I got 12 big sized rolls out of it...hamburger bun size. This is my new "go to" recipe for rolls, can't wait to try them as cinnamon pecan buns!
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1 user found this review helpful

No-Bake Peanut Butter Cookies III

Reviewed: Jul. 12, 2011
These were really good, better than I thought they would be! I made 2 changes-only used 2 1/2 cups of sugar, and I made then in a 9x13 pan instead of individually, then once cooled cut into bars. This was my first time tasting a no-bake cookie like this, I made them with my step-son and it was just too hot to have the oven on. We are looking forward to making these again, they are great!
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3 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 19, 2012
Amazing! Added some chocolate chunks to batter, they stayed moist for a week. Even my toddler liked these.
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1 user found this review helpful

Brown Butter Cookies

Reviewed: Aug. 19, 2012
The icing is super sweet, so use sparingly!
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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

Rockin' Salsa

Reviewed: Aug. 18, 2012
Amazing salsa! I used 2 red onions and 2 white onions, 1 red pepper and 1 green pepper, this is seriously the best salsa I have ever made, it's so good!
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Mushroom Barley Bake

Reviewed: Oct. 23, 2011
This is really good! Much better than I expected! I was looking for something other than a rice side dish, and I changed this recipe to suit what I had on hand. Used low sodium chicken broth, didn't use mushrooms as I forgot to buy them at the store, 1/4 tsp garlic powder, 1/4 tsp Old Bay instead of salt, 1/2 tsp dried parsley. Baked for 80 minutes or so, then took it out the oven, added about 1/4 cup more chicken stock, maybe less, and 1/4 c of grated parmesan cheese, then back in the oven for about 10 minutes or so. This was super flavourful, creamy, and delicious! Even my husband and 3 year old loved it, my son is asking for barley again today! I tasted it before addding the parmesan cheese, and it was amazing before my addition. I will definately make this again! Thanks so much for the recipe!
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1 user found this review helpful

Almond Rhubarb Coffee Cake

Reviewed: Oct. 28, 2011
This is such a good recipe! I was looking for ways to use some frozen rhubarb, I didn't want to make the usual pie, muffins, or rhubarb crisp. This recipe is SO good, makes a very flavourful cake that is very moist. Also freezes well! I made a couple changes...added 1 tsp of amond extract to the batter along with the vanilla, and also added a simple icing sugar/milk glaze to the top of the cake after baking and cooling. SO GOOD! We're looking forward to trying this recipe with different fruits too, but will definately be making this again and again, this recipe now has a home in my permanent recipe file!
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2 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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Classic Peanut Butter Cookies

Reviewed: Oct. 28, 2011
This is a really great recipe for peanut butter cookies! Forgiving too, as I messed it up! I only had one egg, so for the other one I substitued 4 tbsp mayo, and increased the flour just a bit. Also added one tsp of vanilla. Rolled into almost golf-ball sized balls and flattened with a fork both ways, baked for 11 minutes. They are crispy on the outside, and soft on the inside...wonderful recipe!
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Banket

Reviewed: Dec. 9, 2011
This is such an amazing recipe! It's not Christmas without almond roll, as we call it. My Dutch Grandmother used to send it every Christmas, and I can't get it where I live. I had bought a tonne of almonds on sale and thought I'd give it a try. The pastry is flaky and tender. I used the amonds to make marzipan from a recipe I found on this site. Just delicious! Next time though I won't coat the logs with sugar, I found that the sugar melted and burned just a little on the bottom of the roll. Top with the occasional glace cherry in red and green, and voila! If I could give more stars I would, thanks for posting such a great recipe, you brought back some great family memories!
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4 users 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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Banana Banana Bread

Reviewed: Aug. 8, 2009
This recipe is sooooo good! I followed the recipe exactly, except for one little thing, I only had 2 very ripe bananas so that was what I used in place of the amount called for. There was still a good banana flavour in the finished loaf. I've made this a few times now, and it's so easy and good...sometimes I change it up and add chocolate chips to it for the kids or some walnuts or pecans...always delicious and doesn't last long in our house. Thanks for sharing!!
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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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Sarah's Banana Bread Muffins

Reviewed: May 31, 2011
I made a double batch of these, using 4 VERY ripe bananas that I hd frozen. Because I was short on bananas I threw in about 1 1/4c or so of chocolate chips along with the nuts. No worries, they still had great banana flavour...but the chocolate chips were still a nice addition in my opinion...but I like everything better with chocolate in it! Really great muffin recipe, I will definately make these again!
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5 users found this review helpful

Marzipan

Reviewed: Dec. 9, 2011
Really good recipe, although I tweaked mine when I made it. Doubled all the ingredients, except the eggs, I still used 2. I whisked the egg whites until frothy, and then mixed those into the rest of the ingredients by hand, rather than using a blender. Once it was sticking together, I just kneaded it on my countertop like I was making bread, until it was of uniform texture and well mixed. To grind the almonds, I used my food processor, it worked really well. I really wanted a strong almond flavour for the recipe I was making the marzipan for, so I doubled the along extract...next time I will probably add a little more. All in all, this turned out really well, even with my changed. Had a smooth, firm texture, nice colour, and great taste! Will be making more this weekend for my Christmas baking projects! *****As a side note, please read the directions and ingredients before making this recipe! If you have issues with using raw eggs then use a different recipe! It's not fair to rate a recipe low if you do not like the ingredients called for, just pick another one to make, there are plenty of recipes to be found online!*****
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23 users found this review helpful

Quebec City Sugar Pie with Thick Cream

Reviewed: Jul. 8, 2012
Really easy pie to make, it tastes rich and delicious!
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3 users found this review helpful

Olie Bollen

Reviewed: Aug. 19, 2012
Loved these while they were still warm, really good!
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Warm Chocolate Peanut Butter Pudding Cake

Reviewed: Feb. 1, 2013
This was really good! I was surprised that the cake was so moist and made such a chocolatey pudding. Perfect for an easy dessert on a cold night!
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3 users found this review helpful

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