L.P.L. Recipe Reviews (Pg. 1) - Allrecipes.com (10421565)

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Best Ever Pie Crust

Reviewed: Jun. 11, 2008
This is a great pie crust recipe! I used lard instead of shortening and did what other reviewers suggested: (1) Making sure cold lard and ice-cold water were used; (2) Chilled the dough before rolling. The result was a super flaky crust! Definitely a keeper! Update: In my second attempt at this recipe, I added apple cider vinegar to the dough, one tsp as part of the liquid called for for every one cup of flour. The crust turned out to be more tender! Everyone raved about it. Will do this whenever I make pie crusts from now on.
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6 users found this review helpful
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Truck-Stop Buttermilk Pancakes

Reviewed: Jun. 11, 2008
The only difference I did was using oil in place of butter. And because other reviewers had mentioned that the recipe yields too many pancakes, I scalded it down. But, this recipe is awesome by itself; it makes the lightest, fluffiest pancakes. Yum!
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2 users found this review helpful
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Sophie's Zucchini Bread

Reviewed: Sep. 20, 2008
Love it! I chose this recipe at first because it uses 3 cups of grated zucchini, which is more than what other similar recipes call for. (The zucchini that I used yielded exactly 3 cups of grated one, and I don't like having leftover grated zucchini.) This recipe yields a super moist bread/muffins. However, I made some modifications to it: Used 4 tsp all-spice, 1/4 tsp each for ground clove and nutmeg, and reduced sugar to 1-1/3 cups. And, the result was pretty satisfying: Spicy and sweet enough for me and my friends who tried it. And, GREASE OR LINE YOUR LOAF/MUFFIN PANS! (Can't imagine making quick bread without greasing your pans!) Will use this again for zucchini bread in the future! Highly recommended!
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5 users found this review helpful
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Chocolate Meringue Cookies

Reviewed: Jun. 23, 2008
After I'd read others' reviews, I used 2 Tbsp cocoa and only 1/2 cup sugar in my cookies; choc chips were omitted. Just the right sweetness and chocolatey-ness for me. On top of that, I didn't follow the instructions verbatim. I adapted instructions from other meringue cookie recipes to suit this recipe instead. First, beat in cream of tartar and vanilla when the egg whites become foamy; continue whipping till soft peaks form. When soft peaks form, gradually beat in sugar (a little at a time) to egg whites till they form stiff peaks and look glossy. I folded in cocoa lastly--don't overfold the mixture. Since this was my first attempt at making meringue, I was slightly worried. I wondered whether combining vanilla and cream of tartar with egg whites first will actually prevent the the egg whites from "growing" in volume. Separate the egg whites from the yolks right after the eggs are out of refrigerator. Then, wait to start baking when the egg whites get to room temperature. Also, make sure you use only grease-free metal or glass mixing bowl and beeaters for whipping egg whites. Finally, these cookies took longer to get done (for me), about 35~40 minutes; they're done when the tops of the cookies are kind of hard. I got about 36~40 of them with a teaspoonfuls for each. Overall, this is a wonderful choc meringue drop recipe--definitely a keeper! The best part is they're lower in calories than other cookies!
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208 users found this review helpful
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Oatmeal Peanut Butter Cookies

Reviewed: Jul. 30, 2008
This treat is indeed a twist to the normal peanut butter cookies. I increased peanut butter by 1/4 cup and used chunky one. I also increased oatmeal by 1 cup and used a combination of rolled and quick oats. To perk up the flavor, I added 1 tsp vanilla. Despite the changes that I made, this recipe is great by itself. Definitely keeper!
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3 users found this review helpful
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Banana Nut Yeast Bread

Reviewed: Jun. 12, 2008
Wow, this recipe is a bomb! I'm glad I bumped into this recipe. I made it into muffins (or rolls?) for me to take to school as lunch. They weren't too sweet and had a hint of banana flavor. Probably because they're batter bread, the texture was moist, light and tender. The only difference I did was using 1/2 cup water to dissolve the yeast and the rest was milk (or dry milk dissolved in water if milk is unavailable.) I also omitted nuts. What a nice twist from the heavy, sweet banana quick bread we're used to. I'll make them again and again! Thanks Elizabeth!
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14 users found this review helpful
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Russian Tea Cakes I

Reviewed: Jun. 12, 2008
I made two batches of Russian tea cakes with this recipe, and they turned out to be great! These cookies are similar to Indian ghee cookies that I had back in Malaysia. Yes, I had a sticky-dough situation. I then added a little extra flour in my first batch, which helped tremendously. And for my next batch, I didn't because I wanted to see if there was any difference between them. The first batch turned out to have a firmer texture whereas the second ones had a more fragile, melt-in-your-mouth texture. So, I'd recommend following the recipe verbatim if possible. I also omitted nuts for one batch as I ran out of them. Next time, I'll experiment it with other flavoring e.g. coconut. This recipe is a keeper!
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9 users found this review helpful
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Jay's Signature Pizza Crust

Reviewed: Jun. 11, 2008
I love the pizza crust this recipe yields; however, I used white sugar in place of brown one. I also added some onion powder and Italian seasoning to the dough. The result was a flavorful, chewy-on-the-outside and tender-on-the-inside pizza crust! Highly recommended!
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2 users found this review helpful
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Carrot Cake III

Reviewed: Jul. 10, 2008
I didn't change this recipe too much except for the following: (1) Used half all-purpose and half whole-wheat flour; (2) Used only 1-1/2 cups sugar; (3) Used 3-1/2 cups grated carrots; (4) Used walnuts in place of pecans in the cake but not in the frosting; (5) Added allspice, ground nutmeg and clove as suggested by other reviewers; (6) Frosted with coconut extract-flavored buttercream frosting instead. The cake still turned out to be slightly sweet for me; I guess I'll reduce sugar to 1-1/3 cups next time. Other than that, it was a very moist spiced carrot cake! (If you add more spices as suggested by others.) Definitely a keeper!
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3 users found this review helpful
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Cream Cheese Cookies III

Reviewed: Jun. 10, 2008
This would be my second time making this. I used a 9"x13" pan and doubled the recipe; increased lemon juice 2 Tbsp. What I did differently this time was that after I'd poured the cream cheese mixture over the hot crust, I baked it at 300F instead of 375F. (My oven can get overheated than the temperature set. So, 325F should be good enough if your oven doesn't have temperature problem.) After the 20 minutes are up, I turned the oven off and left the pan of cookies in the oven with door shut for 1 hour 30 minutes. (But two hours should be fine as well.) This is what some people do when they make cheesecake. It prevents the cookie crust and cream-cheese layer from getting overdone. It also prevents the surface of the cheese layer from cracking. This yummy treat is best served when chilled. Enjoy!
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4 users found this review helpful
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Simple Whole Wheat Bread

Reviewed: Jun. 10, 2008
This is a great whole-wheat bread recipe by itself. But, I modified it just to suit my own habit and taste: (1) Dissolved yeast in 1/2 cup warm water; (2) Used 2-1/2 cups warm milk, or 1 cup dry milk dissolved in 2-1/2 cups warm water; (3) Added 3 eggs; (4) Subbing molasses for honey, and oil for butter; (5) Stirred in some raisins; (6) Used more whole-wheat flour than it was called for due to the addition of eggs. As a result, my loaves turned out to be darker than those made with honey, and the taste of molasses was just right. They're absolutely fabulous! Happy baking!
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5 users found this review helpful
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Buttermilk Pound Cake II

Reviewed: Jun. 25, 2008
Today I made pound cake for the second time using this recipe, and I succeeded! Since I worried this time might turn out to be a failure again, I halved the recipe and made it into two smaller loaves. They were done in 45 min. I guess the mistake I did in my first attempt was overbeating the batter; therefore, air was beaten out. The end product was a "cake" that had a solid center. But, the cakes turned out be dense and moist this time--just the way pound cake is supposed to be. Worrying about overbeating the batter again, I mixed in the dry ingredients and soured milk by hand instead. Yet, I noticed there're some tiny holes in the cakes--too much air this time (LOL)? I guess in the future, I'll jiggle the pans of batter before putting them into the oven. Also, I decreased sugar to 1-1/4 cups for half the recipe. (I used 2-1/3 cups for the entire recipe.) And it had the right sweetness. I also doubled the vanilla and added 3/4 tsp ground cinnamon for half the recipe. Cinnamon was really mild, but it did help perk up the flavor. This recipe deserves five stars; I failed the first time due to my own fault. Once I understand the nature of making pound and butter cakes, chances of failure decrease greatly. I'll definitely use this recipe again for pound cake!
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3 users found this review helpful
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Cinnamon Hazelnut Biscotti

Reviewed: Jun. 9, 2008
I made my first batch of biscotti using this recipe. They're perfectly sweet and just great without nuts. I'll double the cinnamon the next time if I want them to be "cinnamony." Also, I tried sprinkling cinnamon sugar mixture on top of the cookies before the second round of baking, but it wasn't worth it. I rated this five stars because this can be a good basic biscotti recipe for some tweaks e.g. omitting cinnamon and subbing vanilla for coconut extract. Thanks for such a versatile recipe!
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1 user found this review helpful
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Buttermilk Chocolate Cake with Fudge Icing

Reviewed: Jun. 12, 2008
This recipe makes a decent chocolate cake. I reduced sugar in both the cake and icing because I love the bitterness in dark chocolate. And, this cake is incomplete without the fudge icing--it is a must! Fortunately, I read others' reviews. I used a hand whisk to beat the icing mixture, and stopped once it started to thicken up. Otherwise, it'd thicken up so fast that you couldn't pour it onto the cake. And, the best part was that the icing set up really fast. But I do agree with other reviewers: The icing couldn't completely cover up the cake. So, I'll double the icing next time around. With these adjustments, this recipe isn't too bad at all.
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1 user found this review helpful
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Zucchini Brownies

Reviewed: Aug. 6, 2008
Not bad. In fact, a healthier and creative way to use up zucchini--it doesn't call for any eggs at all! Mine turned out to be dense and cakey, probably because I squeezed out most of the juice from zucchini after grating. Next time, I'll reserve more juice so that the end product will turn out to be moister. The tricky part about this was the dough--it was VERY dry. I used my hand mixer to beat everything REALLY well until lump-free before I mixed in zucchini and nuts. I had to also press the dough onto the pan instead of spreading it, LOL! And just a personal preference, I reduced sugar to 1 cup and increased cocoa by 1/4 cup. Also, added 3/4 tsp ground cinnamon and left out the frosting. (It'll be too sweet for me otherwise!) So, they had a bittersweet taste that I prefer because I'm a big fan of dark choc. I guess mine can be called dark cocoa zucchini brownies. Overall, this is a deceptively delicious brownie recipe, definitely worth trying.
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5 users found this review helpful
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Peanut Butter Bars I

Reviewed: Aug. 10, 2008
I have to agree with other reviewers: I would call these Reese's peanut butter bars if I could. These calorie-packed monsters taste just like Reese's peanut butter cups except they're in the form of bars. But for me, this recipe is four-star because it is TOO sweet. I even decreased confectioner's sugar to 1-1/2 cups, but they were still sweet. Even my American friends thought that they were plenty sweet. SCARY! If I ever make these again, I'd use only 1 cup confectioner's sugar. And with that adjustment, I'd increase the amount of graham cracker crumbs for a firmer base by 1/4 to 1/2 cup, which was what I did this time. I also used only 1-1/2 sticks margarine, which worked well. For both the base and choc layer, I used chunky peanut butter; I only stirred in 3 Tbsp peanut butter in the choc mixture though and the peanut-butter flavor was strong enough for me. I decreased choc chips to 1 cup as well. But, instead of all choc chips, I melted 1/2 cup hazelnut milk choc squares. That's why you can see bits of white-colored nuts in the choc layer. Overall, this is a calorie-loaded treat that we can enjoy once in a while--BUT, only with the amount of sugar decreased!
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11 users found this review helpful
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Mrs. Baker's Sticky Cinnamon Rolls

Reviewed: Jun. 11, 2008
This recipe makes decent cinnamon rolls. But, I'll try other cinnamon rolls recipes next time.
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17 users found this review helpful

 
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