The King's kid Recipe Reviews (Pg. 1) - Allrecipes.com (10485018)

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Brown Sugar Banana Bread

Reviewed: Jun. 20, 2010
Bread tastes great! Made recipe this afternoon. Like the idea of putting soft bananas in a zip-type bag and smashing. Recipe took a bit longer to make then stated, but turned out so much better this time. The first time loaf ended up in the trash; I mixed milk & egg while cold - bread sank in middle after removing from oven. This afternoon mixing brown sugar and butter took 14 minutes rather than 1-2 minutes. Using an Oster stand mixer; I mixed on the #10 setting (grind) for 10 minutes, holding bowl with one hand to keep it from spinning too fast. Added 4 minutes on #5 (whip setting). Mix didn't get fluffy, but was light. Brought milk and egg to room temperature (abt 1 hr). Items blended much better than using cooler ingredients like the 1st time. Lowered speed to #3 (puree) and combined last 4 items; batter looked more like rippled waves on a beachfront rather than being smooth. Before pouring mix into loaf pan, I hand mixed batter with spatula to get bits of mashed bananas to smooth out. Baking time was about 43 min. Finished loaf tasted great after cooling a bit, but much better after being in frig 4-5 days. Tastes great by self, or putting a light coat of butter or dopple of whipped cream on slice. (Hard to stop at one piece.) Not overly sweet; just right for folks who don't tolerate a sweet sugary taste. I'm glad I gave this recipe a second chance.
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9 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Mar. 17, 2009
Great recipe, which was simple to follow. However, per some reviews, I used 1/2 cup of milk rather than a whole cup. Rolling the dough was easy. Using a large glass, I ended up with 4 biscuits instead of 6. Next time, I think I'll double the recipe. Made the recipe again 4/24/09. This time, the biscuits stayed in pan 45 minutes before baking - ditto on "huge" biscuits. Next time I'll make night before and see results in morning when baking.
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Ricotta Cake

Reviewed: Jan. 23, 2010
Cake is surprisingly moist; however, it had no flavor the day it was baked. Rather than throw it in the trash, I covered it and in the refrigerator it went. Day 3 was a totally different story. The cake was DELICIOUS and very tasty! In fact, I went back for seconds and thirds later that evening. Using allrecipes calculator, I halved the recipe for two people. It took some figuring, though, when it came to measurements for half a pkg of 18.25 oz classic yellow cake mix. Used 1/2 c + 2-1/2 Tbsp water, 2-1/2 Tbsp veggie oil and 2 eggs. Since this was the first time I used ricotta, I had no idea what to expect for the taste. When cake first came out of oven and cooled down, I thought maybe the Ricotta had gotten bad as it stayed sealed in the frig for about 6 months. Topping cake with (French Vanilla) pudding/cool whip mixture, as Super Chef suggested, made this cake a KEEPER! Thanks for the challenge.
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3 users found this review helpful

Cream of Wheat Griddlecakes

Reviewed: Apr. 13, 2009
...Update 6/22/09 : instead of using 1/4 cup vegetable oil, I now use 1/2 cup unsweetened applesauce. A great compliment to the recipe. Also if using whole wheat flour instead of a-p, add 1/4 cup milk to original recipe. ...Original 4/14/09 : Definitely a keeper! I've made the recipe every couple of days - we've had them for breakfast, lunch, and dinner since finding it in March '09. One change: since I don't keep instant Cream of Wheat on hand, I used my 'favorite' - 2-1/2 minute Cream of Wheat. Great taste.
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1 user found this review helpful

Appleless Apple Pie

Reviewed: Oct. 21, 2009
Many (!) years ago I found a recipe very similar to this on the Ritz Cracker Box - Mock Apple Pie. Made it quite often, so I'll give this recipe a try.
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2 users found this review helpful

Mary Anne's Carrot Cake

Reviewed: Jul. 7, 2009
Very moist! The first time I made the cake (4/23/09), I did as directed except I cut the recipe in half. On 7/3/09, no crushed pineapple in the house so used pineapple "tidbits". Call the results an 'error in progress' because cake was too dry. Lesson well learned.
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3 users found this review helpful

Best Ever Cinnamon Buns

Reviewed: Jun. 25, 2009
Best Ever! For months I hesitated writing a review since I use the recipe to make rolls, not buns. Recipe is made every four to eight weeks to freeze for future use (they don't last long in our household). Having bought a package of factory-made cinnamon rolls with layers that peeled away, I was intrigued to make them. After watching allrecipes' video on making cinnamon rolls, I chose to use this recipe. Within six months, I perfected the method I needed. The last batch yielded 10 dozen rolls. Needs no sugar coating. I separate dough into four balls, not two. Each ball is rolled out approximately 3/8- to 1/2-inch thick. To create layers that peel off, spread more soft butter on top of dough (I use about 1/3 to 1/2 stick). Using a sifter, I evenly spread a layer of cinnamon/sugars/pinch of nutmeg on the butter then hand-sprinkle finely-chopped nuts on top of that. Using a dull knife, I cut the rolled out dough in half and roll individually. This allows me to roll the dough tightly making it as small as possible (remember, dough will rise before baking). Again using a dull knife, I cut 1/2-inch thick pieces along the entire length of the log. With a metal spatula, I carefully move then lay each piece flat on a cookie sheet to rise. Recipe bakes as directed.
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3 users found this review helpful

Southwestern Haystacks

Reviewed: Jun. 18, 2008
An excellent recipe. Love it. Didn't change anything in it. So easy to prepare. Very tasty and very nutritional. Thanks for sharing with us. Later this year the rest of my family will taste this mouth-watering recipe.
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2 users found this review helpful

Best Peach Cobbler Ever

Reviewed: Aug. 5, 2011
Best cobbler I’ve baked; comes close to Mom Hatter’s recipe 50+ years ago. Am sensitive to sugar products so purchased canned peaches in extra light syrup. Drained syrup, then used 1/2 cup in place of water (thanks Shayla). Microwaved juice 20 seconds so cornstarch wouldn’t clump up (it was smooth). Melted 1/2 cup (1 stick) of butter in baking dish while oven heated; excellent idea – removed dish before butter burned and set aside. Omitted pinch of salt since I used salted butter. Other than using peach juice for water, I added 1-1/4 teaspoons of sugar (right amount for me) to the additional cinnamon and nutmeg. Baked 50 minutes. When pulled from oven, cobbler was very juicy. However, once cooled down most of the juice had gone into the cobbler "cake". Ate it warm, without ice cream. Like Breebugs, I could have eaten the whole thing but am saving it for the weekend. GREAT TASTE, NOT SWEET (due to extra light syrup). Thanks Jill for sharing.
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4 users found this review helpful

Vegetarian Sweet and Sour Meatballs

Reviewed: Apr. 13, 2009
Definitely a keeper! The 'meat' balls are very flavorable ....... ummmmmm!! If I could I'd give recipe 8 stars, even though I purposely left some ingredients out. No Italian seasoned bread crumbs, so used Gourment Round Croutons - Parmesan Cheese and Garlic Flavor. No apricot jam for the Sweet and Sour Sauce so used peach preserves. Left out the minced onion, oregano, and hot pepper sauce - too many spices. Even with the changes/omissions, the taste is GREAT!!
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Delicious Raisin Nut Banana Bread

Reviewed: Sep. 6, 2008
Delicious! Moist! The recipe deserves a blue ribbon. What a great way to use up all those old bananas in my frig. Today was the first time I used this recipe. My taste buds are still talking ... "More, More." I had three pieces before I called a halt to this new eating habit (and I might eat one piece before bedtime). I made ONE CHANGE to the recipe since I had no raisin nut bran cereal. I substituted it with 1-3/4 cup of raisin bran cereal and 1/4 cup of chopped pecan nuts. I will make more loaves and freeze them, air-sealing with two layers of plastic wrap then one layer of aluminum foil. If my family and I don't eat them all before month's end, I'll pass onto neighbors and friends. Try the recipe; you won't be disappointed. Thanks, Scrubb, for sharing it with us.
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29 users found this review helpful

Old Fashioned Prune Cake

Reviewed: Oct. 24, 2008
Fantastic! Great taste (without the topping)! Very moist!! Easy to make!! Mouths were watering by the time I served the cake to family. On the first bite, we all loved it. A few simple changes were made. Instead of a bundt or tube pan, I used two 9x5 inch loaf pans - baking one hour. Also, I used 3/4 cup of Splenda (substitute for 1 1/4 cups white sugar), sifted the flour then measured 2 cups (though some disagree, I find sifting makes for a lighter cake). Since I do not use buttermilk, I added 1/4 tablespoon of white vinegar to 1 cup whole milk. Chopping the prunes with the Salad Shooter worked great. A word for 1st timers: TRY IT, YOU’LL LIKE IT - using this recipe over and over again. If there’s any left over, it makes a great gift for folks who appreciate home-baking.
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3 users found this review helpful

Red, White and Blue Strawberry Shortcake

Reviewed: Jan. 20, 2009
Rather than make this cake from a boxed mix, we did it from scratch. My youngest granddaughters, ages 4 and 6, and I had so much fun making it. We used frozen blueberries and fresh strawberries. The girls didn't seem to mind the time it took me to cut the strawberries because they were busy chopping pecans that would go into and on top of the cake before it went into the oven. To make this an extra special occasion, pictures were taken of the girls gathered around their 92-yr old great grandma who held and displayed our pride and joy (the cake). Did we like the cake? You be the judge - pictures of the finished cake were done by 3:00 pm. The girls' Mom arrived at 7:00 and ate the last piece before returning home.
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4 users found this review helpful

Banana Crumb Muffins

Reviewed: Mar. 28, 2009
Made recipe this morning for breakfast. Family loves the taste of the muffin, especially the topping - saying the first bite "tastes like honey." Would be a great recipe to make with grandchildren. Preparation took a little more time then noted. Muffin mix before baking tastes great, an indicator of what's to come when ready to eat. Made recipe exactly as written, using very ripe bananas (skins black). I always have them on hand for recipes like these, keeping them in a sealed paper bag in the bottom of the frig. Crumbs were firm and solid when baked, which was good; not crumbly, as I expected. Definitely a treasured keeper!
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1 user found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Mar. 22, 2009
This cobbler was fun and easy to make. I used canned peaches, chopping before adding to the dough. It tastes as good as Mom Hatter's cobbler from years ago. Made recipe as states, except I accidentally used 5 Tbsp of butter and baked it 65 minutes. Will make again with other fruits.
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Gramma's Cream of Broccoli

Reviewed: Mar. 17, 2009
This recipe is a keeper. Made it twice, with 2nd time coming out much better after some changes were made. 1st and 2nd time, I used the Salad Shooter with wide blade to chop broccoli, 1st time: I used 2 tsp salt (too salty for us), so cut back to 1 tsp. I served it right after making and added shredded Cheddar cheese (it took away the broccoli taste, which we love). 2nd time: I used the boiled water from cooking broccoli to make the sauce, using all-purpose flour (last time I used Wondra, a gravy flour). After making in large saucepan, I poured the soup into top pan for double boiler and let it sit covered 1 hour before serving. To warm it, I put fresh water in lower double boiler pan to prevent scorching. Soup was very creamy and tastier. By the way, I used 2 cups of broccoli instead of 1. Thanks for sharing with us.
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10 users found this review helpful

Baked Potato Soup

Reviewed: Jan. 24, 2009
Update: 6/21/09 - Made double recipe, however, didn't have chicken broth so used 6 cups water and 3 "Knorr" Chicken Flavor Bouillon cubes. Everyone loved the soup. January 26, 2009 - I made the recipe tonight. The family really liked it; it was so filling, we each had one bowl. I made a double recipe - thinking I'd freeze some but decided to use leftovers as a base; i.e., add slice or diced carrots the first night; peas, the second; and, if any is left for the third night, broccoli or cauliflower. Good thing I had a roasting pan because doubling the soup would have been too much for a large saucepan. Made a few changes so soup would not be too spicy. I fried up a 1/2 lb. of smoke-flavored bacon and used 3 Tbsp of drippings. I added approximately 1/2 cup chopped bacon pieces to the soup toward the end plus garnished with it. Next time I'll add it all to the soup. Since I had no cloved garlic, I used 1 tsp garlic powder, and 1-1/2 small onions (chopped) instead of 2. For thickening soups and gravies, I use a finely-grained flour - Wondra - which can be purchased in a cannister for gravies and soup thicknening. (I buy it at a Kroger Grocery Store; haven't found it in the Wal-Mart Super Stores yet). For the double recipe, I used 8 tsp. I boiled, not baked, eight small red (new) potatoes for 18 minutes and partially mashed them before adding to soup mix. Ran out of chicken broth so used 1 cup filtered water to make the 6 cups I needed. Garnishing with shredded Cheddar cheese taste
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Cake Mix Cinnamon Rolls

Reviewed: Oct. 7, 2009
Though I've not made this recipe, it sounds very similar to one I make every couple of months. I'd like to share some hints that make my job easier. After mixing main ingredients, before handling dough I put on vinyl 'examining' gloves (which I buy from a drug store). After dough rises the first time, I separate dough into three to four balls and place each in a different slightly greased bowl. Working with smaller portions makes it easier. Rolling out the dough thinner, I make up to 100 rolls (which I later freeze). Spreading soft butter on top of dough, I've found, is best done using a rubber spatula. Also, sprinkling cinnamon/sugar mix on top of butter is easily done when putting mix in a flour sifter. Enjoy~~
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5 users found this review helpful

PBJ Crunch Bars

Reviewed: Oct. 10, 2009
This is a very crunchy, very sweet treat. A lover of extra crunchy peanut butter (PNB), I used it rather than smooth and salted butter. Warmed PNB in a glass jar set in boiling water. Having no whisk attachment for stand mixer, I used two dinner knives to cut butter into oat mix. Setting bowl aside I worked on the jelly. I was short on Grape jelly so used what I had in the frig: 3/4 cup Grape and 1/8 cup Red Plum jelly plus 1/4 cup of Strawberry preserves – a little short on measurement, but it worked out okay. Instead of 15 minutes prep time, it took me 35 minutes. Cook time of 25-35 minutes turned into 38 minutes. Once pan was removed from oven and mix cooled I covered it with foil and let set overnight. First piece out of pan was semi-firm and too crumbly. Baked another 10 minutes in a 375 degree oven, enough to firm it up. Since the bars are much too sweet for me, I individually wrapped them, held one out for my sweet-toothed sister and froze 24 bars. The oat mix in itself is tasty and could be used to make bars without the jelly. Thanks for the memories of eating PBJ sandwiches in grade school.
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2 users found this review helpful

Easy Vegetable Pot Pie

Reviewed: May 14, 2010
Pie was very good. A few changes: used 3-inch deep 7x7-inch casserole dish. Did not bake bottom crust as intended, yet it was not mushy. Due to depth of dish, baked pie 1 hour. Bottom crust did not touch top edge of dish, which was good. Added mixture, top crust, and fluted edge. Covered edge with aluminum foil to prevent burning, baking 40 minutes. Uncovered edge, baked additional 20 minutes. Used ingredients on hand (12 oz bag of frozen mixed veggies + 1 handful frozen corn, cream of mushroom soup, refrigerated prepared pie crusts - kept on counter 10 minutes, as pkg directed, before rolling out). Didn't use thyme or black pepper nor did I brush top crust with egg. Pie was beautiful at end of bake; very pleased with results. Enjoyed making this - thanks for sharing.
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2 users found this review helpful

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