Panya V Recipe Reviews (Pg. 1) - Allrecipes.com (10535346)

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Panya V

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Milly's Oatmeal Brownies

Reviewed: May 14, 2014
ORIGINAL REVIEW 5/14: I'd agree with others that this is a bar cookie, not a brownie. But it doesn't matter because it's delicious. It's actually just like my oatmeal raisin cookie recipe, only way easier to make -- I added a 1/4 cup of golden raisins, 1 Tablespoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. I thought it tasted like a bowl of buttery porridge. I use salted butter, so along with the baking soda, I found the addition of so much salt to be too much, but my mother didn't think so; next time I think I'll leave out the salt. I asked my mother if she wanted to add anything to my review and she said, "They were very good. It's all I can do not to eat them all at once!" UPDATE 5/15: I halved the recipe this time to fit into a 9x9-in. pan. We agreed that there weren't enough oats nor raisins last time, so I increased the ratio of both [using 1+1/2 cups of oats and 1/4 cup of raisins for the halved recipe]. I only added a pinch of salt this time. It took 20 minutes for the top of this smaller pan of bars to get golden brown, so I took it out, figuring that if the center wasn't done enough my mom could pop it in the microwave or toaster oven.
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Fig Spice Cake

Reviewed: Jan. 24, 2012
I checked on this at 45 minutes and it was done -- if I'd have left it longer it would have burnt. The figs did burn a bit where they were touching the pan. I only had 3/4 pound of figs and I found them to be a tad too sweet as it was [and I'm not usually one to complain about things being too sweet], but the cake itself was great. I guess I'm not a huge fan of figs, but I did like the muffin-y texture. My husband and mother both said it was good. I love spiced cake, so I doubled the cinnamon and cloves, and added 1/4 teaspoon nutmeg as well. ////////// UPDATE Feb 2015: I tried again, this time using an immersion blender on the figs, subbing light sour cream for the buttermilk, using two whole eggs instead of just whites, and increasing the spices and leaving out the nuts like before. I've a new oven so this one baked perfectly in 50 minutes. I've decided that I definitely don't like figs. But the cake was still good enough that I had several slices. My husband and mother liked it as much as before. I think I'll try this modified recipe with a different dried fruit like cherries.
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Sue's Hot Fudge Sauce

Reviewed: Dec. 24, 2011
Of course, a last minute decision to make this to give as gifts = only having 1/6 cup cocoa powder in the house while all stores in the city are closed. I added 6 oz semisweet chocolate chips to make up for that, and also added a teaspoon of instant coffee crystals, and a pinch of salt. While it was still warm I tried a bit on top of some sweet potato pie, and after it had cooled I tried another spoonful before putting it into jars. It was great, not too sweet, and I like that the coffee added a very slight burnt taste -- in a good way. [FYI, I despise coffee and coffee-flavored things, but adding a tiny bit to chocolate just enhances the chocolate flavor.] This was so easy to make, I don't think I'll be buying hot fudge sauce from the store ever again!
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Goldenrod Eggs

Reviewed: Jul. 20, 2010
I fondly remember eating this as a child. I learned the recipe from my mother, who learned it from her mother. This is exactly like our recipe, except I add another slice of toast per person.
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Working Mom's Hamentashen

Reviewed: Feb. 28, 2010
As a few others remarked, there was no way this hamantaschen recipe was going to work as written. The dough was just sand in my mixer after adding the 2 eggs and 2 Tablespoons of water to the cup of flour and cake mix. I added more water 1 Tablespoon at a time until it appeared to be the correct consistency [I ended up adding a total of 5 Tablespoons, including the initial 2]. It was actually a tad sticky when I took it out of the mixer, but the excess flour I put down for rolling took care of it. I used a pastry brush to wet the edges before pinching them closed [just to be sure, since last year a different recipe caused them to open up in the oven]. I had to bake them for 12-13 minutes before they were set enough. It made 34 for me, but some of them were thick, so I think I could have rolled out some more. Altogether, my family and I thought these were fantastic, but the changes I had to make were annoying to deal with. I took away 1 star for the different amount of water, and 1 for the different baking time. I will make these again next year, but with my alterations.
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Chocolate Cherry Cake II

Reviewed: Feb. 5, 2010
We didn't make the frosting [we aren't huge frosting lovers here]. We ate our first servings warm from the oven -- those weren't set completely and were more like a bread pudding than a cake. The remainder was refrigerated overnight, and when we had more today, it did end up being like cake with fruit in it. I actually preferred the "pudding" version, but both were fantastic. We'll definitely be making this again, and already have another flavor pair lined up [white cake mix & peach pie filling].
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Cake Mix Cookies VIII

Reviewed: Dec. 23, 2009
As other reviewers suggested, I also added 2 Tablespoons of oil and 1 teaspoon of vanilla. I used a gingerbread cake mix and 1 cup semisweet chocolate chips. The texture is perfect, exactly what I wanted.
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Colcannon

Reviewed: Nov. 7, 2009
I make this a lot. I omit the mace, and purée the leeks with the milk. Lately I've been using half the amount of butter called for -- once I even forgot to put it in altogether, and it was still good.
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Eric's Best New York Style Cheesecake

Reviewed: Jun. 6, 2009
Best crustless cheesecake I've ever had [I don't like crusts, so this took me a while to find]. Super creamy, not too sweet [as most commercial cheesecakes are these days], just fantastic. My husband and mother loved it as well. They both enjoyed the texture, saying it was light without being too fluffy, firm without being too rich. I subbed the cream with extra sour cream, and the amaretto with extra vanilla. I baked it for 60 minutes, let it sit in the open oven for 60 minutes, and chilled in the fridge for about 17 hours [I made it at night and we tried it with lunch the next day]. The top edge burned a tiny bit, but my oven is awful, so the problem was most likely on my end. I cut off the burnt part and put cherry pie filling on top -- it didn't *need* it, but my tasters prefer cheesecake with cherries. Overall, a terrific recipe that I'll make over and over.
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Photo by Panya V

Tiramisu Layer Cake

Reviewed: Jan. 23, 2009
I'm rating this for my husband. Every year we go out to eat for his birthday, and he always gets tiramisu for dessert. This year we couldn't afford to go out, so I made this cake for him instead. He loved it, and said it tasted just like tiramisu from a restaurant. I'd never had tiramisu before, as I don't like coffee or alcohol, so that's why I'm rating it for him instead of for myself. I thought the alcohol taste was very strong, and I did not like it at all. But it was for him, not me, and he liked it so that's all that matters. FYI, I couldn't find mascarpone anywhere here, so I used a substitute recipe I found.
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