AUNT MAMIE Recipe Reviews (Pg. 1) - (1060073)

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Banana Pudding II

Reviewed: Jan. 19, 2007
The ingredients are just right. For inexperienced cooks, a few suggestions: while the water in the double boiler is heating, don't place the top pan over the water yet. Mix the sugar, salt and cornstarch together in a bowl, add milk and eggs. Beat all together, pour into the room-temperature top part of double boiler. When water is boiling, lower to a simmer, and place top pan over water. This method prevents lumps, and keeps pudding from sticking to pan. We also like to top the pudding with a bit of whipped cream. Thanks for a great recipe, Sue.
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245 users found this review helpful

Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Feb. 3, 2006
I liked this recipe, but can't give it 5 stars because of all the changes I made. I made it into a crustless quiche and baked it in a 13x9 glass dish. I used 6 slices of bacon, 8 eggs, 1-1/2 cups light cream, 1/2 tsp. nutmeg, 1/2 tsp. salt, 1/2 tsp. pepper, 2 pgk. (10 oz.)fresh baby spinach, steamed, 2 cups chopped mushrooms, sauteed in 2 Tbsp. bacon grease along with 1 cup onions. I used 1/2 pound of swiss cheese, which amounts to 2-1/4 cups (no cheddar). I saved 1/4 cup of the cheese to sprinkle on top. Mixed all ingredients together, baked at 375 for 35 minutes. I spent 45 minutes on prep time, plus the quiche needs to sit for about 10 minutes when it comes out of the oven. I couldn't see how I could mix raw spinach and raw mushrooms with the liquid, so cooked them lightly, and it worked out great. Sorry for the long review, but making these changes is the only way I will use this recipe again.
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180 users found this review helpful

Pumpkin Cranberry Bread

Reviewed: Jul. 24, 2006
This was great. I used pecans instead of walnuts. I used one cup of pumpkin puree. I added 1/2 cup sweetened flaked coconut--a great addition that my family liked. One Tbsp. of pumpkin pie spice is equivalent to: 1-1/2 tsp. cinnamon, 3/4 tsp. ginger, 3/8 tsp. cloves and 3/8 tsp. nutmeg. Thank you, Linda!!
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115 users found this review helpful

Pumpkin Cake III

Reviewed: Nov. 6, 2005
Instead of making a sheet cake, I poured the batter into 3 layer pans, and made a layer cake (bake for 35 minutes). I followed the advice to use 3/4 cup oil and 1/2 cup unsweetened applesauce. Also as suggested, I used JJ's cream cheese frosting II on this site, and had enough frosting left over to top the wonderful 90-minute cinnamon rolls, also on this site. I took the layer cake to a potluck and not even a crumb was left. Thank you, Sue!
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84 users found this review helpful

Cinnamon Coffee Frosting

Reviewed: Mar. 5, 2004
This is wonderful! As a previous reviewer wrote, it is excellent on the Black Magic cake (I made 2 today, one for us, one to give away). I make 1-1/2 times the frosting recipe to fill and frost the Black Magic Cake. Also, I add a teaspoon or 2 of boiling water to the dry coffee and cinnamon mixture to make them dissolve before adding them to the butter. This makes the appearance less gritty and more smooth.
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66 users found this review helpful

Persimmon Pudding

Reviewed: Nov. 27, 2001
This is an unusual dessert--people look at it with doubt in their eyes, but once they taste it they are converted. Of course, the butter sauce (follows) is a key part--cut the pudding into squares, place on individual serving plates with an ample drizzle of butter sauce. Two cups of persimmon pulp equals 5-6 persimmons, peeled and blended in a food processor. I eliminated the baking powder because we like a dense pudding, and the little bit of soda works just fine. If you do that, you must use buttermilk rather than plain milk. I cut the sugar back to 1-1/2 cups and upped the vanilla to 1 tsp. The baking time required for me was 1 hour and 10 minutes. This also freezes well, wrapped tightly in foil. Make it in season, enjoy all year. Butter sauce: Combine in saucepan: 1/2 cup butter, 1 cup sugar, 1/2 cup cream, pinch of salt and 1-1/2 tsp. vanilla. Heat until sugar is melted and mixture is smooth.
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46 users found this review helpful

Bill Clinton's Lemon Chess Pie

Reviewed: Feb. 14, 2006
This one deserves 5 stars. Very rich, you only need a small piece. I substituted cream for the milk, and used 1/3 cup instead of 1 cup, for a 9-inch pie. Yummy! One of our favorites now.
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45 users found this review helpful

Good for You Greek Salad

Reviewed: Mar. 24, 2005
It's nice to have a change of pace from the usual lettuce or romaine salads, so we tried this. It was very good, and the tart lemon flavor was good. We've had it a couple of times, and varied the size of the chopped vegetables. Try this one.
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45 users found this review helpful

Inside Out Ravioli I

Reviewed: Feb. 13, 2009
The original recipe can be found on the Taste of Home website--it was one of those "how I got my kid to eat....." recipes (spinach was the secret ingredient). The original calls for 2 cups of cheddar cheese and 1-1/2 cups of mozzarella. Use lots of fresh baby spinach (steamed lightly) instead of frozen. Use fusilla (spiral) pasta. Olive oil is not necessary. This is a great make-ahead recipe, and freezes well.
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37 users found this review helpful

Butternut and Apple Harvest Soup

Reviewed: Jan. 28, 2008
We loved this soup. I followed the suggestion of using a sweet potato rather than white potato and liked that idea. Lazy me also used vegetable bouillon powder to make the stock. And I omitted the cream and didn't miss it. Will definitely add this to our list of favorite soups.
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34 users found this review helpful

Jewish Apple Cake II

Reviewed: Mar. 3, 2006
Good recipe, but needs tweaking, as other reviewers have stated. I substituted applesauce for all the oil, used 5 medium Granny Smith apples, used 1 cup whole wheat pastry flour in place of 1 cup all-purpose flour, cut back the sugar to 2 cups, added 1/2 cup each of raisins and chopped walnuts. Soaked the raisins in the egg/juice/vanilla mixture while I peeled and sliced the apples thinly, mixed the nuts with the dry ingredients, added the applesauce, then the other wet mixture to the dry, baked in 10" tube pan for 70 minutes.
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31 users found this review helpful

Simple Salmon Chowder II

Reviewed: Nov. 29, 2005
Very thick, tasty chowder. Didn't see green onions in the ingredient list, though it says to add them at the end. I used frozen corn rather than canned, and a full can of evaporated milk. Also, it would serve no more than 4 to 6, at least in our house. As one reviewer suggested, this is excellent with the Cheddar Bay biscuits found on this site. Also, I like to crunch up the dry scalloped potatoes when they are still in the plastic wrap--makes for smaller chunks of potato.
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30 users found this review helpful

Coconut Cake II

Reviewed: Nov. 27, 2001
Very rich and yummy. It definitely needs some salt--I added 1/2 tsp. to the flour mixture. I also made it with canned coconut milk for extra flavor. Coconut milk for the frosting too: add enough milk or cream to whatever is left from the can of coconut milk used in the cake to make one cup liquid.
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16 users found this review helpful

Blueberry Lemon Loaf

Reviewed: Mar. 28, 2009
This is wonderful--we loved the tangy combo of fresh lemon and blueberries, and using sour cream makes it very moist. It also freezes well--I made 2 loaves, one to eat right away, one to freeze. Thanks for sharing!
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14 users found this review helpful

Roasted Vegetable Lasagna

Reviewed: Apr. 4, 2009
Excellent; will use this often. It was lots of work, timewise, but worth it. I used eggs instead of eggbeaters, and full-fat ricotta, 2 full 28 oz. jars of tomato/basil sauce, no fresh basil, and additional mozzarella. If you make and refrigerate this ahead of time and put it in the oven directly from the fridge, allow about 1-1/2 hours to fully cook. Hint: put the pan on a foil-lined cookie sheet to ease cleanup.
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11 users found this review helpful

Tangy Barbecued Chicken

Reviewed: May 7, 2004
Please try this one--it sounds kind of strange, but believe me, it is great. My son discovered it on this site, and tried it out on us. Delish.
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10 users found this review helpful

Southern Style Banana Split Cake

Reviewed: Sep. 15, 2010
Delicious! I freeze the crust and cream cheese layers way ahead of time, to save work. I whip one pint of heavy cream rather than whipped topping. I thinly slice 4 cups of strawberrries, mixed with 2 tablespoons of sugar, rather than using the cherries. I layer the bananas, then pineapple, then strawberries, then whipped cream. I toast 1/2 cups of sliced almonds and sprinkle them on top, rather than peanuts. Our family likes this variation.
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9 users found this review helpful

Aunt Lydia's Apple Cake

Reviewed: Feb. 27, 2010
Laurel (reviewer) must have been reviewing another recipe because there is neither oil nor applesauce in this recipe.
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8 users found this review helpful

Cool Raspberry Soup

Reviewed: Feb. 15, 2007
I served this to my husband as part of the menu for our candlelight Valentine's dinner. It is wonderful! I only used a small dab of the sour cream for garnish. Try this--you will be glad you did.
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8 users found this review helpful

Ann's Sister's Meatloaf Recipe

Reviewed: Oct. 25, 2005
I usually make meatloaf without using a recipe, but as I was serving it to company, thought I had better "go by the book". This is a great recipe. Does anyone even use MSG any more? I don't. I omitted any salt at all, and also used a few teaspoons of dried minced onion rather than the dry onion soup mix, which is full of sodium. I didn't use the bacon this time (was serving it to a guest who is on a salt-free diet). Thanks, Debbie--this is a keeper!
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8 users found this review helpful

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