martese houle Recipe Reviews (Pg. 1) - Allrecipes.com (10606481)

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Cornbread Muffins II

Reviewed: Feb. 11, 2011
I thought these were really good muffins. After reading prior reviews I too thought 450 was too high so I baked them at 425. Seemed perfect and muffins rose nicely and were cooked inside at the same time as outside. I filled the muffin cups about 3/4 full and it made exactly the right amount of muffins as stated.
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9 users found this review helpful

Nut and Fruit Bread

Reviewed: Dec. 16, 2008
Very nice recipe! I doubled the recipe, and used pecans instead of walnuts, and got 3, 4x7 inch loaf pans to use as gifts. I also opted to put a crumble crust on before baking to dress it up. I will be making this one again, maybe with other fruits or nuts.
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9 users found this review helpful

Fruit 'n' Honey Granola

Reviewed: Jun. 3, 2010
Needed a recipe for granola for the lodge that I cook for. This one is so easy and so tasty without being oversweet and having too many ingredients and too much sugar. I used cramberries, raisons, oats and sliced almonds and almond extract. And just added ground flax seed for the other stuff cause thats what I had on hand. Every one loves it and it is so much fresher than the store bought stuff that we pay so much for. I recipe made 3 1/2 quarts for maaybe the price of one stale bag.
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8 users found this review helpful

Winter Squash Rolls

Reviewed: Dec. 28, 2010
I halved this recipe today after reading the reviews. I also used half whole wheat flour. They came out beautiful and the halved recipe still made 12 good size buns. I thought they were a touch bland so next time I am going to add some herbs, but all in all a wonderful way to use squash up in a non-objectional way.
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6 users found this review helpful

Cinnamon Bars

Reviewed: Feb. 23, 2009
I have been making this recipe for years, but I found it turns out better in a 9 X 13 pan if you are looking for a moister bar. I always seem to have to add some milk to it to get it to spread evenly in a jelly roll pan, which is what my recipe calls for. It is however a great coffee break cookie!
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4 users found this review helpful
Photo by martese houle

Italian Creme Layer Cake

Reviewed: Feb. 20, 2011
I have made this cake twice in two weeks and have to do another for next weekend cause someone else wants it for thier birthday too! I use all butter instead of the shortening, and 5 eggs. I also found that dropping the temperature to 300 degrees for the last ten minutes or so of cooking lets the inside finish cooking without the outside getting too dark. I just use two 9 " cake pans and plit them to make it four layers instead of three. I keep the creamcheese amount in the icing the same but add more icing sugar thinned to the right consistency with milk. till I get an amount that I thiink will work for all 4 layers. Also an easy way to get the nuts on the sides is to just ice the sides first, the roll the cake through a try of nuts, instead or trying to press them on.
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3 users found this review helpful

Mexican Whole Wheat Flour Tortillas

Reviewed: Feb. 5, 2009
I've made this recipe twice now. The first time I used extra virgin olive oil for the shortening as well. The second time I added a cup of ground flax seed to the mix, and upped the boiling water slightly to moisten the batch (accounting for the increased dry ingredient). I only let it rest for about a half hour (time restraint!), but it turned out really well and added that extra nutritional value. Thanks for a great recipe!
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3 users found this review helpful

Flourless Oatmeal Blueberry Pancakes

Reviewed: Jul. 15, 2012
These are great! I was only making enough for myself, so I used the calculating tool on the site to adjust to one. I ground the oatmeal in my little bullet blender then added everything to the container and let it run for a couple of seconds. I used a whole egg instead of the egg white, and added about a tablespoon of flax seed as well. Stirred in the blueberries by hand and poured it into the pan. Easy and delicious!
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2 users found this review helpful

Orange Almond Biscotti II

Reviewed: Dec. 14, 2010
oh my gosh these are wonderful. I used 2 full tablespoons of orange peel because I love the orange flavour and it isn't too strong at all. I also made a quick glaze of 2 tbsp of orange juice, 1/4 tsp almond extract and enough icing sugar to the right consistency and drizzled it on top. These are going into the Christmas baskets for sure.
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2 users found this review helpful

Blueberry Coffee Cake I

Reviewed: Mar. 14, 2010
I just made this cake and after reading reviews, came up with a quick fix for the topping sticking to the pan so that the streusel winds up on the top of the cake. I just ripped a 4 inch wide piece of parchment paper into about 3 inch strips and sprayed first the bundt pan, then layed the strips in; slightly overlapping, then sprayed the strips again. The cake didn't seep under the strips and the streusel carmelized beautifully. I also used a teaspoon of almond extract and a half teaspoon of vanilla and it tasted and smelled wonderful. Hope this helps!
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Crustless Zucchini Pie

Reviewed: Aug. 5, 2008
Using the existing reviews as reference, I used 4 cups shredded zucchini, undrained, but increased the biscuit mix by 1/2 cup. I added salt, pepper, a bit of garlic powder, and fresh basil and parsley. I just put the onion, fresh spices, and a half of a green and red pepper in the food processor after shredding the zucchini (which made short work of any extra chopping). It turned out great and the peppers gave it a bit more colour.
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Sweet Potato and Carrot Soup with Cardamom

Reviewed: Jun. 8, 2010
I made this for a quilters retreat at the lodge that I cook for and tripled the recipe to feed 30 guests. Even the non sweet potato fans loved it and the smell was wonderful. I omitted the chili flakes as I was warned that some of our guests didn't like "spicy" food, but the end result was still really good. I liked that you can play a little with ingredient amounts as vegetables are all different sizes as well. And it held in the soup tureen for 2 hours with no problems.
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Gourmet Sweet Potato Classic

Reviewed: Jun. 8, 2010
I made this for the buffet at the lodge that I work at last weekend. I tripled the recipe and followed it fairly exactly. Our guests loved it, even ones that swore they were not sweet potato fans. Very easy, it was prepped in the morning and took 1 hour in the oven for the topping to carmelize. Just wonderful. I may cut back on some topping next time because tripling the recipe may have made a bit much.....not that anyone complained!
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 13, 2010
I made this recipe twice in 2 days. First time I added walnuts..which added a nice touch, then again for a friend who doesn't like nuts. Both were great. I used good quality margarine(Imperial) instead of butter and found the size, flavour, and holding quality of these cookies excellent. This is my new favourite chocolate chip cookie recipe!
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1 user found this review helpful

Rich and Simple French Onion Soup

Reviewed: Jan. 26, 2009
I served this at a dinner party and started with this soup. I read the reviews first and followed the recipe through and decided that next time I will cut the butter in half as the taste is fairly strong, and I used beef boullion and water for the beef broth. I agree that the onion should be carmelized as others said, and I think it made for so much more flavour. Everyone absolutely loved it. I am sure I will make this again and again.
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Clone of a Cinnabon

Reviewed: Jul. 29, 2008
Just made for the first time. They turned out wonderful! I doubled the recipe and added a 1/2 cup of raisons to half the batch. I used a quick rise yeast and my mixer and they rose beautifully. I will be making this again I am sure!
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1 user found this review helpful

Pumpkin Bread IV

Reviewed: May 25, 2008
I've made this several times and this time used only wholewheat flour and increased the pumpkin to the whole 28 ounce can, but omitted all the oil. It was still very moist but did take a bit longer to bake. I also used a light cinnamon glaze on it and everyone loved it!
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Caramel Pudding Cake

Reviewed: Jul. 31, 2011
I had some leftover applesauce that I wanted to use in a pudding cake like this and couldn't find an apple sauce pudding cake, so I added about 3/4 cup applesauce to the cake batter along with 1 tsp cinnamon and a dash of nutmeg and cloves plus added a little cinnamon to the brown suger mixture and used boiling water. It baked up light and moist, not biscuit-like at all, with a lovely sauce that didn't taste too sweet at all.
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