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Pumpkin Zucchini Bread

Reviewed: Aug. 8, 2012
this is a great base recipe, but i of course customized it! i used 4 eggs, brown sugar, real butter, doubled the spices and added ginger, and used 3.5 cups shredded zucchini and forgot to add the walnuts. i made them into muffins, it yielded 24 perfect sized muffins and baked for 30 minutes at 325. SO GOOD! these are absolutely a new favorite twist on pumpkin bread/muffins.
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2 users found this review helpful

Oatmeal Chip Cookies

Reviewed: Mar. 27, 2011
these are fantastic!! the only change i made was using salted butter and leaving out the salt. i made a half batch because i didn't want to waste if we didn't like them. seriously, the only reason i'm glad i made a half batch is because we ate them. ALL. within 10 minutes. so, so good.
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1 user found this review helpful

Raspberry Pie I

Reviewed: Jun. 23, 2010
i couldn't find my grandmother's recipe for black raspberry pie, but i wanted to make some, so i went ahead and tried this because it was similar. i used 3 cups of berries instead of 4 (they barely fit, 4 would have overflowed for sure), used UNTHAWED frozen berries because you can't get fresh black raspberries here, used only 3/4 cup sugar, did not use water, used full amount of thickening agents for the reduced amount of berries, otherwise they would have had to increase. i made my grandmother's pie crust, which is amazing. you really need a scratch crust for this, that store bought stuff doesn't compare and your pie won't be anything special using it. i used a milk wash, then sprinkled sugar on top. i tried the two temp baking method, but did 10 minutes and 40 minutes, for perfect golden doneness. adding water and too little thickening ingredients are why people are getting soupy pies. i cut mine open hot from the oven, because i'm impatient like that, and the filling stayed in my pie piece perfectly. also, for people saying they thought the filling turned out like jam, try using frozen berries as well as less sugar. my berries stayed whole and the pie was nice and tart. i think my changes make a 5-star pie easily, but as written, 3-4.
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11 users found this review helpful

Pistachio Fluff Fruit Salad

Reviewed: Jun. 20, 2010
this is a good recipe to get started on if you've never made this before. i have eaten several variations, and this is my husband's favorite dessert, so i wanted to make my own. because i don't like marshmallows and also don't want brown bananas in my fluff, i changed it up a bit and my husband said it's the best he's ever had.
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3 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Jun. 9, 2010
i've made this recipe several times and we LOVE it! however, tonight, after a day of baking adventures, when i turned my attention to dinner preparations, i found myself out of butter AND down to about a tlbs of sour cream! but i wanted corn casserole to go with my smoked brisket and baked beans, so i decided to do an experiment. i made this recipe without butter, with a scant couple spoonfuls of sour cream, and the addition of some really sharp wisconsin cheddar. amazing! who knew you could cut out all that fat and calories and still have a tasty result?? this will be something we eat a bit more often now that i know cutting out some of the less healthy ingredients doesn't completely ruin it. the mark of a great recipe, thanks!!!
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2 users found this review helpful

Banana Banana Bread

Reviewed: Jun. 2, 2010
i made this 4 times exactly as stated and i can't make it work! i split it into tow 9x5 pans because it was burning on the outside and doughy on the inside. it didn't help. it won't rise, it won't cook through, i have no idea what i'm doing wrong. i bought new baking soda, i tried mixing it very gently by hand instead of using my kitchenaid, and i'm just frustrated! any ideas? i can't find my banana bread recipe, and i really want to find another one that will work.
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1 user found this review helpful

Lemon Cream Cupcakes

Reviewed: Jan. 3, 2010
SO good! my changes: no vanilla (out!), no salt (used salted butter), double lemon zest, squeezed in a lemon's worth of fresh juice, made 24 regular and 18 mini cupcakes (LOTS of batter!), doubled the frosting recipe and used heavy cream instead of milk. i love all things lemon, but despise packaged mixes for baked goods; i've been looking for a good scratch lemon cake and frosting recipe for a long time and this is IT! thanks so much for sharing!!
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2 users found this review helpful

Apple Brownies

Reviewed: Dec. 31, 2009
SO good! made this for the first time tonight, the only things i did differently were to add more apples and dice them into large chunks. i also tossed them with cinnamon, sugar, and flour before mixing them into the batter and that kept them from sinking. baked for about 50 minutes at 350. really really good! i love apple pie, but don't like store bought crust and am not very good at making my own, this is the perfect alternative. thanks so much for sharing!!
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3 users found this review helpful

Apple Strudel Muffins

Reviewed: Sep. 11, 2009
i made these yesterday as written and they tasted ok, but were really dry. made another batch today, doubled the apple, added a good dose of cinnamon to the batter, added half a cup of buttermilk, skipped the topping. they turned our really well, a nice crisp top (which i love on a muffin) and light, soft inside. adding the extra apple and buttermilk made the muffins a bit bigger, so had to bake a couple more minutes, but as long as you keep an eye on them, no big deal.
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1 user found this review helpful

Easy Morning Glory Muffins

Reviewed: Aug. 15, 2009
morning glory muffins are my absolute favorite, but i haven't had them in years b/c they don't have them in stores and restaraunts around here. this is my first attempt at making them. i'm not sure how the recipe is as written, but here are the modifications i made and they turned out great: 1.5 cups whole wheat pastry flour/.5 cups all purpose, 1 cup brown sugar instead of white, no salt, no coconut (though i would def add it if i had some), 1 cup solid pack pumpkin instead of oil, no cinnamon (forgot), extra .5 cup carrots, about 1 cup each raisins and finely chopped walnuts. i think that's it, and they are much healthier than the original version, but still really dense and moist. i think pumpkin works better than applesauce when replacing oil (as long as it works with the flavor of the recipe), though applesauce is a better replacement for butter, imo. also, i got 24 muffins, batter filled to the top, from this recipe. a big thanks to debbie for the recipe, nearer to the holidays, i will make as written but i never use full-fat, white flour recipes any other time of year:)
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3 users found this review helpful

Plum Quick Bread

Reviewed: Jul. 27, 2009
this was SO good! i left out the salt (i never add salt to anything),brown sugar (i usually cut sugar in recipes) lemon peel (didn't have any), and used regular milk (didn't have buttermilk) with a splash of white vinegar, and skipped the topping. my boys, ages 1 and 3, loved it too! i've never baked with plums before, we usually just eat them, but i had a few that were going to go bad so i decided to give this a try. SO glad i did, i'm going to be making this often in the summer! the only problem i had was the plum pieces all fell the the bottom. i tossed them with flour like i usually do with fruit and berries, but the batter was so thin, it didn't do any good. so it was more like an upside down cake than a bread, but delicious all the same. in fact i think i might use this recipe and try a plum upside down cake. thanks, gloria, for broadening my baking horizons!
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2 users found this review helpful

Whole Wheat Blueberry Pancakes

Reviewed: Jan. 25, 2009
Very good base recipe, but only 4 stars because I had to change it a bit. I use whole wheat pastry flour instead of whole wheat flour, omit the sugar substitute and salt. Sometimes I add some fresh ground nutmeg to the batter, nutmeg really compliments all things blueberry. I also make a blackberry sauce to top: 1 cup fresh blackberries, 1/4 cup fresh squeezed OJ, 1/4 cup pure maple syrup; mix and boil, stir in a bit of cornstarch if it's not thick enough. SO good you don't realize you're eating a very healthy meal full of antioxidants! We have these every Sunday before church, and even my picky children gobble them up!
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2 users found this review helpful

Southwestern Chicken and Rice Casserole

Reviewed: Jan. 24, 2009
This recipe was fantastic, but only after modifications, which is why I only gave it 4 stars. I omitted the condensed soup and doubled the salsa, used brown rice instead of white, added a good dose of chipolte powder, doubled the corn and added drained black beans. I diced the chicken into bite sized pieces, mixed everything including half the cheese together, topped with remaining cheese and covered with foil to bake. Really yummy and pretty healthy!
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89 users found this review helpful

Apple Crisp II

Reviewed: Nov. 28, 2008
This was a fantastic recipe! Normally I make new recipes as written the first time, but I didn't allow myself time for a test run before Thanksgiving, so I had to use my judgement and I have to say it came out great! I tripled the crust part because we like a nice cookie-like double crust. I also used only 2 tlbs of water and I mixed the apples in flour/brown sugar and stirred i the water before dumping it all on the bottom crust. I cut the sugar back quite a bit because I didn't have enough left after the other desserts I made and it didn't make difference, it was plenty sweet. I omitted the cinnamon because I'm allergic and this time around I didn't replace it with any spices. The wonderful taste of the granny smith apples came through, it was great! The water debate has a simple answer, imo, it all comes down to what you want out of your apple crisp. If you like it on the drier side, the juice of the apples will provide enough moisture to keep it from being gross. If you lke a nice sauce, add the full amount of water. I'm going to make this again next week and try it with more water just to see how it goes. The bottom line with this recipe is that it's flexible; you can adapt it to your own tastes and it will yield a wonderful harvest treat. Happy Thanksgiving!
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1 user found this review helpful

Hummus III

Reviewed: May 8, 2008
My husband and I eat hummus on a daily basis (and now I make hummus on a daily basis!), but we moved to an area where the only hummus available is the prepackaged stuff at the store (which is really not hummus, it's pretty gross). So I decided to learn to make my own. As always, I tried this recipe as written first. We found the proportions to be a bit off (and a bit bland) compared to the hummus at our favorite Greek restaurant. The changes I made are: increase tahini to 1 cup (the owner of said Greek restaurant told me you always want to have a 2:1 ratio of garbanzos to tahini), increase the paprika to at least 1-2 tsp and mix it into the hummus, not on top (same with the olive oil), decrease lemon juice to the juice of one half a medium sized lemon, left off the parsley because I don't usually have any in the house, kept the juice from the beans to thin out the hummus as needed (it shouldn't be a thick glob, it should be smooth and creamy), and the salt is optional, I usually don't put it in that way each person has the choice (that's standard practice for me as many of my relatives have dietary restrictions) I also purchased tahini and olive oil imported from Israel (on www.israeliproducts.com) because the taste is so much better. I also always process the garlic by itself first, otherwise, you'll have chucnks of garlic. Make sure you let the whole thing process for at least a couple minutes, you can't really over mix it, so let it go. Overall, this recipe is a good
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18 users found this review helpful

Easy Alfredo Sauce II

Reviewed: Apr. 10, 2008
Absolutely delicious, with a little tweaking. I added a generous amount of salt and pepper which made it completely amazing. You really need those two items to bring it all together. Also, freshly grated parmesan cheese is the way to go with this. I used Sargento's block of parm, it was only $2 at the store, so it's not as expensive as the imported stuff, but still wonderful. Since I used up all my parm, tonight I'm trying it with shredded mozzerella and also adding some garlic powder. This is really very good and so easy. Also, it's even better warmed up!! I served it with fettuccini and the "blackened chicken" from this site, excellent combo!! Try it:)
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2 users found this review helpful

Chewy Peanut Butter Brownies

Reviewed: Mar. 12, 2008
I combined this recipe with the recipe for deep dish brownies from this site...YUM! I mixed up the PB brownie recipe (omitting the salt and vanilla, using real butter) and pressed into a well buttered 9x13 glass baking dish. Then I mixed the deep dish brownie recipe (again, using real butter, no added salt or vanilla) and spread over the top. I baked them at 350 for about 30 minutes, absolutely wonderful! I think these would probably be really good on their own, but I love chocolate and PB together. The PB part works best on the bottom because it's a very thick dough and the chocolate part is much more spreadable.
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3 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Feb. 17, 2008
I love bran muffins, but the bakery/store muffins really aren't that healthy so I was really excited to try making them myself. These turned out really well. They were pretty good as written (minus the blueberries, I like plain bran muffins; I also never add salt and am allergic to vanilla), but the second time I made changes that made them REALLY good! I added about 4 tlbs molasses, a cup of leftover prepared old fashioned oatmeal, used all ww pastry flour, and used 3 tlbs melted (real) butter instead of the applesauce. It added a bit of fat, but also more fiber and definately more flavor and I used up leftover breakfast that would have been thrown away. The oatmeal actually gave it really good texture.
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2 users found this review helpful

Easy Peachy Cobbler Bake

Reviewed: Feb. 11, 2008
This recipe was about a 1 or a 2 until I made some changes, then it was a 5! So I split the difference and gave it a 3. The crust part was fine, but the fruit part was really soupy. The second time I made this, I drained most of the juice, omitted the butter, and added 1/4 cup of baking mix along with the sugar to the fruit. I also baked it another 15 minutes or so because the first time it didn't get done in the middle.
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2 users found this review helpful

Army SOS Creamed Ground Beef

Reviewed: Feb. 11, 2008
YUM!! I made this tonight for dinner, served it over egg noodles with green beans and blueberry cobbler. I didn't use the worsch. sauce or the beef boulion because I didn't have either, but I did add garlic and onion powders and lots of black pepper. Very good!
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5 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
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