Daisies and Irises Recipe Reviews (Pg. 1) - Allrecipes.com (10624629)

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Bread Pudding III

Reviewed: Oct. 28, 2007
This is a very good bread pudding. In response to some of the other reviews, I would like to point out that because the denseness and dryness of the bread used can vary so much, the quantity of milk for the recipe has to be adjusted. For example, I used dry crispy crust french bread, so I added 2 extra cups of milk to the recipe, letting the bread/milk mixture soak for a half hour before baking. The end result was great.
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16 users found this review helpful

Glazed Meatballs

Reviewed: Jan. 4, 2011
These had a really nice flavor--and I am not a fan of hamburger! I did only use 1 tsp of the allspice, but I think next time I will try the full 1 1/2 tsp. Thank you Nancy for sharing. The sauce would also be great on pork and chicken, too.
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8 users found this review helpful

Lemon Honey Glazed Carrots

Reviewed: Mar. 13, 2013
Really nice flavor combination. I steamed the carrots instead of cooking in water, then sauteed them as directed until the sauce was glazed and very browned over the carrots. Converted some non-carrot eaters in our family to liking this vegetable!
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6 users found this review helpful

Healthier Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 6, 2012
Pros: very nice flavor, the applesauce is a subtle, yet pleasant flavor addition. Cons: texture is light and spongy, not soft and chewy or crisp and crunchy. Kind of like a really heavy cupcake. I appreciate the effort to make a healthier cookie, but I would rather relish one really good higher fat cookie than eat two of these low fat ones.
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5 users found this review helpful

Honey Pancake Puff

Reviewed: Jan. 30, 2011
Consensus: Good and pretty for a brunch buffet. However, it tastes like a really eggy French Toast. The teen boy in the family really liked it, everyone else thought it was good, but not interested in having again. It does deserve bonus points for being really easy to make!
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4 users found this review helpful

Scotch Shortbread Cookies

Reviewed: Aug. 18, 2011
Perfect buttery flavor, not too sweet, and melt in your mouth soft texture. P;us it's an easy/fast recipe. Love the fact that they are made like a bar cookie. I used a food processor to easily mix the ingredients (had to split the ingredients into two parts to fit in machine's bowl).
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3 users found this review helpful

Cream Cheese Bread

Reviewed: Oct. 17, 2010
Delicious sub rolls--texture is very flaky and flavor is "buttery". I made the dough with my breadmaker, shaped, let rise for an hour, then baked @350 for 20 minutes. I had made this before as a regular loaf in my breadmaker, but it didn't fully cook in the loaf's center--I will need to try less liquid or use the dark cook setting. But the flavor is really nice. Thanks Marbalet!
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3 users found this review helpful

Apple Crisp III

Reviewed: Jan. 12, 2011
Perfect consistency,,,crisp broken topping over a juicy, but not watery sauce and apples. Flavor with 1/2 brown & 1/2 white sugar is absolutely delicious, And easy to make! I used a food processor to mix the topping.
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2 users found this review helpful

Danish Pastry

Reviewed: Jan. 12, 2014
Needed much less flour! But definitely worth the upper body workout.
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1 user found this review helpful

Egg-White Crepes

Reviewed: Jul. 21, 2012
These were just okay. Texture was fine, but the flavor was very bland! I feel like crepes should be delicious by themselves. I did try these a second time using butter for the oil (butter is actually less calories--just the fat is saturated) and a whole egg (the yolk has vitamins B & D, and iron). The crepes were much better, but I am going to have to tweak the recipe some more to get a nice flavor. I really like the concept of using whole wheat for that extra nutritional punch.
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1 user found this review helpful

Basil Pesto Bread

Reviewed: Dec. 28, 2011
Fantastic--even with bland winter grown tomatoes!
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1 user found this review helpful

White Layer Cake

Reviewed: Sep. 3, 2011
Some family members really liked this cake. Others, like me, thought the texture was too spongy/rubbery, like Angel Food Cake. However, the flavor was good and the cake was moist.
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1 user found this review helpful

Artichoke and Sun-Dried Tomato Cheesecakes

Reviewed: Dec. 24, 2012
Very nice filling. Some of the other reviewers comments on the size of the 6 (not 24 mini) pastry shells is very large--more of a brunch side dish then an appetizer. My family's only complaint was the pastry was "a bit too much" so I would increase the filling by 50% or I think even better is one of the other reviewer's suggestions to instead use puff pastry sheets cut in small squares and then baked in mini muffin cups to get nice sized appetizers. We used sun dried tomatoes that were not in oil, and had no complaint with their texture--perhaps different brands have different moisture contents.
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0 users found this review helpful

Maple-Nut Cinnamon Rolls

Reviewed: Jul. 9, 2012
Yumm! Puffed up nice and soft with a wonderful variation of flavor with the orange rind. I substituted 1/2 cup of whole wheat flour and 2 cups bread flour for the 3 1/2 cups all purpose. Also, because I freeze my extra homebaked goods (to avoid pigging out), I placed each roll with a spoonful of the topping in a foil cupcake liner for the second rising and baking. They did cook somewhat quickly--I checked at 20 minutes, and they were browned already. I will say that some members of my family did not like the gooey orange flavored topping, but the rolls would probably be delicious without the topping, too.
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Lots o' Cookies

Reviewed: Sep. 9, 2011
Delicious, nice and slightly crisp edges with soft centers. I didn't have any coconut, but the cookies didn't need it. Plus I didn't tell my "hates whole wheat" kids that there was whole wheat flour in these--and they never noticed! Thank you R.Huddle for the recipe.
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0 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Sep. 3, 2011
Absolutely delicious! Creamy, not too rich, and perfect spreading consistency for decorating or just plain spreading on the cake. I have made this twice now--once with 1% milk and it was just as tasty as the evaporated milk version.
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Pseudo Sourdough for the Bread Machine

Reviewed: Jan. 4, 2009
Bread was very, very good. I had some whole barley grain, so I ran some through a food processor, and sifted out the hard chaff (even though that probably has a lot of nutritional value). My only complaint is this in no way resembles sourdough bread flavor--it is more like a rye bread, just barley flavored.
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Sherry Sour Cream Chicken

Reviewed: Aug. 16, 2008
Great and easy recipe! I used bone-in breasts and thighs, baked for about 50 minutes. Because of reader's comments that sauce was not visually appealing, I poured it around the chicken and not on top (probably not feasible if the meat was skinless). I did not have any rosemary on hand, but a little extra sherry and fresh thyme gave it plenty of flavor.
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