TAMMERSANN Recipe Reviews (Pg. 1) - Allrecipes.com (1064435)

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French Apple Tart (Tarte de Pommes a la Normande)

Reviewed: Jan. 9, 2008
This is a beautiful and tasty tart. I just used my own pie crust recipe, and like others used the almond extract because i didn't have the brandy. I sliced my apples very thin- turned out delicious and served with vanilla bean ice cream.
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1 user found this review helpful

Orange Cookies

Reviewed: Nov. 3, 2007
These were yummy cookies. Not sure if there was an altitude situation or I just used too much liquid, but the first bunch of cookies were flat as pancakes (still soft though). So I added extra flour to stiffen up the batter, and they were puffy and wonderful. Nice use of extra buttermilk.
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10 users found this review helpful

Wedding Cake Frosting

Reviewed: Oct. 5, 2007
I, the frosting failure of the universe, was able to make a delicious buttercream frosting with this recipe. It is a first. I didn't even follow it exactly. I think I shorted the shortening a little... but even using this recipe as a guide gave me fantabulous results. Who knew shortening made frosting so good??!
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2 users found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Sep. 29, 2007
Delicious cake!! I used applesauce instead of oil- still super moist, fudgey chocolate flavor....even without frosting it's a huge hit. Still moist and delicious even 2 or 3 days later. LOVE.
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2 users found this review helpful

Vanilla Pumpkin Pie

Reviewed: Sep. 19, 2007
Delicious pie, i added a pecan streusel topping just for some extra oomph. There are so many recipes for pumpkin pie it's nice to try a new one for fun every now and then. Very tasty!
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0 users found this review helpful

Wednesday Cookies

Reviewed: Sep. 4, 2007
Delicious cookie. I love that they are puffy and not flat. I used a mix of vanilla and almond extracts because i like almond in my sugar cookies, and don't worry about flipping the cookie over- frost the rounded side, it's cute! I was also wary of the raw eggs in the frosting, but it was nice and fluffy and i'm glad i used it!
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5 users found this review helpful

Baklava

Reviewed: Jul. 11, 2007
You can't screw this up. I fudged on every ingredient..just eye-balled everything without measuring. Used pecans/walnuts/almonds. Also added some lemon juice to the syrup. Totally delicious, and quite easy. Mine browned quite a bit more than the photo suggests- ok though, good flavor, and not burned. I will make this again.
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1 user found this review helpful

Alfredo Sauce

Reviewed: Jul. 10, 2007
I've never made alfredo before, and this was surprisingly easy and delicious. I didn't really measure the cheese, so the amount may have been off. I added a bit of cracked pepper as well. Those worried about the salt (it was fine, but some mentioned this), just use unsalted butter and season to taste- that would be an easy fix.
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0 users found this review helpful

Strawberry Streusel Muffins

Reviewed: May 16, 2007
These are delicious. I used a bit more strawberries than called for (about 2 c.), added a little vanilla. The cook time was much too long for my ovens, so keep a close eye on them. 15-18 minutes was good enough. One glitch- they stuck so badly to the muffin liners you could hardly eat them. I guess next time i'll skip the paper and grease/flour the tins.
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6 users found this review helpful

Blueberry Cream Muffins

Reviewed: May 7, 2007
This is a beautiful and tasty muffin. I used more blueberries, and DON'T overcook. 15 minutes was enough in my oven. Because of the sour cream, it becomes very stiff you let them get too brown.
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0 users found this review helpful

Lemon Cream Cupcakes

Reviewed: Apr. 29, 2007
I loved the tartness of the frosting...although i do think I used a tad more lemon juice, and zest, than required in the recipe. I overcooked the cake just a bit...but w/ homemade cake this makes it very stiff and dry. Good flavor- i'll make it again and try not to overcook the cake.
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2 users found this review helpful

Mom's Buttermilk Cookies

Reviewed: Mar. 11, 2007
I thought these would be boring and flavorless, but they are soft and delicious! We dyed the frosting pink and put a few sprinkles on top. If you have buttermilk sitting around, make yourself a sweet treat!
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2 users found this review helpful

White Velvet Cake II

Reviewed: Mar. 10, 2007
The only good thing I can say about this cake is that the flavor is good.(a bit like a sweet cornbread) Turned quite brown in the oven, flattened, and although it's moist it's the greasiest cake I have ever eaten! Maybe some of you will have better luck.
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14 users found this review helpful

Cranberry Orange Cookies

Reviewed: Jan. 23, 2007
Not quite as pretty as I had expected, but they taste very good. I always use a bit more orange zest than required. A nice drizzle of the frosting is all that's needed. These may just make the Christmas cookie list!
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1 user found this review helpful

Cranberry-Pumpkin Cookies

Reviewed: Oct. 24, 2006
These were delicious....very puffy and cakelike. I used more cranberries than called for- and they have to be fresh (frozen thawed)- it makes a difference. I'm also glad I did NOT use the pumpkin pie spice. Doesn't need it, the touch of cinnamon is plenty. Very nice seasonal cookie.
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1 user found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jul. 16, 2006
Easy and very delicious. I used nectarines and freshly pitted cherries, doubled the recipe for a 9x13 dish. It's a "cakey" cobbler, not a "biscuit" cobbler. I added nutmeg, cinnamon, and vanilla to the batter. Next time I'm going to use all fresh blueberries. Yum!
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90 users found this review helpful

Mexican Rice III

Reviewed: May 7, 2006
Very good flavor. I used red and green peppers, a small can of green chiles instead of jalapenos, and a can of mexican stewed tomatoes instead of fresh. The colors were gorgeous, and I could have easily added more spice for extra kick. I'll make this again.
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1 user found this review helpful

Stephen's Chocolate Chip Cookies

Reviewed: Oct. 29, 2005
A perfect cookie base! I only used one kind of chips, and tossed in some oatmeal instead of nuts. The base of this cookie is so great, you can add whatever fixins' you like and still have it work out. Delicious!
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2 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Aug. 22, 2005
DON'T do what I did, and hesitate to use the brown sugar mixture. I thought maybe i'd just want a simple blueberry cake, but then I caved, and thought I should follow the recipe exactly as it should be. I'm so glad I did!! The brown sugar mixture adds a hint of caramel flavor, and I used almonds because I'm a dork and started the recipe without checking to see if I had pecans :-) Unbelievably moist, we gobbled it without even the powdered sugar on top.
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13 users found this review helpful

Blueberry Pie

Reviewed: Jul. 29, 2005
A very delicious pie! I followed a bunch of other reviews and used 5 TB. cornstarch, it wasn't runny at all, you just have to let it set for a good few hours before eating. I also added a bit of vanilla (just for the hey of it), and changed the baking times. I did 25 min. at 400, and about 45 min. at 350, covering the edges with foil the first half of baking. It wasn't too sour at all, in fact, my berries must have been sweet because I would have liked it a bit more sour!
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2 users found this review helpful

Displaying results 1-20 (of 90) reviews
 
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