TIA Recipe Reviews (Pg. 1) - Allrecipes.com (1064647)

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Cinnamon, Spice and Everything Nice Cookies

Reviewed: Dec. 21, 2012
Using the scoop-and-level method for measuring flour (and not sifting), I found the dough to be a perfect density for the method as written. Suggestions: try smaller balls than the walnut-size suggested; roll lightly in your palms after dipping into sugar; use parchment paper; bake ONLY until edges are firm and cookies are still puffy (6 minutes in my oven); and follow the author's advice to remove at once and cool on racks (where cookies will deflate and produce the crinkled effect). When I halved the recipe, doubled the cinnamon, omitted ginger, and substituted some butter for some of the shortening, it yielded 3 dozen cookies, with a nice combination of crisp and chewy, and strong cinnamon flavor. A keeper!
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Oatmeal Chocolate Chip Cookies III

Reviewed: Mar. 31, 2011
A very well-balanced recipe. You can microwave the water in a Pyrex cup, and then pop in the baking soda, before giving it a quick stir and adding the resulting fizz to your dough. Watch that baking time: you want just slightly golden edges. Let them sit a moment on the sheet, then remove with a spatula to a cooling rack -- just like any fragile cookies. I took them to a Girl Scout meeting today. NO leftovers! The texture was just fine.
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Buttermilk Cinnamon Rolls

Reviewed: Dec. 29, 2008
Made night before Christmas to bake in morning. Wow! Wonderful recipe with wonderful results. Texture was terrific: nice & chewy. Reheated beautifully day after Christmas. I made four changes. (1) BREAD flour instead of all purpose. Better texture because it has more protein, which is worked into tiny strands while you're kneading, and overnight. Yum. (2) Added 1/2 cup of white sugar to dry ingredients. (3) My new jar of "Active Dry" yeast had expired, grrr, arg, so I used "Rapid Rise" packets instead. Just followed the slightly different directions as given on packets, and dough came out perfectly. (4) No buttermilk, so I put 2 tablespoons white vinegar in milk. Three comments. (1) Several reviewers mentioned dough is very soft. True; you need to work it carefully, but that's the nature of the beast. Adding too much flour will mess up your texture. Instead, keep things cold and work surface and pin lightly dusted with flour. A little perforated-top flour shaker is great. Kneading & resting are important steps, so don't skip them. I measured bread flour by dipping cup into bag and leveling with knife -- and found recipe amount was spot on. (2) When applying filling, use stiff pastry or paint brush. Go all the way to the short edges of your rectangle of dough, but DON'T apply mixture to very edges of the long ends. Leave 'em bald so log seals better when you roll it up. (3) Clean knife between every few cuts on log.
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Easy Garlic-Lemon Scallops

Reviewed: Jan. 29, 2008
Easy & delicious. Using a bit less butter is a good idea.
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Gnocchi II

Reviewed: Jan. 29, 2008
Sigh. I'm so bummed. I thought somehow that I'd be able to make the recipe work, like the happy reviewers did. I think it's all about technique, which I definitely got wrong. Weight on the potatoes would be good (though I do realize this kind of recipe is a guideline because moisture is so variable.) Tonight I Googled Chef Joey Campanaro of The Little Owl's no-egg technique. I'll try it with this recipe and see if I do better.
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4 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jun. 30, 2007
I made the recipe as written, except I used a round 8" dark metal pan. Just 35 minutes to bake. Next time I'll add a bit more salt to balance the sweet. The crumble was a bit too dry, so next time I'll also add more butter or decrease the flour. I'd recommend creaming the butter and sugar before stirring in flour & oats. I didn't this time, and the texture suffered.
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Pizza Crust for the Bread Machine II

Reviewed: Jun. 30, 2007
Perfect. Lemon juice is just right.
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Applesauce Cake I

Reviewed: Nov. 20, 2004
Good eggless cake. I used brown sugar and left out the fruit and nuts. It held together surprisingly well.
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2 users found this review helpful

Plain Egg Less Cake

Reviewed: Nov. 20, 2004
Good eggless cake without chocolate. I suggest using a whole tablespoon of real vanilla extract and adding some orange zest. I used two round pans and split the layers with dental floss to make them thinner. This allowed the layers to absorb a little more raspberry jam and buttercream icing. Mmmm.
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4 users found this review helpful

Sugared Black Raspberry Tea Cookies

Reviewed: Apr. 24, 2003
Great flavor combination! Thirteen minutes was almost too long. Watch these carefully. Overbaking dries eggless cookies quickly. Next time, I'll add more mini-chocolate chips and squash balls a little flatter for more even browning.
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11 users found this review helpful

Chewy Granola Bars

Reviewed: Feb. 20, 2003
Excellent! I've made these several times. These suggestions from previous reviewers worked best: 1. Increase butter and honey to 1 cup each. 2. Mix WELL (until sticky). 3. Press HARD into pan. 4. Freeze bars to make less crumbly. I also substitute 1/4 cup Rice Krispies for some of the oats, for better texture.
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Joe Froggers

Reviewed: Oct. 17, 2001
Not great for the really little kids, as they had to wait before dough was chilled enough to work with -- and even then, the texture couldn't stand up to their heavy-duty rolling and cutting procedures. Wham! It became a sticky mess pretty quickly. If you like molasses, a pretty good flavor. Ours were hard, not chewy -- but might be the fault of our technique, rather than the recipe.
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Cinnamon Rolls I

Reviewed: Oct. 17, 2001
Very soft dough -- requires rather more flour than indicated. I tried the author's suggestion of greasing the rolling surface. It helped a bit. My review's not completely fair, since I substituted soy lecithin for eggs. I was satisfied with the resulting texture, and the kids LOVED the rolls -- but husband was picky and could tell the difference. Using bread machine saved a lot of time.
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Cinnamon Teacake

Reviewed: Oct. 17, 2001
Thanks, Indira! It seems I have tried a thousand egg-free cake recipes since my daughter developed a severe egg allergy. This is the first eggless cake recipe I'll keep. I've tried it twice so far. Best results were when I doubled the recipe and substituted 1 cup of flour, 1 1/2 teaspoons of baking powder and a 1/2 teaspoon of salt for each cup of self-rising flour. A double recipe fills my NordicWare mini-bundt muffin pan, plus a couple of small mini-bundts. The texture was more solid and consistent than recipes that use soy lecithin or potato starch/tapioca substitutes for egg. The cinnamon masks the baking powder flavor just fine. I'm going to try a chocolate version next.
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Star Of David Chocolate Cookies

Reviewed: Feb. 10, 2001
At last -- an eggless cookie safe for my 15-month-old (who is allergic to eggs), but fun for my three-year-old (who loves to roll and cut dough). Very nice: you don't have to keep the kids waiting while you chill the dough. You can roll and cut right away. Two hints: (1) don't overbake by even a minute and (2) use very small cookie cutters to avoid breakage.
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Simply The Best Chocolate Cake

Reviewed: Feb. 10, 2001
My 15-month-old daughter is allergic to eggs. We bake a lot of cakes and cookies with my three-year-old, so I have searched for easy, eggless recipes that actually have a decent texture and taste good. Not easy! This recipe is just what we needed. It makes a nice, dense pudding style cake. Not light and fluffy, but heavy and chocolatey. (No crunchy edges and wet middles like when we try egg replacements that don't bind well.) One hint: use smaller chips than the large "chunks" I tried the first time. Also, instant pudding will work if you don't have cook & serve -- just heat on stove. REVISED: If you are allergic to eggs, I would no longer recommend this recipe. There have been too many recalls of commercial cake and pudding mixes. Search some of my other reviews for alternatives. If allergies aren't a concern, then this recipe is an easy way to get a dense, pudding-style cake.
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