Susan Recipe Reviews (Pg. 1) - Allrecipes.com (10680625)

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Butter Cake

Reviewed: Mar. 26, 2014
Perfect little butter cake for a small dessert. I followed the recipe instructions except I separated the eggs and whipped the whites then folded them in at the end. Light and fluffy and moist. Will make again.
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Lemon Glazed Cake

Reviewed: Mar. 7, 2014
I've been making this cake for years. It's the only cake mix cake I still make because everyone loves it. I use a yellow cake mix, increase the water to 3/4 cup, add 1 tsp of the lemon zest (from the lemon for the glaze) and dissolve the jello in the water instead of combining it with the cake mix. The cake gets a slightly more natural flavor using the zest rather than using the lemon cake mix. I also save 1 tsp of the jello powder to use in the glaze. I mix the glaze while the cake is baking so the jello can dissolve in the lemon juice and thicken it slightly.
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Apple Pie by Grandma Ople

Reviewed: Jan. 26, 2014
I finally made this pie today after eyeing it for the past year. YUM! It's a winner! I made it exactly as the recipe stated except I used apple cider instead of the water in the sauce and turned the heat down to 325 the last 15 minutes. I didn't want the sauce on the crust to get too brown. I turned off the oven and left it in for another half hour because, at that point, the apples were still too crisp for my taste. It looked just like the cover picture when I finally took it out. It is pretty juicy, so it's best to let it cool completely, at least 4-6 hours, before cutting into it. It will still be a little runny, but not too much. I used jonagold apples and the texture was perfect, tender-firm but not crunchy.
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Simple Scones

Reviewed: Nov. 16, 2013
I made the orange/cranberry version this morning. They were delicious; slightly moist, light and flakey. I did add a little vanilla and some additional orange juice to the sour cream/egg mixture to total 3/4 cup of wet ingredients. I made a glaze of melted butter, orange juice and powdered sugar to spread on top. Husband just loved them. Can't go wrong with a Pam Anderson recipe!
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Best Chocolate Chip Cookies

Reviewed: Nov. 8, 2013
These are very good cookies. I thought they needed a little more salt once I tasted the first one so I just sprinkled a little on the tops of the unbaked cookies. One good sized pinch was enough to sprinkle over the 16 cookies my baking sheet held. They turned out perfect! 03/08/14-I made these again and reduced the flour to 1 1/2 cups and added 3/4 cup of ground up quick oats (1/cup quick oats ground in the blender). I increased the salt to 1 tsp because the oats are really bland and need salt. I changed the sugar ratio as well and used 1 1/2 cups brown sugar and 1/2 cup of white sugar. They were firm-chewy, just the way I like them, and they don't get dry-crumbley-stale as quickly as regular CC cookies seem to do.
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Brooke's Best Bombshell Brownies

Reviewed: Jul. 2, 2013
This recipe is really good. I've found that chocolate chips tend to stay too firm once the brownies cooled so I've switched to using a chopped 3 to 3.5oz semisweet chocolate bar instead. The bar chocolate isn't formulated to hold it's shape as firmly once heated and so stays softer while barely holding it's shape in baked goods. For a more intense chocolate flavor and fudgier brownie, add a couple of ounces of dark chocolate to melt with the butter and continue with the recipe as written.
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Pam's Bierocks

Reviewed: Mar. 20, 2013
These were good but the meat mixture could have used more seasoning. I made half the recipe and only made one substitution in the bread dough. I sub'd half a cup of milk for half a cup of the water called for. I loved the dough, it was easy to work with and was very tasty. I will give it a try for dinner rolls, burger buns or cinnamon buns sometime. I'll make these again but will definately add more seasning to the meat mixture.
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Russian Black Bread

Reviewed: Feb. 8, 2013
I made this today and it is so good. I cut the vinegar (used malt vinegar) back to 1 Tbsp. and used half molassas and half dk corn syrup. The only thing I'll do next time is increase the salt by 1/2 tsp and toast the caraway and fennel a little before adding it to release more of the flavor. Love the chewy crust and the moist, soft crumb. Will definately make this again.
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Lentil Soup

Reviewed: Feb. 4, 2013
Spinach is so easily wilted that you don't need to add it to the soup pot. Just chop it and serve it as a condiment at the table to add to your bowl and stir it in. It will wilt perfectly. Spinach tends to get black and stringy in leftover soup and makes it muddy looking, so it's best to let individuals add it (or not!) at the table.
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Slow Cooker Texas Pulled Pork

Reviewed: Jan. 17, 2013
This was delicious! Best slow cooker pulled pork we've tried yet. The vinegar wasn't overpowering at all, it added just the right amount of tang to balance the sugar and sweetness in the bbq sauce. Will definately make this again.
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Mary's Sugar Cookies

Reviewed: Dec. 11, 2012
I've been making these cookies for years. They are the family favorite for cut out cookies. I love the vanilla/almond flavor combo. I got the recipe from the Betty Crocker Cooky Book printed in the mid 1960's. I add 1/2 tsp salt and leave out the baking soda and cream of tartar so they won't change shape. I've also found it easier to divide the dough and chill it for about 15 minutes, roll each half out between sheets of parchment paper and re-chill it for about an hour. It makes cutting out the cookies easier and you can remove the excess then bake them right on the parchment paper to prevent sticking and over browning the underside. I re-chill the excess dough and start the process again when I have time. It's stays good for up to 3 days in the fridge.
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Beau Monde Dip

Reviewed: Nov. 28, 2012
I got this recipe from my MIL ages ago! The only difference is she used 2 Tbsps of dry minced onion instead of the fresh and let it sit overnight. I've use the dry in the dip and garnish the top of the dip bowl with finely sliced green onion tops. This is just the best dip. Good on veggies, bread or crackers.
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Molasses Crinkles

Reviewed: Nov. 28, 2012
These are almost the same as the old Betty Crocker recipe I've used for 30+ years except she has you dab the tops of the unbaked cookie with 2-3 drops of water to make the sugar form a crackly glaze on top of the baked cookie. My family begs me to make these all year long! I usually double the batch as they go fast! Note: you can use white sugar instead of the brown in the recipe if you are out of brown. It works fine.
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The Real Reuben

Reviewed: Oct. 27, 2012
I heat the kraut and the meat in the microwave before I assemble the sandwich. I also prefer it using Orowheat or Arnold brand Extra Sour Rye Bread. I lightly toast it first, then spread one side with butter, assemble the sandwich on the non buttered side and broil them using my tongs to turn them half way through. Hot throughout and perfect every time!
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Peach Pie with Sour Cream

Reviewed: Aug. 27, 2012
This pie is absolutely scrumptious. Best to use firm ripe peaches. The crust is out of this world. It's tender and flakey and is perfect for those who hate to roll out pie dough. I use it for all my baked custard pies, like pumpkin and pecan, because it doesn't get soggy. Excellent recipe.
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Yellow Squash Casserole

Reviewed: Aug. 6, 2012
This is a wonderful way to use some of that garden bounty; it's delicious. I added a couple sliced carrots and a large clove of garlic, minced, to it to punch up the color and flavor and can see using broccoli, cauliflower and/or zuchinni to it as well. I didn't boil the squash and carrots, I sauteed them in 1 tbsp each of butter and olive oil for about 5 minutes and followed the instructions from there. I did add a pinch of my garden thyme to it also. Will definately make this again. Family loved it.
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Buttermilk Biscuits II

Reviewed: Jul. 20, 2012
Use the shaping instructions from Johnnies Bisciuts on this site, These biscuits are very light and fluffy and sweet. I'll use them for shortcakes next time I want strawberry shortcake for dessert . I'd reduce the sugar to 1 to 2 Tbsp for dinner biscuits.
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Best Ever Banana Bread

Reviewed: May 23, 2012
Excellent recipe. I did make a couple of changes that don't alter the base recipe too much. I used melted butter instead of the oil and replaced 1/2 cup of the white sugar with brown sugar. It was a nice rich, brown, sturdy loaf and was very moist. I had a similar recipe at one time and lost it so I am glad to have found this one to replace it. I can now throw out the other recipes that I've been trying out (and have been disappointed by) and will use this one from now on! Thanks, Rose; great recipe!
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Nanaimo Bars III

Reviewed: May 19, 2012
These were fantastic! I think I'd call them a candy rather than a cookie. I left out the coconut in the base. I also had to blot excess butter from the top of the base before I added the butter cream. Next time I will use only 6 tbsp of butter in the base. The buttercream was delicious. I intend to use it as a filling for my next chocolate cake. I used instant vanilla pudding mix and added 1/2 tsp of vanilla extract. I used a 70% chocolate Lindt bar in the ganache topping. The bitter chocolate helped to keep the Nanaimo bar from tasting too sweet. I will definately be making these again!
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Best Marinara Sauce Yet

Reviewed: May 15, 2012
This was excellent sauce. I used a 28oz can of crushed tomatoes instead of the stewed tomatoes and a teaspoon of sugar but followed the rest of the recipe. I served it with minced fresh basil generously sprinkled over the sauced pasta. Everyone loved it. Will make this again.
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