Ruth Recipe Reviews (Pg. 1) - Allrecipes.com (10697955)

cook's profile

Ruth

Reviews

Menus

 
View All Reviews Learn more

Creamy Chocolate Frosting

Reviewed: Feb. 22, 2008
This recipe worked really well - I made 1 1/2 it so it would fill and frost a 9 inch layer cake, and it was just enough. I used unsalted butter, and it tasted a little bland - I think either salted butter or a dash of salt would have been better. Chocolate always seems to need a bit of salt.
Was this review helpful? [ YES ]
116 users found this review helpful
Photo by Ruth

Cheddar Crackers

Reviewed: Sep. 15, 2008
I really like this recipe. I adjusted it to be gluten-free, using one cup white rice flour, and one cup garfava flour in place of the all-purpose flour (plus 3/4 teaspoon xanthan gum). I also followed the suggestion to replace the white pepper with cayenne, since I wanted them to taste like Cheez-Its. I used 1/2 cup butter instead of 3/4 cup, and I used 1 cup of cheese, not 1/2 cup, as many others had suggested. I think the crackers would have been even cheesier if I'd have used sharp cheddar, but I bought mild cheddar by mistake. The recipe worked really well, only I had to bake them much longer to get them done enough, but that could very well be because of the different flours I used. I will be making these again!
Was this review helpful? [ YES ]
70 users found this review helpful

Raspberry Truffles

Reviewed: Dec. 3, 2008
I gave this recipe 4 stars because I had to tweak it to make it a 5 star.:-) I make them with premium dark chocolate and leave out the coffee granules. Also, I use all-fruit preserves instead of regular raspberry jam, because it has a cleaner, stronger flavor. The result? Perfect truffles that are making me famous. I roll them in toasted almonds, but also roll some in a mixture of cocoa powder and powdered sugar for those who don't care for nuts.
Was this review helpful? [ YES ]
61 users found this review helpful

Jim's Perfect Steak Marinade

Reviewed: Jun. 17, 2011
This is a really simple, yet amazing, marinade. I thought it was good on the rib steaks, but it was even better on the sirloins. I admit it didn't taste the way I expected it to taste, but that's rather a good thing, because I was afraid it would taste too much like soy sauce or teryaki.:-) Half the recipe was enough for 3lbs of steaks. I used the ziplock method.
Was this review helpful? [ YES ]
43 users found this review helpful

Magic Lemon Pie

Reviewed: Jun. 8, 2009
Very good recipe! The filling gets 5 stars, but the meringue only gets 3 (I averaged them to get 4). The meringue is incredibly skimpy. I recommend doubling the egg whites, although it isn't necessary to double the sugar. I loved how easy the filling was compared to the lemon filling I usually make. It took less time and dirtied fewer pans. It also cooked beautifully and kept beautifully. No separating at the edges, and no weeping or beading! I made this first in a lemon version, then in a lime version. The lime was good, but the lemon was better. If you want a little stronger flavor, simply grate a little zest into it. But everyone who ate my pies thought the flavor was great just as it was. Hope this helps someone.:-)
Was this review helpful? [ YES ]
40 users found this review helpful

Jewish Style Sweet and Sour Brisket

Reviewed: Jan. 5, 2010
I thought this recipe was excellent. I followed it exactly, except that my brisket was 6lbs, so I added a little more water to the pot. I used homemade spicy ketchup, and raw apple cider vinegar. It was perfectly seasoned, and very tender. Thanks for a great recipe! I am saving this one!
Was this review helpful? [ YES ]
30 users found this review helpful

Cappuccino Muffins

Reviewed: Jan. 27, 2010
My husband thinks this recipe deserves 5 stars. I did not follow the recipe exactly, though. I made it gluten-free, for one, using BRM GF all-purpose flour. And I did not use milk and instant coffee granules. Instead I used a cup of strong cold coffee. And I replaced the cinnamon (which me and my baby cannot have) with allspice and nutmeg. This recipe was just what I was looking for, and I was happy to find it!
Was this review helpful? [ YES ]
20 users found this review helpful

Really Rich Banana Bread

Reviewed: Apr. 3, 2008
I accidentally overbaked this bread, so although I thought it was quite good and everyone liked it, I'm going to have to make it again to give it a good trial. I think perhaps it has one egg too many.
Was this review helpful? [ YES ]
18 users found this review helpful
Photo by Ruth

Shoofly Pie II

Reviewed: May 30, 2008
This is simply the BEST Shoo-fly pie. Don't look any further! I use butter instead of shortening in the crumb mixture.
Was this review helpful? [ YES ]
17 users found this review helpful
Photo by Ruth

English Caraway Cake

Reviewed: Feb. 22, 2008
Delicious recipe! It was perfect. I must say though, that "pour into pan" is impossible. You have to pat it in like biscuit dough. The texture was fabulous, very tender, with a lovely crust. I'll be making this again and again!
Was this review helpful? [ YES ]
16 users found this review helpful

Irish Ginger Snaps

Reviewed: Jul. 17, 2008
I adjusted the recipe a bit, using 1/4 cup butter in place of some of the shortening, and doubling the ginger. I really liked these cookies, and so did my kids. If you make them the size the recipe says (teaspoonful), you will get 83 cookies - I did. And they are the typical gingersnap size. I did not have any issues with the dough holding together. Perhaps those cooks who did used too small of an egg, or are not experienced with cookie making? I did press mine down a bit with a glass, like most gingersnap recipes say to; I figured this recipe accidentally left that part out. I baked mine on stones, so they needed more like 7-8 minutes instead of 5-6. Watch out, they are quite addictive!:-)
Was this review helpful? [ YES ]
15 users found this review helpful

Sour Cream Coffee Cake

Reviewed: Apr. 3, 2008
Good recipe. However, I think a 13x9 pan is too big. Next time I will make it in a 7x11. And I agree with the person who said to put more than 1/2 in the middle. I think it would be better to put all of it in the middle. The top was too dry. The only way I changed the recipe was to use 1 cup spelt flour to replace 1 cup of all-purpose flour. That worked well.
Was this review helpful? [ YES ]
15 users found this review helpful

Baby Beet Salad

Reviewed: Sep. 25, 2010
This was a very tasty beet salad. I used a yellow onion because that's what I had on hand. I think a mild purple onion would work, but not a strong one, so be careful!:-) I will use a ssweet onion next time. The beets and oranges went together beautifully. I did not use canned beets, but my own beets: oven roasted in foil, peeled, and then sliced. It had a good flavor after 2 hours in the fridge. I think it will taste even better tomorrow, and perhaps the onions will be milder and easier to eat.
Was this review helpful? [ YES ]
13 users found this review helpful

Sarma (Stuffed Cabbage)

Reviewed: Sep. 28, 2009
This recipe is excellent. I was looking for a recipe like the one my Polish aunt makes, and this one looked just right. I boiled my cabbage leaves in salted water with vinegar added, as some posters suggested. The recipe came together easily - the only time consuming part was getting out my meat grinder for the ham. I will definitely be making these again!
Was this review helpful? [ YES ]
9 users found this review helpful

Fresh Pumpkin Pie

Reviewed: Nov. 2, 2008
I had fresh pumpkin to use, and this recipe called for stuff we can eat on our diet, so I tried it. Although I cut back the honey a bit and upped the spices, it still tasted quite strongly of honey and there wasn't much other taste. The texture was very nice, but I had a lot of extra "water". Perhaps I should have drained the pumpkin puree longer? The recipe didn't say to drain it at all, but my pumpkin seemed a lot more watery than canned, so I drained it for a few minutes. I was hoping the recipe took that into account, since it's for fresh pumpkin. I think that if I cut back the honey further and up the spices further and drain my pumpkin longer, this will be a very good recipe, but as it stands, it's just OK. My kids really liked it, but it was "their" pumpkin.
Was this review helpful? [ YES ]
8 users found this review helpful

Pioneer Cut Dumplings from the 1800's

Reviewed: May 9, 2011
Good, simple recipe
Was this review helpful? [ YES ]
5 users found this review helpful

Warm Flourless Chocolate Cake with Caramel Sauce

Reviewed: Nov. 3, 2010
I make this in a spring form pan, rather than trying to invert it on a plate, but it's a great recipe, very rich. One cake can serve a lot of people! It is perfect with raspberries and whipped cream. I love the caramel sauce, but I have to agree that it's not really the right accompaniment for this cake. I prefer to use the sauce on ice cream.:-)
Was this review helpful? [ YES ]
5 users found this review helpful

Fresh Cherry Cobbler

Reviewed: Nov. 8, 2008
Excellent, easy recipe! I doubled the amount of cherries, and it worked very well. I also tried a pineapple version, using brown sugar instead of white, and it was even better. Both times I reduced the sugar in the batter to 3/4 cup, and the sugar on the fruit to 1/2 cup. I used sweet cherries, and canned crushed pineapple.
Was this review helpful? [ YES ]
5 users found this review helpful

Crustless Cranberry Pie

Reviewed: Sep. 14, 2008
Very good, but very hard to get out of the pan. I greased it, but apparently not well enough. Everyone liked the flavor, though!
Was this review helpful? [ YES ]
5 users found this review helpful

Thanksgiving Beets

Reviewed: Jun. 2, 2012
These couldn't be better. The only change I made was to use honey instead of brown sugar, and the result was amazing. I let them simmer while I made the rest of our meal, and then let them sit to cool a bit before serving. So they were not hot when I served them, but warm, and everyone loved them. The flavor is excellent, and I am sure I will be making these again and again. Yet another wonderful way to eat beets!
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 75) reviews
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States