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

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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.
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114 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!
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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.
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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.
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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.:-)
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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!
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29 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!
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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.
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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.
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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!
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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!:-)
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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.
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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.
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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!
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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.
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8 users found this review helpful

Pioneer Cut Dumplings from the 1800's

Reviewed: May 9, 2011
Good, simple recipe
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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.:-)
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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.
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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!
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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!
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4 users found this review helpful

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