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Spice Cookies with Crystallized Ginger

Reviewed: Dec. 4, 2009
I made this as written, except used light corn syrup instead of dark, (and altitude adjustments for 7000') It's wonderful. Nice spice cookie without molasses. Presents spice flavor without being too sweet. Made it again, modifying the spice mix. Doubled the cinnamon, ginger, and crystallized ginger, reduced cloves to 1/4 tsp, added 1 tsp cardamon. Very good, next time, I'll add even more ginger. Adjust spice mix to suit your taste, and double the recipe, these disappear fast.
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7 users found this review helpful

Warm Apple Cinnamon Cobbler

Reviewed: Oct. 29, 2009
Very good! Didn't have fructose, used sugar instead. I also added ground allspice and clove. Sprinkled a dash of brown sugar and spices on top of biscuit batter just before baking. Next time I will try tapioca instead of cornstarch as a thickener. Cornstarch has a slimy kind of texture.
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24 users found this review helpful

Master Recipe for Rich and Creamy Cheesecake

Reviewed: Aug. 26, 2009
WOW! This is now my new standard cheesecake recipe. Just made a Blueberry version. Swirled in a few spoonfuls of Blueberry Preserves into the cheesecake batter before baking. Then, after cooling, spread blueberry topping from "White Chocolate Blueberry Cheesecake" on top(Fresh blueberries, water, sugar, corn starch or minute tapioca, and lemon juice).
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3 users found this review helpful

Cheddar Buttermilk Biscuits

Reviewed: May 23, 2009
This is now my standard biscuit recipe. For cheese biscuits, increase the cheese to 3/4 cup. This recipe works great without the cheese, too. Feel free to substitute other herbs like thyme, dill, basil, chives, tarragon for the cayenne. I use 2 heaping tablespoons of sugar, but I like things on the sweeter side. If I don't have buttermilk, a 50/50 mix of milk and yogurt (plain or vanilla), or milk and sour cream is a substitute. Doubling the recipe is a good idea.
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2 users found this review helpful

Honey Oatmeal Bread II

Reviewed: Nov. 30, 2008
Nice loaf, very tasty. Next time I will skip the final brushing with honey. It leaves the loaf sticky. I will sprinkle a handful of oats on top of an egg or milk wash just before baking. This is good with a mixed grain type of rolled grain hot cereal mix, instead of just oatmeal. Substitute one cup of whole wheat flour for one of the white flour, too. More fiber/flavor. Also, I cooked the rolled grain cereal with potato water (water saved from boiling potatoes for mashing)so whatever vitamins and minerals are boiled out of the potatoes are now in the bread.
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61 users found this review helpful

Walnut Apple Bundt Cake

Reviewed: Nov. 27, 2008
Very good! Instead of the sprinkled sugar topping, I drizzled a glaze on top (1-1/2 cups powdered sugar, 3 Tbsp or so Milk) Next time I make this I want to try adding maybe another half cup ot more of apples, finely diced instead of shredded. Definately saved to recipe box. Thanks!
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7 users found this review helpful

Peach Cobbler II

Reviewed: Jun. 26, 2008
I've made this cobbler a few times. It's awesome! Some reviewers have mentioned a problem with excess juice. Juice will happen with perfectly tree ripened, melt in your mouth sweet peaches. Those kind of peaches are best eaten fresh, sliced, with a splash of cream, or vanilla ice cream, drizzled with Frangelico. For a cobbler, use those rock hard peaches from the grocery store. They won't be too juicy, once baked. Use a potato peeler to remove the skins. It is harder to remove the pit from the rock hard peaches. Slice the peeled peach, then break slices away from the pit. Keep slices fairly large. Peaches vary in size. Use enough peach slices to fill your dish about one and a quarter inches deep. I've made this in a 9" x 9" glass casserole and in a 9" x 13" glass baking dish. For the 9" x 13", increase the biscuit topping quantities by 50%. I like adding a teaspoon of vanilla, and some nutmeg to the peach mixture. Cinnamon, ginger, or cardamom would also work well.
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215 users found this review helpful

Paula's Bread Sticks

Reviewed: Jun. 14, 2008
My favorite breadsticks come from Sisley Restaurants in the Los Angeles area. Paula's are good. I've made these a few times, (using a mixer), they are fast and easy to make. I have a few changes to suggest. Use about one third whole wheat flour, and bread flour for the rest. Instead of sugar, use 2 - 3 Tablespoons honey, that makes them moister. Use milk in place of half of the water, and skip the powdered milk. Brush with olive oil before baking. I didn't have sesame seeds, they're fine without. I tried making a cheesy bread stick tonight- YUM! I cut some mozzarella cheese sticks lengthwise in quarters, and cut some cheddar cheese into similar sized lengths. I rolled the dough into a log shape about six inches x 3/4 inch, then flattened the log, wrapped the dough around the cheese, pinched the seam together, placed the seam down on a buttered baking sheet, let rise while oven preheats, then baked about 12 min. at 375f. Wow! the kids liked the mozzarella, and I liked the cheddar. This recipe can be doubled, and the breadsticks still disappear too fast. I'm not sure if my mixer can handle tripling, but I will have to try that if I want any left over.
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6 users found this review helpful

Chocolate Truffle Cheesecake

Reviewed: Mar. 11, 2008
Very good. Maybe the next time I make this it will be even better, and rate five stars. I used about 24 oreos, and a 10" springform pan. Baked at 300 for 55 minutes. It was a little overdone, it cracked and was a little dry. I'll try 50 minutes next time. I covered the cheesecake with the chocolate topping from Chocolate Cheesecake II. 1/4 cup cream, heated to near boiling, then stir in 1 1/2 cups chocolate chips, 1 t. vanilla until smooth, spread on top. Nice way to hide the crack.
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5 users found this review helpful

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