Ellen Bancroft Ziegler Recipe Reviews (Pg. 1) - Allrecipes.com (10923732)

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Ellen Bancroft Ziegler

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Cannoli Cake Roll

Reviewed: Mar. 21, 2009
I made this cake a week before Easter and froze it without the whipped cream frosting. Instead of using cream cheese, I used 4 oz.(1/2c)of mascarpone cheese. I also chopped up 1/4c of shelled pistachio nuts and added them when I folded in the mini-chocolate chips to the filling.When I sweetened the whipped cream I also added 1/2 tsp of grated orange zest. I thawed the frozen cake the day before Easter in the Refrigerator and then frosted and garnished the cake on Easter morning. It sat in a cooled garage, covered for three hours before serving, and it was a big hit. My Son-in-Law said it was "absolutely delicious". I will make this again, and maybe add drained, paper-towel dried, and chopped-up maraschino cherries to the filling also, then it will really taste like my Grandma's Cannoli filling. Thanks for the great recipe! P.S. They have asked me to make it again when Family comes into town at the end of April. I know this will be a crowd favorite for years to come!
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Lemon Merigue Pie w/ optional Coconut Topping

Reviewed: Apr. 20, 2009
I used extra Large eggs-it was too eggy-in future-use only large eggs. Also, the lemon curd was too sour--increase sugar in future also-Meringue was delicious!
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Ellen and Pam's Ham and Cheese Strata

Reviewed: Apr. 20, 2009
Have made it without topping-is 5 stars, UNRATED with the topping on it
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Paul's Pumpkin Bars

Reviewed: May 28, 2009
I made this recipe at least 2-3 times and brought it to work. My husband and my coworkers went crazy over it. Many have asked me for the recipe. I highly recommend this recipe when you have to bring something as a contribution for a potluck holiday party or just because your family is craving pumpkin sweets!!!
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Summer Broccoli Salad

Reviewed: Jun. 3, 2009
Very delicious. red onions are sometimes strong. I only used a quarter onion and it was still plenty!
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Grandma Bancroft's Chicken Cacciatore

Reviewed: Jul. 7, 2009
serves a crowd! Delicious!
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BBQ Baked beans w/meat for a Crowd

Reviewed: Jul. 21, 2009
made this for Emma's first birthday-everyone ate it-not much left over!
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Lazy Man's Pierogi

Reviewed: Jul. 21, 2009
Do not rinse the sauerkraut, only drain it! You are washing away the flavor!!Otherwise I make this exactly the same way! wonderful recipe!
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6 users found this review helpful

Ellen's Beer,Potato and Cheese Soup

Reviewed: Feb. 21, 2010
My son in law described this soup as "phenominal". You need to like beer to enjpy this soup because you can really taste the Beer. Just delicious. I am sure beer lovers and others will rave about it.
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Oatmeal Peanut Butter Cookies

Reviewed: Mar. 15, 2010
Great cookie, but use BUTTER rather than margarine. I only had 1/2 c of Peanut Butter in the pantry so I used it but added an extra 1/4 c of butter and 1/2 c of Toffee chips. They were AWESOME! Mine did spread, probably because of the extra butter, but I wanted them to. I only baked them for 10 min and took them out when the edges got brown. Also the other reviewers are correct, they really needed to cool for a while in the pan or they fell apart. I got 5 dozen cookies out of this recipe and my husband can not stop raving about how chewy and moist they are. Next time I will make them just as the recipe says, but will add some coarsely chopped skinned and salted Virginia Peanuts or cocktail nuts. Toffee chips were a nice extra too! Don't worry about them spreading, I can not stand fat, dry, Oatmeal cookies that end up tasting like woody pulp. A little thinner but moist, buttery and chewy is better to my personal taste. I am adding this recipe to my recipe box! Thanks for the great recipe!
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Rocco's Olive Bread

Reviewed: May 11, 2010
So I made this bread today, & it was Awesome!! I made a couple of changes,but do not know if they made much of an impact. I cut the butter down to a little less than a Tblespoon, melted it, and combined it w/extra virgin Olive oil to total 1.5 Tblsp. Then I sauteed 4 small cloves of fresh finely minced garlic in it. I combined that with 8 ozs. chopped, pitted Calamata olives. I let the olive/garlic cool before adding it to the flour and yeast mixture. I did not have a bread machine so I took the other reviewer's advice and used my dough hook and my Kitchenaid mixer. First I added 1 envelope of rapid rise yeast to the slightly warm water in the bowl along with the brown sugar. I let the yeast mixture get frothy before I added the flour. Also, since I did not use garlic salt, I added only 1/4 tsp of garlic powder to the flour and then added 1/4 tsp of salt, because I felt the olives added enough salt flavor. I have also had problems in the past with doughs not rising, I suspect due to the salt in the dough killing the yeast. I let it rise twice, and finally shaped it into a round loaf and baked it in a 375 degree F preheated oven for 30 min. I also threw 1.5 cups of ice cubes onto the floor of the hot oven at the same time I put the dough into the oven to create some steam while it baked. IT WAS DELICIOUS! Crusty on the outside, tender and wonderful on the inside. I highly recommend it.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: May 25, 2010
I made this recipe many times when my children were young. They loved it. When my now grown daughter mentioned she made it for her husband, I found that I missed making it. I lost the recipe so I found this one. It is almost exactly as I had made it, however, mine called for the addition of 1/2 c grated parmesan cheese when adding the cream and just before folding in the cooked pasta. I followed this recipe and added the parmesan as I had done before, and it was ABSOLUTELY the most delicious dish!!! It is easy, flavorful and not something you want to have if you are worried about calories. If you are worried about calories, only have a tablespoon, but be careful, you will be tempted to eat a whole bowl. It is tough to resist. Thanks so much for posting this wonderful recipe. Originally I found it in Gourmet Magazine in the early 1970's. Obviously it is a family tradition at this point.
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Tuscan Kale, Bean, and Sausage Soup

Reviewed: Dec. 6, 2010
My husband and I love the red pepper zing, but if you don't like the heat, don't add it. I try to let it only simmer, because I do not want the potatoes to fall apart, yet I want them to absorb the broth flavor. This is even better the next day. Just make sure to cook it long enough for the veggies to cook thoroughly. Also, I cut them small enough to have more than one fit on a soup spoon as they cook faster that way! They are actually about the same size as the ditalini pasta
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Spicy Black Bean Soup

Reviewed: Jan. 14, 2011
I made this recipe today and my husband and I loved it. However, I reduced the salt by more than 1/2 so that is why I only gave 4 instead of 5 stars. I modified the recipe, based on most other reviewers comments and my own personal tastes. I only used one chicken bouillon cube, I reduced salt to 1/4 tsp., I used 1/4 tsp of celery seed instead of 1 tsp celery salt. I do not like Bay leaves so I omitted them. I also added ham and 1/2c chopped chiorizo sausage. Because of the spicy sausage and the fact that we like a little bit of heat, and not a lot, I only used 1/8 tsp of cayenne. I soaked the beans in water for 6 hours before using them also. I think this is a wonderful recipe, even though I made those minor changes, I was really impressed with the aroma and complex flavors of this soup. Thanks for submitting it!
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Creamy New Red Potato Salad

Reviewed: May 17, 2011
this is a great recipe that is very flavorful! The key is to add the Italian dressing when the potatoes are hot and then let them marinate in the refrigerator until they are completely cooled. An optional additional ingredient is a couple of tablespoons of crumbled bacon. My husband's family has made many types of potato salad for years, and this recipe is his favorite!
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