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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Jif® Peanut Butter Blossoms

Reviewed: Nov. 16, 2011
I made these today and they are the best, easiest cookie for Christmas! The cookie was extremely tender and not hard. The only adjustments I made to the recipe were 1. I added 3/4 cup peanut butter (I like a stronger peanut flavor) and 2. I baked them for 8 minutes instead of 10 because the sugar started to get slightly dark, and I didn't want it to burn. They came out great!!! I will make them every year!
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Nanny El's Tiramisu

Reviewed: Dec. 20, 2011
make two layers in the pan either with hard, soft ladyfingers or cake. I do not think the recipe makes that clear. Otherwise it is a really good recipe
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Corned Beef and Cabbage

Reviewed: Mar. 14, 2012
Thanks for posting this recipe. I have been looking for a long time for an easy way to "corn" my own! I think those reviewers that want a pink color and not gray, need to look into recipes that add "Prague Powder". It is a pink salt plus preservative often used in sausage, and it is what turns the commercial corned beef pink. I also want to ask those that have tried this recipe, if they found their beef a little too salty, because the amount of salt is much higher than the other recipe, Kosher style Corned Beef. I tend to think the amount is correct, because some say that the meat was bland, but others say it is too salty?! Does that mean the salt does not get into the meat? I rated it 5 stars because it looks like a great recipe and I cook commercially prepared corned beef with the same veggies and it is awesome.
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Photo by Ellen Bancroft Ziegler

Eggplant Lasagna

Reviewed: Aug. 22, 2012
My pictures show a single layer because I only had a medium size eggplant, so I did not have enough eggplant to make two layers. It is Ok if you do that, but in the past when I have a larger one, I get two layers, which I think looks prettier. Any way you make it is really really tasty-one of hubby's favs
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Carrot Cake

Reviewed: Sep. 9, 2012
I began to put this cake together and realized I did not have enough pineapple, nor did I have any coconut! I had already mixed the the sugar oil and eggs, so I had to do something. I had 2/3 cup of pineapple, and knew I needed at least 1.5 cups. So, I peeled a juicy pear, chopped it up really fine, and did the same with a very fragrant sweet apple. Together it made another 2/3 cup of fruit. I also decided to soak a cup of raisins in 2 tablespoons Grand Marnier and 2 tablespoons boiling water. When they had plumped up, I added them with the other fruit too. To the dry ingredients, I also added 1/4 tsp of grated nutmeg, along with 1 tsp grated orange zest and 1 tsp grated lemon zest. This cake was absolutely delicious! I will use this recipe over and over. Since my husband hates coconut, he appreciated it not being there, however, I think it would only have enhanced this recipe. I strongly urge anyone to try this cake. My only criticism is that the frosting was a little bit too sweet, and I would look for a different cream cheese recipe for the the frosting.
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Banana Cream Pie I

Reviewed: Nov. 11, 2012
I use this recipe every time I make banana Cream pie, it is a family favorite. There is no other recipe that can match the flavor of the pudding. Cornstarch and packaged puddings are not nearly as flavorful in my opinion. I give it 5 stars, for the flavor, but I do not understand why you added the step to bake the pie for another 15 minutes. It is not necessary. Instead make sure you cook the pudding for a full 2-3 minutes, stirring constantly, then pour it into the pie shell, cover with a layer of plastic wrap as you would for pudding and let it cool in the refrigerator. I remove the plastic wrap and then cover the whole pie with whipped cream and serve. For those that had a runny pie, it is probably because raw egg yolks have an enzyme that breaks down the thickener. That is why you MUST heat that pudding for the recommended 2-3 minutes in order to kill the enzyme in the egg yolk or they will destroy the thickener and it will be runny. One final note, make sure you use REAL Vanilla extract, not imitation. I use one and a half teaspoons when I make this pie.
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Photo by Ellen Bancroft Ziegler

Thanksgiving Leftover Stuffed Shells

Reviewed: Jan. 5, 2013
Family loved it the weekend following Thanksgiving. Very rich and delicious!
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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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Bowties with Italian Sausage in a Cream Basil Sauce

Reviewed: Mar. 13, 2013
This is a recipe I have used for years, except we use heavy cream, it is richer. It is a family favorite and I highly recommend it. We also add 2 tablespoons chopped fresh flat leaf parsley and instead of fresh tomatoes, we use 1 11oz. can of petite diced tomatoes. Anyway you do it, you will love it. (We also use 1/2 cup of parmesan instead of what the above recipe states)
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Photo by Ellen Bancroft Ziegler

Thanksgiving Pumpkin Slush Cake

Reviewed: Oct. 4, 2013
My Family loves this dessert. My daughter and her husband have requested I make this for Thanksgiving instead of Pumpkin Pie. I always use real whipped cream, and I also make sure to use 3 half pints of whipped cream, one for each of the creamy layers and topping. If you find the crust to be too thick, reduce the flour to 1 cup.
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Photo by Ellen Bancroft Ziegler

Thanksgiving Pumpkin Slush Cake

Reviewed: Oct. 27, 2013
My family loves this. They have asked me to make it for Thanksgiving instead of Pumpkin Pie.
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Ellen's Homemade Breakfast Sausage

Reviewed: Aug. 5, 2014
This is the best Breakfast Sausage I ever ate, and the best part is that I know all of the ingredients, and there is no artificial chemicals or enhancement! YUMM!
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Double Chocolate Pie

Reviewed: Aug. 29, 2014
This is a great recipe, but if you make it, be sure after you add the eggs, to bring it back up to a boil, and once it is boiling, let it bubble for a full minute or even maybe two minutes. There is an enzyme in eggs that needs to be killed by the heat. The enzyme liquefies protein coagulation, so if you do not kill it with the boiling, your pudding will liquefy after it thickens.
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Soft Oatmeal Cookies

Reviewed: Sep. 27, 2014
I tried this recipe and I think they were AMAZING!! BUT, I did add a few things and I agree with the other reviewers and added less salt (1/2 tsp). I did add 1 tsp of baking powder in addition to the baking soda, I also used the 1 1/2 tsp of cinnamon but then added 1/2 tsp of ground allspice,and 1/4 tsp ground cloves. I used Quaker Old Fashioned Oats instead of Quick Cooking and added 1 Cup chopped pecans. These cookies spread nicely, and then flattened out as they cooled. My oven runs a little cool, so I set the temp to 375 degrees F and left them in the oven until they were golden brown. That required baking them for 12-14 min. instead of the recommended 8-10. Finally the other thing I did a little differently was to use a 1 inch cookie/ice cream scoop. I cooked them on a sheet of parchment on the cookie sheet and it was not necessary to flatten them. They spread really nicely. While they were slightly warm, my husband an I ate a half dozen sitting there. They were warm and chewy. Later when they had fully cooled, they got a little more crisp, but still had some chew to them. My husband said they were the best oatmeal cookies he ever had. I highly recommend this recipe and I added it to the family recipe book we keep for ourselves online. This is the only recipe I will use from now on. Thanks for posting this recipe!!!
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