T. MARTIN Recipe Reviews (Pg. 1) - Allrecipes.com (1092744)

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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 7, 2008
This is a very good and solid recipe. I won't repeat a lot of what others have said but would like to offer a few suggestions. View the amount of sugar as negotiable based on your personal tastes; I've made this recipe twice, once with the 2/3 c. sugar (too sweet for me), and once with just 1/4 c. sugar (not enough sweetness), so my personal "sweet spot" is somewhere in between. An additional 1/2 cup of liquid is a good idea for this recipe if you're so inclined. And I believe others have mentioned decreasing the amount of flour in respect to the amount of cornmeal which will produce a beautiful yellow color.
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1 user found this review helpful

Quick Sunshine Cake

Reviewed: Jun. 26, 2006
Ambrosial and Ethereal are the words to describe this cake. Followed recipe but added the zest of one orange and 1/4 cup of Grand Marnier. Baked at 325F beautifully and came out nice and flat. Frosting is divine and is what makes this cake pure perfection. Followed tip of another reviewer and mixed the crushed pineapple and juice with the vanilla pudding mix before folding in the Cool Whip (used lite). NOTE: Recipe states the large (16 oz.) tub of Cool Whip but unless you have a VERY deep 9x13 pan this would be waaaaaayyyy toooo much Cool Whip.
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45 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 28, 2005
Very good basic recipe for pumpkin pie. The can of condensed milk makes it sweet enough without all the hassle of measuring sugar; just open can and pour. I noted the comments of others and baked this pie for the minimum baking period; I might bake a little longer next time in my oven. Felt the the filling never fully came together in the baking process but maybe just me being critical. Definitely increase the spices if you prefer a spicier pie; I used 2 tsp. of fresh (this is important---spices only last so long) pumpking pie spice and 1 1/2 tsps. cinnamon.
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1 user found this review helpful

Oatmeal Blueberry Muffins

Reviewed: Jul. 13, 2005
Something about the ingredients do NOT come together very well in this recipe. I am a pretty experienced baker and the result I got from this recipe was an overly chewy and tasteless muffin.... Save your blueberries for something else.
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0 users found this review helpful

Marble Swirl Pound Cake

Reviewed: Jun. 9, 2005
This is a very good everyday pound cake with simple ingredients. Followed the recipe to a "T" with no substitutions or omissions. Because cocoa chemically drys out baked goods you REALLY need to stay on to of the baking time and take it out at the first signs that it is done. For those who want to ensure moist cake I might also advise to cover immediately and let the cake stay covered until cool. If you wnat something basic this is worth a try. Play around a little as well with the extracts (almond extract might really spice up this cake).
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3 users found this review helpful

Eggnog Cake

Reviewed: Jan. 4, 2004
3 Stars for potential. I concur with other reviewers who state that this is a DRY cake. If you are expecting a true pound cake this is NOT the recipe for you. Some enhancements I made that you might consider: using all butter instead of part shortening, part butter; using a good commercial egg nog to replace the milk (I used Old New England brand egg nog that has booze added; find at wine shops and liquor stores). Also NOTE--the recipe time is definitely wrong for a loaf pan of this size. At most you're looking at 50 min. baking time. All in all a recipe that could be spectacular with some tinkering........
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52 users found this review helpful

Pumpkin Dip

Reviewed: Jan. 4, 2004
If you like pumpkin then this is a recipe you should definitely try. The combination of flavors is perfect for the fall/holiday season and, as mentioned by others, tastes great with either gingersnaps or apple slices. I will note though that I have been unsuccesful in getting this dip to come out completely smooth and I'm not sure what to attribute this to. Others have previously run into this problem as well so be warned........... Your dip may come out seeming a little grainy but the flavor (my reason for the 4 star rating) is so good that if you really like pumpkin the apperance of the dip should not matter. If anyone ever finds a solution to getting this dip completely smooth EVERY time please post.
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0 users found this review helpful

Chocolate Orange Marble Cake

Reviewed: Dec. 2, 2003
I give this recipe 2 stars because it is ture to the description that it is a moist and attractive cake. However that is the best I can say about this cake. If you are looking for a FLAVORLESS cake then you have found the perfect recipe. I"m not sure if there are mistakes in the recipe and semi-sweet chocolate should have been used as opposed to unsweetened. Also, even though I tripled the amount of orange zest used (I large, juicy navel oranges) the orange flavor was faint at best. The glaze gives this cake a special touch but cannot make up for the flavor that is seriously lacking. I agree that the combination of orange and chocolate marry well but in relation to this cake it was not a match made in heaven.
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22 users found this review helpful

Apple, Cranberry, and Pear Crisp

Reviewed: Nov. 6, 2003
A VERY good crisp recipe. Feel free to play around with the ingredients. I followed the suggestion of other reviewers and added 1 tsp. each of cinnamon and nutmeg. I also added orange juice and orange zest. This is one of those recipes that I don't feel you can go wrong with. Enjoy!!
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64 users found this review helpful

Cold Oven Pound Cake

Reviewed: Aug. 19, 2003
This is a good base recipe for a pound cake if you add some spices/zest/etc., I added some Mace as another reviewer mentioned and was VERY glad I did; this would be a very plain cake if you didn't add something to give the cake some "character". Note, I also reduced the amount of sugar by 1/4 c. and may try to use even less the next time; the cake is not overly sweet but if you serve it with berries or a dessert sauce I don't think 3 cups of sugar is necessary.
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21 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Jul. 11, 2003
The best word to describe this frosting is: WOW!!! A week after using this frosting to make a Flag Cake for Independence Day I'm still getting rave reviews about this frosting and requests for the recipe. The next time you want to make a Cream Cheese Frosting give this one a try. It's not too sweet, light in texture and ultra creamy. You will NOT be sorry you tried this recipe.
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6 users found this review helpful

Plain Eggless Cake

Reviewed: Feb. 14, 2003
Please note, for those of you out there who CAN eat eggs---pick another recipe. This cake is definitely plain (with a capital P!) but for those who cannot eat eggs I'm sure it is the best alternative. It definitely has a cake like texture and look but it tastes like cornbread to me. You cannot taste the orange juice at all and actually the cake is not very sweet which is probably where a glaze or frosting would help. After some additional thought Cream Cheese frosting might do wonders for this cake. Regardless, if you are going to make this be prepared to be VERY creative and dress it up somehow.
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43 users found this review helpful

Pumpkin Cranberry Bars

Reviewed: Dec. 22, 2002
I was a little leery of the pumpkin--cranberry combination but was pleasantly surprised. Overall this is an easy treat to make for the holidays as long as you have the time to put together the different parts. ***Note I think this is better served warm with whipped cream rather than cold.
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3 users found this review helpful

Butterscotch Rum Pound Cake

Reviewed: Dec. 20, 2002
This is an easy cake to make for any of those baking novices out there. The cake did not have enough of a rum flavor for me but taste is a pretty subjective thing so the rum flavor might have been more than enough for some people. The one thing I will note on this recipe is that I'm not sure the best way to melt the butterscotch chips that go in the cake is in the microwave. I ended up getting one big clump of butterscotch that became little chunks in the cake batter.
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3 users found this review helpful

Lemon Bundt Cake

Reviewed: Jan. 30, 2002
This cake is very true to the description given....very moist and yummy. Definately add some type of glaze or frosting however.
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1 user found this review helpful

1-2-3 Vegetable Chili

Reviewed: Jan. 14, 2002
Exceptionally good recipe!! Makes a very chunky chili --- just the way I like it. The one thing I'm going to try next time is to follow the advice of another reviewer and use the low sodium versions of certain things because it did taste a bit salty.
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9 users found this review helpful

Eclair Cake

Reviewed: Jan. 14, 2002
This is a great recipe to have on file. Particularly in the summer because it doesn't require turning on the oven at all --- big plus for those scorching summer days. There are so many versions of this recipe out there it really doesn't matter which one you use. I will say however that it seems easier just to use the container of chocolate frosting for the top rather than melting chocolate chips because you just pour the frosting on straight from the can once you nuke it for a bit.
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1 user found this review helpful

Easiest Pie Ever

Reviewed: Jan. 14, 2002
This is a pretty good pie but I think one I'll have to play with a little to get it to the point where I say "WOW". The one mistake I made with this recipe is that I used 8oz of sour cream instead of 16oz--I was a little confused because pint is typically a term used for liquid measure. I think I'm going to definitely try spreading Cool Whip on top of the cake as one reviewer mentioned. Also I think I want to try making my own graham cracker crust.
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11 users found this review helpful

Gina's Pound Cake

Reviewed: Dec. 24, 2001
In my personal opinion this cake did not live up to the claim of being moist. After tasting it I was upset that I had waisted so many eggs on such a dry cake. I wasn't that thrilled with the flavor either...on the fruity side; but that is a matter of personal opinion.
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1 user found this review helpful

Libby's® White Chip Pumpkin Spice Cake

Reviewed: Dec. 10, 2001
WARNING!!!---This cake sticks!! Grease your pan as best as you possibly can. I had to dump this cake the first time because the top completely stuck to my Bundt pan. But the flavor and color are both wonderful. Highly recommended.
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9 users found this review helpful

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