mommie Recipe Reviews (Pg. 1) - Allrecipes.com (11183270)

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Jan's Pretzel Dogs

Reviewed: Jan. 1, 2013
These are truly phenomenal. I've made them with beer, ginger ale, water, and today I even tried them by proofing the yeast in milk (no water or beer) because we had to turn the water off as my husband was playing plumber. Unbelievable! Thanks Jan, hats off to the queen of yeast breads!
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1 user found this review helpful

Chocolate Muffins

Reviewed: Mar. 4, 2012
this is a great recipe. After reading through the reviews, I too decreased the amount of flour slightly (2 1/2 cups) and increased the cocoa to 3/4 cups. Also, I realized after I started getting all of my ingredients ready that I didn't have any sour cream on hand, so I substituted a 1/2 cup of buttermilk for it (only used a 1/2 cup since buttermilk is obviously more liquid than sour cream). I don't know if it was the buttermilk, or just ensuring I didn't overmix the batter (just stirred gently by hand until it was barely mixed together), but these muffins were so moist and delicious, I couldn't believe it. I think next time I'll go back to the buttermilk, I don't think I'll even attempt these with sour cream, they came out that good!
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2 users found this review helpful

Crusty French Bread

Reviewed: Nov. 28, 2010
just DIVINE!!
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9 users found this review helpful

Buttery Pan Rolls

Reviewed: Nov. 16, 2010
these are great. I actually substituted in 2 cups of robin hood multigrain flour, and I didn't use any vital wheat gluten, and they were still light and fluffy! I got 18 nice sized rolls out of the 5 1/2 cups of flour (and unlike other recipes, this one was dead on with the flour measurement, 5 1/2 cups gave me a nice dough that pulled away from the sides of my KA bowl). I put half in the fridge, and the other half in the freezer, and I might add, they freeze extremely well. Overall, one of the best roll recipes I've tried to date.
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3 users found this review helpful

Naan

Reviewed: Sep. 27, 2010
my father is Pakistani, and we used to eat a lot of naan bread at home, but we bought it at the local East Indian restaurant. Unless you have a "tandoor", or clay oven at home, it's not going to be restaurant quality. Having said that, this is a close second! I don't roll out the balls of dough, but rather use my fingers to stretch them in to a large tear drop shape, that way the texture before grilling is thick, and uneven. This way, after grilling, you get an almost authentic bread. Also, I added 1tsp of baking soda to the flour mixture to get bubbles on the surface. Thanks for sharing!
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12 users found this review helpful

Cheese Garlic Biscuits II

Reviewed: Sep. 23, 2010
I don't know why so many reviewers used baking soda since the recipe called for baking powder. I used 1tsp baking powder, other than that, didn't change a thing (oh, and because we are garlic lovers, I used 2 minced cloves in the butter glaze). These are del-ish!
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Sep. 6, 2010
I used buttermilk (just to get rid of it), and I didn't bother with the topping, only because my kids were hungry and I didn't have the time. These muffins are moist, fluffy, just super delicious! Oh, and I only used 1/c cup sugar total.
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2 users found this review helpful

Buttery Rolls

Reviewed: Sep. 3, 2010
DON'T READ ANY REVIEWS FOR THIS RECIPE THAT ARE LESS THAN 5 STARS.... These are by far the best rolls I've made to date. I can't begin to describe how flaky, and delicious they are. My kids gobbled them up, I had 2 right out of the oven, and my husband had a few with dinner. Now they're all done, and everyone's looking at me with these "so, how come there's no more?" look!! Thank you Debbie!!
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4 users found this review helpful

Buttermilk Honey Wheat Bread

Reviewed: Aug. 25, 2010
Yes, this is a very sticky dough. Make sure to lightly grease whatever pan you bake it in. I don't have a bread machine, so my KA came to the rescue. I was tempted to add more flour than what the recipe called for, but I didn't, and I'm glad I relied on my instinct. The bread was soft, moist, and slightly sweet. Just PHENOMENAL!!! (Did I spell that right?!?)
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1 user found this review helpful

Greek Style Potatoes

Reviewed: Aug. 19, 2010
just delicious, didn't change a thing!
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5 users found this review helpful

Blueberry Lemon Bread

Reviewed: Aug. 19, 2010
This is a great recipe, however I changed a couple of things. First of all, and this may be a typing error, but as another reviewer stated, it is not possible to cream sugar with melted butter and get a light and fluffy mixture. Therefore, I creamed room temp butter with 1/3 sugar for approx 5 min, then added one egg at a time (beating at least 5 min in between each addition). Also, I only used 1/2 cup sugar, and this was more than enough for us. And finally, I used buttermilk instead of regular milk. The end result was a light, airy cake-like bread that was delicious. As a side note, my blueberries did not sink at all. I washed them, let them air dry, and then mixed them with the dry ingredients.
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7 users found this review helpful

Apple Spice Cake

Reviewed: Jul. 31, 2010
I wanted to make an apple cake for breakfast in the morning, and stumbled upon this recipe. I can't believe how good it is! I had to make some minor alterations as per our family's taste buds, but no big deal, it still came out wonderful! I only used 1 cup of white sugar, that's it, and for us, it was still more than sweet enough. Next time, I'll use 1/2 cup white + 1/2 brown, and see the difference. Also, I used 1 1/2 tsp cinnamon, a pinch of cloves (and I do mean pinch), and approx 1/4 tsp nutmeg. Again, for us, this was perfect! I had spartan apples on hand, and I peeled and finely chopped about 4 of them, and they were delicious in the cake. I used a 9x13 pan, generously greased, and baked it for exactly 40 min at 350. Thank you Kristin for a great recipe!
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11 users found this review helpful

Overnight Berry Coffee Cake

Reviewed: Jul. 9, 2010
I've made this cake 3 times now, so I figured I should be fair and rate it! It is fabulous! I have made it the night before and baked it in the morning (after the blueberries were dried thoroughly, I coated them in the flour mixture so they wouldn't sink), and also baked it after the cake sat in the fridge for a mere 30 min. Both times it turned out great!
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7 users found this review helpful

Apple Bread

Reviewed: Jul. 7, 2010
Sometimes a recipe that does not require my KA mixer is all I can handle, and this one was great! I made it in a 13x9 pan, and chopeed up 4 small spartan apples in to small peices (next time I will grate them in). I also added 1/4 cup applesauce in addition to the oil, as other reviewers stated the end result was dry, and added small amounts of nutmeg and ground cloves. Unfortunately, I left the bread in the oven for too long, next time Ithink 30-35 min should suffice, but the flavor was outstanding!
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2 users found this review helpful

Applesauce Bars

Reviewed: Jun. 28, 2010
These are great. I did not have pumpkin pie spice, so I substituted with 1tsp cinnamon + a pinch of cloves. I also used less sugar, approx 1/2 cup, and it was more than sweet enough for our liking. I just dusted with icing sugar once they were cooled, and then cut them in to squares and wrapped each one in plastic wrap and kept them in the fridge, so we could grab'n'go..... they didn't last long at all!
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1 user found this review helpful

Apple Breakfast Bread

Reviewed: Apr. 24, 2010
I was looking for a quick recipe for breakfast, and found this one.... thank Goodness! It is delicious! I used 3/4 brown sugar (no white), and next time I think I will add another apple (I shredded them right in to the batter, so the apples and juice were added). Also, I checked the batter at 45 min, and the middle was a little soggy, but it only needed another 5 min to complete. Thank you for the recipe!
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3 users found this review helpful

Sweet Dinner Rolls

Reviewed: Apr. 9, 2010
FANTASTIC!!! I don't have a bread machine, so I proofed the yeast in warm milk and water (and sugar), then added the yeast mixture to the (sifted) flour and salt. I melted the 1/3 cup butter and added that to the dough. Also, instead of crescents, I made dinner rolls. After the first proof, I punched the dough down and made 12 dinner rolls, then smeared softened room temp butter on the tops and let them rise for another hour, then baked at 375 degrees for 20 min.... thanks so much for the recipe!!
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4 users found this review helpful

Robust Garlic Baked Chicken

Reviewed: Mar. 26, 2010
great chicken recipe, and a good base to use!! I made this figure friendly by using olive oil instead of butter (spreads just as well). Also, in addition to the lemon and garlic in the cavity, I added a quarter of an onion, and cut 4 thick slices of a sweet onion to use under the chicken as a natural "roasting rack". I baked this chicken uncovered at 375 degrees for exactly 1 hour 15 min, then removed and tented with foil for an additional 15 minutes before carving (my bird was approx 2.5 lbs).
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16 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Mar. 18, 2010
wonderful! I didn't have wheat bran, so like others, I soaked 1 1/2 cups all bran cereal in 1 cup milk for 10-15 min; I also didn't have blueberries, so I soaked 1/4 cup raisins in boiling water for the same amount of time as the cereal, and peeled and chopped 2 apples. Additionally, I used 1 1/2 tsp baking powder and 1/2 tsp soda (both sifted) and added 1 1/2 tsp cinnamon. I don't know if it's because of the muffin pan I have, but I didn't need muffin liners or a spray, and they came right out. I can't believe how moist these muffins are!!
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2 users found this review helpful

Raisin Apple Muffins

Reviewed: Mar. 12, 2010
great muffins, and low in fat, especially with the following changes: replace the oil with 1 serving of motts unsweetened apples sauce, and replace 1/2 cup sugar with 1/4 cup honey.... also doubled the cinnamon. Great even without the topping!
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6 users found this review helpful

Displaying results 1-20 (of 22) reviews
 
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