Iron_Lady12 Recipe Reviews (Pg. 1) - Allrecipes.com (11260270)

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Almond Shortbread I

Reviewed: Apr. 8, 2012
UNBELIEVABLY EASY & GOOOOD!! So I never thought shortbread cookies were *this* easy but following this recipe I guess they really ARE! I followed the recipe's ingredients to the letter. I just changed the way I cut the cookies out & the decoration. Like another reviewer, I rolled the dough into a log. In addition I added amaretto-toasted almond trimming. I blanched about a 1/2 cup of raw almonds & toasted them in amaretto, let them cool & chopped them finely. So after rolling out my cookie dough into a log, I brushed on some egg wash and rolled the dough over the chopped nuts, wrapped in plastic wrap, chilled for the recommended amount of time, then cut them about 1/4 in and baked according to the recipe. They came out wonderful and now I'm storing them in my fave cookie jars. They're incredibly buttery, crunchy and just plain delicious!! I just finished eating one with ice cream for dessert...sooo yummy!! I highly recommend this recipe especially since it just nails the basics of shortbread cookies. You can always take the basics and build on them the way u like! Good luck.
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Banana Nut Muffins

Reviewed: Jun. 27, 2010
Quick, easy, non-fussy, good old-fashioned recipe! Sometimes you just want something simple and this recipe gets it right. Only 4 stars because once I tasted it I realized some spices were missing that usually go with banana nut muffins/breads. So the 2nd batch I made, I added a touch of cinnamon, nutmeg, and 1 tsp vanilla flavoring. Yet still, a great recipe for a delicious breakfast muffin. Bravo!
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14 users found this review helpful
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Awesome Carrot Muffins

Reviewed: Mar. 6, 2010
Great recipe!! I made a few moderations that I think gives these muffins a better kick! So instead of just raisins, I used half raisins & half currants. I used 1/2 white & 1/2 whole wheat flour. I know from experience using all whole wheat when baking anything makes it denser & heavier. I cut out the baking soda because it adds to the heaviness and dryness and I wanted a moist muffin, so only baking powder was used. Also to add that extra spice kick, along w/cinnamon i used fresh ground nutmeg AND anise! Fresh ground anise is an unbelievable sweet & perky spice w/ an incredible aroma. Also in the egg mixture, I put 1tsp vanilla essence & 1tsp almond essence. These essences combined create a coconut-like flavor. And instead of veg oil, I used softened (not melted) butter...sorry health buffs (lol). Flour mixture contained the baking powder, sugar, salt & fresh ground spices mixed evenly. The egg mixture has the vanilla & almond essence...NOT the sugar like in this original recipe. I take the soft butter and rub it thru the flour mixture w/ my finger tips until the mixture looks like fine breadcrumbs. Then I stir in the carrots & raisins/currants evenly. Last I add the egg mixture & stir thru slowly. For a little more moisture I added a couple tsps of Carnation milk. Bake as suggested. Serve with a hot cup of brewed Mexican Chiapas Coffee (a medium roast w/cocoa & hazelnut notes..YUM). The muffin tastes like it has Thanksgiving baked into it!! Good Luck!
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8 users found this review helpful

White Chocolate Macadamia Nut Cookies I

Reviewed: May 1, 2011
This is the most simple yet *effective* cookie recipe I've ever tried! I followed it to the tee and it yielded an absolutely delicious batch of homemade cookies! I admit, I made 1 teensy-weensy adjustment and that is, I added a pinch of salt. I absolutely cannot make any cake or cookie recipe without a pinch of salt. Nevertheless, this particular combination of ingredients gave me exactly what i was looking for: Sweet & salty, balanced btw crunchy & semi-soft, chunky, good-looking snack! Better than any store name brand...PROMISE!! Now the only problem is my husband & I CANT STOP EATING THEM!!!
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3 users found this review helpful
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Coconut Pound Cake

Reviewed: Mar. 11, 2012
Soooo nailed this cake!! And just like another reviewer mentioned, it tastes even better the day after because of the crunchiness of the glaze. I had to scale down the ingredients because I made it in a 9x5 loaf pan but I followed the recipe to the letter, and it yielded a tasty, moist, sweet cake that lasted about a week in my home. I definitely will save this on and bake again.
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2 users found this review helpful
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Key Lime Pie VIII

Reviewed: Apr. 6, 2012
Easy recipe, I followed it to the letter and I got a good result. Maybe a wee bit tangy with all the lime but still fabulous. It took a while to set so I couldn't eat it the same night I made it. I put it in the freezer over night and by the next day it was terrific. I did NOT add additional sugar because I found the condensed milk & pudding mix was sweet enough. Next time maybe I'll do only 1/2 cup lime juice and 1/2 tbsp of zest to tame the tangyness. Great & super-easy recipe though!
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1 user found this review helpful
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Lemon Cranberry Muffins

Reviewed: Mar. 4, 2012
Very nice muffin!!!! A simple and very easy recipe!! When followed to the letter this recipe yielded moist, slightly tangy & sweet muffin and the slithered almond topping is a nice touch. You absolutely MUST toast the almonds because they add a nice salty/nutty crunch to balance out the sweet & tangy flavors. As I said, I followed to the letter and my only addition was a dusting of powdered sugar at the end. No sweets come out of my oven without a little powdered sugar! Goes great with a cup of dark roast coffee. Good luck!!
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1 user found this review helpful

 
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