ShirleyAnn Recipe Reviews (Pg. 1) - (1133579)

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Creamy Vanilla Pudding

Reviewed: Mar. 7, 2009
I'll never use boxed pudding again. I did as others suggested and placed the cornstarch, sugar and milk in the saucepan. Made sure everything was thoroughly mixed before turning on the heat. After bringing to a boil I tempered the egg yolks and added to the pan and cooked 1 more minute. Added the vanilla and butter. I used the pudding to fill cream puffs. Excellent.
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1 user found this review helpful

English Muffins

Reviewed: Jan. 16, 2009
This was my first time making English muffins. I put all ingredients in my Breadman with the yeast last on top of the flour. Put on dough cycle. After 90 minutes I placed on counter and cut in half. I didn't roll out, just patted slightly and cut. Got 20 muffins about 3/4 inch thick. I place cornmeal in a soup bowl and after cutting each I placed into the cornmeal, pressed down both sides into the meal. I then placed onto baking sheets covered in cornmeal. I used my large cast iron skillet. Must be kept on lowest heat setting. I flipped them several times as they were getting dark. I did manage to cook them for 20 minutes. I made a loaf out of the 2nd half and baked for 25 minutes at 420. I used a standard canning jar ring to cut the muffins. A larger ring would be better. The muffins are delicious and loaded with nooks and crannies. My husband loves the bread.
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7 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Jan. 8, 2009
I did as others suggested and used 1/2 cup oil and 1/2 cup home canned applesauce and only 1 cup sugar. I skipped the coconut as I was out. Got 24 standard muffins. I do have a giant muffin tin but was out of large papers. Also, sprayed the inside of the papers for easy removal of the muffins. They were fantastic. A great Weight-watchers treat at 1 point each for the smaller muffins. Next time I will use whole wheat flour for a more healthy muffin. I suggest that you mix the dry ingredients carrots and raisins well before you add the egg mixture.
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Red Pepper Soup

Reviewed: Oct. 20, 2008
I have several red pepper soup recipes, although I have not tried this one. I have one suggestion. Puree the peppers and tomatoes with about 2 cups of broth before cooking. Then, add the remainder of the broth and cook. I like to add a little Old Bay seasoning and taste as I go. I'd also skip the cream and add a 1/2 teaspoon of coffee creamer to each bowl. Stir and serve.
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1 user found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Jun. 17, 2008
Oh My Gosh! This is the absolute best and I have been making banana nut bread for over 50 years. It's nice that the recipe makes two loaves. As long as the oven is on for 1 hour, might as well make two. My bread is a bit on the dark side, which is fine as the bananas were tossed into the freezer with the peels on for a few weeks. I also used 2 cups of walnuts. 1 cup of butter seemed like a lot so next time I will use 3/4 cup butter and 1/4 cup apple butter. The texture was perfectly moist, firm and baked in the exact time suggested. I did line the bread pans with waxed paper which allowed for easy removal. Nice large loaves too.
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1 user found this review helpful

Corn Fritters

Reviewed: Apr. 28, 2008
Oh My Gosh. These are fantastic. I used self rising flour and skipped the salt and baking powder. I used a package of corn I had frozen last fall. The package contained precooked corn, hot and sweet peppers and onions chopped fine. I thawed the corn in the microwave and drained in a sieve. I made them smallish and got 28. Calculated to be 57 calories each.
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Apr. 15, 2008
I reviewed yesterday and forgot to mention, I used 1-16oz. bag of good quality mixed vegetables.
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0 users found this review helpful


Reviewed: Mar. 8, 2008
This the best recipe for making sticky Buns, Sweet Rolls and cinnamon topped Kuechen. I have been making these almost every week for over 50 years. For the last 7 years, I have used my Breadman for mixing. I do add 1/2-1 cup extra flour though. May be due to the egg size. After the machine mixes for about 5 minutes, I check for texture and add the extra flour. After the dough cycle of 90 minutes, I form the rolls or kuechen. I don't refrigerate over night. Absolutely the best. I use butter, never margarine.
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11 users found this review helpful

Mini Cheesecakes

Reviewed: Feb. 25, 2008
O My Gosh, These mini cheese cakes are the perfect New York style which is somewhat dense but never creamy. I made over 100 of these for a benefit and they were eaten quickly. I used 1/2 package of graham crackers for the crumb mixture and used 1 rounded tbs. of crumbs in the bottom of the paper liners. I also sprayed the liners lightly for easy removal. Then, topped half with cherry pie filling and half with semi sweet melted chocolate. If you want to serve individual cakes, use larger muffin tins, skip the crumbs and freeze the cakes until serving. The paper peels off the frozen cakes easily. I did bake about 8 minutes longer the suggested time. When they start to crack open on top, they are done.
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147 users found this review helpful

French Baguettes

Reviewed: Jan. 14, 2008
These were fantastic. I used my Breadman and placed warm water and salt in first. Followed with all purpose flour and 2 teas. regular yeast on top. Put on dough cycle. After the cycle was finished I cut in half and shaped into 2-16 inch loaves. I didn't roll out. Brushed with egg yolk and water. I let rise for 90 min. Also baked 5 minutes longer.
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Crab Dip

Reviewed: Jan. 5, 2008
Made this for the Winter Classic. I followed the recipe exactly as written and served it with crackers and fresh veggies. It was fantastic. Delicious hot, but very good at room temp. This is a keeper.
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Orange Almond Biscotti II

Reviewed: Dec. 9, 2007
I have a batch of this recipe on my cooling rack as I type. I used 1 cup of sugar and other than that, followed the recipe exact. Easy to mold and slice. Initially baked for 25 minutes and 6 minutes on each side after slicing. Will dip top half in melted chocolate.
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3 users found this review helpful

Never Fail Pie Crust I

Reviewed: Nov. 18, 2007
Never Fail is the only recipe I use. However I use 5 cups flour, 2tsps. salt, 2 cups butter flavor Crisco. Mix. In a cup measure 1 beaten egg, 1 TBLS white vinegar and fill with water to one cup. Makes enough for 6 crusts. Divide and freeze. I always roll between plastic wrap. Using extra flour when rolling is not a problem.
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29 users found this review helpful

Sausage Jalapeno Poppers

Reviewed: Oct. 22, 2007
I sort of followed the recipe. I used 2 sausage links cooked and chopped fine. Drained well first. Added 8 oz. creme cheese some grated moz. cheese a little parm. and about 15 slices of pepperoni chopped fine. Stuffed the halved peppers. They are in the oven now, so guessing 5 stars.
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Cream of Cauliflower Soup II

Reviewed: Oct. 17, 2007
This soup is great and simple too. I sauteed the onion, garlic and grated carrot for a few minutes then, added the broth, cauli and 2 small diced potatoes and covered. Simmered on low as I prepared dinner. Added skim milk and a small slice of valvetta. Used my stick blender. I didn't use the sherry. Just the ingredients I mentioned plus salt and pepper. Excellent soup.
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Grandma's Lemon Meringue Pie

Reviewed: Feb. 18, 2007
I made this pie twice. The first time I made it exact, except I used 1/2 cup lemon juice. The lemons I had were fresh picked and were as large as oranges. One lemon produced 1 cup of juice. Imagine what yield I'd get using two. I think 2 lemons is too vague in a recipe like this. The pie was delicious. The next time I used 3/4 cup of fresh squeezed juice and reduced the water to 1-1/4 cup. Also reduced the sugar by 2 TBLS, as I like my pie on the tart side.
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6 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Feb. 6, 2007
This is the best peanut butter cookie and I've made many.. I used Jiff and the aroma was wonderful. I think it is important to use good quality peanut butter. I took them to a pot luck supper and everyone wanted the recipe. A keeper for sure.
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2 users found this review helpful

Sour Cream Coffee Cake

Reviewed: Jan. 17, 2007
I have been using this exact recipe for years. It is a favorite. The batter is quite thick. After spreading the first layer of batter in the pan and adding half the the sugar mixture, I drop the remaining batter in small dollops on top using a teaspoon. I don't try to smooth it out. Then I sprinkle on the remaining sugar mixture. This works well for me.
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103 users found this review helpful

Creamy Rice Pudding

Reviewed: Jan. 7, 2007
I love this pudding. I used short grain rice which I bought by mistake. It doesn't work well for my fried rice recipes, so put it to good use making this pudding. The only change I made was using all of the cooked rice instead of the 1-1/2 the recipe called for and used 1/4 cup of evaporated milk for part of 1-3/4 cup of skim.
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2 users found this review helpful

Brownie Biscotti

Reviewed: Jan. 3, 2007
Made this yesterday and think they are perfect. I skipped the egg wash. I used my air-bake, however they did get a little too dark on the bottom. Should have checked over sooner but set the timer for 20 minutes. Next time I will bake at 350. For the subsequent bakes I reduced to 250 for about 15 minutes each. I turned the oven off and left them in another 10 minutes. Very crisp and yummy. I bought the Baker's melting discs for icing. I used about 1/3 of the package and micro'ed in a sauce dish. Each container has enough discs for 3 batches of biscotti. I used a small brush and coated the bottom's this time as they were a little dark.
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1 user found this review helpful

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