Trio Recipe Reviews (Pg. 1) - Allrecipes.com (1150964)

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Sour Milk Spice Cake

Reviewed: Dec. 22, 2014
This is a good base for those who don't care for spicy spice breads. This was more like a nice spice bread...the batter was fairly thick. I changed the spices to 1 tbsp. cinnamon, 1 tsp. cardamom, 1/2 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. allspice and 1/4 tsp. cloves. I also used 3/4 cup sugar and added 2 tbsp. molasses, 1 tsp. vanilla and 1 tsp. instant coffee. I did NOT add nuts. I baked it in a terracotta loaf pan at 350 for 60 minutes and used a toothpick to test for doneness starting around 45 min.
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Banana Banana Bread

Reviewed: May 18, 2014
Last week I tried this recipe using frozen/thawed bananas ...disaster. Too much moisture in the bananas yielded a very gummy banana bread. I should have known better. This week I used this recipe using two very large and ripe (not mushy) bananas and the texture was perfect. I also made the following alterations: I used 1/3 heaping cup of BAKING Splenda (not the powdery stuff, I used the one that looks just like sugar, 1/4 tsp banana flavor, 1 tsp vanilla and 1 1/2 cups toasted English walnuts. The flavor was great right out of the oven, but if I were to let them sit overnight, to let the flavors blend, then I probably would not need the banana flavoring. I used the Texas-sized 6 muffin pans and baked at 350 for 30 minutes.
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Strawberry Cake from Scratch

Reviewed: Feb. 14, 2014
I used this recipe to make Texas size cupcakes for Valentines Day. I used baking Splenda instead of sugar. I also used fresh strawberries pureed in the blender and 1% milk. The cake was moist. The texture was a tiny bit heavy, probably because of the gelatin. Maybe strawberry koolaid would be better? For cupcakes it was not a problem. If using for cupcakes the tops raise to a nice very slightly rounded top which is perfect for icing. I would suggest using clear vanilla because the dark color muddied up the red and I had to use a little red food color to get it back to red-red. An idea would be to make mini-cupcakes and put one of those large specialty chocolate chips in the middle of each one, if you like that flavor combo, then drizzle the tops with melted chocolate.
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Photo by Trio

Egg-Yolk Sponge Cake

Reviewed: Jan. 21, 2014
Turned out BEAUTIFULLY - with some changes. Photo posted. I used a KitchenAid stand mixer for the mixing process which can make all the difference. I used almost boiling water that I TRICKLED down the inside of the bowl as the mixer is on low. I used CAKE flour. I skipped the OJ and lemon and instead used 1 tsp of orange zest - although 1 tablespoon would have been good, too. I also used 1/2 tsp of orange extract. Oh, and I didn't "fold" anything. I just changed the KitchenAid speed (paddle attachment) to fit my needs. I baked at 325 for 45 minutes and turned cake, still in bundt pan, upside down on a wire rack to cool until skin temperature. This cake rises to fill a 10x4 inch (real) bundt pan in the oven. It has been about six hours since taking the cake out of the oven and the "eggy taste" has diminished quite a bit.
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Photo by Trio

Ten Minute Enchilada Sauce

Reviewed: Aug. 24, 2013
I think the reviews all depend on what part of the country you are in. North and Midwestern's may think it's too strong. Cali folks have their own style just as we have TexMex here in Texas. This sauce is fine as a quick sauce. I did change the order of adding ingredients. I bloomed ALL of the spices in the oil (I used sunflower oil because it is what I had), then added the flour(I did use white wheat flour). You have to be VERY careful not to burn the roux. It is harder to tell the color of the roux because of the spices. If you even get it a little too brown the sauce will taste BAD and it goes from perfect to BAD in a short time. The infusion of the spices into the oil is what brings out the depth of flavor (and of course the lightly browned flour). Skip this step and you will have flat sauce. Instead of the plain tomato sauce, you may want to try a fire roasted or Rotel canned tomato, throw it in the blender...blend into sauce consistency. I had to add about 1/2 tsp salt for my taste. After I tasted the recipe, I decided to add 3/4 tsp of sugar to it, too - personal preference.
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Photo by Trio

Plain Cake Doughnuts

Reviewed: May 23, 2013
Very fast for donuts!! I just finished up a batch of these donuts and they are VERY good. I did NOT have a problem with too much flour. I monitored the oil temp before each batch and they cooked to a golden brown perfection! I’m going to post a photo of “naked donuts”. The only modification I made was doubling the cinnamon (it is still just a light cinnamon taste, which is what I wanted) and I substituted mace for the nutmeg, which is a traditional donut spice. If you don't eat the donuts right away, the cinnamon taste will get stronger as they "age". I rolled the dough out to just over ¼ inch and I used a 3 inch cookie cutter ring and a 1½ inch cutter for the center hole. To help with the mess of rolling out the donuts (or pie crusts, etc.) I dampen the kitchen island counter (2 foot wide) with a wet paper towel, then I stick plastic wrap to the counter. I don’t know how this would work on a long flat counter surface, but you can try it, just make sure the counter is lightly damp before applying the plastic wrap.
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Photo by Trio

Grandmother's Buttermilk Cornbread

Reviewed: May 10, 2013
This taste pretty close to the sweetness of Jiffy Mix, but it is SOOOOO much better. Even the next day! It does not have that bitter taste that a lot of cornbread recipes seem to have. I used 1/2 cup Splenda Blend instead of sugar. Also, I used 1/2 cup Pioneer cornmeal and 1/2 cup Bob's Red Mill cornmeal-medium grind. This added a bit of crunch to the cornbread. If you are baking in a cast iron skillet, remember to FIRST put your skillet in the oven to preheat. Take it out when oven is up to temp, spray with oil, then pour batter in. Mine takes 30 min in a preheated oven/skillet sat on a medium low oven rack.
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Photo by Trio

My Amish Friend's Caramel Corn

Reviewed: Jan. 22, 2013
Very addictive!! My family has been making this recipe for caramel corn for 30+ years. The BEST popcorn to use is "mushroom popcorn". I didn't read the hundreds of reviews so maybe someone else already mentioned this: For quick caramel corn, you can make it without using the baking soda or baking it for an hour. Just pop corn, cook syrup, pour on corn, stir and pour out onto a large piece of foil, parchment or wax paper then separate chunks while still warm. Be careful not to burn yourself...of course! :)
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Candied Almonds

Reviewed: Dec. 24, 2012
I just finished up a double batch. My almonds were already toasted so I boiled the sugar syrup down, tested it on the wax paper to make sure it would "set" and then I added my almonds. The mix went from syrup to sugar nuts in about 30 seconds! I poured the nuts onto the wax paper and separated them apart with forks as much as I could but as soon as the nuts were cool enough to handle I broke the remaining clumps up with my hands. *Do NOT touch the nuts when they are hot!!* This is going to be a Christmas gift to a few lucky people!
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A Number One Egg Bread

Reviewed: Dec. 11, 2009
This bread did not have much flavor and I used farm eggs. It seems like the salt or something needs to be tweeked. The free range farm eggs were very dark orange and made a beautifully colored bread.
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Sugar-Free Frosting

Reviewed: Nov. 3, 2004
Good tasting recipe, but not totally sugar free. The only frozen "lite" whipped topping I can find does have corn syrup which adds sugar.
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Best Carrot Cake Ever

Reviewed: Sep. 13, 2002
I think this cake was great. It was moist and the pineapple, raisens and nuts gave it a great texture in your mouth. My co-workers said that they didn't know a carrot cake could be that good. I did add 1/2 tsp. of allspice. This recipe also makes great mini-muffins.
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Italian Cream Cake I

Reviewed: Nov. 5, 2001
WONDERFUL cake. Very moist. I have made this cake several times and it always comes out great. Co-workers have requested it for their family birthdays. Don't be skeerd, go for it!!
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