Robinm Recipe Reviews (Pg. 1) - (11754661)

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Blueberry Coffee Cake I

Reviewed: Aug. 8, 2013
This is baking right now...I made this both gluten and dairy free: Gluten Free Café All purpose flour blend; So Delicious Coconut milk beverage unsweetened original; 1/4 t guar gum; Earth Balance margarine for those of you interested. I also added both the juice and the zest from one lemon along with the vanilla. The batter tasted great! I will come back on after we've had this to let you know how it turned out! All done, and it tastes wonderful! Thanks for the recipe!
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Chocolate Meringue Cookies

Reviewed: Jan. 24, 2012
These are very light and airy--I didn't add the chocolate chips so there wasn't much "chew" factor as they melted in the mouth. Good flavor--I added a dash of cinnamon and a teaspoon of instant coffee along with a full teaspoon of vanilla, as well as reducing the sugar to 1/3 cup. Nice for a light, sweet taste of chocolate without a lot of calories or fat!
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3 users found this review helpful

Fluffy Pancakes

Reviewed: Oct. 19, 2011
These were lovely...light, fluffy, tasty! The only changes I made were to use Almond Breeze in place of milk and canola oil in place of melted butter (to make these dairy free). My family loved them, including my son who is fussy about his pancackes!! Thanks for a great recipe!
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Banana Cake VI

Reviewed: Aug. 4, 2011
I just made this cake and it is lovely! I followed the baking/freezing directions and it is moist and not at all heavy. The only changes I made were to use Earth Balance rather than butter or dairy margarine, and to use a half and half mix of Mimic Cream and Almond Breeze (I have a dairy allergy). The icing I made was a seven minute banana icing. Very yummy!! Thanks!
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Photo by Robinm

Fluffy Peanut Butter Frosting

Reviewed: Jul. 7, 2011
This was delicious! Light and fluffy, not too sweet and also with a great peanut butter flavor. Because I have a dairy allergy, I substituted Earth Balance for the butter and Mimic Cream for the milk. Perhaps because of the substitution I needed to add one more tablespoon of the Mimic Cream (but the recipe does state "or as needed"). It kind of looks a bit clumpy after it has been beaten, but when I stirred it to be sure everything was mixed in, it came together as a light and fluffy marvel! I used it to frost a banana cake from Cake Bible (Rose Levy Berenbaum) that I also modified to be dairy free (though I had extra icing). Yum!! Thanks for the recipe Nickie!!
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Fluffy Maple Icing

Reviewed: May 6, 2011
This was light and tasty. I know that Lila's post was in 2006, but there is no need to throw out a pan that has hardened sugar syrup in it. Put water in the pot, place on the stove, bring to a boil, turn off and cover for 10 to 15 minutes. Empty the hot water carefully into the sink. The sugar should have dissolved and the pot is ready to wash.
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5 users found this review helpful

Fluffy Biscuits

Reviewed: Apr. 6, 2011
I usually use a biscuit recipe in an old Better Homes and Gardens cookbook that I have, but I couldn't find it this afternoon. The only changes I made was to make 1 1/2 batches, and (as I have a dairy allergy) I substituted Almond Breeze for the milk. I have to say that I have prided myself on making good biscuits since I was a teenager, but these are hands down THE best biscuits I have ever made! My son Alex does not mind giving his honest opinion about my cooking/baking and he agrees--he ate 7 of them for dinner!! Thanks Nancy!! YOU ROCK!!
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Substitute Whipped Cream

Reviewed: Mar. 17, 2011
years ago when I was a young bride, I received my first Braun hand blender with a recipe similar to this one--not as much sugar though--just 2 T granulated sugar for 2 cups of skim milk. The trick is to have EVERYTHING chilled in the freezer--the container (the METAL immersion blender attachment if you have it, OR this can also be done with a standard mixer so chill the beaters). Also, I would not change your container as this says(unless it too is chilled in the freezer)--the key is that the milk remain very cold and partially frozen. My original recipe says to freeze until there is a 1/2 inch ring of frozen milk around the rim of the bowl-I originally used a small pyrex bowl. Also, I blended the sugar into the milk before freezing and chilled my vanilla in the refrigerator, adding it as I whipped. The whipping should not take long. If you did not have success, your stuff was not chilled enough. Also--this says use immediately and this is true--as it warms it WILL deflate--don't make it until serving time. Good luck all!
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25 users found this review helpful

Light, Crisp Waffles

Reviewed: Sep. 29, 2010
Just a comment in reference to LOCKIN1's review. Cornstarch is not a salty substance. As the recipe only calls for 1/2 t salt, I wonder if you mixed up the salt and the sugar measurements? Anyway, these were terrific. I added another tablespoon of sugar as suggested by another reviewer and they were both light and crispy with a lovely flavor. Thanks for the recipe!!
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4 users found this review helpful

Home Made Mayonnaise

Reviewed: May 13, 2010
I have made this for years since I first received a Braun stick blender for Christmas! Before, I had not much success making my own mayo, but the stick blender makes it in less than one minute. Place all ingredients in the bottom of a tall narrow container that your stick blender can fit easily in. Place blender all the way to the bottom, turn on and slowly raise the blender. If any of the oil doesn't blend right in, just move the blender up and down to incorporate! Easy, delicious! thank you for sharing Cynthia!!
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Sugar Free Cake

Reviewed: Mar. 9, 2010
After reading the reviews I am excited to make this cake. I think it would be excellent the way it is AND I think I might try subbing dried cherries for the raisins, or mashed banana for the applesauce. The addition of ground flax would also go a long way in upping nutrition and the amount of oil can also be reduced!Thank you for posting this recipe, are indeed sweet, if sugar free!
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4 users found this review helpful

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