Martha Andersen Recipe Reviews (Pg. 1) - (11763925)

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Martha Andersen





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Whipped Cream Frosting

Reviewed: Jul. 13, 2011
Made this frosting to go on Creamy Coconut Cake (this site) - delicious. I left out the salt, and used two cups of whipped cream. I used my Kitchenaid mixer and whipped the cream first (stiff). Placed the whipped cream in another bowl, then I put the cream cheese (room temperature), sugar and vanilla in the mixer (left out the salt). I mixed this till light and fluffy. Then removing the bowl from the mixer, I folded the whipped cream in by hand with a spatular, in about three additions, till it was completely incorporated. It is delicious. What impressed me so much is that after three days in the frig., the icing had not deflated at all. Still looks very fresh. Doesn't have a strong cream cheese taste either. Very good. Will make for other cakes and cupcakes. Just keep refrigerated after you make it. Thanks Allrecipes and Tom.
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Banana Cake X

Reviewed: May 9, 2011
This cake was super delicious. I used 3 very ripe bananas and 1 cup of chopped walnuts. Also I glazed it with a lemon and powder sugar glaze. Everyone thought it was a winner. Gone in a day! Very easy with the cake mix. Highly recommend. I cooked this cake in a bundt cake pan and had to cook for 1 hour at 350.
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Best Ever Blueberry Cobbler

Reviewed: Jul. 15, 2010
Made this last night. We thought it was delicious! I added an extra cup of blueberries because we have tons. I also used an extra tablespoon of sugar. I used my Kitchenaid mixer to make the batter. After I made it, I carefully placed in in the corner of a 1 gallon ziplock bag. Then clipped off the corner and "piped" the batter on top. This was a very easy way to get the batter evenly spread on top. Great recipe. Will make again, but would like to reduce the butter in the batter to reduce the calories. Give it a try.
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Simple Scones

Reviewed: Oct. 18, 2009
This is a great recipe. I followed it exactly with the following changes, I used margarine (cold, not frozen), used the zest of one orange and 1/2 cup cranberries. I like them sweet, so I used a 1/2 cup of sugar. I used my food processor to make this and each time the dough turns out very moist. I spoon the dough onto a floured sheet of parchment paper, shape, cut and whala... the best scones ever!
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Chicken Stir-Fry

Reviewed: Oct. 10, 2009
This was very good. I mixed the cornstarch, garlic powder, ginger and soy sauce together, then poured over the chicken. Will make again. Thanks.
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Persimmon Cake

Reviewed: Oct. 4, 2009
This is a great persimmon cake. I followed the recipe, but made a couple of changes. I added 1 cup of pecans, 1 tsp. cinnamon, used only 1 tsp. vanilla, and substituted 1 cup of Splenda for one of the cups of sugar. I baked the cake in an angel food pan for 1 hr. and 15 min. It came out very moist, almost gooey at the bottom, but I'm sure cooking it longer would have had no effect on the gooeyness. I'll make it again. I do wish I could find a recipe that would produce a more cake like effect. Hope this helps.
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