Lurel White Recipe Reviews (Pg. 1) - (12077601)

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Lurel White



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Pumpkin Crumb Cake

Reviewed: Oct. 24, 2013
I have been making a dessert similar to the "Upside Down Pumpkin Cake" for several years, and I figured that I would try a different version to compare. I was quite disappointed with this recipe. The bottom crust has little flavour and the pumpkin filling tastes very bland and "eggy"-- almost like a weird custard. The best part is the topping, in my opinion, and there isn't very much of it on this recipe. Other versions use the entire cake mix for the top, which I prefer. As for the filling, other recipes use evaporated milk and twice the pumpkin which improves the taste a lot. I won't make this version again.
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Microwave Peanut Brittle

Reviewed: Feb. 23, 2012
As is, the time was way off. This burned very badly and I'm just glad that I was by the sink when I put the baking soda in because it instantly expanded a LOT and overflowed-- thankfully not onto my hands. Be very careful! I haven't tried again with adjusted cooking time, but I think I'll be using a thermometer and stovetop from now on.
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5 users found this review helpful

Tex-Mex Turkey Soup

Reviewed: Nov. 30, 2011
This recipe was fantastic! It was the perfect way to use some of the leftover turkey from thanksgiving. It is really good (5 stars!) as is, but we have made some changes as well that we prefer. We don't like whole onions, so we add 1/2 tsp onion powder with the other spices after browning the garlic with just a spray of olive oil. We also used half garbonzo/half black beans and used 2 cans of corn rather than 2 cups of frozen. I also added a little extra chili powder for a bit more spiciness and some chipotle seasoning. It's great as written, but even better with a couple of changes :)
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Chocolate Chip Pancakes

Reviewed: Nov. 12, 2011
Loved this recipe! Very simple ingredients and I didn't have to worry about buttermilk or making a substitute. I didn't have mini chips so I made the batter plain and then right after putting some in the pan I dropped some giant dark chocolate chips into it and they got sucked into the middle. This way they are more evenly distributed and don't melt all over the place (if you mix big chips into the batter they tend to clump more). I'll definitely use this one again!
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Thai-Style Peanut Sauce with Honey

Reviewed: Jun. 6, 2011
I used this sauce for a thai chicken pizza. It was great! We topped with julienne carrots, snow peas, broccoli, chicken, peanuts, and pepperjack. Yum!
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2 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: May 12, 2011
These were dang good! As is, they work, but they're even better with a few variations. Here's what I did: 2 eggs 1 cup PB (I prefer chunky) 1/4 cup white sugar 1/2 cup brown sugar 1 tsp vanilla 1/2 tsp baking soda When you put them on the pan, press a checkerboard with a fork, and sprinkle a little white sugar on top. Bake them as directed. When you take them out they might now seem quite done, and very soft. Let them just sit on the pan to cool before attempting to move them. Fantastic! If you want something extra great, use this filling: Cream 3 tablespoons butter or margarine with 1 cup confectioners' sugar, 1/2 cup smooth peanut butter, and 2T milk. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
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16 users found this review helpful

Peanut Butter Frosting

Reviewed: May 7, 2011
This was a great recipe. It can be improved in a few ways though, as other reviewers have stated. This is what I did: Cream 1 cup (minus a Tbsp) margarine (or butter) with 1 cup peanut butter. Add 1/4 tsp butter flavouring if you used margarine, and add 1/8tsp salt. Whip in two egg whites. Add 2 cups confectioners sugar and 1Tbsp milk. Add additional milk if needed. I think the salt made a big difference. It made it taste more peanut buttery and less overwhelmingly sweet (also helped by halving the sugar). It made it nice and fluffy, creamy, and tasty!
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Oatmeal Peanut Butter Cookies III

Reviewed: Mar. 22, 2011
These are seriously to die for, no joke. I made them exactly as-is (though I halved the whole recipe) and they turned out wonderfully. There was a lot of leftover filling, though. We just ate that with gingersnaps instead though, so it was ok, haha. When you have them on the pan, spray a fork with kitchen spray then press a checkered pattern into the cookies. Also, to fill them just put the filling in a ziploc, cut a hole in the end, and squeeze it on then press with another cookie. Then you won't get breakage from the knife! If your cookies turned out too hard, you can just keep them sealed in a tupperware container and the frosting moisture will soften them. Otherwise, I wouldn't seal them airtight or they might get too wet. I LOVED these and they were gone so quickly- then my brothers were complaining that they didn't get to eat enough of them!
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7 users found this review helpful

Honey Wheat Bread I

Reviewed: Feb. 28, 2011
Overall, pretty good, but I would recommend some changes. Add a few tablespoons of honey and use half the salt. The salt was totally overpowering and you could barely taste the honey. It was easy enough to make, though, and it works to substitute butter for the shortening and skim milk for the evaporated milk.
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4 users found this review helpful

Maple Apple Crisp

Reviewed: Feb. 23, 2011
This was such a quick and easy recipe. There are only two of us, so I used three apples (plus, that's all we had). For the topping, I used 6T of butter and 1/4c brown sugar, and added about a teaspoon of cinnamon and a teaspoon of nutmeg. I also used sugar free maple syrup. I'm sure the full sugar/fat version is also full of a lot more flavour, but even with these alterations it's very good. Not too sweet or rich, but still very tasty!
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Banana Oat Muffins

Reviewed: Feb. 17, 2011
I liked these pretty well, and my husband loved them. The original recipe is good- but I prefer the alterations that I made the next time around. I substituted the white sugar with 1/4c plus a bit of brown sugar I used 1/4c yogurt and 1/4c apple sauce instead of the veggie oil Double the vanilla Threw in some mini chocolate chips
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5 users found this review helpful

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