I'mabakernotacook Recipe Reviews (Pg. 1) - Allrecipes.com (12169507)

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Finnish Pulla

Reviewed: Nov. 29, 2011
Thanks to my Finnish maternal grandmother and her friends, I grew up on this delectable stuff, but, what's with the Christmas thing? We ate pulla all year 'round when I was a kid. Gramma would always have a few loaves in the freezer (it freezes well) for our use, and for when friends would drop in for afternoon coffee. I've made it on several occasions myself, but, even though it CAN be made without cardamom, it just doesn't taste right without it, and cardamom is SO expensive, so, because of that, I haven't made it in quite a while. (The next time I do, though, in addition to loaves, I want to make a few pulla pretzels with any left over dough. The rolls that my Gramma used to make with left over dough are SO boring!) Also, making pulla is pretty much an all-day project, so you have to allow for that. BTW, for those of you who haven't tried it, I'd like to suggest eating pulla toasted. OMG! Toasted pulla is one of THE most DELICIOUS foods you'll EVER put in your mouth! :)
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Buttermilk Honey Wheat Bread

Reviewed: Oct. 18, 2012
An addendum to my previous five (5) star rating of this recipe. I forgot to mention that I cut the amount of yeast from 2-1/2 teaspoons to one (1). Big improvement! When I used two (2) teaspoons (never used the 2-1/2), the loaf kind of looked like a popover in the pan! In addition to the yeast and flour adjustments (1-1/2 cups all-purpose, 3/4 cup whole wheat, 3/4 cup spelt), I also changed the oil from vegetable to extra light-tasting olive oil, which is the ONLY baking/cooking oil I use anymore. LTB!! (LOVE THIS BREAD!!)
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Jo's Rosemary Bread

Reviewed: Mar. 15, 2011
I'd give this delicious bread more than five stars if I could. A very easy recipe that produces a beautifully light and fluffy loaf every time. (Of course, that's because the bread machine does most of the work!) I've made this bread twice in the past couple of days. Both times I deliberately left out the black pepper I'm not a fan of pepper. However, I inadvertently omitted the sugar. OOPS! It came tasting good anyway. Also, the one-and-a-half teaspoons of salt was just a little too salty for my taste, so in my second loaf, I cut the salt back to one-and-a-quarter teaspoons. PERFECT! The second time, I also remembered to add the sugar, the amount of which I also cut back from one-and-a-half to one-and-a-quarter teaspoons. Also perfect. (BTW, even though the sugarless loaf tasted just fine, I must admit to liking the sugar-added loaf better.) As for the rosemary and Italian seasoning, in both loaves, I used exactly the amounts specified in the recipe because I found them to be just right just the way they are. I've always been something of a bread "addict," and this is, without a doubt, one of the tastiest breads I've ever eaten.
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Uncle Wynn's Bread Machine Rye

Reviewed: Nov. 29, 2011
This bread is fantastic! Delicious! But, OOPS!, I didn't notice until after the fact that I had inadvertently left out the cornmeal. Fuhgeddaboudit! It doesn't need it. The only DELIBERATE change I made to the recipe was to cut the amount of yeast from two teaspoons down to one-and-a-half, and next time, I'm thinking of cutting it to one. (The one-and-a-half pound loaf comes out fairly high, and it just barely squeezes into my plastic bread storage bags.) Thanks to this recipe, I can have the rye bread I love (it's my favorite kind of bread) without the high fructose corn syrup -- and sodium I DON'T want. This recipe is a definite winner and a keeper! UPDATE TO MY ORIGINAL REVIEW: I figured out my too-high-loaf-won't-fit-in-bag problem. It wasn't too much YEAST, it was too much GLUTEN. I've cut the amount of vital wheat gluten in half (One tablespoon instead of two), and it's PERFECT! No more store-bought rye bread for me! This is my "go-to" rye bread from now on!
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15 users found this review helpful

Honey Of An Oatmeal Bread

Reviewed: May 23, 2012
Five-PLUS stars!! It's soft, moist, and DELICIOUS! Great texture, too! It's become, literally, my "daily bread." This loaf makes me glad I DIDN'T get rid of my bread machine after all! I've tweaked the recipe only a little to suit my personal taste. Instead of bread flour, I use all-purpose. Instead of vegetable oil, I use extra light-tasting olive oil, and, I cut back on the honey just a TINY bit because the full quarter cup was a tad too sweet for me. As I've said, these changes are just a matter of personal preference.
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Finnish Kropser (Baked Pancakes)

Reviewed: Aug. 14, 2012
This is one of the Finnish delicacies I grew up on, thanks to my Finnish grandmother and her Finnish friends, only she, and they, didn't call it "kropser," they called it pannukakku. "Kropser" sounds like a Swedish word to me, so maybe it's called that in western Finland, which is next to Sweden. Whatever you call it, it's delicious. Gramma usually topped it with lingonberry jam, but when she couldn't get that, she'd substitute whole-berry cranberry sauce. Ah!, sweet memories!
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Peppermint Cookies

Reviewed: Dec. 28, 2012
I've made this recipe only once so far, and I made it as written. I found this to be just a VERY good, basic cookie recipe. Yes, they were very good with the crushed peppermint candies, but you could add pretty much anything to these cookies -- candy chips, raisins, dried cherries or dried cranberries or even just plain -- and they would be just as good. Yes, the crushed peppermint candies (I used starlight mints) DO melt when baking, but I lined my cookie sheet with parchment paper, which facilitated clean up as well as the removal of the cookies from the pan. (The "trick" to removing the cookies from the pan neatly is to allow them to cool for a minute first.) The biggest mess I had was with all the candy pieces on my countertop after sprinkling the crushed candy on the finished cookies. No problem. I just vacuumed them up as I went along. The recipe says to use three dozen pieces of candy, but, with the starlight mints at least, I found that to be WAY too many. After using the amount specified for the dough and for sprinkling on the baked cookies, I had quite a bit of crushed mint left over. (Hmmm. Maybe I could use it in my hot chocolate?) Also, although I didn't actually count, I don't think I got quite the three dozen cookies that the recipe claims. Oh, well. I can always increase the recipe. I WILL be making these again!
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Chocolate Mint Cookies I

Reviewed: Jun. 21, 2013
Uh, the math doesn't compute. The recipe makes three (3) dozen cookies, but yet it says to use 36 Andes candies but put only half a candy on top of each cookie. If you do that, you're going to have a lot of halves left over. The recipe SHOULD read use 18 Andes, not 36. If you were using a WHOLE Andes on each cookie, THEN you would use 36.
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Fluffy Pancakes

Reviewed: Mar. 1, 2014
I completely agree with those who used buttermilk instead of the soured milk. Buttermilk is ALWAYS better. (As a matter of fact, I call it BETTERmilk.) :^) Not bad for pancakes, but I prefer waffles. Waffles have more substance. Pancakes are like sponges. They soak up the syrup and get all soggy. Waffles don't do that. Unfortunately, I don't have a waffle iron right now. (Hmmm, maybe I could make pancakes using a waffle batter? Worth a try.) :^)
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Ultimate Chocolate Chip Cookies

Reviewed: Dec. 1, 2011
I'm giving this four stars for the original recipe. (I omit the nuts. Too expensive.) As far as I'm concerned, this is THE chocolate chip cookie recipe, the gold standard, although chocolate chip is only my second-favorite cookie. (My #1 favorite is oatmeal-raisin). To make it, IMHO, a five-star recipe, I made one "major" change. Instead of using all semisweet chocolate chips, I use half milk chocolate chips and half semisweet because to me, all milk chocolate is too sweet, and all semisweet isn't sweet enough, so the two sweetnesses balance each other out nicely.
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Potato Chicken Stew

Reviewed: Jan. 26, 2013
I'm vigilant about my sodium intake, so I use unsalted chicken broth, and instead of garlic salt, used garlic powder. Also, I sauteed the onion in extra light-tasting olive oil instead of butter.
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Chicken Soup With Black Beans and Corn

Reviewed: Jan. 24, 2013
This recipe sounds really good; I love corn and black beans together. It's one of my favorite food combos. Too bad this recipe has too much sodium, but then, so do most soup/stew recipes. I love soups and stews, but not the sodium.
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Golden Cheddar Muffins

Reviewed: Jul. 6, 2012
Two stars, and that's only for their appearance and the way they smelled while baking. If only they tasted as good as they looked and smelled! VERY disappointing! They were very floury, kind of doughy tasting, and VERY bland, even with the spicy brown mustard and Cheddar cheese.
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