Indiana Peggy Recipe Reviews (Pg. 1) - Allrecipes.com (1222102)

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Lynn's Carrot Cake

Reviewed: Jul. 18, 2002
This cake is moist and delicious. One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Also used chocolate fudge icing. But it's good enough to serve w/o frosting. Everyone loved the cake and wanted recipe. Thanks!
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22 users found this review helpful

Super-Good Oatmeal

Reviewed: Jan. 25, 2013
I use much less water, just barely covering the oatmeal in the bottom of my large coffee mug I use to microwave it. And only MW for 1 1/2 minutes. I don't like it gluey and this works. Like to add craisins, flax meal, cinnamon, soy or skim milk after cooking the oats. Recently bought raw hemp seed (high in protein) and it's good in there too. Talk about a breakfast that stays with you all morning: this is it.
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1 user found this review helpful

Ginger Bars

Reviewed: Nov. 30, 2011
These are really good! Very easy. The batter is quite thick, but gently spread it in the 9x13 pan. I baked mine for 35 minutes and have crispy edges and a soft interior. Mine are very much the texture of brownies, not like a cake at all. I read the reviews and added a sprinkling of cayenne and just a pinch of cloves. Also sprinkled the top with some white sugar before baking, which gives a little sparkle to the top. One reviewer mentioned they were too salty...I wonder if that person may have used salted butter and also added the salt in the ingredient list. I used unsalted butter. Also, be sure to sift your baking powder and soda into the flour. Perhaps you tasted a little lump of baking soda. Just guessing. Thanks for sharing this recipe. It's a keeper!
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12 users found this review helpful

Oatmeal Apricot Squares

Reviewed: Feb. 11, 2009
I scaled to 24 servings and made recipe in 9x9 pan with raspberry preserves. Used Smart Balance (stick) margarine. They cooled for three hours on a rack before I cut them into squares. Beautiful. Not crumbly. Small squares are enough...these are sweet. Very good!
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20 users found this review helpful

Addictive Pumpkin Muffins

Reviewed: Nov. 9, 2008
Quite tasty. Thanks for all the previous advice regarding sugar, etc. (The reviews are one of the best parts of AR, I think!) I used cupcake pans (smaller than muffin pans) and the recipe made 18 cupcakes, 3 mini loaves, and 2 6-inch diameter cakes.
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5 users found this review helpful

Hamburger Cookies

Reviewed: Mar. 22, 2008
I put each little burger back onto the square of foil paper that the mint patty had been wrapped in. Gave it that "fast food" look. Doesn't completely wrap it, more like a cupcake paper.
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29 users found this review helpful

Zucchini Crisp

Reviewed: Aug. 23, 2007
We liked this even more the next day when it was cold from the refrigerator. I added a little flour to the sugar and spice mixture. Made a nice sauce for the "apples". Very tasty dessert.
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7 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Jun. 8, 2007
These are so good. And the suggestions from other cooks are excellent. My idea, to make life easier for the cook, is to have all ingredients available and have each person "roll their own". This is what we do with tacos and it works with spring rolls too. That way, they can be individualized and the guests have the fun of making their own spring roll.
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7 users found this review helpful

Apricot Rosemary Roasted Parsnips and Carrots

Reviewed: Jan. 14, 2006
Easy to make; beautiful presentation. Delicious! I served with a spicy chicken dish and the sweetness of the vegetables was a good compliment. Used Smart Balance margarine instead of butter or margarine. No problem.
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4 users found this review helpful

Jewish Coffee Cake

Reviewed: Sep. 21, 2005
Nice texture and flavor. Personally, I think it needs no icing, especially as a cake to eat with coffee. I used margarine instead of butter. Did a little something different with the cinnamon filling: I used brown sugar and cinnamon and mixed the butter (margarine) in with the beaters I mixed the cake batter with. Added a large dollop of the cake batter to form a thick cinnamon batter. I used a bundt pan (greased) and put down a layer of the cake batter, made a little trough with my spatula and put in the cinnamon batter, then covered it with remaining cake batter. Baked for 45 minutes at 350 in the bundt pan.
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11 users found this review helpful

Maple Salmon

Reviewed: Apr. 2, 2003
This is simply terrific. The only slight change I made was to NOT add the garlic salt (I thought the soy sauce was enough salt.) I baked it in foil as someone else recommended, so clean up was easy. Very tasty recipe--good enough to impress company.
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5 users found this review helpful

Soft Molasses Cookies II

Reviewed: Dec. 5, 2013
I like thse very much. I prefer the lighter molasses flavor. Easy to mix up quickly and drop onto cookie sheets. They are plain-looking, but very tasty! Thank you.
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0 users found this review helpful

Banana Oatmeal Crumb Cake

Reviewed: Sep. 3, 2013
So easy. So good. Use softened butter instead of melted to make the topping. Sprinkle it on the batter, then kind of softly pat it a bit before baking. It won't be quite so messy. You will love this delicious little cake! Thanks, Carol, for sharing the recipe.
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1 user found this review helpful

Pumpkin Corn Bread

Reviewed: Feb. 1, 2015
I made this and put the batter in a 9" diameter round pan. Omitted the nuts. Since I only had light brown sugar, I added a tablespoon of molasses for flavor. Served with homemade chicken-veg soup. Very nice! A piece with butter and honey was good for breakfast.
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Quiche

Reviewed: Apr. 22, 2013
Did not make a crust. I sprayed the pan and coated it with Panko. First piece was a little hard to get out,but rest was OK. I used jack cheese and added frozen chopped spinach (thawed, squeezed dry). Quick to make. I baked it at 350, because I didn't check the temperature. Worked fine. Satisfying dinner. Thanks.
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1 user found this review helpful

Cilantro Chicken Burgers with Avocado

Reviewed: Feb. 22, 2013
A new favorite! I used boneless skinless chicken breasts that I chopped in food processor (instead of buying ground chicken). Used fresh ginger and garlic. Olive oil instead of spray. I turned the raw patties over in Panko Bread Crumbs, lightly. Let them sit in fridge a couple of hours before cooking. No problems with falling apart. They were very good, with seasoned mayo, avocadoes, fresh spinach and tomatoes on whole grain buns. Thanks.
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4 users found this review helpful

Amazing Peanut Butter Cup Biscotti

Reviewed: Dec. 4, 2012
Results are good. The only thing I was really worried about was my little mixer. I have a hand mixer and this dough is so thick I was afraid I was going to burn out the motor! The dough was very sticky. There was no way to roll it out. I just took a big glob of it and put it on the silpat and shaped and patted it into a flattened rectangle. I put two on each of two cookie sheets, one with a silpat and one with parchment. After that, all went well.
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1 user found this review helpful

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