JENNIFER72_00 Recipe Reviews (Pg. 6) - Allrecipes.com (1253923)

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Whole Wheat Pancakes

Reviewed: Feb. 9, 2005
These were probably the best pancakes my husband and I have ever tasted and we are not fans of whole wheat. We even prefered them plain without syrup, which for us is very unusual. We made some changes. Quick oats instead of wheat germ, 2tsp of vinegar in 2 cups of skim milk instead of 2 1/2 cups buttermilk, olive oil in place of the butter. Used regular becel margarine in the frying pan to cook them. The only thing is that these were so thin (like crepes) even after cutting the liquid down half a cup. After making a couple of thin ones I added 1/2 cup more whole wheat flour and they looked like nice thick, fluffy pancakes. If I were making these for guests I would probably add the 1/2 cup extra flour, but we prefered the taste of the first thin ones best.
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2 users found this review helpful

Amaretto Cake

Reviewed: Feb. 9, 2005
Great tasting cake. I used a marble cake mix for a different look and it was really impressive looking. But as much as I love the taste of amaretto I still like the rum cake recipe from this site better. (and I don't even like rum)
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Panettone II

Reviewed: Dec. 16, 2004
Excellent bread for the holidays. The only problem I had was that it rose too high and the top of the loaf pressed up against the glass. When I took the loaf out, the top was sticky and doughy. I think it's because I used the fruit cake mix (chopped cherries, lemon peel and pineapple) rather than dried mixed fruit. There must have been a lot of extra sugar in what I used, which made it rise too high. I will continue to use this but cut back the sugar in the recipe to 1 and 1/2 tbsp.
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6 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 16, 2004
I used seedless raspberry jam. The glaze is what really makes these special, however we had to make a little bit more than the recipe called for. A great change from the usual shortbread cookies.
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Flax and Sunflower Seed Bread

Reviewed: Nov. 28, 2004
We love this bread. It's one of the few whole wheat recipes that we really look forward to eating every morning. The loaf rises really high, and it has a crisp crust with a soft center. It also made great toast. It's great in the bread machine but it's also good when you put it on the dough setting, split the dough in half and put in greased loaf pans, let rise for 1/2 hour, then bake at 375 degrees for 30 min. We always use 1/3 cup flax seeds and then add 1/3 cup each of both sunflower seeds and pumpkin seeds at the signal. I've also added walnuts, which are also pretty good.
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4 users found this review helpful

Cinnamon Bread I

Reviewed: Nov. 15, 2004
This tasted a lot like coffee cake but not as sweet. I had to bake for an extra 15 minutes because it wasn't cooked in the middle after 50 minutes. The swirl through the bread didn't work out at all, instead I had a bit of topping that seemed to sink down the middle. Also the top/middle of the bread rose very high but the edges didn't and it looked a little strange. It crumbled a bit when I cut the slices both when it was warm and when it had cooled. I wouldn't make this for company because the appearance wasn't so great but it tasted good.
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Pumpkin Bread IV

Reviewed: Nov. 4, 2004
I cut the recipe down by 1/3 and made one loaf. I found that it needed to bake for slightly longer than one hour. It looked great but it was a little too sweet tasting and there weren't enough spices. I think that by using half brown sugar / half white and adding an extra tsp per loaf of pumpkin pie spice would really improve the taste.
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1 user found this review helpful

Crispy Rhubarb Pie

Reviewed: Nov. 1, 2004
I can't say enough about this recipe. It was fantastic! It's like rhubarb crisp and rhubarb pie all in one but better than both. I followed the directions exactly and used the "best ever pie crust" recipe on this site for the crust. I used frozen rhubarb and drained it well after thawing so that my pie wouldn't be too wet. It was perfect.
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38 users found this review helpful

Best Ever Pie Crust

Reviewed: Nov. 1, 2004
Great recipe! I used the full 1/2 cup water and it wasn't too much. It does harden after refrigerating. I used this crust with 2 recipes from this site - harvest pumpkin tarts and crispy rhubarb pie. It was fantastic with both.
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Harvest Pumpkin Tarts

Reviewed: Nov. 1, 2004
I only had 1 cup of pureed pumpkin that I got from a sugar pumpkin so I cut the sweetened condensed milk amount down to 11 ounces. I also used 1/2 tsp of pumpkin pie spice instead of the other spices. This was an easy recipe to make but I could really taste and see the milk. It looked too light and wasn't very spicy.
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5 users found this review helpful

Pumpernickel Rye Bread

Reviewed: Oct. 26, 2004
I baked this in my bread machine on the whole wheat setting and it came out great. However I like the regular caraway rye bread recipes I've tried on this site better.
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2 users found this review helpful

Dr. Michael's Yeasted Cornbread

Reviewed: Oct. 15, 2004
This recipe made a perfect looking loaf of bread. But we prefer a regular quick bread type of cornbread or even a regular white bread over this. There was just something about the texture of the crust that seemed a little strange. However, we liked it much better after we toasted it.
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Brown Sugar-Rum Pound Cakes

Reviewed: Oct. 15, 2004
Loved the cake but wasn't too crazy about the glaze. I found it was a little too thick and the rum taste was not strong enough. I normally make the golden rum cake recipe on this site which I prefer because you can really taste the rum. As a test I used the glaze from the other recipe on half of these cakes but it made them a bit soggy after a couple of days. I made one loaf cake and 9 mini cakes with my small bundt pan (baking them for 25 minutes).
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High Flavor Bran Bread

Reviewed: Oct. 13, 2004
I wasn't too crazy about this bread right out of the oven but I love it toasted. It's definitely the best whole wheat breat I've ever made. I have a 1 1/2lb bread machine and made the dough in that and then finished it off in the oven. I made two round loaves, let them rise 20 minutes and then baked at 375 degrees for 33 minutes.
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5 users found this review helpful

Spiced Yogurt Pound Cake

Reviewed: Oct. 4, 2004
We absolutely loved this! It was moist and had the taste of a pumpkin pie. I used margarine instead of butter and 1 1/4tsp of pumpkin pie spice in place of both the cloves and allspice. I had to bake it for 45 minutes because it was still gooey at 35. I didn't frost it because it really didn't need any but I bet a cream cheese icing would be fantastic.
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Prime Rib

Reviewed: Oct. 4, 2004
I didn't have any garlic cloves so I mixed minced garlic in with the dijon mustard and spread it on, also I used montreal steak spice instead of the salt and pepper. I'm sure this would have been very good if I had used a 10lb roast but unfortunately I had a 2lb roast and I completely overcooked it. I set the oven temperature at 500 degrees to start and then tested the meat with a meat thermometer after 30 minutes. It was close to being rare at that point so I turned the oven temperature down to 375 degrees and kept it in for another half hour. When I took out my roast the meat thermometer reading was way above well done. What a disappointment for a person who likes it medium to medium rare! It was edible but not close to being as good as it could have been.
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3 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Oct. 4, 2004
This was a great recipe. I don't normally make meatballs so big but I enjoyed them. I kept the same amount of meatballs that the recipe called for and cut the sauce ingredients in half (but used the whole can of tomato paste). I didn't have a bay leaf but used oregano instead. My husband didn't really like the tomato pieces in the sauce, so next time I might use crushed tomatoes in place of the whole peeled tomatoes. We really enjoyed this dish and it was even better the next day.
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Easy Roman Cheese Bread

Reviewed: Oct. 2, 2004
This bread is so tasty and so easy to make. It is very different from other yeast bread recipes (more of a batter than a dough and the resulting loaf looked more like a quick bread than a regular yeast bread). I cut the recipe in half to make one loaf and used 1 and 3/4tsp of yeast. Also I heated the milk in the microwave for 30 seconds so that it was slightly warm, used margarine instead of butter, and baked for 40 minutes. If you like romano cheese then you will love this bread because it is so cheesy tasting. It also makes terrific toast.
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13 users found this review helpful

Chewy Cocoa Brownies

Reviewed: Oct. 2, 2004
I made one batch of this brownie recipe and one batch of "Best Brownies" (also on this site). We liked the other recipe better because they weren't as sweet but they were both very good. I frosted them with German Chocolate Cake Frosting II (from this site) and I would definitely do that again. After I cut these into squares, I've been keeping them in the freezer and they're great to eat frozen as well.
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Fabulous French Loaves

Reviewed: Oct. 2, 2004
I made the dough in my 1 1/2lb bread machine (by cutting the recipe in half, using 1 1/2tsp bread machine yeast, setting it at the dough cycle, and leaving out the last 3 ingredients). I finished it off as the recipe suggested, but added about 1 cup of shredded cheddar over the rectangle of dough before rolling it up. It was great! Next time I might even roll it up with ham and cheese to make it a meal. My only complaint is that it takes longer to toast then most other bread recipes I've tried.
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