JILLYH Recipe Reviews (Pg. 1) - Allrecipes.com (1259980)

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JILLYH

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French Baguettes

Reviewed: Mar. 28, 2010
This recipe is EXCELLENT. I have made this one and the "Fabulous French Loaves" on this site, and this baguette recipe wins, hands down. I used regular yeast and kneaded in my Kitchenaid with the dough hook instead of using a bread machine. Excellent result. Nice crispy bottom, slightly chewy top, and perfect moderately dense french bread crumb. Don't miss this one. They are lovely.
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Photo by JILLYH

Miniature Cheesecakes

Reviewed: Apr. 12, 2009
I first made this recipe about 25 years ago for a girl scout baking contest, lol. I was looking for something quick and easy and bite-sized for dessert and I remembered these, hoping I'd find the recipe here and voila! I left out the nutmeg and added a little bit of lemon zest in its place. I also find these "fit" best when you put the cookie in bump-side-down. Don't worry if they don't go all the way to the bottom of your muffin tin--the wafer will soften during baking and it will sink. (If you use Reynold's foil mini muffin liners, they're a little too big for mini muffin tins anyway and they actually work perfectly for this recipe. Again, no worries that they don't hit the bottom of each muffin cup. It's okay!) This recipe makes at least 44 (not 24, the way the recipe states) and I always fill the cup with filling. It collapses after baking. Thanks for this oldie but goodie! Nice to have these back in my recipe box. :)
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Pasteles - Argentinean Caramel Filled Crescents

Reviewed: Jan. 1, 2009
The dough for these cookies was a little like pastry/pie dough and was delicious; not overly sweet and very easy to work with, though I did have to use my kitchenaid to blend it. I am an experienced baker and I just couldn't get this to come together by hand with a pastry blender and didn't want to add more moisture. So after working it by hand for a while and still having a lot of crumb, I threw it in the mixer bowl on medium speed for less than 30 seconds and it came together. I was a total idiot and forgot the coconut for the filling as I was making these (that's what you get for baking Christmas cookies for 14 hours straight) and I think I would have appreciated the viscosity it would have added to the filling. I sealed my edges TIGHTLY and still I had some leakage with some of the cookies. However, they are very tasty, and they're lovely to boot. A very nice addition to my cookie trays and I will make them again next year WITH the coconut!
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6 users found this review helpful

Sausage Cheese Cornbread

Reviewed: Jun. 14, 2008
Self Rising Cornmeal Substitution: 1 Cup of Self-Rising Cornmeal = 1 cup regular corn meal + 1 1/2 tsp. baking powder + 1/2 tsp. salt
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46 users found this review helpful

Apple Lemon with Cinnamon Muffins

Reviewed: Jan. 10, 2007
These are really nice, moist, and flavorful muffins. I am generally not one to hack these recipes to death when I try them, but I did make a few changes this time (some out of necessity and some out of preference). I didn't have any lemons on hand, so instead of using the zest and juice of a lemon, I added a tsp of Penzey's lemon extract, which is nice and strong and imparted a nice natural-tasting lemon flavor. I diced the apples very, very finely because if my 2-year old finds chunks of anything in her muffins, she spits them out. (I would love to know if anyone has made this with grated apples, by the way!) 10 T of butter seemed like a lot to me, so I used 6 T of butter and 4 T. of natural style applesauce; this was just enough butter to keep the muffins rich and moist. I added about a half tsp of cinnamon to the batter and skipped the cinnamon/sugar on top. These are moist, flavorful, not-too-dense and not-too-light, and I agree with another reviewer in saying kind of tutti-fruitti in flavor. I will definitely make these again. Thanks for a great muffin recipe!
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14 users found this review helpful

Cherry Pie IV

Reviewed: Jun. 23, 2006
What a great cherry pie recipe! I admit I didn't use the crust; I make mine with a combination of butter and shortening. The filling was excellent. Not too sweet, just enough to offset the tartness of the cherries, and thick enough not to run all over the place. A funny thing, though: If you find yourself in a position like me where you only have a pound of cherries (my friend picked me a tiny bit over a pound from the tree in her yard), halve the recipe. I halved it and made the pie in a regular old 2 cup Fiestaware soup bowl. (The shallow one that's about 5 or 6 inches across.) I made enough crust for a one-crust 9-inch pie, cut the bottom crust out of it, then made a lattice top with the leftover pie crust dough. I always use an earthenware pie plate anyway, so I thought this would work and it did. Perfect size! :)
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Cornbread Muffins I

Reviewed: Jun. 2, 2006
OK, I admit I have no idea what down home restaurant the recipe refers to, lol, but these were great. My 16 month old LOVED them, and I suspect that it's because they were sweet. I made the recipe exactly as written (I like to try it out as it's submitted first, so I can rate it accurately) and next time, I'll do as some others suggested and cut the sugar just a little--just to a half-cup. If my daughter still loves 'em, these will be five stars for me FOR SURE! Thanks for a very nice basic corn muffin recipe!
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Morning Glory Muffins I

Reviewed: Jun. 2, 2006
I should have mentioned in my last review: I halved the recipe! That's why I only needed a cup of carrot!
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Sausage Cornbread Bake

Reviewed: Feb. 19, 2006
This recipe was pretty tasty--a nice combination of savory and sweet. I'm assuming that the recipe meant a complete cornbread mix like Jiffy with exactly a cup and a half in the package, so that's what I used. A caution: I would wait at LEAST 15 minutes before cutting. 20 might be better. When it is too hot, the cornbread consistency is mushy--kind of like a custard. It firms up to be a more bread-like consistency only after it has cooled somewhat. I enjoyed this a lot more when it had cooled to not-quite room temperature. I also just about had a heart attack once I started to make the recipe and read the calorie count, so I was glad to have used light sour cream, skim milk, and 2% sharp cheddar (and only about 1 1/4 cups of it). You don't need a full two cups of cheese to taste it plenty. If I make this again, I'll use turkey breakfast sausage as well. Overall this was a really tasty breakfast, and I'll probably take the rest to work for lunch this week. My 1 year old also liked it.
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24 users found this review helpful

Basic Corn Muffins

Reviewed: Feb. 17, 2006
These were good basic corn muffins--a tiny bit oily, but moist and pretty light. I like corn muffins a little bit more dense. The flavor was good though--not too sweet, but just sweet enough. I like blueberries in my corn muffins, so I added a cup of frozen wild blueberries. They were tasty. Nothing to rave about, but they were good and something I'd probably make again..
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Spiced Peach Oatmeal Muffins

Reviewed: Jan. 29, 2006
Overall, these are probably 4 stars, but I would rate them 5 if you're looking for a healthy alternative (not too) sweet treat for toddlers. I halved the recipe and made 30 mini muffins instead of regular muffins and made the recipe as stated except added the cinnamon to the batter instead of doing a cinnamon/sugar topping. (Omitted the white sugar altogether.) I used baby applesauce for a smooth texture. Mini muffins at 400 in a nonstick mini muffin pan were cooked in about 8 1/2 minutes. Next time, I would add about 1/4 tsp. salt. I did not find these muffins to be overly dense--mine were spongey and pretty light. I diced the peaches very fine (again, for my 1-year old) and I will freeze most of them for her to snack on later.
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Chocolate Macaroon Tunnel Cake

Reviewed: Mar. 23, 2005
This is a GREAT revival of the old Pilsbury mix that both my husband and I loved as kids. Juanita, thanks for toying with a scratch recipe to bring it back; we truly enjoyed this cake.
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Orange Cake

Reviewed: Mar. 1, 2005
This cake was very tasty and nice and moist, but it really isn't very orange-y. I used orange extract instead of lemon and it still wasn't terribly orangey. It's a pretty basic yellow bundt cake. Good, but not the orange cake I was looking for.
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Creamy Peanut Butter Fudge

Reviewed: Feb. 25, 2005
I printed this recipe off 3 years ago and have been putting it on my Christmas candy trays every year since then. This pb fudge is creamy, not sickeningly sweet, and is as good or better as any fudge-shop peanut butter fudge I've ever bought. It sets up nicely at room temperature and gets just firm enough to cut into very small squares, while remaining creamy. Excellent recipe, Janet, thank you for sharing it!
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Decadent Chocolate Orange Cake

Reviewed: Feb. 6, 2005
My husband wanted an orange cake for his birthday and this was one of the few I could find that was not a bundt cake. It was fantastic; it looked good and it tasted wonderful--restaurant quality in appearance, texture, and taste. Next time, I think I'd double the filling. To optimize the appearance of the cake, it's a good idea to trim around the edges to make sure the layers are even--this makes the ganache looks its best. Strong orange and chocolate flavors for anyone out there who really likes that combo! Thanks for an outstanding recipe!
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Fabulous French Loaves

Reviewed: Oct. 30, 2002
These smelled great, and looked great. They tasted good, but the crumb was a little more dense than I expected--a little heavier than traditional French bread. I will try this recipe again, but will follow it according to Liz's note in her review written after the recipe was published. I wonder if the kneading toughened the dough, yielding the more dense crumb. I have a feeling her stirring might produce different results.
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Chicken Piccata II

Reviewed: Oct. 22, 2002
Good Piccata. It had a strong lemon taste and was very moist and tender. I pounded the chicken breasts to about 1/2 inch thickness and added about 2 tablespoons of white wine to the liquids. Once the simmering was done, there was just enough liquid left behind--wasn't overly watery. The dish turned out great and was quick to make. Thanks, Terry, for a delicious recipe!
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Stuffed Pork Tenderloin with Cilantro Lime Pesto

Reviewed: Oct. 18, 2002
This was delicious! It was easy, quick to prepare, and very flavorful. My grocery store was out of diced jalepenos, so I used mild diced chiles, which were a fine substitute. I skipped the picante sauce. A bonus: My house smelled great while this was roasting!
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Chicken Pot Pie II

Reviewed: Oct. 18, 2002
I had never made pot pie before seeing this recipe and now it's a huge hit in my house. I'm not a fan of frozen mixed veggies, so instead, I dice one large baking potato and a few carrots and boil them in salted water until just tender and add that to the mixture with about a half cup of frozen peas. It always turns out great. I have made this recipe with homemade pie pastry, but I've also used a Pilsbury prepared crust to save time. Corywynn, thanks for this great recipe! It's easy and delicious!
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Hawaiian Bread I

Reviewed: Oct. 18, 2002
This is my favorite bread machine recipe. It's moist and very flavorful, while not being overwhelmingly coconutty. I love it sliced thick, toasted, and buttered. Thanks, Teresa, for a great recipe!
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22 users found this review helpful

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