STARZ7369 Recipe Reviews (Pg. 1) - Allrecipes.com (1278188)

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Fluffy Biscuits

Reviewed: Mar. 3, 2012
I've made so many biscuit recipes before, and they always seem to turn out overworked and hard. As another user did, I've tried just butter, just shortening and a combo of the 2. Today I tried 1/2 butter and 1/2 margarine, plus like another user suggested I dropped them using an ice cream scoop instead of rolling them out. These turned out fantastic!!! I heated my oven to 440, baked them for about 10-12 minutes on a silpat, and they turned out soo good! The recipe yielded 8 nice-sized biscuits. These are perfect for biscuits and gravy or even just some nice jam spread on top. Thanks for the great recipe, Nancy!
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3 users found this review helpful
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Fluffy Pancakes

Reviewed: Feb. 4, 2011
Hands-down best pancake recipe ever! They always turn out super fluffy and thick. I've added fruit, nuts, chocolate chips, etc. and they always turn out perfectly!! Today I made them with apple cinnamon topping. Perfect cold weather food! As a side note: I used lemon juice instead of the vinegar. You just need an acid to sour the milk. Alternately, you could use buttermilk if you have that on hand. Definitely don't skip this step because the acid from there helps react with the baking soda. Without both present they won't be as good as can be! I also use whole milk. I don't skimp on fat when baking. :)
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2 users found this review helpful

Double Chocolate Pie

Reviewed: Nov. 24, 2010
This is a great base recipe, but it needs a couple changes in order to make it perfect. First of all, DO NOT use chocolate chips. Chocolate chips contain ingredients that can cause items to be soft-set. Instead, I substituted 6 oz. semi sweet chocolate and then the 2 oz. unsweetened chocolate already called for in the recipe. I suggest using whole milk simply because it will yield the best results, but I'm sure you could sub. lower fat milk and it turn out just fine. I also used a chocolate graham cracker crust instead of the normal pie crust. Once your milk/chocolate mixture gets warm, temper it into your eggs. This essentially means to whisk constantly to ensure the eggs don't curdle. Add that mixture back to the pot, and whisk constantly until it boils. You want it to boil for a good minute and make sure you whisk during that minute. Pour into a pie shell, cover with plastic wrap and chill. For those who complained about it being lumpy, it could be you didn't temper the eggs correctly and you're tasting pieces of egg. If it's grainy, you likely didn't cook it long enough and you're still tasting the cornstarch. I'm sure using a store-brand chocolate chip can also yield lumpy results because they just don't melt the way toll house does.
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22 users found this review helpful

Fresh Pear Cake

Reviewed: Oct. 13, 2010
This cake is AWESOME! I followed some of the reviewers suggestions to change the spices a bit. I did the following: 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp cloves and 1/4 tsp nutmeg. Instead of 2 cups white sugar, I did 1 1/3 cup white sugar and 2/3 cup brown sugar.I also let the pears sit for about 1 1/2 hours and all the juices came out which made for an extremely moist cake! I also finished the cake off with a powdered sugar glaze: 1 cup powdered sugar and couple Tablespoons milk, until you have a good consistency. I put it in a bottle and drizzled on top. You can also get messy (fun for kids!) and dip your fingers in and drizzle it over the top. Superb cake and now a favorite for the holidays!
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3 users found this review helpful

Cream Cheese Pound Cake III

Reviewed: Jun. 15, 2010
Turned out perfectly and was nice and moist! We served it with ice cream and it was delish!
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2 users found this review helpful

Special Buttercream Frosting

Reviewed: Jun. 14, 2009
Hands-down best basic, WHITE frosting! Like other reviewers mentioned, it's so universal and can be easily modified. Sometimes I don't have shortening or I don't have butter. My best mix is 1/2 butter, 1/2 shortening. It doesn't taste too much like a bakery frosting, but it's not too rich, either. I've added coloring/flavoring and each time it gets tons of compliments. This recipe is easily cut in half or doubled depending on your needs. I store leftover frosting in a tupperware or even in freezer bags and it always tastes as great. Perfect consistency for spreading and can easily be adjusted by adding more/less cream. I've also used milk when I didn't have cream and got great results. Thanks for the recipe!!
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5 users found this review helpful
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Eggless Peanut Butter Cookies

Reviewed: Jun. 14, 2009
These cookies are so yummy!! They're a good mix of crunchy/chewy and especially tasted good with crunchy PB. Like other reviewers suggested, I added another 1/2 cup or so of flour. I chilled the dough slightly, scooped, flattened with a fork and yum-yum!!! I uploaded a picture so people can see my results.
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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jun. 14, 2009
This recipe turned out great! Like the other reviewers suggested, I used a rotisserie chicken and doubled the filling. This ended up making so much, though, that I put it into a 13x9 glass dish and had to use 3 pie crusts in order to cover the bottom and top. My method: 1. Boiled carrots in water until almost cooked, added celery and turned off heat. Let sit for 5 minutes. Drain. 2. Performed step 3 for filling same as original recipe, except omitted celery seed and added 2 cubes of chicken bouillon. 3. Add diced rotisserie chicken, carrot/celery mix, and frozen peas to filling. Like other reviewers suggested, I brushed egg onto the bottom crust and pre-baked for about 5-10 minutes. It did shrink down a bit, but this didn't affect the final product. I then poured in the filling, topped with 2nd crust, brushed with egg and popped in oven at 375 for about 30-45 minutes until top was golden and filling was bubbling. I ended up with leftovers for the next day and it got rave reviews!
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2 users found this review helpful

Cathy's Banana Bread

Reviewed: Apr. 22, 2007
I've made this recipe time and time again and always get excellent results!! -I always stick to margarine, even though I'm tempted to use butter!! -I've been short on sour cream and added flavored yoghurt to make up for the lacking. -I add 3 bananas (medium-large size), but add a couple additional tablespoons flour to ensure it doesn't turn out soggy. -As a personal preference, I also add toasted chopped nuts (about 3/4 cup) at the end. For people who might be having issues with it getting too dark on top, here's my suggestions: Turn your oven to 375-400 and bake it for 5-7 minutes. (This ensures your bread gets a good "oven pop" from the heat. The baking powder reacts with the heat, therefore this initial heat will help your bread rise and give it a good peak.) After the 5 minutes, lower your oven to 350 and cook the rest of the way. If your bread starts to darken on top, but is still gooey inside, simply place a piece of foil on top and continue to bake as normal. Do not wrap the bread in the foil, simply lay it flat on top. Just remember all ovens are different, therefore a bit of trial & error will help solve certain issues and hopefully teach you things in the process! :)
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336 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Nov. 8, 2004
I understand this isn't supposed to be an authentic "new york" style because of the crust and all.... but regardless it got rave reviews when I brought it to a party recently. Everyone was demanding the recipe afterwards!! I thought it was the perfect texture, not too creamy and not too dry... plus not too sweet. I haven't tried it yet, but I'm sure it's great with any fruit topping!!
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1 user found this review helpful

Cinnamon Raisin Bread I

Reviewed: Nov. 8, 2004
My grandmother has a raisin bread recipe that has been passed down from generation to generation. Although it would be considered a sin to add cinnamon to her recipe, I felt this was just as close to her wonderful recipe!! I aboslutely love the cinnamon swirled throughout the bread. Very good toasted with butter or cream cheese. I just wish this didn't stale so quickly - but unfortunately us home cooks don't have all those preservatives to keep it fresh for days and days!! I did, however, take the stale bread and use it for french toast. Added a bit more cinnamon to my egg mixture - oh so yummy!! My boyfriend gobbled it up quicker than I could make it - so you could say he approved, too. :)
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2 users found this review helpful

Chocolate Mint Cheesecake

Reviewed: Dec. 1, 2002
wonderful cheesecake. As expected, it was quite rich and had a great subtle mint flavor. I used white creme de menthe in the sour cream topping for a little additional mint flavor.
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11 users found this review helpful

 
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