Marti Recipe Reviews (Pg. 1) - Allrecipes.com (1300183)

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Blueberry Buckle

Reviewed: Jul. 26, 2011
Just made this, and it is wonderful. Used butter instead of shortening, just because I love butter ... made it exactly as written with fresh blueberries. My son who doesn't like fruit immedately ate two pieces. I baked in my electric convection oven at 350-degrees just over 40 minutes and used a toothpick in the center to be sure it was done. This recipe is a keeper.
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2 users found this review helpful

Hearty Breakfast Cookies

Reviewed: Jan. 17, 2011
I've been making these for years ... don't know when they were posted, but it seems like years. Tonight I made them with dark brown sugar, substituted ground flax seed for wheat germ, and added a cup of toasted chopped pecans and almost a cup of mini chocolate chips. Baked for 12 minutes at 325 on full convection, and they are awesome. I go back to these again and again when I want something with protein in the cookie jar!
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7 users found this review helpful

Fluffy Carrot Muffins with Cream Cheese Frosting

Reviewed: Jun. 13, 2010
Excellent recipe. Used 1/2 c. applesauce and 1/2 c. vegetable oil. Made into mini muffins and piped a dollop of frosting on top. Perfect bite sized morsel. A great way to get a "vegetable" into my kid! :-)
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1 user found this review helpful

Chicken Wild Rice Soup I

Reviewed: Dec. 26, 2009
I increased the recipe for 12 servings and made it exactly as written (omitting only the almonds). Absolutely the best soup I have ever made. This is a keeper. If you like MN Chicken Wild Rice Soup, you will love this.
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1 user found this review helpful

Chocolate Zucchini Bread I

Reviewed: Aug. 31, 2008
I just made this recipe, and it is very, very good. The only changes I made were these: I grated one rather large zucchini and didn't bother to measure it (it may have been 3 cups, who knows); I used a small container of applesauce (lunchbox size) and added oil to make 1 cup. The batter was far more runny than some quickbreads I've made, but I didn't let that bother me. I made 5 mini loaves and 1/2 pan of mini muffins, they took only 16 minutes on convection /bake and they were done. I also used PAM baking spray (the kind with flour in it) and nothing at all stuck.
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3 users found this review helpful

Basic Crepes

Reviewed: Jan. 14, 2008
These are a very good substitute when you just don't feel like making batter and letting it sit for 2 hours. I divided the recipe and made 1/2 as much (for 2 people), and it worked out great. I added a bit more milk and water, a tablespoon of sugar (to the dry ingredients), and a small amount of vanilla extract to the wet ingredients. We filled these simply with only a sprinkle of sugar and cinnamon.
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 18, 2007
I really like this recipe because they are a subtle breakfast bread -- not super sweet like bakery muffins or a sticky coffeecake. Perfect vehicle for fresh berries. Nice crumb and texture. Be sure to cool about 10 minutes or the berries will burn your mouth! The changes I made were: didn't use topping at all, added 1 tsp. vanilla to wet ingredients, substituted buttermilk for milk (something I do alot in baking), baked in a greased mini-muffin tin (made 24 mini-muffins). Definitely toss your dry, washed blueberries in a tiny bit of flour -- that is an excellent tip.
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1 user found this review helpful

Peanut Butter Mini Muffins

Reviewed: Mar. 22, 2007
I made these exactly as the recipe states using 2% milk. The secret to muffins is DO NOT OVERMIX. When you add the flour mixture, fold a bit, then add the chips and finish folding. I used a convection oven for 13 minutes, and these are excellent. My 12-year old gives them 5-stars!
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4 users found this review helpful

Frosted Banana Bars

Reviewed: Mar. 10, 2007
This is a lovely bar / sheet cake recipe. Very simple to make. I recommend using a hand mixer (rather than the paddle of your kitchen aid) because it seems (in my estimation) to do a really nice job of getting the butter / sugar / egg portion really light and fluffy. Then, you don't overmix when adding the dry ingredients. That's the secret to a tender cake. Try this one!
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1 user found this review helpful

Banana Chip Muffins I

Reviewed: Mar. 10, 2007
This is a nice muffin. I substituted 3/4 whole wheat flour for a portion of the all-purpose, used 1/4 c. brown sugar and 1/4 c. white sugar, 1 t. vanilla and 2 mashed bananas. Baked in paper cups (made 10 in traditional sized muffin tin). I have a convection oven, so baked at 350 convection for about 14 minutes (check these with a toothpick, and don't overbake). My son, who initially said, "I don't want banana muffins" ate 2 immediately. Terrific warm with a little butter smeared on.
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2 users found this review helpful

Best Strawberry Daiquiri

Reviewed: Apr. 2, 2006
Made some changes ... but who doesn't? 1/2 cup sugar sounded too much, so I decreased 1/4 cup. Used a combination of Roses lime juice and fresh lime juice. Instead of lemon juice, substituted prepared orange juice. Be sure to blend this long enough to give sugar time to dissolve. Fantastic cocktail. My husband and I enjoyed a pitcher of these, congratulating ourselves for the $$ we saved, rather than ordering one after another in a bar!
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243 users found this review helpful

Apple Cake VII

Reviewed: Oct. 8, 2005
This cake is excellent. I made it precisely as written, and it's wonderful. Didn't let it cool the whole 60 minutes, 'tho, because the kids were clamoring for dessert. I allowed the pan to cool for 15 minutes, until I could see that the outside edge was separating from the pan. Ran a knife around the tube, and it came right out. Cut it immediately with a serrated knife, and they're eating it right up, warm from the oven. Yummy!
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20 users found this review helpful

Oatmeal Raisin Cookies VII

Reviewed: Aug. 28, 2005
As recommended by another reviewer, I reduced the white sugar to 1/2 cup. Because my son doesn't care for raisins, I substituted 1 cup of semi-sweet chocolate chips. Excellent bars. Plenty sweet minus the 1/4 cup of sugar.
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1 user found this review helpful

Mexican Casserole

Reviewed: Aug. 26, 2005
FAB! Made the following changes: used grocery store prepared/roasted chicken and pulled off the bone enough for recipe. Made D's Famous Salsa (available on this site) for the salsa, and used more than called for. Stirred taco seasoning with amount of water called for on package. Mixed all that in skillet with other skillet ingredients. Made sure that mixture was nice and moist, given comments from other cooks. Instead of plain tortilla chips, used crushed Fritos. Family loved this. Great the next day, too, because hot dish always taste better the next day!
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1 user found this review helpful

Honey Whole Wheat Bread

Reviewed: Jul. 8, 2005
Terrific! Increased the honey to 1/4 cup, the salt to 3/4 teaspoon, and changed the flour -- decreased the white by 1/4 cup and increased the whole wheat by the same amount. My husband and I stood in the kitchen eating thick slices of this with butter while the rest of dinner was finishing! This will make a perfect set the timer on your bread machine and awaken to homemade bread recipe!
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72 users found this review helpful

Ode-to-Chevre Bruschetta

Reviewed: Oct. 18, 2004
This was delicious. Fresh, healthy, elegant. I enjoyed taking it to an appetizer party. Was a wonderful addition to the table.
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0 users found this review helpful

Chicken Supreme III

Reviewed: Oct. 19, 2002
Great - definitely make this! Changes I made: 1-cut chicken breasts in pieces & sauted with onion, sage and garlic, 2- used only 1/2 c. butter - AND I would decrease more the next time, 3-used cream of mushroom soup. Would be something I'd serve for a casual meal with company. A bit salty - perhaps use low salt soup? Yum!
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20 users found this review helpful

 
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