stephstaggs Recipe Reviews (Pg. 1) - (13051898)

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Frozen Blueberry Muffins

Reviewed: Dec. 7, 2009
This recipe was awesome. It was a cold rainy morning when I first made theses. They filled the house with an amazing aroma! I made some changes because I had no milk. I scaled this down to half a batch and whipped unsalted butter with 3/4 cup white sugar and 1/4 cup brown sugar in my kitchenaid until light and fluffy (much like the beginnings of a cookie recipe). I then beat the eggs and added those and the vanilla. Instead of using milk I used 1/2 cup mayo. After that was combined well added I about 1/4 cup lemonaid and 1 1/2 cups blueberries. I toppped them with a cinnamon brown sugar mixture. They baked for about 21 minutes and were crazy good! Perfect consistancy!
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Zucchini and Potato Bake

Reviewed: Sep. 29, 2009
Overall, this recipe was a hit. The cooking time was about right but I recommend to cut your potatos into a bit smaller sized pieces than your zuchini (this helps to combat the too squishy zuchini texture). Also, I added some dill, oregano, onion powder and a lot more garlic than stated. About half way through, I tossed some parmesan cheese in (as recommended by another reviewer) and this dish was pretty awesome.
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Pumpkin Pie Squares

Reviewed: Mar. 4, 2009
This recipe is pretty good, I changed it up a bit based on some other people's recommendations. First I added a few drops of maple (you could also use vanilla) extract to the crust. I also put it in a square 8x8 pan. I put a bit more cinnamon than stated as well. It cam out pretty good, just like bit size pumpkin pies!
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Brown Sugar Cream Cheese Frosting

Reviewed: Feb. 26, 2009
This is a great frosting recipe!!!!!!!!! I was in a pinch (making a last minute cake for a friend)and happened to have all the ingredients for the cake and frosting except for the exorbitant amounts of powdered sugar or butter that most frosting recipes call for. I stumbled across this and made it using 2 tsps. of vanilla and omitting the almond extract. I whipped it with the whisk attachment in my kitchenaid mixer for about 5 minutes and it was fantastic! The honey was a nice touch and seemed to allow the frosted cake to maintain a very nice sheen to it while keeping it's gooey texture (I hate frostings that set up to a shell like or skin like texture)
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Jewish Apple Cake II

Reviewed: Dec. 14, 2008
This recipe is awesome!!! I sent some with my husband to take to our business and one of our employees went crazy over it and demanded that my husband hand over his own piece of it. I made a few modifications to the recipe: I pretty much split the white sugar recommendation in half and used brown sugar for the other half. I also doubled the cinnamon and threw in a teaspoon or so of nutmeg, I used 4 large apples and mixed in some raisins and a little walnuts. I would also suggest mixing the apple, nut, raisin mixture into the batter a bit more than just layering it in the center, it just seems to cook a little better. This goes great with a cup of coffee for breakfast or makes a wonderful desert, I drizzled it with a sauce I made with molasses, butter and brown sugar and it was incredible!!! Enjoy!!!
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6 users found this review helpful

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