maryp539 Recipe Reviews (Pg. 1) - Allrecipes.com (13139345)

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Noodle Kugel

Reviewed: Feb. 19, 2010
Just a few changes: to make it more diabetic friendly, I replaced the sugar with Splenda and only used about 3/4 cup. I used 2% cottage and lite sour cream and used four whole eggs and four egg whites. I added 1 cup of diced dried fruit to the noodle mixture. For the topping, I mixed together about three tablespoons of whole wheat flour, 3/4 to 1 cup Splenda brown sugar blend, 1 teaspoon cinnamon and cut in 1 stick of butter. I spread the crumb mixture on top of the noodles and baked as directed. So yummy I didn't want to stop eating it! Next time I will try it with fat free cottage or ricotta cheese, fat free sour cream and more dried fruit.
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8 users found this review helpful

Fruity Acorn Squash

Reviewed: Oct. 17, 2009
I hated squash as a kid but am trying to acquire a taste for it now that I'm middle-aged. This was a good recipe to start off with. Very easy to make, no fat added, no sodium added and I actually liked the taste! I left out the celery because I didn't have any on hand and added a few teaspoons of lemon juice to perk up the flavor a bit. I think that the next time I make this I will try whole cranberry sauce as the filling to offset some of the sweetness.
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5 users found this review helpful

Whole Wheat Beer Bread

Reviewed: Oct. 4, 2009
I followed the recipe as written except for reducing the salt to 1 teaspoon. I used O'Douls non-alcoholic beer but didn't taste any beer flavor to the finished product so I will use regular beer or ale next time. The bread dough came out more like a batter for me - I was able to mix it up easily with just the wooden spoon. The bread came out wonderfully and was delicious. This is a recipe that will become a part of my favorite baking collection.
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0 users found this review helpful

Oatmeal Cookie Bars

Reviewed: Oct. 3, 2009
These Oatmeal Cookie Bars are awesome! I made a few substitutions: I didn't have dates so I used raisins (but I'm going to make sure I have dates on hand the next time I make these); I replaced the white sugar with Splenda and the brown sugar with Splenda brown sugar blend to cut down on some of the sugar and calories; I used butter instead of shortening. I also added a teaspoon of ground cinnamon to the pastry and half a teaspoon to the filling. The resulting bars were so buttery and cinnamony good it was hard to stop eating them.
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16 users found this review helpful

Grandma Snyder's Oatmeal Cake

Reviewed: Aug. 18, 2009
I doubled the recipe and made the following substitutions: all whole wheat flour for the all purpose, equal amount of unsweetened applesauce for the butter, 1/2 cup brown sugar and 1 cup Splenda for the sugar and I didn't have nutmeg so I used an equal amount of bottled ground fresh ginger. I also didn't bother with the topping - just served it plain. The cake was delicious, even though it came out a little denser than a white flour cake would. It was very easy to make and I will be making it again. This is a keeper!
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Bannock

Reviewed: Jun. 15, 2009
A great basic recipe, very easy to make. I used whole wheat flour instead of all purpose and 1/4 c peanut oil (poured off from a jar of natural peanut butter) because I didn't have any butter. As the bread baked, I got a little bit of peanut aroma but there was only a hint of peanut flavor in the finished bread. I also used non-fat dried milk powder (mixed in about 1/2 c with the water and oil). It was very tasty and I plan on making this again, substituting unsweetened applesauce for the butter/oil to reduce the fat.
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28 users found this review helpful

The Original All-Bran® Muffins

Reviewed: May 22, 2009
Loved the ease of making this muffin. I made some substitutions though. First, whole wheat flour in place of the white flour, Splenda in place of sugar, Fiber One Original cereal in place of All Bran, nonfat dry milk and water in place of the milk and Hellman's Reduced Fat mayo in place of the oil. I also added about 1/4 t of cinnamon. The muffins came out a little more dense than white flour muffins would but they were tasty and moist all the same. Note: since Fiber One cereal tends to stay fairly crispy, even in milk, I let it sit for about 10 minutes before mixing in the dry ingredients.
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23 users found this review helpful

Oatmeal Whole Wheat Quick Bread

Reviewed: May 20, 2009
I made this today with a few substitutions. First, I doubled the recipe and baked it in a loaf pan at a lower temp for an hour, as suggested by previous reviewers. I used non-fat dry milk powder and water in place of the milk, an equal amount of Splenda in place of the honey and eliminated the salt (trying to cut back on sodium). I also didn't grind up the oats since I like the texture they add to my baked goods. I took another reviewer's advice about making sure to grease the pan well - I used a cooking spray and also placed some parchment paper in the pan. Worked like a charm! The bread came out wonderfully. This is such a delicious and easy recipe for making a whole wheat bread. Next time I make it, I am going to try using Fiber One cereal in place of part of the oatmeal in order to pump up the fiber.
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1 user found this review helpful

 
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