robyn Recipe Reviews (Pg. 1) - Allrecipes.com (13269659)

Squash Braid

Reviewed: Oct. 11, 2011

There are few comments on this bread being bland and I would agree. HOWEVER, i'm pretty sure this will be easily fixed with a little more salt. I think it probably needs about 3/4t. Other than that, the texture is awesome!! It is very moist, soft bread. I absolutely think this recipe will be perfect with a little more salt. It's almost perfect as it is (that's why I still gave it 5 stars). I also divided my bread (w/ a scale) and made one braid and a 9in round pan of 7 rolls. We've already eaten the rolls (still baked at 20 min) and they were fantastic. We haven't had the braid yet.

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Banana Custard Pudding

Reviewed: Sep. 12, 2011

This recipe is great -- except for being too sweet. That is the only reason that I gave it 4 stars. I only used 1/3c sugar after seeing other rmks about it being too sweet & I still felt like it was too much. Next time I'll use slightly less than 1/3c per batch. Other than this it's a great recipe. I also prefer more vanilla, but it's fine the way it is too.

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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Jul. 23, 2011

These are very good, but it wasn't the kind of peanut butter cookie I was looking for. I ate one just after they cooled off from the oven and they practically melt in your mouth. The next morning they still melt, but have a little more chewiness to them. I added another 1/2c peanut butter simply because others had suggested it. I was looking for more of a chewy cookie ... something that felt like it had more 'substance' to it, but these are great if you're looking for a light, melt-in-your-mouth pb cookie.

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Health Nut Blueberry Muffins

Reviewed: Jun. 13, 2011

I thought the pictures of these muffins looked a little strange ... not that great. But, I just made them and they are wonderful. I substituted wheat bran for oat bran b/c I didnt have any & kefir instead of buttermilk. I think next time I will make them with a little less sugar to make them a tad healthier, but they are great as is!

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To Die For Blueberry Muffins

Reviewed: Apr. 11, 2011

These were fantastic. my husband was joking about me being able to bake this good .... he thought they were from a bakery! I had to show him the dirty dishes to show they were from scratch. --- The only difference I made was adding more blueberries and the recipe was just fine as it was written.

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Cottage Cheese Bread I

Reviewed: Mar. 29, 2011

This bread is wonderful! *I did not use a bread maker for this recipe.* I love that the cottage cheese adds moisture & protein to the bread. I have made this 2x and 1 of the times I followed it as is except for substituting 1c of whole wheat flour for all purpose flour. I didn't use bread flour either time i made it. When I used the wheat flour I kept the yeast at 2 1/4t & it worked perfect. It is a large loaf though. I have a larger loaf pan w/ straight sides & it worked perfect in this pan (not sure the exact dimensions). I will add a little more sugar I think next time. It's a little 'sour' from the cottage cheese. The other time I made the recipe (with all, all-purpose flour) I used 1 1/2t yeast & did add 1T more sugar & it turned out perfect. Though, again, I did use my large loaf pan, as it does make a large loaf. So......my suggestions would be to add about 1T more sugar & if you use all-purpose or bread flour you could probably cut the yeast to 1 1/2t. If you use some wheat flour (I suppose because it's more heavy??) I would use the recipe amt (2 1/4t) of yeast. A great recipe though. It's definitely in my mix of bread recipes.

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Kraut Bierocks

Reviewed: Mar. 24, 2011

1st off I didn't follow the hamburger/cabbage part of the recipe as shown & I only changed the bread recipe slightly - by doing 1/2c water & 1/2c milk. Everyone has different tastes & I just made the inside mixture to my taste. I say, start w/ the recipe & chg it as you try it again. (I use salt, alot of pepper, a little garlic powder & allspice & mustard & sugar, & some worcestershire.) No matter what spices you put in yours if you put a can of 98% ff cream of mushroom soup instead of the cheese it'll cut down on fat, but keep it creamy. It does increase the sodium though. I would say, though, that you do want the hamburger mixture to be pretty tasteful (almost too much so when you try it by itself) because when you put it with the bread it balances out. -- I understand that the bread part of this recipe does take a long time, but you really should try it once when you have some time. THE BREAD IS GREAT! It's a little bland by itself, but put it with the hamburger mixture, which is very flavorful, it balances out wonderfully. I did roll my bread out at about 1/4 in or a little less & came out with 10 large bierocks & still had extra, but I think the bread-to-hamburger ratio was good. I froze the extra bierocks in aluminum foil for quick pop in the oven for later. Used the extra dough to make a small loaf of cinnamon swirl bread. I will use the dough recipe again, with a little salt to cut out the 'blandness' (for bread only recipe). It's a good bread recipe!

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Black Beans and Rice

Reviewed: Jan. 25, 2011

Very cheap, healthy, AND good! No 5 stars simply b/c I felt adding a few more ingredients made it better. I added some corn, canned tomatoes, little lime, chili powder and some leftover shredded pork. Very easy & quick recipe to use as a start and make your own adjustments.

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Cherry Tomato Corn Salad

Reviewed: Aug. 18, 2010

We thought this was really good -- fresh salad. Personally, I would cut down on the fresh basil. Found the basil very overpowering.

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Enchilada Sauce

Reviewed: Aug. 18, 2010

I rated this lower simply because I wouldn't call this an "enchilada sauce". It's much more a mole sauce, so the name can be misleading. I thought it was very good as a mole sauce, but definitely be prepared for more of a mole taste, rather than true (tomato) enchilada taste.

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Banana Sour Cream Bread

Reviewed: Aug. 18, 2010

Super moist and very delicious.

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Cream Cheese Frosting II

Reviewed: Aug. 18, 2010

Very cream cheesy. Depends on your taste, but I added another 2 cups of powdered sugar and loved the taste and consistency.

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Texas Enchilada Sauce

Reviewed: Aug. 18, 2010

I thought this was good, but it was too spicy for my 3 & 5 year olds. Easy to change up the recipe though.

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Gobble Up Granola Snacks

Reviewed: Feb. 23, 2010

I have no idea how people are getting these to be dry. I followed the recipe pretty close (minus raisins) and these were very chewy & plenty of syrup to cover dry ingredients. The changes I made were omitting raisins (by mistake), using regular oats instead of quick oats, using honey instead of corn syrup, and adding 3T ground flax seed & about 1t cinnamon. These are very good! I think I may not have to buy store bought granola bars now. My kids and I love 'em & I think my hubby will love 'em too. *Now that I think about it, it probably made a difference in 'wetness' by simply switching quick oats to regular oats. I would suggest to others to use regular oats b/c they are a little more healthy since it takes the body a little longer to digest, thus keeping you fuller longer. And they still taste wonderful with regular oats.*

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Jiffy Cinnamon Rolls

Reviewed: Feb. 11, 2010

These were very good. I gave them a 4 star simply because I like yeast rolls better. However, for a quick cinn. roll fix these biscuit-like rolls are very good. My dad actually said he thought he liked these -better than- regular yeast rolls. So, I guess it just depends on your taste preference. I made mine up just like regular yeast rolls (rolling and cutting them up) and it made 8 and i put them in a smaller glass dish and baked for about 25 min. This will be my 'go to' recipe for quick cinn. rolls - when i want an last minute cinn roll fix.

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Sweet Dinner Rolls

Reviewed: Feb. 4, 2010

These are very good rolls. I'm still looking for a light roll but these are still excellent. They are fluffy, but slightly dense. (again, still very good!) I made mine into 15 dinner rolls in a 9x13 glass dish. baked them at 375 for 12 min and they were perfect. I was worried about a few reviews saying these were biscuit-like, but mine were not like that at all.

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 18, 2010

these are awesome! I did change a few little things, but they would be perfect just following recipe as is. I added more vanilla, 1/2t bkg powder, 1/2t salt, about 4t ground flaxseed (just for the nutritional benefit), and substituted 1c of flour for wheat flour. I also ended up with 8 dozen cookies. I made mine just using a spoon-size dollup of dough. I didn't need to refrigerate my dough either and they didn't spread during baking at all. Whenever I make other cc cookie recipes w/ only butter they ALWAYS spread out and these didn't at all! I'm guessing it's the pudding in it that keeps it all together. I've tried quite a few cc cookie recipes and (for a soft cookie) this will be definitely be my 'go to' recipe.

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Cinnamon Popcorn II

Reviewed: Jan. 12, 2010

very good, but I would change it just a bit. I only used 1/3c butter and it seemed fine. I changed the butter due to other comments about it being mushy or too buttery. Next time, I'd also like to try using a bit of cinnamon oil for more cinnamon flavor. This was still very good and cinnamon flavored just as it is, but I'd like maybe a little more flavor. I also baked mine just 10 min at 200 degress, stirred it, then shut the oven off and left it in the cooling oven. It turned out very nice and crispy after baking. Though I really did like it just straight after pouring the syrup on it, also.

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Gingerbread Men

Reviewed: Jan. 7, 2010

I made these for my son's preschool class and they (and I) gobbled them up. I don't have any experience making 'regular' gingerbread cookies, but these are a nice low spice/molasses tasting cookie. Very good and I will make them again (definitely for christmas next year).****update 12/2010 -- made these 2x this year and I love them! They are a very mellow ginger cookie. I roll them very thin (1/8in) and bake about 9 min and they turn out nice and crispy. I enjoy them this way as do my family.

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Clone of a Cinnabon

Reviewed: Jan. 7, 2010

I followed the recipe exactly (though made my rolls by hand instead of a bread machine) .. and they are awesome! I guess the only difference I had was that there was no way my rolls were fitting in a 9x13 pan. I put 5 rolls in 8x8 pan, and 6 rolls in an 8x12 pan. They fit just right. I was a little curious about the 400 degrees and 15 min cooking. When I ate a roll right out of the oven it was a little doughy/gooey, but I like them that way!! Tasted amazing!! But, as the rolls sat a few hours until we ate them for supper the doughy-ness was gone and they were still very soft and delicious. I say this for those who may, or may not, like that doughy type of roll. Very, very good rolls. I plan to try out the "soft, moist, and gooey cinnamon roll" recipe to see which I like better. I will absolutely make this again.

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