Meleah Recipe Reviews (Pg. 1) - Allrecipes.com (13325494)

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Downeast Maine Pumpkin Bread

Reviewed: Mar. 12, 2012
Nice! What would happen if I used a pack or two of apple cider mix in place of measuring out the individual spices? Don't know how it would work, if , whatever, just thought I'd throw that out there. The thing that helped me most was to dab some shortening on the bottom of my loaf pans, stick in a piece of parchment paper cut to fit, and pour the batter in on top of it (yep, right on top)--saw that advice from an expert on here, in regards to baking quick breads in general. Turned out to have been a good idea because I had to bake my batch for so long, due to inexperience. Thanks for the recipe:-)
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Easy Lemon Cookies

Reviewed: Mar. 27, 2012
I'm rating these 5 stars, giving the recipe the benefit of the doubt; I never seem to have all ingredients on hand so I substituted 1 and 1/2 Tsp clementine zest and vanilla extract for the lemon. Mine were o.k., but not great, but that's my fault. I think these would be much better made as 'prescribed'. They're definitely easy to make and would be a nice cookie to keep in mind when I need to whip a dessert up in a hurry. I think I prefer crispy lemon cookies, versus these, since they're primarily chewy, but then again, if I made the cookies smaller and flattened them out more before baking, that may help. All in all, though, very nice and worth the effort:-)
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Lemon Lover's Pound Cake

Reviewed: Mar. 23, 2012
YUM! Unprepared bakers of the world unite! (i.e.:) Out of sr cream, I used a sm. box sug-free lemon instant pudding. Had no lemon extract, so I used 1 and 1/2 tsp vanilla. Then, worried it wouldn't taste lemon-y enough, I used approx. 1 and 1/2 Tbsp lemon zest vs. 1. Used a hand mixer, throughout, creaming the ROOM TEMP. butter & eggs TO DEATH (approx 5 mins on low speed then 10 on med-hi) before mixing in the dry, SIFTED ingreds. gradually, only 'til incorporated. (Again, do sift! I trashed some seriously salty brownies last week- waahh...) This worked very well. Turned out very moist, yet held together great, with a smooth texture like 'real' pound cake. Although not as dense as most pound cakes, it was delicious! (One can brag, anonymously, right?) & plenty sweet, w/out icing. I just drizzled with some rather old strawberries in their 'juice' and topped w/ Cool Whip. I'd definitely make this again. Given the same predicaments next time (par), I would possibly add another 1/2 Tbsp of zest or another Tbsp lemon juice, but it still had plenty of lemon flavor. I baked the cake in a copper bundt pan, sprayed all-over with non-stick cooking spray and lightly floured, at 325 degrees vs. 350, to compensate for my overly-zealous oven. Once browned enough on the outside, I covered lightly w/ foil, sprayed to avoid sticking, to make sure the inside got done. I let it cool to room temp. on a makeshift cooling rack of wire shelving, before inverting, & voila! You CAN do this:-)
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Chicken Pot Pie VIII

Reviewed: Apr. 15, 2012
For beginners/first time makers like me: If you have no store-bought chicken broth on hand; since the instructions call for draining off the boiled broth, I just reserved all of that until I saw how much I needed to make the filling thick enough (which would be at least the 1 and 3/4 cup chicken broth called for). To start, I just covered the chicken completely with water, sprinkled in a couple Tbsp of rotisserie chicken seasoning I had on hand. then reserved that liquid, after boiling. This may be what the instructions intend in the first place, but since it doesn't say what to do with the broth drained off the chicken, that's what I used. The only veggies I had were one can each of corn and green beans. So that they wouldn't be cooked down to mush, I waited to add them in after the chicken got boiled. Carrots would have given this more color. You could use a can of Veg-All, which contains a colorful variety, but there's something about it that looks too store-bought to me, even when it tastes fine. So I try to avoid that. I used pre-made, refrigerated pie crusts and that worked well. I probably put more slits in the crust than necessary, but I've seen too many boil out of the crust. I think this would be nice with some water chestnuts added in, if you don't have celery. I only had 1/4 c onions; to give it the amt of onion taste intended, I could have added a little onion powder I THINK. Do pre-bake the bottom crust so that this won't turn out too mushy. Tasty!
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Jenny's Black Forest Cake

Reviewed: Apr. 23, 2012
I'm not sure I would make this cake again, unless I use unsweetened chocolate, versus cocoa, more/stronger coffee (perhaps espresso), or etc., to give this cake a darker flavor. I suppose I had expected a darker chocolate flavor, given the title "Black" and I have come to appreciate 86% (or higher) cacao, so that's what I was hoping for, but didn't get to my satisfaction. Then again, I think any chocolate lover would like this cake, to a degree. The ingredients are the same as the recipe for Black Magic cake, except that this calls for less salt and making sour milk versus using buttermilk, that may make a difference. This is also the same recipe as The Barefoot Contessa's "Beatty's Cake", except that hers calls for a buttercream frosting versus cherry filling/liquer. I used the cherry topping but bought a 'No Sugar Added, with Splenda' version and the Splenda gave the topping such a sickeningly sweet taste I couldn't stand to use all of it. So don't even try it! I opted to go with 'The Contessa's' directions to use hot vs cold coffee and feel that that was a mistake; on one hand, the hot temperature might have helped make a better syrup out of the cocoa, but it is probably what gave the cake more of a 'scrambled egg' texture, with the coffee not being tempered (I did add the coffee in gradually, but also took "hot" to mean "hot"); I do think using COLD coffee, as this recipe indicates, is a better idea. Overall, I'm glad I gave this a try, but may not do it again.
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Heavenly Angel Food Cake

Reviewed: May 12, 2012
GREASE the tube pan, unless you have one of those swanky silicone ones! I took "ungreased" literally, which I think was reasonable, but even with deciding to spray the pan lightly anyway, the sides of the cake would not pull away; it was springy to the touch, for the most part, so the cake was done enough that it should have been pulling away from the sides by that point, at least SOME, but it didn't. I had to spray more oil as close to the inside walls of the pan as I could, around the edges, hoping that some oil would slide down to the bottom of the pan. I then had to, very carefully go around the sides with a serrated knife, sawing, sawing, sawing. That was a pain! I put the cake back in the oven several times to 'double make sure' the cake really was baked as much as necessary, hoping over and over that maybe the sides weren't ready to pull away because the cake wasn't absolutely done. Of course, the cake never did unstick from the sides so, by then, I had overbaked the cake as a whole. I will probably try this cake again, sometime, using my copper bundt pan and grease it! I am getting ready to taste this cake; it does 'smell' heavenly, but I can already tell it will no longer be moist and, for me, part of what would have made this cake heavenly is if I had enjoyed the process of making it. Thanks anyway, I may try it again, just not soon.
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Persimmon Cookies II

Reviewed: Sep. 14, 2012
I give these only 3 stars as "cookies", but would give them 4 stars if labeled "Persimmon Biscuits" because they are so bread-like. To make them as biscuits, of course, I would just drop more batter on the cookie sheet, prior to baking, and flatten them out a bit. Then, I would slice them in half, once they were very lightly browned, spread on some cinnamon and butter and toast them, which I think would be better, to tell the truth. The recipe calls for 2 persimmons, but I live in the South and only have wild persimmons, which are small, and I am not positive how many of my smaller version of persimmons would equal the "2" called for in the recipe. Following some suggestions on other websites for substitution, I just went by amount of pulp rendered, using enough wild persimmons (about 30) to equal 1 cup of pulp. Perhaps that was not enough to equal the taste I would have gotten from the "2 persimmons" called for, but these cookies came out pretty bland tasting. Again, more like a biscuit. I left out the cloves and nutmeg, per recommendation of a reviewer who said they thought it may be the spices that cover up too much of the persimmon taste, but I don't think it helped. If I was experienced enough as a baker to know how much more persimmon pulp I could get away with adding, without messing up the recipe, I'd add more pulp. Anyway, thanks Bonnie, for submitting this recipe. I looked other places online for persimmon recipes and there aren't nearly enough! Thanks again
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Honey Bun Cake I

Reviewed: Sep. 22, 2012
I've made this recipe before, with some substitutions. I am only rating it 2 stars, hoping to draw attention to my review, because at the risk of sounding presumptuous, I think it may help lessen some of the negative reviews, following this one, in the long run . I have made this cake once and, somehow, despite several substitutions, it turned out beautifully. It is a very good recipe. HOWEVER, here is a BIG ISSUE: Presumably, due to our current economic woes, manufacturers of cake mixes have begun cutting back on the amount of mix that was standard for most cake mixes, the 18.25 oz., such as this recipe and many other recipes call for. And they have instead reduced the actual amount in their boxes to 15.25 ounces. Word has it they are adding in just enough leavening ingredients to make the cakes manifest to the same size, but which produces a cake much different than the way it would have turned out, had consumers been aware of the changes. And the boxes themselves aren't that much smaller, thus fooling the average consumer into thinking they are still getting the same amount of cake mix for the same price. Since this recipe calls for an 18.25 oz. box of mix, double-check that the mix you get is the same amount. Otherwise, recipes that would normally work, won't, unless adjusted. Some premium brand mixes still make mixes in the 18.25 oz. size, as well as some generic brands, or so I've heard. But just thought I'd interject this info, if it helps. Anyway, 5 stars!
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