MrsFarmerJen Recipe Reviews (Pg. 1) - Allrecipes.com (13570317)

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Lemon Pie II

Reviewed: Sep. 2, 2013
Will definitely make again - this one is going in my permanent file!! Recipe is great as-is with the exception that the instructions need to include information about making sure the cream cheese is at room temperature and very soft (for those who don't know already). I went heavy on the lemon juice and made my own crust (thank you, reviewer number 14 for the quick/fantastic crust recipe!) and topped with slightly sweetened whipped cream. Might try this with lime next time...
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Pumpkin Wheat Honey Muffins

Reviewed: Sep. 14, 2012
I made these as-is which I always like to do when trying and rating a recipe. The only exception is that I did not have raisins and used dried cranberries instead. My family LOVES the usual pumpkin muffins I make but these were great and a welcome change from my typical white flour-sugar pumpkin muffin recipe. They have a wonderful hearty, kind of earthy, texture using the whole wheat and I loved using the brown sugar and honey - they really added great flavor. I put the nuts on top instead of inside so they toasted. These are yummy still two days later. Will definitely make again!
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Clone of a Cinnabon

Reviewed: Jan. 28, 2012
Look no further than this recipe!!! I've made many cinnamon roll recipes and tweaked them myself trying to get as close as possible to cinnabons (and I'm a seasoned baker!) but this is it. I always try to follow new recipes exactly if I'm going to review them so I made this just about as-is except I used all butter. I also used King Arthur Flour's special dry milk and warm water instead of the regular milk (I do this when making yeast breads that call for milk, makes it lighter and moister) but that isn't necessary. For personal taste I doubled the frosting recipe (LOVE the frosting!) and smeared 1/2 on when they came out of the oven and the other half after they cooled a bit - this is something I always do when making my cinnamon rolls per a cinnabon ex-employee's suggestion. Makes them moist with some melty frosting and some thicker on top. Oh, and take a rolling pin over the cinnamon/sugar a couple times before you roll them up - definitely helps with filling issues. Just my personal touches as everyone else does but this recipe is awesome as written (with butter).
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10 users found this review helpful

Cranberry Hootycreeks

Reviewed: Dec. 19, 2011
I made these as written to try before I packaged them for gifts - they were very yummy! Being a seasoned baker, I was skeptical also of the directions to cream the butter and the egg but decided to try the recipe as-written. I figured the recipe couldn't have gotten a 5 star rating from 544 reviews if it was flawed. :) As far as the butter and egg...I got impatient after several minutes of beating with my hand mixer and just ended up throwing the jar ingredients in a hoping for the best. The butter and egg yolk fats/proteins emulsified but there was a little liquid/water left in the bowl that never mixed in (as I expected). No worries though, the end result was great! I measured everything into the jar as written but will probably do them in reverse order for gifts so the most colorful ingredients end up at the bottom since I'll have the top covered with a bit of fabric - just my packaging preference. I also opted to throw in a tsp of powdered vanilla (Nielsen Massey,) so that it is one less ingredient the recipient has to add (my only tiny modification). The dough was dry & crumbly but came together easily since I opted to roll it into balls (golf-ball sized, pressed down slightly on parchment lined pans) - I got 14. Since mine were a little on the larger size, they ended up baking 13-14 minutes. Great little cookie that will make a beautiful little gift!! One question though...were does the name come from??!??!
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3 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Nov. 27, 2011
Another 5 star rating here! I've always made a more traditional minestrone soup but I think I like this even better! I questioned using beef broth instead of chicken but went with it since I always like to try (and review) recipes as written. I'm glad I did - it made the soup rich and hearty. I did have to make a couple minor changes simply because I was making this from what I had on hand... I didn't have tomato sauce so I used a big tablespoonful of tomato paste (had one open I needed to use); I also didn't have zucchini so I used some peeled diced delicata squash that I had; I also threw in some chopped fresh kale and spinach to add some greens. Otherwise as-written. Fantastic and the family loved it. Will definitely make again (and again and again!). Thanks!
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4 users found this review helpful

Pumpkin Turkey Chili

Reviewed: Nov. 19, 2010
My new favorite chili! I made this pretty much as-is with a couple recommendations from reviewers and the family loved it - including my 3 and 8 year olds! I didn't tell them there was pumpkin in it until we were half way through and they were all surprised. No one could tell the secret ingredient. I added an extra can of tomatoes and a can of black beans along with double the chili powder and about a half teaspoon each cumin and ground chipotle pepper. The pumpkin makes the chili very thick with wonderful body and texture. We topped it with crushed up corn chips, shredded cheese, a small dollop of sour cream and a couple shakes of chipotle tabasco. I love that it's super healthy (without the toppings we added) and a great way to get vitamins in your kids. Next time I'll add a second can of black beans. It's definitely going in the recipe box!
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5 users found this review helpful

Banana Cake II

Reviewed: Jun. 24, 2010
EXCELLENT!! Nice and moist with a tender crumb. It was probably even better the next day. I made the recipe as written. I didn't have cream cheese on hand to make frosting (although I LOVE cream cheese frosting) so I did a boiled brown sugar topping that my grandmother always put on her apple cake: Mix 1 cup brown sugar, 6 TB butter and 1/4 cup milk in a small saucepan. Bring to a boil and cook at a good rolling boil for 3 minutes. Pour hot mixture slowly onto warm/hot-out-of-the-oven cake (can even poke holes first if you like but not necessary). Let cake cool to room temperature before serving. I love the caramelized brown sugar with the banana. Next I'll try Ina Garten's peanut butter cream cheese frosting on it. This recipe is definitely going in my recipe binder!! Everyone loves it!
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12 users found this review helpful

Penuche

Reviewed: Oct. 26, 2009
This recipe will take considerable restraint on my part to NOT EAT THE WHOLE BATCH in one sitting it's so good! Fantastic brown sugar taste with a creamy, smooth and buttery texture. I followed the recipe exactly except skipped the nuts and it turned out perfect. A couple key things for someone new to candy/fudge making: make sure you don't stir it AT ALL after it comes to a boil and until it's cooled off - take it off the heat and don't touch it. Otherwise, if you stir while it's boiling or while it's cooling off, you'll start the crystallization too early and it'll end up horribly grainy and even separate. I use a candy thermometer and take it up to 234 exactly (as other reviewers do) then let it cool off to 110 without touching it. I then use a hand mixer and beat it on medium-high until it is creamy and really starting to thicken up (consistency pretty thick where you can see the tracks/ribbons from the mixer but still pourable - once at this point it'll firm up quick if you keep beating and you'll have to scrape it out of the pan). And I know it's a silly detail but I always move the pan around on the counter every minute or so to constantly give it a cooler surface underneath so it sets up a bit quicker although it still took me about 10 minutes today with the mixer. Thanks for the great recipe!
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50 users found this review helpful

Simple Baked Apples

Reviewed: Oct. 10, 2009
Great easy dessert! I used half brown sugar, dried crans and pecans (because that was what I had on hand) and it was fabulous. Tastes just like a pie or crisp filling - and much easier and healthier! I ate it as-is warm from the oven and hubby/kids had it over vanilla ice cream. Will definitely make it again and change it up to try different things (maybe even over pancakes for breakfast).
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3 users found this review helpful

Buffalo Wing Dip

Reviewed: Oct. 2, 2009
Great recipe! I looked at several versions and decided on trying this one with a minor change - using blue cheese dressing instead of ranch (I love blue cheese with my wings!). I was heavy handed with the Frank's hot sauce and even did a generous drizzle on top after baking (like it spicy!) - I liked the way it looked and it gave us the extra hit of Frank's that I like. I may even try some blue cheese crumbles in or on top next time... I used Philadelphia cream cheese, Lighthouse blue cheese dressing (or was it Marie's??) and a good quality sharp cheddar. I went a little light on the cheddar as I didn't want to take away anything from the traditional wing flavors in the dish. I think it can be an optional ingredient (of course, who would ever turn down a little extra melted cheese??!!?? This is certainly not a diet food to begin with!). I'll also probably do it in a crock pot next time to keep it hot, otherwise it cools off pretty quickly. All in all, the hubby and I both raved about it (it's ADDICTING!) and I'll be making it for Monday night football for the guys in a couple days...
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3 users found this review helpful

Chicken Wing Dip

Reviewed: Oct. 2, 2009
Great recipe! I looked at several versions and decided on trying this one with a minor change - using blue cheese dressing instead of ranch (I love blue cheese with my wings!). I was heavy handed with the Frank's hot sauce and even did a generous drizzle on top after baking (like it spicy!) - I liked the way it looked and it gave us the extra hit of Frank's that I like. I may even try some blue cheese crumbles in or on top next time... I used Philadelphia cream cheese, Lighthouse blue cheese dressing (or was it Marie's??) and a good quality sharp cheddar. I went a little light on the cheddar as I didn't want to take away anything from the traditional wing flavors in the dish. I think it can be an optional ingredient (of course, who would ever turn down a little extra melted cheese??!!?? This is certainly not a diet food to begin with!). I'll also probably do it in a crock pot next time to keep it hot, otherwise it cools off pretty quickly. All in all, the hubby and I both raved about it (it's ADDICTING!) and I'll be making it for Monday night football for the guys in a couple days...
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4 users found this review helpful

Banana Muffins

Reviewed: Sep. 30, 2009
Finally a perfect banana muffin! I've been searching so long for a truly great basic banana muffin recipe (moist with great texture and banana flavor) and this is it. I made it as is but added coarsely chopped walnuts to the topping (on top instead of in batter that way they get nice and toasty). Love the caramelized brown sugar topping!
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3 users found this review helpful

Onion Elk Roast Stroganoff

Reviewed: Sep. 15, 2009
This is excellent! I was cleaning out the freezer of my husband's deer meat getting ready for the new season (didn't have any elk) and ended up using some white tail chops and stew meat (abt 2lbs). I normally always follow a new recipe as written (and would never rate it down if I made changes and didn't like it!) but ended up making a couple changes out of necessity and LOVED the results! I couldn't find the cream of onion soup (have never heard of it either) so I used cream of mushroom. I also used beef broth instead of water and chopped fresh sage leaves instead of rubbed which I was out of. I browned the meat a bit before adding to the crock pot and deglazed the pan with the beef broth to get the browned bits and add more flavor to the dish. Yes, a tiny bit more work but it was SO good! I served it over rice and my husband and little ones loved it. I may try adding some sauteed/browned mushrooms next time... This recipe is a keeper!
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3 users found this review helpful

Onion Elk Roast Stroganoff

Reviewed: Sep. 15, 2009
This is excellent! I was cleaning out the freezer of my husband's deer meat getting ready for the new season (didn't have any elk) and ended up using some white tail chops and stew meat (abt 2lbs). I normally always follow a new recipe as written (and would never rate it down if I made changes and didn't like it!) but ended up making a couple changes out of necessity and LOVED the results! I couldn't find the cream of onion soup (have never heard of it either) so I used cream of mushroom. I also used beef broth instead of water and chopped fresh sage leaves instead of rubbed which I was out of. I browned the meat a bit before adding to the crock pot and deglazed the pan with the beef broth to get the browned bits and add more flavor to the dish. Yes, a tiny bit more work but it was SO good! I served it over rice and my husband and little ones loved it. I may try adding some sauteed/browned mushrooms next time... This recipe is a keeper!
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39 users found this review helpful

Zucchini Nut Cookies

Reviewed: Jul. 21, 2009
A keeper for the recipe box! I made these with butter and substituted walnuts for the raisins (love nuts in my baked goods). They were EXCELLENT! Nice and moist with great flavor and texture. I was a little leery of the cloves so I used a scant 1/2 tsp but ended up loving the depth of flavor it added. Also, I usually don't care much for cake-style cookies but these were a definite winner that I'll make many times in the future (have to use up all that zucchini from the garden, oh darn!!!). Quick note about baking time - pull them out just as they barely start to get some color. They stay very moist that way. LOVE THEM!
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4 users found this review helpful

Zucchini Nut Cookies

Reviewed: Jul. 16, 2009
A keeper for the recipe box! I made these with butter and substituted walnuts for the raisins (love nuts in my baked goods). They were EXCELLENT! Nice and moist with great flavor and texture. I was a little leery of the cloves so I used a scant 1/2 tsp but ended up loving the depth of flavor it added. Also, I usually don't care much for cake-style cookies but these were a definite winner that I'll make many times in the future (have to use up all that zucchini from the garden, oh darn!!!). Quick note about baking time - pull them out just as they barely start to get some color. They stay very moist that way. LOVE THEM!
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5 users found this review helpful

Banana Crumb Muffins

Reviewed: Jun. 23, 2009
Finally a perfect banana muffin! I've been searching so long for a truly great basic banana muffin recipe (moist with great texture and banana flavor) and this is it. I made it as is but added coarsely chopped walnuts to the topping (on top instead of in batter that way they get nice and toasty). Love the caramelized brown sugar topping!
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3 users found this review helpful

 
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