Ruen Recipe Reviews (Pg. 1) - Allrecipes.com (13677128)

Banana Bread V

Reviewed: Sep. 24, 2011

I noticed that our bananas were getting over-ripe and decided to make banana bread. This recipe was fantastic! I used butter instead of margarine and threw in some cinnamon as well; don't know how many cups of bananas since I just wanted to get rid of all of them (3 mediums I'd say). I used sugar instead of white; I have yet to find "real" brown sugar over here in Taiwan--the brown sugar here has a raisin-y taste to it, which added a deliciously interesting flavor to the bread. I just realized that I forgot to add the milk but no one in my family missed it so I guess it wasn't too necessary! I'll definitely be making this recipe again.

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Easy Apple Cinnamon Muffins

Reviewed: Sep. 21, 2011

The only changes I made to this recipe was for the interest of my waistline: rather than 1/2c butter, I just used 1/3c. Mixing it with the sugar mix will not allow you to 'sprinkle' it on top, so just spread it. Makes a nice brown sugar crust that's absolutely delicious. This recipe makes 12 regular sized muffins, as many have already noted. I used 3 small apples (it looked like a heaping 2 1/2 cups) and I really liked the apple-batter ratio. It does seem like a lot of apple, but once you get baking and the dough fluffs up, the amount of apples really aren't too much. On another note, I also only filled the cups 2/3 and they filled out just fine. 25 minutes in the oven were perfect. My entire family basically sat in front of the oven while these were baking; they made the house smell amazing. We 3 people polished off the lot in less than 24 hours. I call this recipe a success! I will definitely make these again.

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Flourless Peanut Butter Cookies

Reviewed: Jan. 20, 2010

Oh, these are awful--I don't recommend you have even a nibble! Just pack them all in an airtight container and ship them to me. I'll "dispose" of them for you, no worries. ;)

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4 users found this review helpful

Lower Fat Banana Bread II

Reviewed: Dec. 4, 2009

This recipe is just okay. The banana bread barely tastes like banana bread in spite of following users' suggestions to add more bananas; I did add extra stuff like honey and cinnamon and am very glad I did because otherwise the bread would've been very bland. Nevertheless, the fact that it's low fat and still pretty decent tasting means that I'll be making this again and again--at least, again and again until I find either a *lower* fat recipe and/or a better tasting version. If you're looking for a hearty banana bread, you will not find it here. If you're looking for an easy quickbread that tastes pretty good and is low fat, give this a try.

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 4, 2009

This was exactly what I was looking for. My brother LOVES crunchy cookies; when you pull these babies out of the oven and they're still hot and steamy, they're nice and chewy. If you let them cool out in the open they harden up and get deliciously crunchy. Perfect, perfect, perfect. Thanks for sharing this recipe.

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Good Old Fashioned Pancakes

Reviewed: Nov. 11, 2009

First time making homemade pancakes and I liked them! They did taste a tiiiny bit baking powder-y while plain, but you can't tell at all with a little syrup so I saw no reason to take away a star for that. Definitely will use this recipe again; thanks for posting it!

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Apple Pie by Grandma Ople

Reviewed: Oct. 28, 2009

This was delicious, but admittedly not the best pie I've ever made or tasted. 8 apples was way too much for 1 pie; I ended up bagging and freezing half of the filling. It was very liquidy after baking and resting as well. My biggest beef with the recipe, though, is that the sauce tastes very buttery (which I actually hate A LOT). It's a decent recipe for apple pie filling, but I bet there's better ones out there.

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Apple Muffins

Reviewed: Oct. 23, 2009

I took other reviewers' suggestions and added more apples and made the substitutions to make it healthier (replaced the oil with applesauce). They were not the greatest apple muffins I've ever had, but they were very easy to make and did in a pinch. If you're looking for a hearty apple muffin recipe with the cinnamon swirls and brown sugar crust, this is not it. But if you're looking for something quick and easy to make that still tastes pretty darn good, give this recipe a try!

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1 user found this review helpful

Delicious Apple Sauce

Reviewed: Oct. 23, 2009

I've never made applesauce before, but I've eaten plenty of it. This was delicious and perfect--exactly what I was looking for. What a great and simple recipe.

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2 users found this review helpful

Apple Butter I

Reviewed: Oct. 23, 2009

This was a much easier way to make apple butter than the way I was taught (but don't tell my mom that!). The apple butter did remain lumpy in spite of constant stirring, though, so I ran it through a mill and that did the trick. I used my own preferences for spice amounts. Turned out great--I'll definitely be using this method again in the future!

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Bread Pudding III

Reviewed: Sep. 25, 2009

Very delicious bread pudding! I made a very slight change to the recipe: I used 5 slices of raisin bread and 5 slices of white bread instead, and added 1/2 a tsp more of cinnamon just because I love the taste of cinnamon. It turned out amazing. Definitely a keeper. : )

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Chinese Steamed Cake

Reviewed: Jul. 1, 2009

I altered the recipe, hence why there are only 4 stars instead of 5. This cake tastes very good--it has the consistency of sponge cake, but with a slightly more eggy taste. I did not have a steamer, so instead I used a large pot and put large balls of foil on the bottom, filled the pot with water until it just covered the foil balls, then rested the cake pan on top of the foil. Be warned that the towel you use under the lid WILL become discolored--it looks like it'll be okay after washing it, but to be safe, use an old towel you don't mind getting dirty. I highly suggest you use that wax paper to line the pan, otherwise you will be taking your cake out of the pan in pieces. I also highly suggest you do not attempt this recipe unless you have an electric mixer. I whisked the egg whites by hand and it took around 20 minutes until they firmed and peaked; at that point my arms were dead. I had to put the cake batter on hiatus until I could dig out our old mixer from the basement--definitely made my life a million times easier! I didn't have almond extract or vanilla extract; instead I used orange juice. I don't know what cake flour is; I just used plain ol' all-purpose flour (y'know, the stuff you use to bake cookies) and it tastes fine in my opinion. I used an 8 inch cake pan (the circular ones you use for making tiered cakes)--there was enough batter to make two cakes. I did not have the "goo-bottom" problem that other people have been having; the cake was co

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Best Brownies

Reviewed: Jan. 24, 2009

Being someone that loves chewy, cakey, and fudgey brownies equally, I'll start off by saying that these were chewy/fudgey and delicious. The "shell" was deliciously chewy, yet the very inside of the brownie was moist and fudgey--a disasterously wonderful combination. I did add about 1/8 cup more white sugar to ensure that the brownies would be chewy; I also hand mixed the ingredients. One reason brownies can become cakelike is if an electric mixer is used; too much air in the batter will make it fluffy and hence cakey. We baked it in an 8"x8" dish because I've had a bad experience with brownies turning out too flat; these turned out to be a good thickness (about 1/2" thick). Like people have been saying, they were really rich, so we didn't make the icing (we thought they were just fine without it). Overall, it was extremely easy to prepare. The taste was delicious. I would recommend this recipe to anyone that likes fudgey/chewy brownies.

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