heidi Recipe Reviews (Pg. 1) - Allrecipes.com (13693010)

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Apricot Almond Galette

Reviewed: Jul. 30, 2010
This was a very nice, not too sweet dessert, that went together quickly. The only changes to be made in the future are: 1. More apricots 2. Baked in a tart pan, with removable bottom 3. Oven temp. 375 and check the pie every 7 min. after 1/2 hour. I used a small knife to test if the apricots were softened. 4. Did not need to glaze afterward. This was truly a delicious dessert and, perfect if you wish something sweet after a meal, without a lot of heaviness
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24 users found this review helpful

Dessertlover's Classic Caramel Sauce

Reviewed: Oct. 12, 2009
This sauce turned out wonderfully. It seemed like a large quantity so I halved the recipe prior to making it, and I still had plenty. A nice smooth texture.
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22 users found this review helpful

Chocolate Chiffon Pie

Reviewed: Oct. 7, 2009
I really enjoyed the the chocolate flavour of this pie, it wasn't heavy but the flavour wasn't diluted as you might expect. Do keep it in the fridge, it will not hold up for long periods of at room temperature.
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13 users found this review helpful

Lemon Chiffon Pie

Reviewed: Aug. 16, 2009
i made this for the weekly sunday night dinner at my parents house, i'm always looking for something new and because it was so hot i thought i needed something light and refreshing.(i also didn't want to turn on my oven) This really hit the mark, my dad's favourite pie is lemon, but he said this was even better than the typical one with the meringue, and i agree. I will definitely be whipping this up again, it really together well, and had a nice creamy texture, i might add a 1/2 tsp of lemon extract to rev the lemon up a little, and am wondering if next time to make it in a 10inch springform since it slices so wonderfully, and makes quite a large quantity of filling
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8 users found this review helpful

Peach Cake Dessert

Reviewed: Aug. 17, 2009
very happy the way this turned out, make sure you bake this for the entire time suggested, i took mine out a couple minutes early, and i think it would of benefited me to leave it in a little longer. wonderful with a dab whipped cream, it was not to sweet. I will be enjoying this again soon
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7 users found this review helpful

Peach Pie

Reviewed: Apr. 4, 2011
The flavour was very nice, especially when substituting brown sugar for 1/2 of the white called for in the recipe. I also added 1 heaping tablespoon of cornstarch to the peaches before layering them in the dish. I used frozen peaches and added a splash of lemon with good results, but the texture was somewhat compromised. I think this pie is best suited to fresh peaches when available. I also used the glaze recommended by another reviewer and recommend it as well both for the flavour and the pretty colour and shine it adds to the pastry.
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6 users found this review helpful

Peanut Butter Noodles

Reviewed: Nov. 3, 2011
So good! I added more peanut butter, about 2 Tbsp extra. Also if you like to add some veggies, drop in broccoli florets to boiling pasta for the last 3-4 minutes of cooking time and drain the whole ting together. Snap peas work nicley too.
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5 users found this review helpful

Cranberry and Cilantro Quinoa Salad

Reviewed: Jan. 16, 2013
All I would add is a little honey to the dressing to compliment the lime juice. Great way to eat quinoa
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4 users found this review helpful

Barley Mushroom Risotto

Reviewed: Apr. 4, 2011
This was very nice, I left out the mushrooms and instead added steamed asparagus and 1/2 cup of grated Parmesan to the risotto just prior to serving. I also added 1 cup dry white wine to the liquid measure in place of one cup of the stock. * Note* Make sure you use reduced sodium stock, this way you are better able to control the amount of salt in the dish. I will definitely be making this again in the near future!
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4 users found this review helpful

Chocolate Cappuccino Cheesecake

Reviewed: Dec. 28, 2010
This was a wonderful cheesecake, the texture is so smooth and creamy. I'm not a coffee drinker but the the flavour is not to strong, nor is this cheesecake too rich that you can't go back for seconds. It was a hit at Christmas!
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4 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 13, 2012
Best chocolate cookie recipe I've made in a long time! I used a 1/8 cup measure when scooping the dough, and it still made a generous size cookie. But if using for a bake sale, 1/4 cup scoop makes a bakery sized cookie.
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3 users found this review helpful

Quiche Lorraine I

Reviewed: Jan. 2, 2012
Awesome! I used only 1cup of milk and substituted left over ham for bacon, 1cup 5 year old white cheddar plus 1/2 cup mozzerella for the swiss cheese. Baked in a tart pan and the amount of fillling was perfect.
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3 users found this review helpful

Irish Cream Chocolate Cheesecake

Reviewed: Jan. 2, 2012
I baked at 350 for about 50min and it came out perfectly. Covered with whip cream and cocoa, and had many requests!
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3 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jan. 2, 2011
I was very happy with the results of this dessert, and had many people request the recipe.
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3 users found this review helpful

Raspberry and Apricot Rugelach

Reviewed: Jan. 12, 2010
A wonderful cookie, but more appreciated amongst the adults. I used a pizza cutter to cut into wedges, because I have misplaced my pastry wheel, works great! I also used parchment instead of the foil, just because that is what I am accustomed to using. Others have commented, and I agree with the suggestion, that these cookies be made a day or two before being served.
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3 users found this review helpful

Viennese Crescent Holiday Cookies

Reviewed: Dec. 16, 2009
I made these with ground almonds instead of the hazelnuts, and they turned out quite nice, almost like short bread. It is important that you dust them with powered sugar before they cool completely, as it won't stick otherwise.
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3 users found this review helpful

Strawberry-Almond Chocolate Torte

Reviewed: Oct. 15, 2009
This came out quite lovely. I used nutriwhip instead of the frozen dessert topping, which I whipped up in advance and added some confectioner's sugar to to sweeten it up a bit. I also frosted the sides of the cake. I had may great reviews, and it really ended the meal nicely as it was not overly sweet. I will be using this recipe again, perhaps trying different flavours of cake to use as a base.
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3 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Oct. 12, 2009
This was wonderful! Very simple to put together, it had a nice consistency. I think next time i will bake it at a cooler temperature (325) to prevent any cracking on the surface. I didn't have any ginger snap cookies so I used maple cookies, and the reviews were great. This is going to be added to my repertoire. Serve with caramel sauce to dress it up!
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3 users found this review helpful

Madeleines II

Reviewed: Apr. 22, 2011
Great recipe, it came together very easily and the results were wonderful! I will be making these many ore times in the future.
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2 users found this review helpful

Pineapple Coconut Squares

Reviewed: Aug. 24, 2009
I've been looking for a recipe like this for some while now, and i'm glad i've found it, the topping came out wonderfully, because others had mentioned about it being hard to remove from the pan i lined the bottom with parchment and had no troubles. I wasn't a fan of the crust on the bottom, i too, was expecting something a little different, it tasted a little dry, i think next time i'm going to use a shortbread cookie dough recipe for the crust, which i have used in other recipe and it really holds up well when cutting.
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2 users found this review helpful

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