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Strawberry Muffins

Reviewed: May 15, 2001
Delicious muffins! I tripled the recipe and made 24 good-size muffins. I agree that the muffins will be even prettier if you have a few extra strawberry pieces to tuck on top of the muffins before baking.
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3 users found this review helpful

Apple Cake III

Reviewed: Sep. 24, 2004
I simply can't say enough about this marvelous cake. It's moist and delicious, easy to make, and great to take to potlucks. Because it omits the oil that is usually called for in cake mixes, it's much lower in fat as well. The recipe is perfect as is, and my family just loves this cake. Thank you for such a wonderful recipe!
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4 users found this review helpful

Homemade Egg Noodles

Reviewed: Jul. 30, 2002
This was the first time I ever made homemade noodles, and I had so much fun! Instead of mixing the ingredients by hand, I used a food processor. I processed the flour, salt, and egg yolks (omitted the baking powder) until mixture formed fine crumbs. Then with the processor running, I slowly added about 1/3 cup of water through the feed tube just until the dough forms a ball. (Without the water, the dough was too dry and would not form into a ball.) I let the dough ball rest for 10 minutes before dividing it into quarters and proceeding with recipe. After rolling, I let the four sheets of 12" square dough rest uncovered for 20 minutes. Then I loosely rolled up dough jelly-roll style and cut into 1/4" wide strips. Lastly, I let the strips dry on cooling racks for a couple of hours. The noodles are then cooked in canned chicken broth for about 2 to 3 minutes with baby bok choy, Vietnamese beef balls and sliced fish cakes. What a delicious meal!
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130 users found this review helpful

Snowballs II

Reviewed: Dec. 11, 2001
This is a very festive cookie for Christmas. It's a great cookie for people who love nutty cookies or shortbreads. It's almost exactly the same as a Russian tea cake recipe from Betty Crocker's web site. The only variation is 3/4 cup finely chopped nuts instead of 1 cup chopped pecans. Also, the baking instruction was 400 degrees for 10 to 12 minutes. Next time I will try 350 degrees for 15 minutes to see if the cookies turn out even better. Also, I made another batch of dough using 3/4 cup toasted coconut instead of chopped nuts to put in the freezer for later use. I think that will yield delicious cookies for coconut fans.
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18 users found this review helpful

Garden Basket Pasta with Clam Sauce

Reviewed: Aug. 16, 2001
A very delicious pasta dish that is also quite low-fat! Instead of olive oil, I used cooking spray. I cut the salt from 1/2 tsp to 1/4 tsp and used just a pinch of red pepper flakes instead of 1/4 tsp. I omitted the minced carrots, fresh parsley, and fresh basil because I did not have any. I added 2 teaspoons of dried parsley and 1/2 teaspoon dried oregano with the tomatoes. After turning off the heat, I added some fresh snipped chives. I will definitely make this pasta again because it is so healthy and delicious!
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7 users found this review helpful

Jam Thumbprints

Reviewed: Jul. 23, 2001
These cookies are buttery and delicious! I tripled the recipe, and everything turned out fine. When doubling or tripling the recipe, you should be able to save some of the egg whites for another use. I increased the sugar to 1/2 cup. I also omitted the salt, and the cookies tasted fine. To make dough easier to handle, try chilling it for about an hour or more before shaping it into balls. Very impressive-looking cookies!
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11 users found this review helpful

Mock Tuna Salad

Reviewed: May 26, 2001
A very delicious spread! It looked more like "mock egg salad" than mock tuna salad, though. It did not taste like tuna to me, but it was very good in its own way. I added finely chopped celery for some crunch and substituted chives for green onions and classic yellow mustard for spicy mustard, and it turned out great. I would definitely make this again, especially when I have a taste for an egg or tuna salad sandwich but do not want to feel guilty afterwards.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: May 21, 2001
A great banana muffin recipe! I doubled the recipe and made 20 generous-size muffins. They were very moist, unlike some others I've made in the past. The topping was very delicious, although it did make the muffins a bit hard to remove out of the pans after baking because some of the brown sugar/butter mixture bubbled over the top. However, the muffins were so wonderful that any mess is well worth it!
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2 users found this review helpful

Iced Pumpkin Cookies

Reviewed: May 15, 2001
Very delicious pumpkin cookies! Don't let the seemingly long list of ingredients scare you because these cookies are very easy to make. You can also have lots of fun with the glaze by doing different designs. I've frozen this dough in plastic freezer containers, and the cookies still turn out beautifully.
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1 user found this review helpful

Pumpkin Pie Squares

Reviewed: May 15, 2001
A very delicious pumpkin dessert! It's great for Thanksgiving or other potluck functions because guests can sample a small serving of this along with other desserts. It's also very easy to make.
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1 user found this review helpful

Lemon Bars I

Reviewed: May 4, 2001
I've made these lemon bars for family functions and potluck lunches, and everyone loves them! What I like most about this recipe is that it uses about half the amount of butter as most lemon bar recipes. It does have a crunchier base, but that's what I like about it also. It keeps longer than others without getting soggy.
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6 users found this review helpful

Chinese New Year Sweet Rice

Reviewed: Jan. 31, 2003
I think there is an error in the first ingredient of this recipe. Chinese Sweet Rice is always made with a short-grain rice called glutinous rice (aka sweet rice or sticky rice). Jasmine rice is a long-grain rice and will not yield the sticky consistency. The two types of rice are not interchangeable in recipes.
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34 users found this review helpful

Wonderful Banana Cake

Reviewed: Apr. 27, 2002
Oh, my goodness! This cake is so easy to make, and it is so moist and delicious. I followed one reviewer's recommendation and used three bananas instead of two, and it made it even more moist. I would not try using four bananas, though. It definitely did not need a frosting because it is so good as is. Next time I may try a chocolate cake mix and may stir in some chocolate chips or chopped toasted walnuts to make it even yummier. :) One word of caution: I checked my cake after 54 minutes, and the top looked very brown, although this did not affect the taste. I would recommend checking after 50 minutes of baking and test for doneness with a toothpick. This is a perfect dessert to take to any pot-luck function because it is easy to transport also!
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46 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 1, 2006
Oh, my gosh... These are so good! The spices balance out nicely. We usually go for chocolate chip cookies, but even my picky 7-year-old son loves these. I doubled the recipe and used 1 cup of butter and 1/2 cup of margarine to get the buttery taste. Instead of water, I followed other reviewers' advice and used fresh orange juice. However, I'm not sure the juice made any difference. Before measuring the molasses, I sprayed the measuring cup with cooking spray so the molasses would slide out easily. I rolled the dough into 1-inch balls to yield more cookies. I will definitely use this recipe again very soon.
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389 users found this review helpful

Chocolate Banana Bread

Reviewed: Jun. 10, 2006
Fabulous! I had some sour cream and very ripe bananas to use up, so I tried this recipe. So glad I did! Both the banana and chocolate flavors came through. Modifications: 1) Used regular sour cream and mini chocolate chips because that's what I had on hand. With mini chocolate chips, chocolate flavor is more evenly distributed. Since my bananas were small, I used 7. 2) Whisked dry ingredients (flour, baking soda, and cocoa powder) together in one bowl and created a hole in the middle. In another bowl, mixed the wet ingredients (margarine, white sugar, eggs, mashed bananas, and vanilla extract). Then poured the wet mixture and sour cream in the middle of the dry ingredients and mixed by hand until just incorporated. Finally, stirred in the chips. This method will prevent tough bread. 3) Instead of two big loaves, I made 8 mini loaves with the batter and baked them for 35 minutes. Less time and easier to share with friends. This tastes more like a loaf cake than traditional banana bread, so this will not replace my tried and true banana nut bread recipe. However, this will be a wonderful addition to my repertoire, especially when I want to impress guests with an unique homemade baked treat. *Update on 9/22/06: Made bread with regular semi-sweet chocolate chips and mini chips many time with great success. Today used white chips, and they dissolved into gooey, sticky mess that stuck to the bottom of the pans and left ugly holes throughout the loaves.
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194 users found this review helpful

Hawaiian Bread I

Reviewed: Aug. 5, 2001
Oh, the aroma of this bread baking in the machine is absolutely intoxicating! One taste and you will be hooked... I followed the directions exactly (did not add any extra water), and the bread turned out so delicious! It is even better than a well-known national brand. Use the sweet bread cycle if your bread machine has it. Thank you for such a wonderful recipe, Teresa!
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0 users found this review helpful

German Chocolate Thumbprint Cookies

Reviewed: Jun. 7, 2002
I was going to make German chocolate cake but stumbled into this recipe instead. This is a delicious cookie that is crispy on the edges and chewy in the center. I didn't have any pecans, but walnuts were a great substitute. I had enough cookie dough and filling to make six dozen cookies. It's a nice change of pace from the usual jam-filled thumbprint cookie. Thanks for a great recipe, Carla!
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7 users found this review helpful

Updated Mulled Cider

Reviewed: Dec. 19, 2005
What a wonderful drink to warm up cold winter days! I doubled the recipe for a party, and it was a big hit. After bringing it to a boil on the stovetop, I transferred the cider into a big crockpot and kept it hot on the low setting. I did make a few changes to the recipe due to the ingredients I had on hand: I used a couple pinches of ground cloves because I did not have whole cloves. I only used a quarter amount of the fresh orange juice because that's the amount I got after squeezing a few oranges. I doubled the amount of raisins and cinnamon sticks for extra flavor. Serve this delicious hot drink with a spoon so your guests can eat the plump raisins as well.
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8 users found this review helpful

Sesame Thumbprint Cookies

Reviewed: Jul. 23, 2001
I have not tried using this recipe because I am afraid the cookies will not turn out. I think maybe the cookies were dry and crumbly for one reviewer because there are a couple of ingredients missing. Along with the butter, sugar, extract, and flour, try adding 2 egg yolks. I would also omit the 1/2 tsp salt. Chill dough about an hour. After shaping dough into balls, roll them in egg whites before rolling them in sesame seed. I think this recipe has potentials and would yield great cookies with some adjustments.
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16 users found this review helpful

Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Jun. 25, 2002
This is my family's absolute favorite cookie. I always double the recipe and keep the dough handy in my freezer. I do have a few recommendations: 1) Use only half the amount of salt. 2) Use half butter and half margarine instead of all butter. Otherwise, the cookie may turn out too flat. 3) Try refrigerating or even freezing the cookie dough before baking. That will also help the cookie to be less flat. Enjoy!
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142 users found this review helpful

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