elsa Recipe Reviews (Pg. 3) - Allrecipes.com (13790667)

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Irresistible Double Chocolate Muffins

Reviewed: Jan. 25, 2012
I've made these twice now: the first time I followed the recipe with the one exception of using a half cup of ground almond meal rather than wheat germ (simply preference). They are pretty good for being a much healthier alternative to the normal chocolate muffin. I wouldn't make them as stated again, though, since I like my less healthy muffins too much. So, I changed up a few things and they still were a 3 star recipe in my book. I appreciate the health-oriented recipe and will keep these in mind if I can talk myself into eating healthier......
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3 users found this review helpful

Mom's Brown Bread

Reviewed: Jan. 11, 2012
I liked this bread, but didn't feel there was a lot of flavor in it. I think I'll try it again, but use a suggestion from another reviewer and use some molasses in it to give it more flavor.
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2 users found this review helpful

Chocolate Chow Mein Clusters

Reviewed: Jan. 10, 2012
My best friend makes these each year for Christmas and I look forward to eating them. Thanks for a very tasty and easy recipe!
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2 users found this review helpful

Luscious Lima Bean Soup II

Reviewed: Jan. 6, 2012
I liked this soup a lot - I've tried it with bacon and with ham - it's equally good both ways. I will put it in my soup rotation. And, the best thing about it - it's easy! (I didn't feel that 3 slices of bacon was really enough when I followed the directions the first time - perhaps more would have made it a 5 star recipe)
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6 users found this review helpful

Baked Apple Oatmeal

Reviewed: Nov. 26, 2011
I've tried many of the baked oatmeal recipes on this site and others since I run a bed and breakfast. This is by far the best one I have made, and the recipe was requested by guests. I used almond milk to keep the cholesterol level down and I didn't have wheat germ so I simply used extra oatmeal (I used the old fashioned kind and let it sit for an hour before baking). This will be my "go-to" baked oatmeal recipe from now on. Thanks for the great posting!
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10 users found this review helpful

German Christmas Gingerbread

Reviewed: Nov. 26, 2011
I made this for the B&B this weekend, and everyone loved it! I substituted extra OJ since I didn't have orange liqueur, and didn't pack the brown sugar. I will definitely be making this throughout the winter season - it is really delicious. I used it in place of a coffee cake for breakfast.
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8 users found this review helpful

Cranberry Orange Loaf

Reviewed: Nov. 25, 2011
Yum - I have always liked these flavors and this is an especially good recipe for this batter bread. I didn't realize I was out of oranges, but used dried orange rind and a little bit of orange oil and it substituted just fine. This recipe bakes up as muffins exceptionally well and they stay moist for days. Great recipe - thanks!
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3 users found this review helpful

Grandmother's Famous Cranberry Bread

Reviewed: Nov. 2, 2011
After reading the reviews, I wanted to make sure my bread didn't crumble, so the only changes I made were in procedure and not ingredients. I heated the OJ and then put my cranberries and golden raisins in this to let them soften. I then added the butter and beaten egg to this mixture (the butter was already soft and melted in this warm mixture) and mixed well. I added this mixture to the dry ingredients and poured into 2 pans and baked for 40-45 mins (must check, but they came out perfectly baked in my oven in 44-45 mins). Smelled fabulous and tasted even better. No crumbling at all. This procedural change is from a different recipe on this site, and worked very well here (and I don't like cutting butter into dry ingredients, anyway). Thanks for a wonderful recipe!
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37 users found this review helpful

Pumpkin Casserole

Reviewed: Oct. 25, 2011
I've made this recipe many times with a little more spice, and have always enjoyed it. Just recently I've been skipping the flour and using 1 cup of whipped cottage cheese and using fat-free evaporated milk - it's healthier and I use it for my gluten-free friends. Either way, it's a great way to use pumpkin!
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3 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Oct. 6, 2011
I haven't been making banana bread very often since I have a banana cake recipe I like to use my over ripe bananas in when I have them. However, this one sounded good, and it's great! I did not realize I had run out of sour cream, so I subbed plain yogurt and I chose to mash bananas rather than slice, but still used 2 medium bananas. I will definitely use this recipe in the future!
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4 users found this review helpful

Date Nut Bread

Reviewed: Oct. 4, 2011
I have used a recipe from this site for the past 3-4 years with great success, but decided to try another just for fun. This recipe is wonderful - you can really taste the dates, their flavor is not covered up by vanilla and spices. It's moist and easy to make - which all adds up to a 5-star sure to make again recipe. Thanks for a great posting!!
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9 users found this review helpful

German Apple Cake I

Reviewed: Sep. 22, 2011
I made this recipe exactly as stated last autumn and my B&B guests enjoyed it. I left myself notes on some changes to try, and just got the recipe out for the first time this season. I reduced the sugar to 1 cup of sugar, used golden delicious apples since they are on the sweeter side, and used 1/2 oil and 1/2 cup of unsweetened applesauce. I actually liked the coffee cake more since it was slightly less sweet. I didn't miss the extra oil at all - and all the guests had seconds - always the sign of a successful baked good! I will definitely make this recipe with the noted modifications a lot this fall.
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9 users found this review helpful

Chocolate Zucchini Bread

Reviewed: Sep. 11, 2011
This bread is nice and chocolatey. I don't think it needs 3 cups of sugar; I am a sweets-lover, and this was too sweet for me. This recipe has as much sugar in it as a full size pound cake - I think 2 cups of sugar would be plenty for this batter bread. This recipe is easy to make, and a good use of zucchini. Addendum: I just wanted to add that this actually tastes better once it has been frozen or sits in the frig for a week. It keeps forever, and I have made it again, reducing sugar to 2 cups and oil to 1 cup and it's still great (no different, really, except not so sweet). I love this bread. I've upgraded my rating to 4 stars since I made some minor changes. An excellent recipe to freeze!
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4 users found this review helpful

Labneh (Lebanese Cream Cheese)

Reviewed: Aug. 30, 2011
I have made this my whole life - it's a good recipe. I have rarely added the olive oil into the cheese, but it's a nice idea. For the reviewer who found this was not a cream cheese consistency, it can be thicker if you allow it to drain longer. I also use clean nylon stockings to let it drain - I use 2 layers of knee high stockings and pour the yogurt in and let it hang over my kitchen faucet over night. It's usually a nice thick consistency in the morning. I now plan to drizzle the olive oil over it and the chopped vegetables and use it as an appetizer - thanks for a new and improved recipe!
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12 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Aug. 29, 2011
I made this cake as written last year and felt is was okay but nothing special, thus a 3 star rating. I decided to try it again this summer after reading dozens of ice cream cake recipes - and incorporated some of the other recipes into this basic idea. The new and improved version is a 4.5. I made a home made chocolate peanut butter fudge sauce, used lots of chopped up salted dry roasted nuts (sprinkling them generously over the chocolate fudge layer) and made sure to use a deep pan to accommodate the layers adequately. I also put a thin layer of the chocolate fudge sauce on the bottom of the pan before starting the first layer of ice cream sandwiches. These changes improved the cake immensely in my opinion. It feeds a lot of people - a 13x9 pan can definitely feed 15+. You can definitely make this a week or more ahead of time, just cover very tightly in the freezer.
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8 users found this review helpful

Apple, Carrot, Or Zucchini Cake

Reviewed: Aug. 14, 2011
I used all zucchini in this cake since I have them stashed on every horizontal surface in my kitchen.... The flavor is great, but I find the texture a little too wet. I'm not sure if 1 cup of zucchini can simply be left out or perhaps reduce the oil by half (which I think you could easily do). I do plan on playing with this recipe because it's very easy and has relatively few ingredients - can be made almost effortlessly. And, as other reviewers suggested, you can be creative with the fruit/vegetables you use. I will also reduce the sugar the next time around. This is definitely a recipe worth tinkering with to make it work for your application.
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5 users found this review helpful

Peach Coffee Cake II

Reviewed: Aug. 7, 2011
Although I am not a big baked peach fan, I had a few to use and this recipe looked interesting. I didn't have lots of time, so I took the advice of a reviewer and spread the batter in the pan, put the peaches on the batter and then spread the streusel topping on the peaches. It baked up beautifully and tasted really good warm. I will definitely serve this at my B&B this summer. I also think with a few extra peaches it would be a very nice summer dessert - served with vanilla ice cream out of the oven. Yum - thanks for the posting!
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4 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 7, 2011
I would personally give this 3 stars, but my co-workers loved it, so I am giving it 4 stars. It is a great vegan recipe if you leave the included frosting off of it, and it really doesn't need frosting, it's very moist. It is not the kind of brownie you can pick up and eat, mine did crumble a bit - but very moist and fudgy. It does satisfy a chocolate craving... I'll keep it for times when I have vegan guests during fresh zucchini season.
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3 users found this review helpful

Chewy Peanut Butter Brownies

Reviewed: Aug. 7, 2011
I really like these a lot, and used a very simple chocolate glaze (sweetened condensed milk, chocolate chips and vanilla from this site) to make them perfect. I will be using this recipe frequently - thanks very much for the posting!
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3 users found this review helpful

Chocolate Banana Bread

Reviewed: Aug. 1, 2011
This was easy to make and a nice change. With all the mashed bananas in this, I didn't think it really needed a cup of fat (margarine, whatever you want to use). I ended up using a half cup of oil and it was fine - no need to add in unnecessary calories. I went by the recipe for everything else - and used the mini-chocolate chips for better distribution. Will serve this at the B&B occasionally.
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4 users found this review helpful

Displaying results 41-60 (of 161) reviews
 
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