elsa Recipe Reviews (Pg. 6) - Allrecipes.com (13790667)

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Fluffy Pancakes

Reviewed: Aug. 12, 2010
These were very good and easy to make. We added in sliced bananas to some and blueberries to others and left some plain - it's nice to have a choice in the morning. Will make again, but will try some other recipes, tool.
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Chocolate Cherry Cake III

Reviewed: Aug. 12, 2010
This is a very easy cake to make and take along to potlucks, etc. My crew gave it a 4 - and I agree.
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1 user found this review helpful

Graham Cracker Bars

Reviewed: Aug. 12, 2010
I took these to work and everyone loved them! They are like 7 layer bars all mixed up together rather than in layers. I didn't have graham cracker crumbs but decided I wanted to try the recipe enough to substitute crushed vanilla wafers. They were delish this way and I'm sure equally good the original way. They lend themselves well to trying out different combinations of flavors - I will definitely make these again!
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2 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Jul. 18, 2010
This is very tasty bread, although it's more a cake-like consistency. You could easily make this in a 13x9 pan, frost it with cream cheese icing and have a great cake!
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1 user found this review helpful

Cream Cheese Pound Cake

Reviewed: Jul. 6, 2010
Great recipe - pretty much the same one included in multiple articles in Southern Living magazine over the years. The last time I saw it listed there, they didn't require beating the batter after each addition of eggs - I tried it their way and it turned out the same as all the additional beating. Save yourself some time and simply beat it all for 3-4 mins. I only use this recipe !
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Best Peanut Butter Cookies Ever

Reviewed: Jun. 28, 2010
I used old fashioned peanut butter, and that's the only reason I can possibly think of that caused these cookies to spread out and be incredibly greasy and crumbly. I saved them by adding more than a cup of flour after the first sheet of cookies. Although it may have been the type of PB I used, I will probably not try this recipe again (although adding the flour made an okay cookie). I suggest you carefully consider what type of PB you use - the more natural types are thinner and certainly didn't work for me.
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Blueberry Buckle II

Reviewed: Jun. 20, 2010
This recipe was okay as listed on site. I reduced the salt immediately knowing that 2 teaspoons for a 13x9 was going to be too much. Other than that, I followed the recipe exactly and it was better than average, but not great. I decided to try again, and increased the blueberries to 3 pints, used 2/3 C buttermilk and put in 1 t vanilla. I used all the topping (it's a lot, but people loved the topping). It was great warm with ice cream, and I also used it for breakfast and got rave reviews. The recipe needs a bit of tweaking, but now I will be using it often in the summer. I think you could put a teaspoon of almond extract rather than vanilla and get a different but very nice coffee cake, too.
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6 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: Jun. 8, 2010
I have found this recipe very useful; I can make a full size cake, but easily make an 8" cake or even make a quarter sized cake without any difficulty (for a small, individual birthday cake). I make this mix up and store it in an air tight container, and then measure out what I need - I mix all the dry ingredients together and then measure 4 1/4 C dry ingredients to the others listed in this recipe for a full size cake. You can start cutting it back from there, if you want to downsize the recipe. And, I used this recipe to make a tres leches cake - it was perfect (baked the cake in a 13x9 pan and after removing from the oven, I poked holes all over with a cake tester and then poured over a mixture of 1 can coco lopez/cream of coconut mixed with 1 1/4 C fat free half and half). Let it sit in the frig over night and then I sprinkled with toasted coconut and served with slightly sweetened fresh whipped cream. Fabulous! I will say, I made it with shortening first, and now make it with the same amount of canola oil, it's just easier and tastes the same or better. This is simply a very versatile recipe.
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8 users found this review helpful

Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: May 27, 2010
I like these cookies, and they lend themselves well to baking in a jelly roll pan (sprayed very lightly w/Pam) when time is at a premium. Baking as a bar cookie required approx 25 mins in my oven.
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1 user found this review helpful

Strawberries in Spiced Syrup

Reviewed: May 26, 2010
This is a fabulous recipe - I have used it many ways: over butter pound cake, on ice cream, and my favorite - a heaping table spoon in a wine glass topped with dry sparkling wine - it's a crowd pleaser every time. I am also using it for breakfast at my B&B, letting people top yogurt, corn cakes, etc. I can't say enough good things about it!
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3 users found this review helpful

Easy Pumpkin Muffins

Reviewed: May 25, 2010
I have used many recipes with cake mixes over the years - some are great and some okay. This one is just okay. The ease of the recipe gives this at least 2 stars, but the texture of the result isn't really a muffin in my mind. And, they stay so moist they almost become soggy if left for several days. I don't plan on making these again, but enjoyed trying them out.
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Grilled Onion Potatoes

Reviewed: May 2, 2010
This is a wonderful recipe! We used our favorite carmelized vidalia onion salad dressing rather than italian, but other than that, followed the recipe as written. We baked them in the oven at 350 deg for 90 mins since it was raining. Everyone loved them and wanted the recipe - this couldn't be any easier!
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8 users found this review helpful

Krystal's Perfect Marinade for BBQ or Grilled Chicken

Reviewed: May 2, 2010
We liked this marinade - I didn't have sesame oil, but followed the recipe other than that one ingredient.
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0 users found this review helpful

Never Fail Pie Crust II

Reviewed: Apr. 4, 2010
Saying I have always hated making pie crusts is an understatement; I've tried every non-roll pie crust on this site because of my trepidation in rolling out pie crust dough (and the numerous disappointments over the years). I will say I have made some good non-roll pie crusts, but my goal has been to find a rolled pie crust recipe I can learn to use and have a really flaky crust as a result. Well, I must say, this crust turned out incredibly flaky and great tasting! In fact, I could hardly believe I made it. I did follow some suggestions of others and halve the recipe, but use a whole egg and 1 T of sugar. It did crack in one spot and the upper crust was fragile - each time I cut a piece it fell off - I believe I caused that from pressing the top up higher to make sure the sides wouldn't shrink down into the pan. The dough was a sticky mess; I actually had to roll it 3 different times because it was sticking to everything. I finally rolled it out between wax paper sheets as another reviewer suggested, and still had to peel it off the wax paper in some spots. So, all that being said - the result was simply wonderful and I've decided I need to force myself to work with this recipe to fix the problems (that I might have caused) because the result was so forgiving and good. Any dough that can take being rolled out 3 times, having extra flour thrown on it 3 times, etc, etc and still result in a great pie crust is worth trying again and working out the kinks!
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3 users found this review helpful

Coffee Bonbons

Reviewed: Apr. 3, 2010
These are absolutely delicious cookies! I think using all butter is very important - I wouldn't recommend substituting. I also liked that they basically remain in whatever shape you put them on the cookie sheet, so you can put lots on a sheet and bake a couple dozen at a time. They were the first cookie finished off at my holiday party - and I was right in there w/my friends gobbling them up!
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Iced Pumpkin Cookies

Reviewed: Apr. 3, 2010
I found these great cookies - definitely cake like, and moist. I frosted them with a burnt butter frosting since I was making that for something else, and it was delish! I will definitely make these every autumn - they're a perfect seasonal cookie. Highly recommended!
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1 user found this review helpful

Irish Soda Bread I

Reviewed: Apr. 3, 2010
If you are looking for a very traditional soda bread, this recipe is not for you. However, if you are interested in a bread that is sweeter than normal soda bread and chock full of raisins, with a fine texture, this is an absolutely wonderful bread! I love it with butter, but it really doesn't need anything - its very yummy.
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2 users found this review helpful

Amazing Pecan Coffee Cake

Reviewed: Mar. 29, 2010
This coffee cake is one of my "go to" recipes for my B&B and for breakfast pot lucks at work - everyone ALWAYS loves it. It's simple to make, doesn't take that long to bake, and has a rich flavor that is simply not present in many coffee cake recipes. It also stays moist for a few days if kept well covered. You can freeze it, but it's much better fresh.
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Best Spanish Rice

Reviewed: Mar. 29, 2010
This is great Spanish rice! And the recipe is a great base to add in things that you particularly like in this side dish, although it's great how it is, too! I added green chilies in diced tomatos the last time I made it since I hadn't picked up salsa, and that was a good substitution in a pinch. Definitely an easy and tasty side dish with Mexican food.
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Buttermilk Pie III

Reviewed: Mar. 29, 2010
This was my first try at a Buttermilk pie, and everyone loved it. I enjoyed it too, a very old fashioned style pie that is plain but good. To enjoy the flavor of the filling, don't go too heavy on the nutmeg. This would also be good with fresh raspberries or blackberries added into the filling when baked.
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