elsa Recipe Reviews (Pg. 1) - Allrecipes.com (13790667)

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The Perfect Cream Cheese Pie Crust

Reviewed: Nov. 27, 2010
This is the easiest pie crust dough I have ever made or used. Unlike some of the reviewers, I did not find this sticky at all, it rolled out easily and did not tear readily. I used it for a pecan pie, and the only thing I did do differently was brush the floor of the pie crust with some egg white to make sure the bottom of the crust didn't become soupy after baking. The crust was flaky and cut well. I did use more than a "pinch" of salt (I used approx 1/8 teaspoon for a single crust). This recipe is easy to reduce to 1 crust worth of dough. Next time I plan on adding a little vanilla and 2-3 teaspoons of sugar for a fruit pie. I absolutely love this recipe; it is now my "go to" pie crust recipe! Addendum: I think people may not be mixing this long enough and that's why it seems dry. I cream my butter and cr. cheese and then mix in the flour and salt with my hand mixer and literally beat it for 3-4 mins - it will eventually turn from looking like bread crumbs to doughy in appearance. It's at this point that you should stop and make a ball of dough. It's not the least bit sticky and it's possible to roll it out immediately and not use wax paper - it rolls easily. Don't let the reviews scare you away from this recipe - it's easy and is not sticky if you mix it long enough (and it's still flaky when I bake it). Good luck!
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44 users found this review helpful

Sweet Cornbread Cake

Reviewed: Dec. 2, 2009
I love this recipe - I am of the sweet cornbread persuasion. I made it as written the first time and give it 5 stars, however, I've made it several more times and this is what I do now: I use 2/3 cup unsweetened apple sauce and 1/3 cup oil and totally skip the butter, I use only 1 cup of sugar. With these 3 minor changes I just love this cake! It's still sweet, but just a little less.
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38 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

Chewy Chocolate Cookies I

Reviewed: Feb. 8, 2011
I made the cookies as stated and they're great! I then decided to try to reduce the calories and did this: replaced 1/2 cup butter w/seedless, sugarless raspberry jam, and half the sugar with stevia by the cup. All the other ingredients were unchanged - except used white chocolate chips. Wow, they were fabulous cookies. This is an all around great recipe - versatile but great as is, too. I'll be using this a lot in the future.
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23 users found this review helpful

Crustless Cranberry Pie

Reviewed: Nov. 14, 2009
This is one great baked good! I don't really consider it a pie, but as a moist cake goes, it's wonderful and worth trying. It's not very sweet - a nice change from the typical holiday dessert fare. I use it as a breakfast coffee cake for my B&B - everyone loves it. I have now made it a few ways, the recipe as written is wonderful. I have now tried it with 2/3 cup of applesauce in place of the butter and it was equally as good.
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17 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

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

Downeast Maine Pumpkin Bread

Reviewed: Mar. 12, 2011
The best recipe for pumpkin bread I have ever made - and I've made lots of them.
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10 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

Chewy White Chocolate Chip Gingerbread Cookies

Reviewed: Nov. 27, 2010
Great recipe! My B&B guests loved them this weekend. The only thing I might change is putting fewer white chocolate chips in the next batch - an entire bag is a lot. The dough was easy to roll into balls after chilling, they do not need to be rolled in sugar, and they do spread during baking, so allow enough space to let them spread. Very yummy cookies, you'll be glad you try them!
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9 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

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

Pecan Fudge Pie

Reviewed: Feb. 23, 2009
I was looking for a pie that would not have the consistency of chocolate pecan pie, but still have those flavors and this fit the bill perfectly! I did reduce the sugar in the recipe to 1/3 cup since it already had so much corn syrup in it, but that was the only change. I do find if you toast the pecans first their flavor is much improved in all pies, thus I did so for this pie. Everyone loved it, even those who are not big sweets eaters (it's not ultra sweet).
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8 users found this review helpful

Moist Date Nut Bread

Reviewed: Jan. 26, 2009
I would actually give this 4.5 stars; made it exactly as the recipe read first go-round - it was too salty (and I thought 1 t salt for this amount seemed like a lot). I cut the salt in half and used 1/3 C brown sugar, and it was fabulous the 2nd time around. Also, you can double this recipe and bake in a 13x9 pan - it makes a giant coffee cake. I served it at my B&B this past weekend to rave reviews. It remains moist for 4+ days if well covered and set in a cool spot. It was a favorite of the male guests and several asked to take pieces home with them. Thanks for a great recipe!
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8 users found this review helpful

Thai Chicken Cabbage Soup

Reviewed: Jan. 30, 2011
This is great soup! I thought I had Thai Chili Sauce when I started making this, but actually had Thai Red Curry Paste, so went ahead and put that in - 2 rounded teaspoons, with a little chili powder and some ground pepper and extra salt, and it was delicious. Thanks for a wonderful basic recipe!!
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7 users found this review helpful

Ham and Cheese Breakfast Quiche

Reviewed: Nov. 27, 2010
This is an easy and delicious breakfast/brunch main course. I used 1 20 oz bag of hash browns from the refrig section of the grocery store, and used 1/4 C melted butter and also sprayed the potatos with my olive oil spray (just to cut down on the butter). You can obviously substitute any meat/cheese you like - I used canadian bacon and sharp cheddar cheese and fresh snipped chives. You may want to add some additional spices to the egg/milk mixture, whatever you like in your eggs. I will definitely put this on my B&B breakfast rotation, my guests loved it!
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7 users found this review helpful

Chocolate Chip Cookie Bars

Reviewed: Sep. 2, 2010
I liked the original version of the recipe - the shortbread texture was tasty. I decided to change it a bit the 2nd time around, and added 1 egg and 1.5 teaspoon vanilla and 1.5 teaspoon orange oil, and used milk chocolate chips rather than semi-sweet. It was a very good combination, and the texture was a little softer (no crumbling at all). This is a versatile recipe - definitely worth trying and easily altered to one's taste. Thanks!
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7 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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7 users found this review helpful

Green Beans with Blue Cheese

Reviewed: Feb. 21, 2010
I made this dish for Thanksgiving - it was absolutely delicious and a great change to the normal holiday green bean dishes. Also great with steaks - really compliments beef.
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7 users found this review helpful

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