Millie Recipe Reviews (Pg. 1) - Allrecipes.com (13797261)

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Big Soft Ginger Cookies

Reviewed: Aug. 7, 2008
Yummola! Some other reviewers mentioned the stickiness of the dough when forming balls. The dough *is* indeed sticky - infact, it's pointless to try forming them into balls with your hands, so my suggestion is to just use a small spoon and scoop out a little dough, then drop it in the sugar and once it gets tossed in the sugar, it's easy to handle. Once all the cookies were on the pan, I just took a juice glass, sprayed the bottom with non-stick spray and 'stamped' them all flat. Worked like a charm and took seconds! I love this recipe - really delicious and classic and also easy! I brought these on a 10 hour car ride back to my hometown and they stayed super soft and fresh. My family ate 'em like savages.
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3 users found this review helpful

Mediterranean Fish Stew

Reviewed: Aug. 7, 2008
I love the cinnamon in this soup - gave it a unique and refreshing taste. My husband and I were eating it, commenting on how healthy it was when I realized that forgot the pasta! (It was still good!) So I cooked up some white rice and served the soup over a nice mound of rice. Seems like rice is a better fit with this recipe. We put a dollop of sour cream on top, which was really good. I didn't have cod, so I substituted tilapia, which worked well. My only beef with this soup is that it seemed like the broth was missing something. Maybe a little thickness... maybe use stock instead of water?
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7 users found this review helpful

Cherry Almond Coffeecake

Reviewed: Sep. 21, 2008
Mmm. I used blueberry pie filling instead of cherry and I omitted the oil in the glaze and used some lemon juice... I also toasted the almonds, as previously suggested. The white cake mix makes this fluffier and less dense than most coffee cakes, which is nice, but it did have a little bit of a boxed cake mix taste. Despite that, it was lovely with toasted almonds and lemon glaze.
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11 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Oct. 12, 2008
This was SO easy! I used half whole wheat flour, half white to boost the nutrition. This bread has a delicious flavor and a crunchy crust, and I literally whipped it up in the time it took water to boil! It would be a super homemade bread to make when entertaining.
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1 user found this review helpful

Healthy Banana Cookies

Reviewed: Oct. 13, 2008
It's nice to have a cookie that you can feel good about eating - they're great for a grab-n-go breakfast or healthy snack. These are so easy, I had my husband make them! ;-)
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0 users found this review helpful

Pumpkin Cookies V

Reviewed: Oct. 20, 2008
Yummola! They're like little pillows of frosted deliciousness. The only issue I had was that, in experimenting with frosting these (turning them over and dipping the tops is best) - I ran out of frosting before completely done.
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Turkey Tetrazzini II

Reviewed: Nov. 30, 2008
Delicious and easy! The sauce is creamy and luscious. I added some bread crumbs on top which added a nice crunch.
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 19, 2008
These cookies make me proud! Just the sheer beauty of them... I feel like i should take pictures, submit them to a museum... something! They really do look (and taste) like they came from a bakery or a coffee shop. And, I don't know what it is, but even as they bakes... they even smelled different than all the other chocolate chip cookies I made. I don't know what the magic is...the yolks, the lower oven temp, or refridgerating the dough... regardless, it's in there!
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Fluffy Peanut Butter Frosting

Reviewed: Feb. 17, 2009
This is really good - was just what the recipe promies. You gotta make sure you start out with cold butter. If the frosting is too thick, keep adding a few drops of milk until you get that creamy and fluffy consistency.
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Caramel Apple Coffee Cake

Reviewed: Jul. 13, 2009
Mmm. I had the most delicious apple cake with a warm caramel sauce on it about 8 years ago and have dreamed of it ever since. I think I found it! This recipe is gold. I used Braeburn apples, which have a thinner skin, so I used that, and the 'more fiber' excuse to not peel the apples and I can't even tell the peel is there. Much easier. I also took another reviewer's advice and sprinkled a mixture of sugar and cinnamon halfway thru to create that spicy ribbon. I think it really needs this little kick, especially if you are using a milder apple like I did. I also only used about 2 tablespoons of oil and the rest applesauce. I'm telling, you can NOT tell the difference! The caramel sauce is tremendous. I suggest pouring about 1/3 of it over the warm cake (I poked a few holes in the cake beforehand) and then, if you're serving it right away, drizzle the remainder over each slice. Holy cow! Good stuff. Good. Stuff.
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47 users found this review helpful

Best Breakfast Cookie

Reviewed: Aug. 23, 2009
I REALLY love the healthiness factor of these - oil instead of butter, egg whites and all the healthy fruit and nuts - and they still have a great texture and taste! I used Smart Balance oil and did half whole wheat flour, half white. I also didn't have any prunes, so I used canned pumpkin, which worked great and added a lovely autumny color. I also didn't have apricots on hand... so I did a mixture of raisins, dried cherries, dried cranberries and walnuts. Oh and I added some peanut butter chips. ;-) I absolutely LOVE having these healthy little breakfast cakes - grab and go without the guilt! I keep thinking of other options/substitutes/add-ins; mashed bananas, applesauce as many of you mentioned instead of the prune puree...add-ins like chopped apples, a caramel or cream cheese glaze on top, chocolate chips, crushed bran flakes, peanut butter... the options go on and on! Two things tho: unless I'm missing something, there's no mention of adding the brown sugar in the instructions of the recipe, so don't forget that. Also, I noticed that they never really look "done" when they come out of the oven, which can encourage overbaking. You just have to trust that they're done and take them out, that way they'll remain soft.
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4 users found this review helpful

Zucchini Cornbread Casserole

Reviewed: Sep. 10, 2009
Loved this! The consistency was almost like quiche - with surprisingly few eggs. I didn't have quite enough zucchini, so I used shredded carrots instead, which turned out great and added nice color! Didn't have boxed corn muffin mix, so we followed another reviewer's instructions (1/2c cornmeal + 1/2c of AP flour + 1tsp baking powder).
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3 users found this review helpful

Swiss-Barley Mushroom Soup

Reviewed: Oct. 18, 2009
This was delicious. Really creamy and very cheesy. This was my first time cooking barley and it was delicious! In retrospect, I would've cooked the barley separately, while the onions and mushrooms were sautéing. It would have sped things up and eliminated the need to stir for 15 minutes straight.
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1 user found this review helpful

Blue Cornmeal Pancakes

Reviewed: Nov. 1, 2009
Love the crunch of the cornmeal, but my husband and I agreed that they needed more sweetening. It seemed like there was something missing.
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1 user found this review helpful

Mommy's Banana Suzy Q's

Reviewed: Nov. 1, 2009
I think this would've been great, but reeeeally didn't want to use full fat butter AND shortening, so I used reduced-fat Blue Bonnet margarine. The end result; the frosting tasted right, but the texture was running and greasy-looking. Not appetizing, not that fluffy filling I was so excited about. Not even usable. Bummer! So, my advice is to definitely use full-fat butter/shortening if you make this.
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2 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Nov. 1, 2009
These are the muffins to make when you're aiming to impress. They look like they came straight from the bakery. Awesome. Unless you're working with jumbo muffin tins, even 1 tablespoon of filling was a little too much to fit in there. I made this with whole wheat flour, but in retrospect, would increase the white to WW ratio. I also used reduced-fat cream cheese and it worked great. Love that crumbly topping!
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Slow Cooker Chicken Parisienne

Reviewed: Nov. 1, 2009
This was awesome! I brought my slow cooker out of hibernation and I am now a believer! I used chicken thighs on the bone and boneless chicken tenders and the chicken on the bone was definitely the winner. The chicken literally fell off the bone with a spoon, it was so tender and succulent. Love the gravy, too! It tastes like a stroganoff and with only half a cup of white wine, I didn't notice a strong wine taste at all. I am thinking that I just might have to substitute the egg noodles for mashed potatoes and the chicken for a small turkey and make this for Thanksgiving! Also, I used low-fat sour cream and fat-free cream of 'shroom soup and it was still extremely flavorful with a few shakes of onion and garlic powder. Outstanding recipe!
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2 users found this review helpful

Low Fat Buttermilk Ranch Dressing

Reviewed: Feb. 7, 2010
After making this, I don't see myself buying the pre-made stuff anymore - with all the preservatives and sugar they add. This is ultra creamy and delicious. I only used the dried herbs, since that was all I had. My only complaint was that it seemed like it was missing something -- I figured out that it was a little tang. I suggest adding a tablespoon or two of vinegar (to taste). That was the only missing ingredient. It really increases the complexity and flavor of the dressing.
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3 users found this review helpful

Cream Cheese Squares

Reviewed: Feb. 7, 2010
Awesome! I only had one package of cream cheese (I used reduced-fat), so I substituted the second with marscapone, which worked nicely. Also, with the fat already present in the crescent rolls and cheese, it seemed a little unnecessary to pour an extra stick of butter on top (?!). I skipped that step and just dusted the top with cinnamon-sugar. It was delicious and everyone raved about this desert.
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Blueberry Zucchini Bread

Reviewed: Mar. 1, 2010
This is a delicious recipe. The only reason I didn't give this 5 stars was because I felt that the amount of cinnamon overpowered the bread a little bit. I would reduce it at least by half next time. I made two normal sized loaves and they ended up taking closer to 1 hour, 20 minutes. (!) I also did half white, half whole wheat flourr (which I highly recommend!) and substituted half of the oil with unsweetened applesauce. I also ommitted 1/4 of the sugar and probably could have left out even more - it was still plenty sweet. Always looking for ways to make recipes more healthy!
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1 user found this review helpful

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