Anita Recipe Reviews (Pg. 1) - Allrecipes.com (13874422)

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Downeast Maine Pumpkin Bread

Reviewed: Nov. 6, 2013
I am historically not a pumpkin fan, however, this year I decided to use up the pumpkin from pumpkin carving. I did add the walnuts, choco chips and raisins as it is a personal preference. I also topped it off with the spice glaze mentioned by others, see below. I must say, I'm a convert to pumpkin-bread at least! I can hardly wait for the family to come home today. I made 9 mini-loaves (5.75" x 3")--perfect for an upcoming bake sale this weekend. Glaze: 1 cup powdered sugar, 5 tsp. milk, 2 Tbsp. melted butter, 1/8 tsp. vanilla, 1/8 tsp cinnamon & 1/8 tsp all spice. Add all those ingredients together. While the bread is still hot and just out of the pan, stick a toothpick all over on the top of the bread & spoon the mix over the top.
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5 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Mar. 21, 2012
Just made 2 batches...perfect brownies. First batch, no changes. 2nd batch added pecans and about a tablespoon of cinnamon. Not cake-like, but fudgy gooey---just like a brownie should be. I have big plans to use this as a base recipe to play with by adding various flavorings, chips, etc. to see what I can come up with. Thanks Brooke! Great Job!
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1 user found this review helpful

Caramels

Reviewed: Dec. 20, 2011
This will be my mainstay recipe for caramels! It's been my first year to make caramels though I am no stranger to candy making. I read all the reviews to garner all the good tips to improve any way possible from the mistakes of the others. In the end, I decided to take the advice to increase the brown sugar by 3/4 cup and decrease the white sugar to 1 1/4 cups. I also opted to use dark corn syrup instead of the light. I added approx. 1/2 tsp of fine sea salt when I added the vanilla AND 1 1/4 tsp. of bourbon. I poured all over chopped pecans in my pampered chef baking stone (medium bar pan) lined with foil, sprinkled the top lightly with more sea salt and on part I added chocolate chips. Once the chocolate melted, I spread it over over the section I wanted covered. As a result of this recipe and my taking the advice of many others in the reviews, I have been 'crowned' queen of caramels!!! LOL They truly are wonderful and seriously they are a hit in my family. I have since made 4 more batches in various ways (with & without salt, with & without chocolate, with & without pecans and also with walnuts)....they are wonderful! Thanks for posting this recipe!! Cooking to the 250 mark worked great for W. Ky and it does take the full 50 minutes or so of stirring.
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6 users found this review helpful

Watermelon Preserves

Reviewed: Jun. 20, 2011
This made 2-1/2 pints for me. They set like preserves should...not too thick, more like a thick pancake syrup perhaps. The flavor is great and my dad liked them. Of course, so far, everyone has turned a nose up at the thought of them...but that makes more for me!!! Was my very first time making these....easy to do. I am making a 2nd batch of a different recipe to compare...though the other didn't mention leaving any of the flesh part of the melon, so I didn't. will have to see which batch I prefer. So far it is this one...simply for ease and least ingredients. Now to compare flavors!
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10 users found this review helpful

Watermelon Rind Preserves

Reviewed: Jun. 20, 2011
Flavor is there...my first time making these kinds of preserves. Lots to learn. This batch didn't set quite as it should so I am reprocessing....(note to self...when recipe calls for 4 lemons...don't just use the only 2 you have. Go buy more). The are begining to boil now so I should be in high cotton soon! I really forgot the importance of the acid in jams, jellies & preserves.
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9 users found this review helpful

Basic Flaky Pie Crust

Reviewed: May 30, 2011
Used butter & increased water to 4 tablespoons.....its now my keeper crust recipe!
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0 users found this review helpful

West Tennessee Corn Bread

Reviewed: Jan. 10, 2011
My husband says it is the BEST cornbread ever. I come from W. TN and it is very similar to the one I have always used but I learned to 'eye' the ingredients. I am thankful now to have a recipe that actually gives me exact measurements!
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2 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Dec. 11, 2010
I made this exactly by the recipe. They are an excellent cookie to work with! I rolled in cinnamon/sugar which are a must unless you plan to frost them. Not overly sweet which is just right. I my gas oven-15 minutes every time! It's a keeper for my famiy!
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1 user found this review helpful

Chicken Fried Chicken

Reviewed: Jun. 27, 2010
This was a hit with my family. I pretty much followed the recipe exactly ('eye' measurements) and don't think I would change a thing. My husband says its better than Cracker Barrel's CFC--his FAVE on their menu!
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4 users found this review helpful

Restaurant-Style Coleslaw II

Reviewed: Jun. 20, 2009
YES! A great slaw recipe! I don't keep buttermilk on hand usually either but I do keep powdered buttermilk on hand and simply mix as needed or I also use the lemon juice and milk option. I also used the juice of a lime I had already halved in the fridge. I think this is a sure-fire staple for us now--especially if my picky sis likes it!
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2 users found this review helpful

Best Lemonade Ever

Reviewed: Jun. 20, 2009
Mmmmm...I made it almost exactly---once I boiled the sugar/water syrup I added a cup or two of ice to the pan. I also use a Pampered Chef juicer--saves so much time! It took me about 6 lemons plus I used 1 lime just to bump the flavor. I also put some fresh mint from my garden into the pitcher. Just delish!
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