That One Girl Recipe Reviews (Pg. 1) - Allrecipes.com (13916335)

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Mom's Country Gravy

Reviewed: Feb. 12, 2012
I used half canola oil and half butter for the fat content and everything else the same. It was delicious and reminded me of the local breakfast diner. Definitely a keeper for use in a pinch!
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2 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: Mar. 20, 2011
I adore brownies - they are my weakness. I love the Betty Crocker Fudge Brownie mix for an easy brownie fix and this recipe looked to me like it would be a similar homemade version. I have also made many versions of homemade brownies, but this recipe has to be the one I liked the very least. No rich, chocolaty flavor. Will not be making again.
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1 user found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jan. 14, 2010
Nice flavor and very easy. The meat was a little tough to shred so instead my husband crosscut the roast and this made for tender slices. We put the meat on toasted french bread hoagies with melted swiss and used the au jus to dip the sandwiches in. Tasty sandwiches!
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Almond Chocolate Biscotti

Reviewed: Jan. 9, 2010
This was one of three biscotti recipes I made for the holidays and it was so easy with a cake mix! Some substitutions I made were I used amaretto liquer for flavoring and added white chocolate chips rather than almonds. I would also like to try it with chopped maraschino cherries and almond flavoring. Out of the three biscottis I received the most compliments on this one. Will definitely make this again! One warning is that these bake up BIG, so if you don't want large pieces you might want to split this recipe into three loaves.
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Pebber Nodder (Danish Christmas Cookies)

Reviewed: Jan. 9, 2010
Being from Danish decent this was the first time that I made these cookies this Christmas and they are wonderful!!! The cardamom really adds a beautiful flavor that stays with you long after the cookie is gone. Everyone loved these cookies and found that you cannot stop popping them in your mouth one after another. Super easy to make and an instant classic treat for the holiday! A new tradition in our cookie spread for sure! I added a little more cinnamon per our family's liking. Bake a little longer if you prefer harder, more crunchy cookies.
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4 users found this review helpful

Marietta's White Chocolate Macadamia Biscotti

Reviewed: Jan. 9, 2010
After trying another biscotti recipe at Christmastime I decided to try this one - and this one is far better! I think this one also works well as a basic recipe to make your own variations and add your own mix-ins. The dough is nice and thick and bakes perfectly making it easy to slice. Texture is nice and not too crunchy. The amaretto really does add a nice flavor too; I even added some to a chocolate biscotti recipe as well. This is definitely a keeper!
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9 users found this review helpful

Almond Biscotti

Reviewed: Dec. 19, 2009
This was my first time making biscotti and it was fairly easier than I thought - it just does take time, mostly if you I decided to make a double batch which I did. For my first attempt I used vanilla and almond flavoring and topped them with sliced almonds rather than more sugar. I read the reviews and noticed that many of them mentioned that the dough was too runny so I thought I would leave 1 egg out. In my opinion i think it would have been better if I had not omitted that one egg. I think that it would have helped with the crumb/texture a bit more. Of course the dough is sticky and you just need to wet your hands in order to work with it. I would recommend to lengthen the first bake a bit because if the middle isn't done then the slicing becomes a big chore to try to keep the slice from falling into two pieces. Another thing I would recommend is to not put more than one rectangle of dough per pan. When I put two to a pan they ran into each other and even though it was only a little bit this still compromised the "prettiness" of the shape. You also do not want the dough close to the edge because then it will adopt that shape as well. I do plan on making these again only this time maybe one batch and definitely one rectangle of dough to a pan. Maybe then I could re-rate it to 5 stars. Update....after trying a couple of other biscotti recipes I have to re rate this one to less...much less impressed with this one. You do need a much thicker dough than this for good biscotti.
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Russian Tea Cakes I

Reviewed: Dec. 13, 2009
My Mormor made these every year at Christmas and were always a part of her large cookie spread on our Danish Christmas eve celebration. She passed a couple of years ago and I never got the recipe from her so I was overjoyed to find it here! I made these last night and they were the melt-in- your-mouth cookie that I remember. I did not have any problem with the dough being crumbly at all - I mixed the dough in my Kitchenaid after chopping the walnuts in the food processor. I did not roll them in the powdered sugar until the cookies were cooled - if you roll them when they are still warm the sugar melts against the cookie and I like the cookies looking snowy white. I ended up rolling them two to three times in the powdered sugar when they were cooled. Hint: you know the cookies are done when the tops just barely start to crack. You do not want to over bake.
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3 users found this review helpful

Pumpkin Pie Bars

Reviewed: Nov. 7, 2009
This is the exact same recipe that has been used in my family for years! It is perfect for the holidays to make a delicious pumpkin dessert in a snap. I will say that it is also a very, very rich dessert so a little goes a long way. Serve a nice square with whipped cream on top!
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3 users found this review helpful

 
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