SUMMER_76 Recipe Reviews (Pg. 1) - Allrecipes.com (1398786)

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 19, 2006

This, to me, is the best thumbprint recipe on the site. I've tried several, and was always left with bland, blah cookies. I followed the recipe to the letter, except 1.) I added an egg, and 2.) I chilled the dough before baking because I had run out of kitchen time. The almond extract is key in this recipe, and brings the otherwise 'meh' shortbread to life. I will never be a huge fan of plain butter cookies, but these are the best of this site's offerings.

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0 users found this review helpful

Chocolate Chip Orange Zucchini Bread

Reviewed: Jul. 31, 2006

Simply amazing flavor! I love this recipe, and have successfully made the following changes: I substituted 1/2 c. of unsweetened applesauce for 1/2 c. oil; I added 3 c. of zucchini; I made muffins instead of loaves.

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131 users found this review helpful

Peanut Blossom Cookies from EAGLE BRAND®

Reviewed: Jan. 1, 2006

A quick and easy favorite of all the neighborhood kids. They keep amazingly well, even during dry, winter months.

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1 user found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Jan. 1, 2006

I thought this was only 'okay' carrot cake, primarily because I prefer a spicier, heartier cake.

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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Jan. 1, 2006

I loved the light texture of this frosting, but it was a little *too* cream-cheesey flavored for my tastebuds.

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0 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Oct. 23, 2005

I followed one reviewer's instructions and substituted 1 c. of powdered sugar for 1 c. granulated sugar, added some lemon zest, and doubled the vanilla. The result? A lovely, slightly lemony, flavorful cookie. The only problem? The cookie was D R Y. Not too dry to eat, but definitely dry enough to warrant altering the recipe in the future. I'd suggest cutting back on the flour a wee bit. (And no, I didn't add any when rolling out. I also rolled out between sheets of parchment.) The cookies did hold their shape, by the way. As others have said, watch them carefully.

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1 user found this review helpful

Currant Jelly Wiener Sauce

Reviewed: Oct. 4, 2004

A unique spin on traditional grape-jelly-and-heinz wiener sauce that has been a family favorite for a few years. Everyone loves this sauce and remarks on how tangy--and addictive!--it is. This is the only wiener sauce recipe I'll ever use.

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2 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Oct. 4, 2004

One word: YUM! (One sentence: I made the recipe as directed and found it delicious.)

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0 users found this review helpful

Homesteader Cornbread

Reviewed: Oct. 4, 2004

I followed this recipe exactly, and used the resulting bread as a side dish. This cornbread *is* very moist, and it certainly does hold-together in cleanly cut pieces. The flavor, too, is fine...though not remarkable. Most problematic about the cornbread that resulted from this recipe was the rubberiness that I assume is the result of lots of milk and lots of flour. Butter, honey, and our other toppings didn't soak in; they just ran off the sides. I prefer a crisp crust outside and a soft, somewhat crumbly (and absorbent) inside, and so I will not be making this recipe again.

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1 user found this review helpful

Sophie's Zucchini Bread

Reviewed: Feb. 2, 2003

I followed the recipe exactly, and am not impressed with the results. The loaf lacks something...though I can't put my finger on exactly what it is. Granted, it wasn't the worst zucchini bread I've tasted, but it certainly isn't the best. I suggest the "Zucchini Bread IV" recipe instead. I get consistent, flavorful results with it every time.

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6 users found this review helpful

Zucchini Bread IV

Reviewed: Feb. 2, 2003

I have tried other zucchini bread recipes, but always come back to this one. It is my absolute favorite: always light, always tasty, and always well-received by those with whom I share it. What I like about this recipe is that I can use fresh zucchini as easily as I can use the frozen shredded zucchini I preserve from my garden. I simply thaw it, drain it, and toss it in as usual! (If the batter seems too thick, I add a tablespoon or two of the liquid drained off from the zucchini.) Whichever I use--fresh or frozen--the results are always great! In addition to this versatility, I have successfully substituted 1/2 c. applesauce for 1/2 c. of the oil. This cuts the fat some...which, as we all know, is a good thing! In short, this recipe is fantastic. Do try it!

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13 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Jan. 13, 2003

This recipe is a keeper! I made it using swordfish and enjoyed it, as did my husband and 8 year old son. Though I served it with a romaine salad and rice pilaf, I think it would be better with plain rice and a nice, light fruit salad (I'm thinking mangoes and pineapple and mandarin oranges would be nice.) Definitely worth a try!

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5 users found this review helpful

Chai Tea Mix

Reviewed: Dec. 13, 2002

I had never tried chai before, largely because I associated it with soy milk (something I don't particularly care for). Since this recipe made no metion of the soy milk, I went ahead and made some...and am so glad I did!! This mix has a wonderful aroma and a spectacular taste. It's a lovely change of pace from hot chocolate. I made it using all of the spices called for, minus the white pepper and nutmeg. (I was out of those two.) When I ran out of French vanilla creamer, I used regular creamer and added 2 tsp. of vanilla powder to the mix before blending. This mix will be going in my holiday care packages as well as my pantry! Thanks for sharing it!

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11 users found this review helpful