ANASTASIAJANE Recipe Reviews (Pg. 1) - Allrecipes.com (1406189)

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Nany's White Cake

Reviewed: Jun. 24, 2008
My 11 year old daughter (a great cook!) made this for her father's birthday cake. She DOUBLED the recipe to get enough batter for 2 round pans and the layers were just the right height. I can see where using the recipe as is would produce very thin layers. She also upped the vanilla a bit, and used lactose-free milk and Smart Balance instead of butter for her lactose intolerant sister. The cake was moist and flavorful, more yellow than white, and great with chocolate frosting and surrounded by strawberries.
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70 users found this review helpful

Sour Cream Pound Cake

Reviewed: Jun. 26, 2006
Very good, with minor changes. I added vanilla extract, baked at 350, but had to cover with foil after 40 minutes to keep from getting too brown. I might reduce the sugar a bit next time.
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53 users found this review helpful

Sweet Potato Bake

Reviewed: Feb. 7, 2006
Really good. My husband doesn't eat sweet potatoes and he liked it. My changes were to use 4 1/2 cups of potatoes, omit the white sugar entirely (sweet potatoes are already sweet) and use 1 1/2 T. of butter in the potato mixture instead of 3. I kept the topping as in the recipe. It's a flexible recipe. You could eat this for dessert.
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30 users found this review helpful

Gingerbread Cupcakes with Cream Cheese Frosting

Reviewed: Jan. 8, 2004
My children and their friends loved these, and they are not overly sweet. They taste best when served cold. 16 minutes was enough cooking time. I mixed 8oz. reduced-fat cream cheese, 2 cups confectioners sugar, 1 t. lemon extract and a splash of half-and-half for frosting (with a lot leftover).
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25 users found this review helpful

Hamantashen

Reviewed: Mar. 26, 2005
Delicious!! The dough was a great pale yellow color and so tasty. I used raspberry jam, prune filling and blackberry jam. The pastries are still moist 3 days later. Everyone loved them. Next time, I would reduce the sugar a bit, though.
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16 users found this review helpful

Cheesy Baked Grits

Reviewed: Jan. 17, 2008
Excellent sidedish casserole! I added 2 eggs and a big dollop of reduced fat sour cream. It cooked in about 35 minutes. Even the kids liked it!
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15 users found this review helpful

Ricotta Cookies III

Reviewed: May 17, 2010
Perfect ricotta cookies! Only changed two things: added 2 tsp. of lemon extract to the dough (plus the vanilla); and used my own glaze made of key lime juice, powdered sugar, milk and melted butter. I've been trying to duplicate a lemon cookie served at a high end chain Italian restaurant (Maggiano's) but am done with that since these are much better.
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7 users found this review helpful

Just Cheese Soup

Reviewed: Nov. 20, 2006
This soup is delicious. I followed the recipe exactly except I pureed the carrots and onions in the blender with some of the broth mixture after they were cooked to make the soup perfectly smooth. The only thing I would change next time is to use sharp cheddar.
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6 users found this review helpful

Banana Oat Muffins

Reviewed: Mar. 4, 2006
Excellent!! I like to include whole wheat flour in baked goods to increase the fiber, so I used 1/2 cup white flour and 1/2 cup whole wheat; omitted the nuts; cut the sugar to 1/2 cup BUT added 1 cup of semi-sweet chocolate chips; left off the topping (wasn't in the mood for topping). Kids and husband loved them.
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4 users found this review helpful

Key Lime Pie I

Reviewed: Nov. 19, 2005
Delicious! I used a premade pie crust. Like another reviewer, we liked the texture better refrigerated, not frozen.
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4 users found this review helpful

Orange Glazed Carrots

Reviewed: Apr. 27, 2005
Excellent! My family asked to have this every week. I made a few changes to suit our taste: used 4x the amount of juice (1 cup), 1/2 the sugar and 1/2 the butter and 2 pinches of salt. Cooked the carrots til barely soft (about 5 minutes) then removed from the pan. Simmered the juice til reduced (about 6 minutes) then added the sugar and butter, then put the carrots back in. This way the carrots don't get too soft. If only cooking broccoli this way would get them to eat it . . .
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4 users found this review helpful

Yummy Blueberry Cobbler

Reviewed: Jan. 2, 2009
Very good taste and texture on the cake part. I doubled the recipe but reduced the sugar as suggested and next time would reduce it even more to 3/4 cup and 3/4 cup, or less. Would add some cornstarch to the berries as they were a bit runny. Added vanilla extract to the dough. Will make again.
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3 users found this review helpful

Quick Quiche

Reviewed: Dec. 2, 2005
I made this for a quick dinner and we all liked it. Left out the bacon and increased the cheese.
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3 users found this review helpful

Chocolate Apple Bread

Reviewed: Nov. 28, 2005
This was good but not great. For us, the apples and chocolate together just didn't do it. Very buttery and moist, though.
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3 users found this review helpful

Cream Cheese Frosting II

Reviewed: Jan. 17, 2009
Not that this needs another great review. I used 2 packages 1/3 reduced fat cream cheese (neufchatel), smart balance buttery spread, added an extra 1/2 cup of sugar, and of course the vanilla. Makes a lot so had extra. I was eating it without the carrot cake that it was supposed to go on.
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2 users found this review helpful

Butter Bean Burgers

Reviewed: Sep. 30, 2008
I made these for my vegetarian daughters. Used leftover brown rice instead of saltines and omited the jalepeno. They were delicious and reheated fine the next day.
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2 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Dec. 13, 2007
Really delicious and very buttery, almost like shortbread. The only thing I would do differently next time is smush them down a bit since they don't spread much.
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2 users found this review helpful

Caroline's Chocolate Fudge Frosting

Reviewed: Jun. 8, 2005
Yum! I used 1/2 cup milk and 4 squares of chocolate.
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2 users found this review helpful

Rempel Family Meatloaf

Reviewed: Apr. 9, 2005
Using lowfat cheddar gets rid of the greasiness from the cheese. I also use only half of the powder and all of the minced onions from the soup mix.
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2 users found this review helpful

Jewish Coffee Cake

Reviewed: Apr. 17, 2004
A great cake! We all had seconds. Mine was completely cooked in 35 minutes, so check it way before an hour.
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2 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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