MichelleM Recipe Reviews (Pg. 1) - Allrecipes.com (1406258)

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Simple Scones

Reviewed: Jan. 2, 2012
Lovely, easy and forgiving recipe. I have made this several times. I used cold butter and cut it up using a pastry blender, much like making pie crust. Normally, I use light sour cream with fantastic results. This time, I used full fat plain yogurt and it was very good. Crunchy exterior & soft fluffy interior. Used 1/4 sugar with 1/2 cup frozen blueberries.
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3 users found this review helpful

Saskatoon Pie

Reviewed: Apr. 22, 2011
Wonderful pie! I used 5 cups of frozen saskatoons and cooked them without water. Used 2/3 cup sugar instead of 3/4 cup. Otherwise, I followed the recipe. Used the No Fail Pie crust recipe from the Crisco box. Hubby enjoyed the pie even though he doesn't like the texture of saskatoon berries. My three kids ages 1.5, 3 & 6 loved it!
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6 users found this review helpful

Playgroup Granola Bars

Reviewed: Jan. 23, 2011
Excellent! Very forgiving recipe and easy to modify to suit your taste. I didn't follow the recipe exactly and used 1/2 cup whole wheat flour (to make them less dry), 1/4 cup wheat germ, 1/4 cup ground flaxseed, 2Tbsp sunflower seeds, 2-3Tbsp coconut, 2-3Tbsp mini choco chips, 1/2 Cup raisins/craisins combo, 1/4 cup agave syrup, 1/4 cup honey and cut down the brown sugar to 1/3cup. It was sweet enough for the kids to enjoy due to the choco chips and dried fruit. To keep bars intact, I underbaked them slightly, cut the bars warm and did not remove them from the pan until completely cool.
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3 users found this review helpful

All American Apple Pie

Reviewed: Mar. 25, 2010
Lovely pie. I just inhaled a piece just now. I don't like my desserts too sweet and rich, so this recipe is very forgiving if you want to make it to suit your taste. I drastically cut down the sugar and butter and I can't tell the difference. I ran out of milk, so I used rice milk for the crust. Very flaky! As for the filling, I used 7 small gala apples, only 1/3 cup packed brown sugar, 1 tbsp cornstarch, 3 Tbsp flour and only 1/2 tsp cinnamon. I also used only half the amount of topping and used brown sugar instead of white. I figure that if it wasn't sweet enough, I could always add ice cream and drizzle some maple syrup on top when serving. :)
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2 users found this review helpful

Best Buttercream Frosting

Reviewed: Jan. 11, 2010
Loved this recipe. Very fluffy, smooth and creamy. I made this to go with cupcakes from the Hershey's Perfectly Chocolate cake recipe. I only had 3/4 cup butter and it still worked good. I cooked the milk/flour mixture til it was really thick like cookie dough. To prevent lumps, I pressed the whole mixture through a sieve with a spatula. I used my kitchenaid mixer and whipped it for a good 7-8 min, then added my food colouring gel. It pipes really well on cupcakes and looks very pretty.
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3 users found this review helpful

Black Forest Mousse Dessert

Reviewed: May 26, 2009
Very easy and tasty. I've taken this dessert to two potlucks and both times, it was gone by the end of the evening. In a trifle bowl, it does look pretty. This recipe filled up my trifle bowl about 3/4 full, not like the picture.
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3 users found this review helpful

Banana Muffins II

Reviewed: Jan. 8, 2008
MMmmmm...fresh, warm muffins on a cold winter day. Very forgiving base recipe. I used whole wheat flour instead of white, 1/4 cup canola oil instead of melted butter, and added 1tsp vanilla extract and a few handfuls of mini chocolate chips. Because I used less oil, the batter was thick, so I added a splash of milk to thin it out a little. Yummy!
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2 users found this review helpful

Barbecue Ribs

Reviewed: Aug. 8, 2005
I brought this dish to a summer potluck and they were all gone! I separated each rib for easy sharing and followed the recipe using only the oven. It was delicious. I used dark rum and was worried about it being too strong. By the time I served it, the flavours came together nicely.
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1 user found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Dec. 24, 2004
Wow!!! The white breast meat is very moist! This is my first turkey and my hubby was so surprised that it turned out so well! My turkey was 14.5lbs but still followed the 12lb recipe and it was perfect.
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3 users found this review helpful

Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Dec. 17, 2004
Yummy cookies! I used 1/2 cup butter flavored Crisco and 1/4 cup of margarine and they turned out excellent! I separated the dough in 2 sandwich ziploc baggies, chilled them in the fridge and baked half batch the same day and the other half a few days later. I just baked the second half after letting the dough sit in the fridge a few days and they were just as good! I noticed that my sugar cookies were softer(crispy when taken out of the oven but will go soft the next day) and my husband prefers them soft. The glaze is a little sweet, but since the cookies are not as sweet -- it's a great combination! Very addicting!
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1 user found this review helpful

Whole-Wheat Chocolate Chip Cookies

Reviewed: Nov. 17, 2004
Wow! What a difference whole wheat flour makes! Crispy on the outside and soft on the inside. I used 1.5C whole wheat flour instead of 2C sifted WW pastry flour and 1/2C whole wheat instead of all-purpose. I used my kitchenaid to do all the mixing and although the dough looked dry in the beginning, I kept mixing it until the dough came together nicely. I ran out of semi-sweet choco chips, so I used a mix of mini-chips, white choco chips & ghirardelli double choco chips. Baked for 8 minutes and cooled them on cake rack. Excellent!
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4 users found this review helpful

Peppy's Pita Bread

Reviewed: Nov. 13, 2004
Excellent pita bread! I used whole wheat flour instead of all-purpose flour and they turned out beautiful. I did not have a bread machine, so I just let the yeast stand with the sugar & water for 5-10 minutes, made the dough with my kitchenaid, let rise for about 45 minutes and then followed as written. I wasn't expecting them to puff, but they did!
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5 users found this review helpful

Sour Cream Apple Pie I

Reviewed: Mar. 23, 2004
Delicious pie! I have made this twice and the second time, I added more apple - I used about 3 large spartan apples. I was able to reduce the fat and sugar content by: using fat free sour cream, and splenda with the apples. I still used real sugar for the topping and it turned out fabulous!
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13 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 19, 2004
It's the best crust! For a super thick crust that holds a lot of toppings, I made 1 giant pizza (11X17). I've made this many times and make 2 pizzas with the same dough now: use 2/3 of the dough to make a good medium crust in the 11X17 pan, and a restaurant style thin crust pizza using 1/3 of the dough in a 12-inch pan. No problems sticking: sprayed the pan with Pam and sprinkled it with cornmeal before placing crust on pan.
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3 users found this review helpful

Crustless Spinach Quiche

Reviewed: Mar. 13, 2004
Yummy! I didn't use muenster cheese. Instead, to make this lower fat, I used 3 eggs, 1/2 cup light sharp cheddar, 1 cup fat free cottage cheese, and a 1/4 cup light parmesan cheese. I added a few sliced mushrooms and green onion in the saute. Although not as rich, still tasty and forgiving recipe.
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1121 users found this review helpful

Equal®'s Pumpkin Pie

Reviewed: Mar. 13, 2004
Delicious! I have never made pumpkin pie before and it tasted great! I used the crust recipe off the crisco box, added a little more vanilla and left out the ginger and nutmeg as my husband does not like spicy pumpkin pie. The pie cracked but not noticable when served with lite cool whip.
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2 users found this review helpful

One Hundred Percent Rye Bread

Reviewed: Feb. 3, 2004
We really enjoyed this recipe. Threw 2 cups flour and everything else in the kitchenaid. Didn't have any caraway seed, so omitted that. Because it's so dry where we live, I added the rest of the rye flour until the dough was nice and soft but not too sticky. Then I hand kneaded the dough for a few minutes. Nice dense loaf, can be cut thinly without crumbling. Have made many times.
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29 users found this review helpful

Wonton Soup

Reviewed: Jan. 15, 2004
I am of chinese descent and these are great! I grew up going to authentic wonton noodle houses and also helped my parents make them at home too. The wontons must be cooked in boiling water separately and then served with chicken stock. I have made these many times and different variations. Usually, I will substitute diced shitake mushrooms (soaked for several hours) in place of the shrimp and serve them with campbells chicken broth. This time, I followed the recipe but also added a bit of wood fungus too (soaked a few hours & sliced finely -- it's also put in hot and sour soup). I make a big batch and freeze for later. Frozen wontons make a quick and wonderful meal for those nights you feel like you can only boil water!
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344 users found this review helpful

Spicy Honey Mustard Pork Roast

Reviewed: Jan. 14, 2004
Very easy and moist! I used half the amount of pepper and not spicy at all. Turned heat off when meat thermometer hit 170F and left in the oven for almost 1 hour before serving.
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2 users found this review helpful

Black Magic Cake

Reviewed: Jan. 9, 2004
Very moist! My family enjoyed this very much. I scaled down to 16 servings to make a thinner 8" double layer cake and frosted with Butter Cream Frosting II.
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1 user found this review helpful

Displaying results 1-20 (of 26) reviews
 
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