MSLINH Recipe Reviews (Pg. 1) - Allrecipes.com (1441775)

Chocolate Applesauce Cake

Reviewed: Feb. 8, 2012

Thank you! Very light, fluffy, moist and yummy! Good for dessert but light enough for breakfast too! I tested out a half batch which made 6 ice cream cone cupcakes and 8 regular cupcakes. I substituted smart balance for half the butter, whole wheat for half the flour, and doubled the cocoa. I think it could use more cocoa still. DH would rather not have the cinnamon, so I may leave that out next time.

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To Die For Blueberry Muffins

Reviewed: Jul. 22, 2010

Needed to make this milk free, so I swapped almond milk for the milk, and smart balance for the butter. I made 1/2 recipe of the topping and it was a perfect amount. Also pressed in a few more blueberries (frozen) here and there (maybe another 1/3 cup). Made 12 smaller muffins (not over flowing, filled 3/4 way). Vanilla might be a nice addition, and I will cut down on sugar a bit next time since the almond milk was sweetened. Very moist muffins with a crunchy top that browned nicely in my silicone molds after ~25min. Thank you!

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Classic Gingerbread Cutouts

Reviewed: Dec. 8, 2009

Even though I doubled the spice for this recipe, the base recipe is terriffic! We used it to make gingerbread houses as well as cutout cookies. They don't need chilling, crisp up nicely (we rolled to 1/8"), did not spread, and taste yummy! Thank you Bradi9! You made our annual tradition even better!

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Caramel Shortbread Squares

Reviewed: Feb. 1, 2008

I used the concept and caramel from this recipe. The caramel is like dulce de leche. I made shortbread from "Scottish Shortbread IV" and dipped them in the caramel and again in melted chocolate. The caramel was a bit runny but They were a huge hit! I will try making squares like these also - it will be quicker. I'm not an expert at candy but I think we should stir the caramel a bit throughout the boiling otherwise you may get bits of browned caramel from the bottom.

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Scottish Shortbread IV

Reviewed: Feb. 1, 2008

These are decadent! cut these with cookie cutters. poking them with holes prevented the shortbread from puffing too much, but either way was really fine. I dipped the cookies in the caramel from "Caramel Shortbread Squares" and then redipped them in melted dark chocolate. These buttery gems don't last. Everyone loved them.

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Restaurant-Style Taco Meat Seasoning

Reviewed: Jan. 29, 2008

I made the following substitutions: 1/4t. seasoned pepper + 1/4t. salt = 1/2t. seasoned salt; 1/4t. garlic powder + 1/4t. salt = 1/2t. garlic salt; 1/2t. crushed red pepper flakes = 1/4t. ground red pepper. I made a double recipe and added some to the rice & beans before cooking them. I used 4T to add to a 1.25lb tray of ground turkey and skipped the washing step. It was all very yummy! I will make more to keep handy!

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Homemade Cream-Style Soup Mix

Reviewed: Jan. 8, 2008

I LOVE the idea of this! I have been looking for a soup mix that I could have on hand w/o msg and other chemicals. I just need to figure out where to get dried vegetables! I'll follow up when I do try the recipe.

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Chocolate Chip Cookies for Special Diets

Reviewed: Jan. 2, 2008

I made 2 variations of this recipe for my dad this holiday and they came out great :). Substituted: 1/2 C. flour with 1/2 C. soy protein flour substitute; 1/8 C. flour w/ 1/8 C. ground almond. I used splenda for the sugar sub. Be sure to flatten the cookies a bit before baking. 1st variation: added 1/2 tsp. almond extract & used Hershey's sugar-free chocolate almond bars chopped + chopped roasted almonds. I accidentally left out the egg in this, but it came out great still (crumbles a bit easier, but dad loved this one best). 2nd variation: sub'd 1/2 tsp. vanilla w/ 1/2 tsp. peppermint extract; added 1/8 C. unsweetened hershey's cocoa powder; used 1/4 C. sugar-free choc bar chopped + 1/4 C. andy's mints chopped.

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Homesteader Cornbread

Reviewed: Oct. 25, 2004

Great Recipe - Thanks! I'm an experimenter, so here's what I did different (for a 1/2 recipe yealding 7.5 searvings)...1 C. 1% milk + 1/4 C. whipping cream (that's what I had), 3/4 C. flour + 1/4 C. ground flax seeds (for more fiber & omega 3 & less carbs), 1/3 C. unpacked brown sugar. Hand whisked for 5 full min. Baked in an oiled glass loaf pan for 45min. Came out golden & crisp on outside w/nice crack down center. Tastes crunchy on the outside, very moist & just the right density/fluffyness on the inside. Like it a bit sweeter (I guess I shouldn't have cut down ;) ). I will use 1/3 C. packed brown sugar next time, and maybe add more flax seeds for a nuttier texture. It's a keeper!

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Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 10, 2004

Thanks Mrs. Sigg for your wonderful recipe. Here are some of my notes and advice I followed... · Changed ingredients: used all butter, 1.5 tsp vanilla, .5 tsp almond extr., 3 C. flour, pinch salt. · Refridgerated dough for a little while. · Rolled 3/4" balls. Shake inside bag of cinn/sugar mix – 2T/2t. mix is just barely enough. · Placed them 7x5 on cookie sheet. Flattened w/ cup · Baked at 375* F for 7min. Nicely Crackled, puffed, but flattened out. Made 150 x 2” cookies · Froze some pre-rolled ones. Baked 6min at 400*F + 7min at 350*F - little too long, came out really crunchy, but stayed puffed w/o flattening - not very crackled, but still yummy! - will try to perfect this baking time, but such a good idea for rainy days when you only need a few fresh cookies :) Thanks for all the good tips everyone!

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