WHIRLEDPEAS Recipe Reviews (Pg. 1) - Allrecipes.com (1453018)

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Old-Fashioned Lemonade

Reviewed: Jul. 23, 2014
Refreshing & easy! I peeled the lemons and added a handful of raspberries to the juicer and then followed the rest of the recipe. We were left with a delicious & pink raspberry lemonade.
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Best Brownies

Reviewed: Jun. 15, 2014
We skipped the frosting and just dusted the cooled brownies with powdered sugar. They are really good and simple to make. I'll definitely make these again!
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Grandma VanDoren's White Bread

Reviewed: May 16, 2014
I've used this recipe a number of times and love it. I start the yeast in the water & sugar first before continuing with the recipe, and I always need a lot more flour than the recipe calls for. I don't even think you can start kneading it until you have at least 9 (closer to 10) cups of flour in there.
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Photo by WHIRLEDPEAS

Best Pecan Sandies

Reviewed: Apr. 29, 2014
These are amazing! We couldn't keep our hands off of these cookies. They're buttery and crunchy and perfect. We made one minor change to the recipe. The dough was really, really sticky, so we added 1/4 cup of flour to make it 2 cups. That helped keep it together, and, after refrigerating a few hours, we were able to slice it as directed.
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3 users found this review helpful

My Nancy's Pizzelles

Reviewed: Mar. 26, 2014
I don't really care for the traditional anise pizzelles, but these cinnamon ones are really good. I used butter instead of margarine, and I halved the recipe. It's perfect as is, but, next time, I might try sprinkling them with a powdered sugar & cinnamon mixture that another reviewer recommended.
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Key Lime Pie VII

Reviewed: Jan. 23, 2014
This recipe is really simple. I've made it twice now, and it's come out perfectly every time. One of the top reviews says the 3 cups of sweetened condensed milk is "about" 2 cans. Well, it's closer to 2.5 cans. That cost me an extra trip to the store!
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Fluffy White Frosting

Reviewed: Jan. 10, 2014
This frosting is so good, soft, and fluffy! It tastes like marshmallows. I wanted enough to frost 24 cupcakes. This recipe has 12 servings, so I wanted to at least double it. I ended up tripling it to make sure I had enough, and that was a big mistake! I had so much frosting, that it was at the top of my mixing bowl! I was taking some of it out to be able to whip the rest. It was a big mess. I'm assuming it was because I had such a full bowl that I couldn't get stiff peaks. I whipped and whipped that sucker, but I never got more than soft peaks. After about 20 minutes of beating, I worried the egg whites would separate, so I just called it good. The frosting was still delicious and held its shape somewhat.
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Photo by WHIRLEDPEAS

Children's Gingerbread House

Reviewed: Dec. 3, 2013
I don't think I can say enough good things about this recipe. First, the gingerbread dough was really easy to work with. Like everyone else, I had to add more flour. Before adding the extra flour, my dough ball was just goo, almost like brownie batter. After adding an extra cup of flour, it still wouldn't hold in the shape of a ball. I ended up using 5 cups of flour instead of the 3 cups. After that, it was perfect! I chilled it, rolled it out on wax paper, chilled it, cut it, chilled it, flipped the wax paper cut-outs onto a parchment-lined cookie sheet, and then baked it. It didn't swell at all! Usually, when you bake gingerbread houses, you end up having to trim the cookies when they come out of the oven. I didn't have to do ANY trimming with this recipe at all! I also had more than I needed for the gingerbread house. I made all four sides, the roof, extra pieces for support, a few gingerbread cookies to eat, and I still ended up throwing away an orange-sized ball of dough that I didn't need. The frosting really does hold together like glue. Like the dough, the frosting is the PERFECT recipe for a gingerbread house. For the frosting for the construction, I was only able to get 4 cups (not 5) of powdered sugar mixed into the two beaten egg whites. It was too thick to hold any more! It held strong. I think this is the first gingerbread house I ever made that didn't have pieces falling off and driving me nuts! This recipe is a keeper.
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Ruth's Grandma's Pie Crust

Reviewed: Nov. 26, 2013
I've used a lot of different pie crust recipes over the years, and I think this one is my least favorite to date. The pros to this recipe are that the dough is easy to work with, and there's a lot of it (easily enough to make a double pie crust in a 9" pan). The cons are that it is too wet & oily to make a good, flaky crust. This pie crust is so wet that its texture is almost more of a cookie dough. I think this is a good recipe for beginners to start with because the dough is so easy to work with, but the final product leaves a lot to be desired. I won't be using this recipe again.
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Classic Cinnamon Rolls

Reviewed: Oct. 22, 2013
This cinnamon roll is really good! I didn't save any potato water, so I just used regular water in addition to the water the recipe calls for. Also, I needed to add a lot more flour because the dough was way too sticky to be kneaded. I probably ended up with 10-11 cups of flour. They are so good, but there are SO MANY. Unless you are feeding a small group, be sure to halve the recipe. I added chopped pecans to half, and I thought that worked well. Also, I think I will double the cinnamon-sugar filling next time. The roll was slightly too bread-y, and I would have enjoyed more bites of cinnamon in mine.
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Photo by WHIRLEDPEAS

Russian Tea Cakes III

Reviewed: Sep. 18, 2013
These cookies are so good! This is the second time I made them, and people raved about them each time. They only take about 11-12 minutes to bake for me, but that could be because of our high altitude.
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Ooey-Gooey Cinnamon Buns

Reviewed: Sep. 17, 2013
I always end up making these cinnamon rolls because the other recipes require a bread machine or instant pudding mix or mashed potatoes. I really appreciate that this recipe only calls for standard ingredients and tools. These cinnamon rolls present beautifully, and the topping is really gooey caramel. Everyone raves about these. Me, I'd prefer them to be a little more cinnamon-y and a little less caramel-y, but they're still quite good.
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Overnight Asparagus Mushroom Strata

Reviewed: Sep. 17, 2013
I love making this for guests coming in the morning. I can make it the night before, and it's easy the next day! Plus, it looks and tastes fantastic. I cook the onion with the mushrooms first, and I just use mustard instead of mustard seed.
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Photo by WHIRLEDPEAS

High-Altitude Challah

Reviewed: Sep. 11, 2013
We live at 5,280 feet, and this recipe worked perfectly for us! It looked gorgeous, too. We followed the directions exactly, except we braided the bread with 5 strands, and we sprinkled sesame seeds on top after the egg wash but before popping it in the oven.
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Quick and Easy Chicken and Stuffing Casserole

Reviewed: Sep. 6, 2013
I made this dish vegetarian by using substituting cream of mushroom soup for the cream of chicken soup, substituting vegetable broth for the chicken broth, and substituting Quorn vegetarian chicken filets for the chicken. It was really good, and even my meat-eating in-laws liked it. The flavor was so uniform throughout that I thought it really use something else to change up the flavor and texture. Broccoli might be a good addition to this casserole.
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Delicious Black Bean Burritos

Reviewed: Jul. 11, 2013
This is a nice and easy dinner that doesn't take much time to make and tastes great. I make it a couple times a month. I skip the jalepenos, but I add some chili powder. The veggies take longer to cook than the recipe states. They need maybe 10-15 minutes to soften as opposed to 2 minutes. I usually skip warming the tortillas first, too. I sometimes make the burritos as is, but I like putting rice in the burritos. They also taste good topped with salsa.
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Photo by WHIRLEDPEAS

Baked Pears with Vanilla Yogurt and Granola

Reviewed: Apr. 3, 2013
Be careful when toasting the granola. I peeked at mine at 7 minutes, and about half was already burned. You might only need to toast it for about 5 minutes or so. We boiled down our syrup to less than 1/4 cup, but it never really thickened. Perhaps we should have added cornstarch like another reviewer suggested, or else we should have skipped the "syrup" and just used honey like another reviewer did. My husband laughed that we were just pouring apple juice on everything. We weren't very impressed with this dish. No one wanted seconds even though we'd made extra. It just tasted like warm yogurt with pears. That's it. I would have enjoyed a plain bowl of yogurt with granola in it much more than this.
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Chocolate Frosting I

Reviewed: Jan. 12, 2013
I made this frosting for some vanilla cupcakes, and it was perfect! I used butter instead of margarine. One recipe will frost about a dozen cupcakes, so if you're making 2 dozen cupcakes, be sure to double this recipe.
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Apple-Cranberry Crisp

Reviewed: Sep. 5, 2012
This is a great basic recipe, but there was way too much nutmeg in it. That was the dominate flavor in this recipe. Next time, I'll only use 1/2 a teaspoon of nutmeg.
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Tarte aux Moutarde (French Tomato and Mustard Pie)

Reviewed: Aug. 16, 2012
This was OK. I love mustard but found this way too mustard-y. Maybe it was the mustard I used, but all we could taste and breathe was mustard. It burned my nose. I think 1/2 a cup on the bottom of the pie might have been a little much. It was probably 1/2 an inch thick on the pie crust I used.
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