GRANNYLOOHOO Recipe Reviews (Pg. 10) - Allrecipes.com (1463921)

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Cottage Pudding - Upside Down Cake

Reviewed: Apr. 26, 2007
I really like the texture of this cake. Since I doubled the recipe, I ended up putting 4 teaspoons of baking powder in it, and that seemed too much, because the flavor was somewhat like that of a biscuit. I made it with 2 8-oz cans of crushed pineapple, drained. With the exception of the baking powder flavor, we enjoyed it. It was good for breakfast the next day, too! ;-)
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Banana Cupcakes

Reviewed: Apr. 19, 2007
These were delicious, although I overbaked mine just a tad. I added some dark rum & cinnamon to the batter and some rum flavoring to a brown sugar icing that I found on another website. Very good flavor and a great recipe!
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14 users found this review helpful

Kim's Chocolate Fudge Cake

Reviewed: Apr. 17, 2007
I was still full from dinner, but I made the ultimate sacrifice and taste-tested a sliver of cake--now I am nearly in a chocolate-induced coma. It is so moist, with pockets of creamy chocolate, and very rich. I used fat-free, sugar-free pudding mix and light sour cream, thinking I would save a few calories; then (I'm embarrassed to admit this) I negated the calorie-save by drizzling on an entirely unnecessary chocolate glaze. For the liqueur, I used half butterscotch schnappes and half coffee liqueur. Wonderful recipe!
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20 users found this review helpful

Una's Cheddar Beer Bread (bread machine dough cycle)

Reviewed: Apr. 17, 2007
Update 5/27/07: I made this over a month ago, and today I pulled a loaf out of the freezer. Thawed & reheated, it is just as flavorful and tender/chewy as it was the day I made it. Awesome bread! ***Original review 4/17/07: This bread is delicious. I made it manually, and I adjusted the ingredients by adding dill seed & dill weed and smoked sweet paprika; I did not add cayenne, marjoram, or basil. I used butter instead of margarine, and I chose an Amber Bock dark lager. The texture was slightly chewy, and the bread was fragrant with the cheese and beer aroma--made the kitchen smell wonderful.
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19 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 16, 2007
I ran out of time and had to saute the asparagus in the butter, instead of roasting in the oven, and I poured the sauce over, covered & let it steam for about 3-4 minutes. It was awesome. I love asparagus, but the sauce was incredible with a wonderful rich flavor, reminiscent of au jus. My 94 year-old Mom loved it--she asked me what was in the sauce, and when I told her, commented that I had become a gourmet cook--the ultimate compliment!
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BLT Salad

Reviewed: Apr. 16, 2007
During dinner my husband commented "this really tastes like a BLT--very, very good!" So this is a home run in my book, because my husband, who doesn't eat tomatoes on anything except bacon & tomato sandwiches, loved this & wants me to make it again. I used iceberg lettuce, and for the dressing I used part fat-free mayo, half buttermilk & half 1% milk, about half the garlic powder, and added in a sprinkle of dried basil. Campari tomatoes really put this over the top. This one will be in the 5-star keeper file!
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3 users found this review helpful

Texas Black Bean Soup

Reviewed: Apr. 14, 2007
Good basic recipe to add your own touches. I did half black beans and half garbanzo beans, added a small can of V-8 instead of the can of diced tomatoes, and did not add any chicken broth. I didn't use a crockpot but just simmered on the stove and ended up with a thick, delicious, and healthy soup that I served with sour cream and tortilla chips. Loved it!
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2 users found this review helpful

Cherry Mash Bars

Reviewed: Apr. 12, 2007
Very good & very rich. I didn't have peanuts, but I did use chunky peanut butter. I can see where the addition of salted peanuts would help cut the sweetness. We really enjoyed this, but the remainder is going to the office tomorrow!
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3 users found this review helpful

Green Bean Stir-Fry

Reviewed: Apr. 11, 2007
This is the best recipe I have ever used for green beans. My only regret is that I didn't have sesame seeds, but I don't think this dish could have tasted any better than it did. I used 3 cans of drained green beans instead of fresh. Excellent recipe, Robin!
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39 users found this review helpful

Monterey Ranch Bread

Reviewed: Apr. 11, 2007
My husband rated this 5-stars & raved about it during dinner. I had salami that needed to be used, so I added about 1-1/2 cups to the mix, along with some Italian seasoning and garlic powder. Sprinkled parmesan cheese over the top. I didn't use the butter--I just broiled one side before spreading the mixture on the other side. Quick and delicious!
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13 users found this review helpful

Shredded Potato Quiche

Reviewed: Apr. 10, 2007
Very good use of our leftover Easter ham! I used more hash browns, patted them into a larger pan, used 2 cups of cheddar cheese instead of swiss, and doubled everything else except the butter. I prefer casseroles such as this with bread, because even with the extra browning step, the potatoes don't get crisp enough for me. We still enjoyed it--thanks Susan!
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Buttermilk Honey Bread

Reviewed: Apr. 9, 2007
I thought this was a delicious tasting bread but a little dense, as it didn't rise a great deal. I only added 1 teaspoon salt because I used salted butter, and I used between 1/4-1/2 cup less flour. I might use a bit more yeast next time. Will definitely make great toast!
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1 user found this review helpful

Plain and Simple Sourdough Bread

Reviewed: Apr. 9, 2007
We loved this and used it for sandwiches with leftover Easter ham! I added a teaspoon of sugar and a tablespoon of salted butter; only used 1 teaspoon salt. I made it by hand, let it rise as a french-type loaf, slashed it and baked at 400 for about 20-25 minutes. Delicious!
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8 users found this review helpful

Apricot Brown Sugar Ham

Reviewed: Apr. 8, 2007
My ham was smaller, but I went ahead & used the full amount of glaze. We loved the flavor, and my ham was tender & juicy & the glaze was a sweet & tangy complement to the ham. I used 2 teaspoons regular mustard in place of the dry mustard.Great recipe Roz21, and I will definitely use it again!
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101 users found this review helpful

No Bake Cookies III

Reviewed: Apr. 4, 2007
These were as I remembered them from when I used to make them in the 1970s. Like other reviewers, I used 1/2 cup less sugar. We enjoyed this nostalgic treat!
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Photo by GRANNYLOOHOO

Cranberry Applesauce Muffins

Reviewed: Apr. 2, 2007
I think these need a little more sugar with the tartness of the cranberries, but my Mom thought they were perfect! The muffins are delicious and will be great with some honey or jelly. I think I'll take a note from jungle jean's suggestion of blueberries and add them with the cranberries next time. I used Holiday Cranberry Applesauce from this site; it includes red hot candies in the ingredients, and it made the muffins a little pink! I left out the nuts. Great recipe, and one I will definitely try again.
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2 users found this review helpful
Photo by GRANNYLOOHOO

Granola Wheat Bread

Reviewed: Apr. 2, 2007
I was quite happy to find this recipe, because I had some leftovers to use--Almond Maple Granola and Holiday Cranberry Applesauce (both from this site.) The applesauce was red from the red hot candies in the recipe, and it gave the bread a rosy hue! I made this by hand, and I will include more yeast next time, because it took quite awhile to rise, and the bread is fairly dense. The only thing I left out was the cinnamon, and I'll include it next time. The taste is awesome, and I can't wait to have it toasted. Great recipe, Star--thanks for sharing.
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8 users found this review helpful

Oatmeal Banana Cupcakes

Reviewed: Apr. 2, 2007
Very tasty, and I agree with cookinchris that they are more muffin than cupcake, especially since I subbed WW flour for 1/2 cup of the flour, and brown sugar for white. Great recipe for those too-ripe bananas!
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8 users found this review helpful
Photo by GRANNYLOOHOO

Cracked Wheat Sourdough Bread

Reviewed: Mar. 31, 2007
This is delicious bread. I am giving 4 instead of 5 stars, because like other reviewers, I think both salt and yeast are needed. I added 1/2 teaspoon and used salted butter, and I added 1 teaspoon yeast. The crust was a little too chewy for sandwiches but toasted was excellent.
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2 users found this review helpful

Cherry Cheese Delight

Reviewed: Mar. 30, 2007
We loved this--I halved the recipe but put it in a pan larger than I should have, so the crust was too thin and consequently stuck to the bottom & was hard to lift out of the pan (I may have baked a little too long too). In other words, it wasn't pretty, but it tasted great! I loved the brown sugar/praline-type crust. Very easy and delicious.
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4 users found this review helpful

Displaying results 181-200 (of 410) reviews
 
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