MissChievous Recipe Reviews (Pg. 1) - Allrecipes.com (1470734)

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Banana Oatmeal Cookies III

Reviewed: Aug. 22, 2014
Great way to use up ripe bananas if you don't want to make banana cake. I used Stevia Crystal instead of sugar, and subbed applesauce for some of the shortening - the rest I replaced with butter. Also used a mix of whole wheat flour and white. Added more spices. Great basic recipe that you can pep up as you like. I also recommend baking for only 10 minutes!
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Lemon Pie Bars

Reviewed: Oct. 16, 2011
I made a few adjustments to the recipe and it turned out great! I used the juice of 3 lemons so I doubled the amount for the filling but left the crust the same amount. I also used the zest of 2 whole lemons and cut the sugar in HALF! I personally love the citrus taste so like that they were perfect, very tangy and lemony and not too sweet. I also sprinkled some coconut flakes on top during baking and it was delicious! I had to deduct a star because without these adjustments it would have been much too sweet and too much crust for me.
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Photo by MissChievous

Beef Stew IV

Reviewed: Mar. 14, 2009
Great BASIC recipe that needs a lot of pepping up to be excellent. I added a can of chopped tomatoes, chili powder, tomato paste, a splash of red wine, and changed the water to beef stock. I also added more garlic and Worcester sauce, some dried Mediterranean spices, and 3 stalks of celery. Once I did all that, it was delicious. This is a good basic recipe that can be added to as desired. I'll make again but with my own changes.
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7 users found this review helpful

Banana Sour Cream Bread

Reviewed: Apr. 8, 2008
This banana bread is the bomb! I have tried out 2 other mediocre recipes from this site (despite great reviews), but this one is def the best. I made some changes: I baked the entire batter in one large bundt pan, adjusted the baking time to 165 Celsius and baked for 1 hour, then on 150 Celsius for another 30 minutes. It definitely needed the extra time to be thoroughly done. I also reduced the sugar, about 200 grams less in metric form, and it was definitely sweet enough with the very ripe bananas. So I would suggest using much less sugar at first, and adding more if you find it not sweet enough. I think it would be too sweet for my taste with the called for amount. I also added extra spices like nutmeg, clove, and cardamom. This cake really tastes like bananas! It's very flavourful, moist, but still fluffy. I left out the walnuts and am glad I did, the banana flavour is enough for me. I used completely brown, mushy bananas which were ready to be thrown away, which were perfect for this! Great recipe, thanks for sharing. :)
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 9, 2007
These are so delicious! I used all butter instead of half shortening, and used about a 1/3 less sugar in the dough, they were still sweet enough, just right. Left out the Cream of Tartar. I didn't have any vanilla flavoring, so I used the real stuff from a whole vanilla bean, and I think that made these sooo good. The inside is fluffy and light, outside is just a bit crispy. Made these with an electric mixer, they were so easy to make! Loved them! Will be making these again.
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French Pastry Pie Crust

Reviewed: Apr. 8, 2007
I needed a double crust pastry recipe, this one worked beautifully. It was perfect for a nice apple pie with a lattice top crust. I make these changes though: I use butter instead of shortening. (Who the heck uses shorterning anymore? Yuck!) Leave out the vinegar, I don't see what it is for. I used my hands to mix the dough and it was perfect, just enough liquids to dry ratio. For rolling it out, as the dough is nice and crumbly, roll it out between two sheets of parchment paper, dusted lightly with flour. That way the dough won't stick to the rolling pin and the surface.
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10 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Apr. 8, 2007
What a wonderful apple pie recipe, I've made this about 4 times now and each time it's delicious and I get so many compliments! I make some minor changes though. I toss the apples with cinnamon, nutmeg, and a dash of cloves, and pour the caramel sauce over the apples, instead of over a lattice crust, which I baste with egg yolk. I used the "French Pastry Pie Crust" from this Website which worked perfectly. A scrumptious apple pie, I was worried it was going to be a bit dry but it wasn't at all, the sauce made it really special and moist, but not too moist. The apples weren't soggy either, I use between 6 and 7 apples, which is plenty. My mother in law asked me to translate the recipe into German for her! I have also made this pie with rhubarb and apples, and strawberry-rhubarb. That worked very well too!
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6 users found this review helpful

Apricot/Cranberry Chutney

Reviewed: Nov. 5, 2006
A very delicious cranberry sauce, and easy to make. I used a whole cinnamon stick instead of ground cinnamon, which I removed at the end, and also added a bit of nutmeg. Didn't have any raisins on hand so I just added more dried apricots. I also added only about 1/4 cup raspberry vinegar instead of the called for amount and added a bit more sugar, it turned out perfectly and was loved by all. This is definitely a keeper and I'll be making this again next time we have a roast dinner.
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Norwegian Pancakes - Pannekaken

Reviewed: Apr. 7, 2006
I was just hungry before and didn't have anything of substance in my fridge, so I decided to make these. I heated up some frozen berries I had in my freezer and served the crepes with these in the middle, with icing sugar. Perfect for a late night snack! Super easy to make, pretty much failsafe.
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Best Carrot Cake Ever

Reviewed: Mar. 11, 2006
Update: I made this cake a second time, and again it was really soggy in the middle and completely undercooked. It had the consistency of a brick. I brough it to a potluck dinner for work and almost no one ate it. I had to throw most of it away, I am no beginner baker! Will not be making this again!! This thing has way too many ingredients, it is so dense, but in a bad way. Very brick-like.
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9 users found this review helpful

Butterscotch Gingerbread Cookies

Reviewed: Dec. 23, 2005
These are very good gingerbread cookies! The things I changed were the amount of brown sugar I used, I only used 2 cups and they were still sweet enough. I also used less butterscotch than called for, and regular molasses instead of light. They taste amazing! The butterscotch goes together well. I think, though, that if you use the exact amount of sugar and chips called for, they will be too sweet. I also used fresh chopped ginger instead of the dried stuff. My boyfriend loves these as well even though he turned up his nose at the ingredients! Haha...
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22 users found this review helpful

White Chocolate Macadamia Nut Cookies IV

Reviewed: Dec. 2, 2005
These cookies did not turn out well for me at all. I even added only 3/4 of the called for chips and 1/2 the nuts and it still did not have enough dough to hold them!
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1 user found this review helpful

Banana Cake VI

Reviewed: Aug. 2, 2005
This did NOT work for me, the problem is maybe that I made some substitutions. I used whole wheat flour instead of white, Splenda instead of sugar, and I had to use a different pan because I didn't have the propper sized one. Well, the cake turned out quite awful. It was dense as a brick, not light and fluffy at all. The flavour was good but it tasted underbaked, even though I extended the time. I think I was looking for a different consistency, I wanted a banana sponge cake type of cake. The only redeeming factor was the most excellent icing, which I will use again. The banana cake I will NOT make again.
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Chocolate Cavity Maker Cake

Reviewed: Jun. 26, 2005
Incredible chocolate cake! Very moist and rich, after 1 slice I had enough. This batter is VERY heavy when you put it in the cake form. I baked at a slightly lower temperature and for an additional 10 minutes because my oven is very hot. I also didn't have enough sour cream so I subbed in french vanilla yogurt for the rest and it still turned out amazing.
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Angel Hair with Feta and Sun-Dried Tomatoes

Reviewed: Feb. 7, 2005
This was an EXCELLENT and also very easy to make pasta dish. I loved it! I didnt even measure the ingredients, just did it by eye. I think I used a lot more of the sundried tomatoes, and used fresh basil and cilantro. The olive oil and garlic is excellent on it. Everyone loved it. I will definitely be making this again...and there was only one pot to wash!
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Scrumptious Seafood Linguine

Reviewed: Feb. 5, 2005
This was soooo bland. Boring, boring, boring. I should have guessed from the ingedients list. Will never make this again.
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Four Spice Crackles

Reviewed: Dec. 9, 2004
These are pretty good, I just finished baking them. Next time I will increase the amount of spices in them to make them really Christmasy. I rolled the balls in cinammon sugar, and also added cardamon to the dough. I also used fresh ginger instead of the spice kind. This is a good recipe for adding more spices of your choice. Also, I had to bake them a few minutes longer, they were still very doughy after 11 minutes.
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Chocolate Cappuccino Cheesecake

Reviewed: Nov. 1, 2004
I was really disappointed with this recipe because with all the positive feedback, I was expecting something truly out of this world. The consistancy was fine, but I didn't really like the taste. Usually I am a big chocolate fan, but somehow it tasted strange. I think I like the classic cheesecake recipes more. One thing, this cheesecake didn't crack at all, and looked really nice. I liked the cinnamon in the cookie crust and I will do this from now on for all cheesecakes!
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Banana Banana Bread

Reviewed: Feb. 17, 2004
After reading all the rave reviews, I was expecting something very delicious. However, I was very disappointed!! This banana bread was bland beyond belief, and didn't even taste much like bananas! I had even added some cinnamon, nutmeg and cloves to the flour mixture, as well as some chopped walnuts and semi-sweet chocolate chips to improve the taste. I don't think I will be eating the rest of it. I'll have to keep looking for a yummy recipe, this was definitely not it!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 9, 2004
I just tried this recipe and it's da bomb! I have tried another oatmeal raisin cookie recipe, but this one is far superior. I used all butter instead of 1/2 shortening, and added nutmeg to the recipe. The cloves are a definite highlight, don't leave them out! I added about 1/2 cup extra raisins too to make it juicier. Very good consistency, and they are much better than the bakery kind! Thanks for sharing such a superb cookie recipe!
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