SweetTooth Recipe Reviews (Pg. 1) - Allrecipes.com (1502443)

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Banana Cake VI

Reviewed: May 1, 2014
This cake is all it's cracked up to be. I followed the cake recipe with just a few adjustments: (1) for half of the flour, I substituted whole wheat flour; (2) for half of the sugar, I substituted brown sugar; (3) I used white vinegar mixed with milk instead of buttermilk (1 1/2 T vinegar, plus milk to equal 1 1/2 cups, then let sit for 10 minutes); and (4) I added 1 tsp orange zest. Following the baking instructions, it took 75 minutes for the toothpick to come out clean. The freezer thing felt weird, but I did it, and I wouldn't do it any other way in the future. The cake was so moist and delicious! There is no doubt in my mind that I will make this again. My husband and I both loved it! Since I was only doing a 13x9 cake, I halved the frosting recipe, and that was just the right amount. I'd only do the full frosting amount if I were doing a layer cake.
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Buttermilk Pancakes II

Reviewed: Aug. 27, 2013
I really like these pancakes! I modified the recipe just a tad: I added 1/2 tsp vanilla and was generous with the sugar (my 3 tablespoons were probably more like 4). Other than that I made the recipe as is, with the amounts called for. It made about 14 pancakes. I had 7 left over, so I froze them with a piece of parchment paper in between the individual pancakes, and they were great microwaved. This will be my go-to pancake recipe from now on. Soooo much better than boxed pancake mix!
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Grilled Spicy Lamb Burgers

Reviewed: May 5, 2013
Yum!!! We altered the recipe a bit: used minced rosemary (fresh) instead of cilantro, because we're not fans of cilantro; used red wine (a cab sav) instead of sherry, simply because we had a bottle open and wanted to use it up; used 1/4 tsp cayenne pepper instead of red pepper flakes, which we didn't have on hand; and omitted the allspice. But man oh man were these burgers delicious! This was our first time trying to make our own lamb burgers, after having loved some real gems at restaurants, and this recipe made us wonder what took us so long to try it ourselves. The only thing we'll do different next time is cook them a little less time. We did 4 minutes per side, and that gave us burgers brown all the way through, but still juicy. But I prefer some pink in the middle, so next time we'll maybe try between 2 and 3 minutes per side. We served with tzaziki (using a video recipe also on this site, which was produced by foodwishes.blogspot.ca, where the actual ingredients and amounts are written out). Feta, I think, might overwhelm the pure goodness of these patties. Taste the burgers first, before deciding whether to add feta. You may find, as we did, that it's completely unnecessary.
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Party Kielbasa

Reviewed: Feb. 2, 2013
Four stars as written, but I like to doctor the recipe when I make these. As Riffyraff stated in her/his review, it's better with Heinz Chili Sauce instead of ketchup. I also follow Lisa Morr's review and add Worcestershire sauce. In addition, I like to keep the garlic powder near the crockpot as the sauce is cooking and add some to taste once the flavors have had a chance to meld. But often I'll use Ukrainian garlic sausage instead of kielbasa, so no extra garlic needed. Don't be scared off by the hillbilly ingredients. This is truly a delicious appetizer and a staple at our annual Superbowl party. We have regular guests who would ask where there were if one year we tried to change things up and not serve them.
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White Chocolate, Chocolate Cookies

Reviewed: Dec. 6, 2009
Ohhh yeah, these are pretty fabulous. I took the advice of some reviewers and fiddled with the amount of baking soda: I used 1 1/2 tsp of soda, and 1/2 tsp of baking powder. I also put in a tsp of vanilla and used salted butter instead of unsalted. But I'm pretty sure this recipe is outstanding as is. The 8-10 minutes is dead-on correct. Follow the instructions and let the cookies cool on the sheet a good 5-8 minutes before removing them to a wire rack; they need to set before being handled. These cookies will most definitely be made again! (and again, and again...)
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Best Peanut Butter Cookies Ever

Reviewed: Jun. 22, 2009
Exactly the peanut buttery cookie I was looking for!!!! I only made one change: I used 1 c white sugar and 1 c brown sugar, instead of 2 c white sugar. Yummy! Other than that, I wouldn't change a thing with this recipe. FYI: If you use all-natural peanut butter, which I did, there's PLENTY of oil in the batter (in my case, a little puddle of it at the bottom of the mixing bowl by the time the last batch went in the oven), so you don't need to grease the cookie sheets. And because of all the oil, you really do need the 2 tsp baking soda, so don't cut that amount.
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Spam Musubi

Reviewed: Nov. 18, 2008
Unlike most reviewers here, I did NOT grow up eating this. (I grew up in Detroit, and never even had spam until this recipe.) When I first opened the can of spam, I have to admit, I was doubtful I could get over the ick-factor of it all. But I kept an open mind, followed all the directions (except I used brown rice instead of white, and I marinated overnight instead of for 5 minutes), and WOW! was I surprised. This is honestly the most tasty thing I can imagine spam turning into. I would definitely make this again. This would be especially good if you have young kids who like to help in the kitchen. They can help with the assembly. They'll have fun hand-molding the rice "loaves" and wrapping the nori ribbons around the little bundles. I sliced the spam into 15 slices, and that was perfect for the amount of rice.
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Roasted Root Vegetables With Apple Juice

Reviewed: Jan. 9, 2007
Yummy! I followed the instructions as written, except I added beets in addition to all the listed veggies. I don't know what some of the other reviewers were doing that gave them problems -- maybe not reducing the juice/wine enough? (It really does take 30 minutes.) I'll definitely make this again.
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Mom's Turnips

Reviewed: Nov. 17, 2006
I made this using 4 turnips, one of which was massive, and I still think I needed more. As written, the recipe generates a dish in which the amounts of bacon and brown sugar seem way out of proportion to the amount of turnips. I think at least 6 (large-ish)turnips are needed. Also, when the brown sugar melts, it creates a lot of liquid. To compensate for this, it would be a good idea not to boil the turnips as long as you might if you were just making regular mashed turnips; you don't want the turnips to retain that much water. At the point where you stick a fork in the boiling turnips and think, "Maybe a few more minutes," immediately take them off the stove. Finally, you can dispense with adding the bacon fat. You won't miss it.
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Mama's Ambrosia

Reviewed: Jul. 28, 2005
This is exactly the ambrosia recipe I was looking for! One caveat, however: if you're making this for a family or party, the idea that the recipe would "serve 10" seems preposterous to me. Maybe 10 little kids. Or 10 people who have a lot of other food choices and will only take little helpings of ambrosia. But not 10 people who, like me and my family, see a bowl full of ambrosia, get excited, and take great, healthy helpings of the stuff in anticipation of it being gone by the time they go back for seconds. For that lot, better make more. I wouldn't necessarily double the whole recipe, however. It's got plenty of mandarin oranges; maybe just double the fruit salad, put in 1 1/2 times the recommended marshmallows and coconut, and use 12-14 oz of sour cream instead of 8. (I don't do the nuts.) Adding some red grapes or pineapple chunks can also work.
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176 users found this review helpful

Fruit Ambrosia

Reviewed: Jul. 28, 2005
Lovely flavor, but be prepared to add more ingredients! I used low-fat condensed milk, non-fat yogurt, and followed the recipe in terms of the lime juice and zest. When I added the fruit, marshmallows, and coconut, however, there just seemed like too much liquid still (even taking into account the fact that the marshmallows would eventually soak some of that up while the salad chilled overnight). So I added another can of pineapple, which luckily just happened to be in my kitchen. Had I had another can of mandarin oranges, I'd have added that as well. I wound up putting 1 1/2 cups of marshmallows in, and about the same amount of flaked, sweetened coconut. I also had some unsweetened coconut from Whole Foods, which is much drier than the sweetened stuff you find in the "baking" aisle at the regular grocery store; so I dumped a little of that in, to soak up some extra liquid while not adding any extra sweetness. I'm glad I did. After chilling and setting, the salad is quite nice! Of course, with all the extra ingredients, it serves way more people now, but it tastes so yummy, you don't have to worry about having leftovers lying around. Great idea for summer potlucks or picnics.
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Ultimate Maple Snickerdoodles

Reviewed: Jan. 9, 2005
I was attracted to this recipe because of the very maple-y ingredient list. I was also intrigued because I'd never heard of maple sugar and was curious to try it. (I found the maple sugar at Whole Foods market, by the way. I also used real maple syrup, as the recipe instructed.) I was disappointed that the recipe said only to use the maple sugar for rolling the dough balls in, so instead of 1 cup of white sugar for the dough, I put 3/4 cup white sugar and 1/4 cup maple sugar. Despite that, there still wasn't enough maple flavor for my taste. If I hadn't made them myself, I wouldn't know there was maple syrup in there, let alone maple sugar. And the cookies were way too sweet for my taste. One reviewer suggested the addition of salt, which I think would help. The texture (crispy on the outside, chewy on the inside) was perfect, though, so I think I might try these again, next time with the salt, less white sugar, and more maple syrup. And less cinnamon, too; I think it overpowers the maple flavor.
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Fresh Rhubarb Pie

Reviewed: Jan. 7, 2004
Don't bother with the butter; you don't need it at all. And do NOT--as some other reviewers have suggested--mix up the flour/sugar mixture with the fruit before adding the fruit to the pie shell. The reason you want copious amounts of sugar both on the bottom and on the top of the fruit (rather than mixed amongst it) is that while baking, the bubbling-hot sugar carmelizes in contact with the bottom and top crusts, a process which makes the crusts rather crispy in the final product. If you mix the sugar up with the fruit, you don't get that crispy crust, and the large amount of water in the rhubarb will definitely make the bottom crust sodden. Don't worry: the sugar makes its way through the fruit anyway, so you won't have parts of the pie too sweet and other parts too tart.
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Chocolate Scotcheroos

Reviewed: Dec. 6, 2003
Yummy!!! These are essentially candy bars. My family's been making them since before I was born, and they only rarely last until the morning after they're made. We used to fight over who ate more than his/her share. (Did I say "used to"? Who am I kidding? We still do.) Be careful with the sugar/corn syrup though: as soon as the mixture is boiling, remove it from the heat. Otherwise, as it cools, it becomes too solid and makes cutting difficult and chewing even more so.
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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Dec. 6, 2003
Yummy!!! Magic Cookie Bars have been a family favorite ever since I can remember. We've always stuck to the original recipe (as opposed to the variations listed), and we've never put the nuts in. These are guaranteed to be gone in less than a day, if the sweet tooth in your family runs as strong as it does in ours.
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