TSTANKUN Recipe Reviews (Pg. 1) - Allrecipes.com (1504791)

Coconut Oatmeal Cookies I

Reviewed: May 20, 2004

These are fantastic cookies-- I halved the recipe but still used the full cup of coconut, and added chopped pecans and bittersweet chocolate chunks at the end. They smelled incredible while baking, and turned out nice and chewy. Just be sure to take them out just as they start to set, still very soft-- don't wait until they look done, or they'll end up too hard!

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1 user found this review helpful

Tri-Level Brownies

Reviewed: Apr. 26, 2004

Okay, I only made the bottom layer and put regular brownie mix on top, but the bottom layer itself was too bland for my taste. The butter flavor overpowered the oatmeal, and it tasted like, well, buttery oatmeal, instead of that nice caramel-y oatmeal cookie flavor I look for. I would add some cinnamon, or carmelize the brown sugar with the butter before mixing with the dry ingredients.

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8 users found this review helpful

French Bread

Reviewed: Apr. 21, 2004

Fantastic texture, nice crispy crust even without all the spraying water during baking that other recipes call for! My bread tasted a little yeasty, but I may have let it rise too long anyway. Will definitely make again. Also, egg substitute works just fine instead of egg white...

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0 users found this review helpful

Golden Sweet Cornbread

Reviewed: Apr. 21, 2004

Very good cornbread, even with my substitutions! I used egg substitute, and 1/4 cup applesauce with only a tablespoon of oil, and it still turned out nice and moist! It does get stiff later, though, so eat it right away.

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0 users found this review helpful

Pan Dulces

Reviewed: Apr. 14, 2004

These were good, though I didn't make the topping (warned off by previous reviews). They weren't as sweet as I'd hoped, though, so when they came out of the oven I brushed them with a combination of melted butter, water, and sugar. I also tried putting a Hershey kiss inside, and those turned out very well!

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2 users found this review helpful

Grandma Sheets' Sugar Cookies

Reviewed: Apr. 9, 2004

Definitely need to add more flour, but chilling does help. I added 1 1/2 tsp of vanilla and the dough tasted fantastic (I can't help myself), but the finished cookies were a bit bland. I'm going to ice them, then they'll be perfect. The nutmeg really makes the cookie.

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2 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Apr. 3, 2004

These are fantastic, and so easy! They look so perfect, I can't believe I made them myself! I added 1/4 cup of extra flour to the recipe and had no problems with runny dough. Great flavor, the almond is just what you need for an extra touch-- I used 1 tsp instead of 1/2 and they turned out wonderfully. Pre-shelled pistachios would definitely have saved me a lot of trouble, but they're so much more expensive than the shell-on kind!

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2 users found this review helpful

Butterscotch Bread

Reviewed: Mar. 13, 2004

This recipe is okay, I suppose. I followed the other reviewer's directions about caramelizing the brown sugar, and it did intensify the flavor, but overall there wasn't enough flavor in the bread besides "sweet". Not really a butterscotch flavor to this-- maybe if you added some extra butter, or butter-flavoring? At least it baked up prettily and had a nice texture when lightly toasted the next day. I guess I'll have to find another recipe to use up leftover buttermilk...

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0 users found this review helpful

Soft Oatmeal Raisin Cookies

Reviewed: Mar. 9, 2004

These are very good for being so low in fat. Definitely chewy, and they have the "bite-able" texture I look for in an oatmeal cookie (cross between a chewy granola bar and a cookie), but they just weren't fantastic enough to warrant 5 stars in my book. Watch the bottoms, they burn easily!

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7 users found this review helpful

Lemon Crisps

Reviewed: Feb. 21, 2004

I love the addition of rice krispies to the basic cake mix cookie recipe! You can add another egg, and another cup of cereal-- you'll get a stickier dough, but the extra crunch is great! Or you can substitute plain/lemon yogurt for some of the oil-- adds more of a kick, and reduces the fat!

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35 users found this review helpful

Easy Lemon Cookies

Reviewed: Feb. 21, 2004

Easy to make, yes, but they really needed more lemon flavor. I added extra lemon extract and lemon zest, and they still were just "sweet" not "tangy". I would add at least 1 1/2 tsp lemon zest and 2 tsp lemon extract! Chill to make the dough less sticky before scooping into balls. On a side note, if you add 1-2 cups of rice krispies to the dough, it adds a nice crunch!

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73 users found this review helpful

Baked Corn I

Reviewed: Feb. 21, 2004

Hard to rate this one-- It was good the first day, because I'd been looking forward to it after all the great reviews. But when I thought about eating it the next day, I just felt kind of ill-- it's so heavy, and the egginess of it makes me vastly prefer a moist cornbread. Maybe because I used nonfat yogurt instead of sour cream?

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1 user found this review helpful

Mom's Ginger Snaps

Reviewed: Feb. 5, 2004

I feel a bit odd rating this recipe at all, since I changed it so much, but it took so well to all my substitutions that it deserves high marks! I used only 1/3 cup sugar, and 2/3 sweetener. 1/4 cup oil, and 1/2 cup applesauce. Also egg substitute for 1 egg. I had to add 1/4 cup extra flour, and chill the dough in the freezer for an hour, but the calorie reduction was worth it! 54 calories per cookie, and the chewy outside and cakey inside was very good!

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2 users found this review helpful

Hermit Bar Cookies

Reviewed: Jan. 27, 2004

These were very good-- I'd just make a few changes to make them even better! Add about 3/4 cups extra flour to make sure the dough is "dough-y" enough, and chill for half an hour before trying to shape it. Make sure the coffee is strong so you get the flavor, and I added some ginger to add a kick to it. Also, these cookies spread and puff up, so make sure there's about 2 inches between the long strips on the cookie sheet-- I'd use two separate sheets.

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89 users found this review helpful

Pumpkin Pie Cake I

Reviewed: Jan. 24, 2004

This recipe is okay, but I found the topping to be too sweet, as most cake mixes are. Also, you'll coat the dry mix more evenly if you mix it with the melted butter before sprinkling. Not a bad recipe, certainly easier than pie, but I'd go for a slightly less sweet/greasy topping, more like cobbler.

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1 user found this review helpful

Spiced Pecans

Reviewed: Jan. 24, 2004

These are great! Flavor is amazing. I also found that if you beat the egg white to stiff peaks, it'll coat the pecans better. Try adding 1/2 tsp of ground chili pepper to the spice mix for a sweet n' spicy treat! I couldn't stop eating them!

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119 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Nov. 23, 2003

These cookies have a nice texture, but not much flavor, even with the icing. I tried adding fresh chopped cranberries to the dough and that helped, but still pretty bland. I rolled them in cinnamon and sugar, and added cinnamon and ginger to the icing-- still blah. They're okay, but need something more.

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0 users found this review helpful

Oats and Pumpkin Pinwheels

Reviewed: Nov. 23, 2003

These cookies are pretty bland-- I'd definitely punch up both the filling and the dough with some ginger and more cinnamon. Also, watch what brand of canned pumpkin you use-- you want the thickest, least watery stuff you can find, otherwise it''s almonst impossible to roll up the dough properly! Freeze the roll, too, chilling won't do it. Cutting with floss or thread is a must. Overall, not really worth the trouble...

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8 users found this review helpful

Ignacio's Super Peanut Butter and Jelly Sandwich

Reviewed: Oct. 29, 2003

Oh, my god, SOOOO amazingly good! You have no idea what a difference the toasted slice of bread makes to the texture. I can only liken the crunchy/soft sensation to when you bite into a 100 Grand bar-- it's chewy with a crunch to it, and it makes the sandwich so much more satisfying to bite into! Use more jelly than you usually do on this, the peanut butter and toast combo makes it drier than a regular sandwich.

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9 users found this review helpful

Baked Miniature Pumpkins

Reviewed: Oct. 18, 2003

This is an easy, beautiful way to serve sugar pumpkins! However, I would add more sugar, and salt for flavor-- otherwise the pumpkin can be a bit bland. Also, cook time needs to be at least 45 minutes, or the flesh is too crunchy. I will definitely serve these at Thanksgiving insetad of our traditional butternut squash!

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10 users found this review helpful