GLITTER53 Recipe Reviews (Pg. 1) - Allrecipes.com (1525042)

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Best of the Best Blueberry Muffins

Reviewed: Jul. 26, 2003
Don't change a thing! Baked up fluffy, moist, like a cake!! A doubled recipe filled 24 x-large paper muffin cups generously to 2/3full and they were large and perfect. Wow!!! After YEARS of searching for a perfect muffin recipe, THIS IS IT! I used a stand mixer and just kept it beating merrily away! Who would have thought THAT with a muffin recipe?! Oh, JOY, oh, Bliss...this is heavenly!!!
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51 users found this review helpful

Cream Cheese Christmas Cookies

Reviewed: Dec. 6, 2013
Very nice and easy to make! Because of nut allergies in the family, I used crushed Scor bits instead of the nuts, and simply rolled them in red and green sugars. This is a keeper!
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Tater Tot Casserole

Reviewed: Jun. 26, 2013
Fast, easy, tasty, kids and family enjoyed it and asked for it again! I like the addition of the ketchup and particularly the Worcestershire sauce: it takes it to a more 'adult' level that everyone enjoys. Less soupy, more tasty! Please, if you make it the first time, prepare it as is! Without those additions, it's just meat and soup!
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2 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Apr. 14, 2013
Excellent! Used Splenda brown sugar for less calories, doubled the sauce to have more to serve over brown rice...It's a keeper! Thank you, Marian!
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1 user found this review helpful

Portuguese Sweet Bread I

Reviewed: Mar. 21, 2013
I absolutely love thus bread! When my machine beeped I added a handful of diced candied fruit (like that used in fruit cakes) and it was like Panettone bread! I also substituted 2tbso olive oil instead of margarine...I'd use butter, but we never use margarine in our home.
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Sweet Dinner Rolls

Reviewed: Mar. 20, 2013
Thank you for a lovely, light and easy recipe! I followed directions as written and wouldn't change a thing! I shaped them into simple balls and baked them in muffin tins....perfect! Trust the recipe as written...I used the dough setting on my bread machine, let the buns ruse for an hour and baked them for 18 minutes. Perfection!
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2 users found this review helpful

Light Oat Bread

Reviewed: Mar. 20, 2013
AMAZING! After a couple of years of hiding from my bread maker, with Easter coming I finally took it out of storage and trued a few recipes on this site. I tossed all the ingredients into it and set the dough cycle and crossed my fingers. I took the lovely, soft dough out, formed it into 8 rolls and placed them inti a 9x13 pan spaced apart. I covered them with a tea towel and placed it in my oven which I briefly heated to 100f, but had the door open for a few minutes to cool slightly. I set the timer for 1hour, took them out and they had risen to touch each other lightly. They baked up beautifully in 20 minutes! They were light, fluffy and just slightly sweet.......how delicious! I will make them again and again!! Thank you for this lovely recipe! Now I have 2 other reviews for the 3 successes I had in the past 2days!!!
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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 10, 2012
Awesome! This is the first shortbread cookie that's held together for me and tasted as they should! I followed the recipe exactly, although I doubled it for Christmas, and placed a quartered glacé red or green cherry on top. I did find the dough too stuff to push through a pastry bag (I may not have had a large enough tip), so I rolled them into small balls, placed the cherry piece on it and pushed it in a little, and they looked so pretty and very professional. I did change up the baking to 350F, for 14-15 minutes in a convection oven, and they barely tanned on the bottom and stayed beautifully white! I was able to lift them off the baking pan immediately with no crumbling, but they still really did melt in my mouth....quality control is so important! :) This is absolutely a keeper and so much easier than making a delicate dough that had to be chilled...this is a no fuss recipe that produces a lovely, light, tasty shortbread cookie! I may have to try another one shortly...:)
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Slow Cooker Mashed Potatoes

Reviewed: May 12, 2012
I've been making my "Make Ahead Mashed Potatoes" this way for several years..just make up the potatoes, place them into a baking dish and freeze! It's great for a dinner party, since you don't have to fuss with potatoes on the day of the event; just pop the dish into the oven, and the potatoes come out fresh as the day you made them! I use Yukon Gold potatoes, peeled, but that's just my personal preference..:) Enjoy!
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6 users found this review helpful

Carrots Au Gratin

Reviewed: Oct. 7, 2011
Believe all the good things you've read about this recipe and don't change a thing! I was dubious the first time I tried this (carrots and cheese?!) but now it's one of the most requested recipes for family get-togethers and pot-luck dinners! My mouth waters just reading the recipe! ENJOY!!
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2 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Aug. 3, 2011
So easy! Tonight I used a beef roast and Coke instead of root beer, since it's all I had, and original Diane Sauce. The beef was frozen straight out of the freezer, and I cooked it on high for about 8 hours, but more or less is fine, it's quite forgiving. After shredding the beef, I put the sauce into a saucepan and thickened it with corn starch to make a thick gravy-like consistency. I ladled some of the sauce on the bun, topped it with the beef shreds, then added more sauce then added the top of the bun. Messy but SO good! This would also be fine using bread, like a hot-beef sammich!
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4 users found this review helpful

Pumpkin Bread IV

Reviewed: Dec. 6, 2010
For Canadians, the contents of a 796ml can of pumpkin is perfect. This recipe is a keeper! I made 1 loaf pan and a 10x13" snacking cake...delicious and so easy!! I added more cinnamon since we love it, and used mace instead of cloves, but that's just a personal preference. Excellent recipe!!
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6 users found this review helpful

Mexican Bean Salad

Reviewed: Aug. 18, 2010
I've been making bean salads for 30 years or so, but THIS ONE tops them all!! No ingredient is overwhelming, and although I halved the sugar per our taste, it was absolutely perfect! This is my permanent bean salad from now on!
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Big Charlie's Gumbo

Reviewed: Feb. 1, 2010
I always brown my flour in a pan before using it for gumbo or brown gravy! That way, there's no constant stirring to brown the roux! AND no chance of burning it only to start over! Simply place white flour into a saucepan over high heat and stir it around with a spatula from the bottom! It'll take a while, but you'll see the flour coming together a little, then keep an eye on it and continue to scrap it up from the bottom..you'll soon notice it browning. Make it as deep a brown as you'd like but don't burn. This whole process takes only a few minutes! As for the gumbo...fantastic!! I've read elsewhere never to use both okra and file, so I chose the okra, which I boiled first to remove some of it's gloppiness. I also added some OldBay seasoning and used only chicken and andouille. Fantastic! Will be in my permanent collection!
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Clone of a Cinnabon

Reviewed: Apr. 18, 2014
Oh, my! THIS is absolutely the best cinnamon roll recipe I've ever used! Guests positively gushed over them and they disappeared so quickly! I didn't use any icing, it doesn't need it and I always think it takes away from the cinnamon roll and turns them into overly-sweet desserts, if you know what I mean..:) I also used a few handfuls of raisins in the filling as my Mom used to do. Next time I may add the raisins into the dough but whatever you do...try them!!!
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Downeast Maine Pumpkin Bread

Reviewed: Jun. 30, 2014
I've reviewed this before, but I had to add that this time I added golden raisins in one batch, craisins in another, and of course I always double the cinnamon. This continues to be a staple here...I freeze loaves to have with afternoon tea, night-time coffee, and the muffins are THE best, according to our grandson! I can't recommend this recipe highly enough! I just dump everything into my Kitchenaid and it does all the work...makes me look,good every time! Freezes beautifully whether muffins or loaves...stays moist and SO scrumptious! I get about 36 muffins and a loaf from one recipe. You must try it! Enjoy!
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Butternut Squash Soup

Reviewed: Dec. 13, 2008
Oh, this was wonderful! I made it for company and it got rave reviews...one guest said it was "gourmet restaurant quality"! I served it with a 1/4 canned pear in the middle, and tossed a bit of fresh parsley over it. I only used 1 cream cheese, but used half and half cream to get the consistency I wanted, and I used butter and 1 whole med onion (just because we love them)and about 10C of squash, as we needed the quantity. This is true quality!! You will NOT be disappointed in this recipe...I've already sent it out to two couples from last night! ENJOY!
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Pepper Jelly

Reviewed: Sep. 17, 2008
WOW!!! I used red peppers instead of the green and 1C of bottled lemon juice and 1/2C of vinegar, no food colouring and OH MY!! It jelled beautifully and after processing the lids popped right away! It made 5 250ml jars. I used the shredding wheel of my food processor and removed any large skins. There was hardly any skimming to do and what there was, was easy to skim as the jelly had become a little firm at that point. You will not be disappointed in this! They're sitting on my kitchen counter just sparkling!! Thank you for this recipe! It's a keeper!! Now. Our bottled wine is calling me...red wine and cranberry jelly, or pink zinfandel jelly? ;-D
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17 users found this review helpful

Too Much Chocolate Cake

Reviewed: May 10, 2008
Absolutely perfect in every way! SO easy out of the bundt pan! As others suggested, I used the Satiny Chocolate Glaze and mini chips, and oh, my!! RAVE reviews! I will be making this again and again!
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2 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Mar. 30, 2007
Oh, my! This is the second time I've prepared this 'cake' and it turns out perfectly every time! It really is an "upscale" dessert, not a cake at all...reminds me of a most decadent chocolate cheescake, as far as texture goes. Truly elegant for any occasion! I subsituted the water with Kahlua, and used equal amounts of dark and semi-sweet chocolate. I also make a raspberry sauce with seedless raspberry jam, thinned with Kirsch, and serve it drizzled over the slice. I use my 10" springform pan and line it with a parchment paper circle and pieces along the inside edge. I also wrap it in foil to prevent any water from the bath from seeping in. You don't need a big piece of this dessert...a little goes a long way! My kitchen smells like a chocolate shoppe! ;-)
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6 users found this review helpful

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