Lynn Anne Cutler Recipe Reviews (Pg. 1) - Allrecipes.com (1534645)

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Lynn Anne Cutler

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Cornbread Muffins I

Reviewed: Jan. 27, 2015
I made this recipe with 1/2 c sugar and a can of corn kernels instead of the frozen and baked in a Pampered Chef mini loaf pan for 30 minutes. It made 3 of the mini loaves and was sweet and delicious. My family (including three kids, two of whom are usually pick when they see veggies in anything baked) gobbled down two of them before I knew what happened. Definitely a keeper!
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The Best Rolled Sugar Cookies

Reviewed: Feb. 19, 2014
Wonderful, not sticky, used the tip of another reviewer to use sugar when rolling out instead of flour - great idea! I also did 1.5 x the vanilla just because I always do that with sugar cookies :) I let the dough refrigerate overnight and in between batches. Saving for future use!
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3 users found this review helpful

Golden Pan Rolls

Reviewed: Feb. 13, 2014
NO sign of oranges in the flavor here, my kids ate them and all was well! They came out very soft, but little heavier than I expected (maybe I will add vital wheat gluten next time, though I did use bread flour), but I also had to do a substitution - realized as I was starting that what I thought was cottage cheese in the fridge was sour cream, so I just threw in the same amount of sour cream and it came out great. Did not need any moisture adjustments or the like, and they were done in the quoted time frame.
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Egg-Free Dairy-Free Nut-Free Cake

Reviewed: Apr. 7, 2008
I have a friend whose two year old has 30+ food allergies, including nuts, eggs and dairy foods. I first made this cake for my daughter's birthday party so that he could eat the same as the other kids - what an easy recipe, and tastes like just about any other chocolate cake. I do add a splash of Wilton's fake butter flavor to make it a little richer (when I remember). Using oil instead of butter even makes it easier to stir (no 'creaming'!) so my preschoolers can more easily participate in making the cake also. I now make either cupcakes or cake with this recipe every time we are at an event at their house or vice versa. The mom thinks it's such a big deal that I make a 'special' cake just so her son can eat with the other kids, she just won't believe me when I tell her it's REALLY no big deal with this recipe!! lol. There's a 'meet the baby' party at their house for a new arrival in a couple of weeks, and we've already RSVP'd "plus cake" :)
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Easier Chicken Marsala

Reviewed: Dec. 16, 2007
Fabulous. So quick and easy, even a little elegant :). All we changed was a sub of garlic powder for the garlic salt, and we used a 10 oz pack of mushrooms instead of measuring out a cup. Used kedem Marsala cooking wine, and a pareve margarine in lieu of the butter to keep it kosher. Just LOVE this, and it's pretty good for our hearts, too :). Thanks so much!
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Photo by Lynn Anne Cutler

Grandma's English Muffin Bread

Reviewed: Dec. 2, 2007
Made mine in a can, posted photo for folks who can't visualize how your sample photo slices are round from bread :). Used plain soymilk plus extra 1/2 tsp sugar in lieu of the milk to make this a pareve/non-dairy bread. perfect! Super light crust slid right out of the can after baking, sliced beautifully after cooling and toasted up JUST perfectly. I'm in love!! Thanks!!
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2 users found this review helpful

Vinegar Cookies

Reviewed: Nov. 16, 2007
I can't rave about this recipe enough! Haven't had the nuts in (just none in the house when I start going), but perfect butter cookies. The first time, I made a larger recipe than I wanted, so I rolled up part of the dough and put it in plastic wrap in the fridge - baked them maybe two weeks later by slicing off rounds and they were every bit as good as the originals on day one. The second time I baked them, I used white whole wheat flour and threw in some cinnamon, plus used apple cider vinegar because I was too lazy to go downstairs for the white - delish. One time I followed the reviewer suggestion to dip in sugar - some in sprinkles and some in colored sugar - and again, perfect. This IS my butter cookie recipe now. Thank you SO much and so happy I bumped across this recipe somehow as I was surfing allrecipes!
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11 users found this review helpful

Poppy Seed Yeast Bread

Reviewed: Nov. 2, 2007
Beautiful crumb, especially for a bread machine bread - slices beautifully - not a strong flavor but boy those flavorings make the house SMELL like heaven when it's baking! Wasn't a 'sweet' bread, more like a pretty white bread with a nice aroma.
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3 users found this review helpful

Pumpkin Turkey Chili

Reviewed: Nov. 2, 2007
LOVED this. only changes were adding a can of black beans and splashes of hot sauce in individual bowls - as written you dont really taste the 'chili' spice.
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Hearty Garlic Potato Soup

Reviewed: Oct. 27, 2007
Not garlicky - and I automatically doubled the garlic (spanish roja) - so maybe some of the garlic flavor comes from the sausage, which I omitted to make this kosher dairy. To make up for the lost sausage flavor we added tobasco sauce (splashes in individual bowls based on who wanted how mild, so I can't give you an amount) and that added a bisque-y kick that made this very good.
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12 users found this review helpful

Mediterranean Black Olive Bread

Reviewed: Oct. 27, 2007
I usually read reviews first and I wish I had for this one! Blackened all around by the time I checked it a few minutes before it should have been ready. I proofed yeast first since all I had handy was breadmakers yeast, dough rose beautifully and smelled heavenly (I did double the amount of olives to what I had on hand) - but the finished loaf has an overdone crust and honestly there's not much flavor to this otherwise. If the flavor seemed good I'd give the recipe another go per other reviewers' suggestions on temperature, but I don't think this particular recipe came out worth a redo for me.
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Chicken Paprikash

Reviewed: Oct. 21, 2007
I'm so glad to see the recipe for the halushki noodles included - just the way my grandma made them (sans sour cream). Delish!
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7 users found this review helpful

Sauteed Apples

Reviewed: Oct. 21, 2007
Made as-is with about 1/4 cup of raisins and a combo of Macoun and Rhode Island Greenings. Perfect.
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Lamb Chops with Balsamic Reduction

Reviewed: Oct. 20, 2007
Fantastic change of pace for us - delicate flavor to the reduction, delicious seasonings on the lamb itself.
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Tilapia Pitas

Reviewed: Oct. 17, 2007
What a fabulous way to flavor a pretty bland fish. Husband turns up his nose at tilapia but LOVED these (made with the Peppy's Pitas recipe from this site). We were not able to use the cheese but used all of the other seasonings and loved it! Keeper!
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8 users found this review helpful

Peppy's Pita Bread

Reviewed: Oct. 17, 2007
Flawless! Subbed out one cup of the flour for white-whole-wheat flour, came out perfect and soft and did I mention perfect? MMM!
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Crusty French Rolls

Reviewed: Oct. 13, 2007
Flawless! Made these with 1 cup white whole wheat flour and the rest bread flour, everything else just as in the recipe. The rolls were light with delicious flavor and a light, crispy crust the first day...when we warmed them up on day 2 the crust was heavier and crunchier and they were even more heavenly. KEEPER!
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24 users found this review helpful

French Toast Fingers

Reviewed: Oct. 13, 2007
Very nice concept and good flavor (we used it one morning when we had a hankering for French Toast but no syrup et al in the house), but this might work best with stickier storebought breads (like Wonder) - we used a bakery challah and the 'fingers' just wouldn't 'stick' together in the pan. Tried cooking the whole piece then cutting into fingers, but the big one kept falling apart, too - ended up eating it as on big piece and it tasted great. Thanks.
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Oven Brown Rice

Reviewed: Oct. 11, 2007
Very nice. Super salty as written - we used less broth and a little clear water sub and about 1/2 t less salt and still salty...but good. Subbed a pareve margarine for the butter to make it kosher. So soft and buttery, wouldn't have known it was BROWN rice. Took 1-1/2 hours to cook down for me, not a problem since I made it ahead. Would be good with added pine nuts or pecans. Will make again!
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Amish Bread

Reviewed: Oct. 11, 2007
Just right. Followed directions as is using bread flour, only I did not use the extra rising cycle suggestion. Still came out lovely, lightly sweet. Used light crust setting and i think it would have been too dark on any other. My son liked to eat it plain, my daughter with buttr and I liked it with toasted cheese. Delish1
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1 user found this review helpful

Displaying results 1-20 (of 32) reviews
 
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