AUNTCEEJ Recipe Reviews (Pg. 1) - (1535050)

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Vegan Pancakes

Reviewed: Sep. 11, 2011
This is a great recipe for when you're craving pancakes but can't be bothered to pick up milk or eggs from the store! Super quick and easy too! I made a couple adjustments -- I used 75% spelt flour and 25% unbleached white flour instead of all-purpose flour, raw cane sugar in pace of the white sugar, and coconut oil for the oil. I also added a splash of almond extract and cooked the pancakes in coconut oil. I loved how they turned out! The texture was on the chewy side -- maybe because I stirred the batter too much -- but I actually liked that. They did cook quickly, so do keep an eye on them.
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1 user found this review helpful

Very Veggie Lasagna

Reviewed: Oct. 21, 2007
Great recipe. Very easy to make and customize, based on the veggies you have on hand. Love the fact that you don't have to boil the noodles in advance. Also like the fact that it's a lot lower in calories than many other lasagna recipes. I browned a pound of lean ground turkey in spaghetti sauce and placed it on top of the veggie layers. It turned out perfectly and looked great coming out of the oven. Will make this again!
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15 users found this review helpful

Honey Wheat Cookies

Reviewed: Mar. 20, 2006
You can't beat the texture of these cookies. They're wonderfully soft and chewy. I even kept a few in the freezer and they were still soft when I took them out! I did, however, feel that they were lacking a little bit in flavor. They were plenty sweet, but they just seemed to lack something -- can't put my finger on it. I added 1/2 c oatmeal and 1/2 c dried cranberries(both of which helped create that great texture). I used wheat germ instead of bran and omitted the dry milk. Next time I may try adding a banana, some spices, and/or some coconut.
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1 user found this review helpful

Mom's Ginger Snaps

Reviewed: Jan. 25, 2006
While these were very easy to make and I liked their chewy texture, I found them just OK. To make them softer, I added a little more flour (2 tsp) as others have suggested, but I thought the end result was a bit too flour-y and bland. My boyfriend said they were better after two days or so, so perhaps it just takes some time to get the flavors to blend together. In the future, I will try making them without the extra flour. I'll also increase the amount of spices I put in, and hopefully, that'll do the trick. I did also try the "Big Soft Ginger Cookies" recipe on this site and I thought it was great. I much preferred the flavor of those cookies to these.
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1 user found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 23, 2005
Even though this recipe already has thousands of good reviews, I feel compelled to add another one to the list b/c I just was so pleased at how these came out! Super soft and lots of chocolate chips--how chocolate chip cookies should be! I made half the batch and brought them into work, but I should've made more--they were all gone before lunchtime and I was instructed to go home and bake more cookies! As others have suggested, I added a bit of salt (1/2 tsp. for half the batch). I also checked on them in the oven after 8 min, just to make sure I didn't overbake them (10 min was perfect for me). These also freeze well. I made them two days in advance, froze them, and then set them out to thaw the night before I brought them into work, and they were soft and wonderful the next day.
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5 users found this review helpful

Pumpkin Pie Bars by EAGLE BRAND®

Reviewed: Jun. 10, 2005
Although I love pumpkin pie, I unfortunately wasn't a big fan of these. The topping didn't come out as crunchy as I would've hoped and the taste seemed to be lacking something.
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Mar. 28, 2005
This bread came out moist, delicious, and fluffy! I made one 9 x 5 and 12 muffins. Be sure not to fill the 9 x 5 too much; I made that mistake and ended up having to extend the baking time to ensure that the inside was somewhat done. The muffins were wonderful, but next time I'll probably add a topping to add some texture, b/c the tops didn't come out as crunchy as I would've liked.
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0 users found this review helpful

Banana Pudding Cake

Reviewed: Feb. 23, 2005
Normally I'm a pretty sensible eater, but this cake is absolutely addictive! Made a 13 x 9. Watch the cooking time--I stuck it in for 35 min and that was just right. I used vanilla pudding mix and added two bananas. Might add another banana in the future, just for extra texture. Also sprinkled toasted coconut on top instead of the glaze. Makes the perfect snacking cake.
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1 user found this review helpful

Pumpkin Bread IV

Reviewed: Jan. 31, 2005
This was a wonderful recipe! I scaled down the recipe to 24 servings and ended up making 1 9 x 5 loaf and 8 muffins. I ran out of white sugar, so I ended up using 1/2c white sugar, 1/2c splenda, and 1 1/2c brown sugar. Also used 1c all-purpose flour and 1c and 2T of wheat flour. The result was absolutely divine. Be sure not to overbake it! I think it's best when the middle is very moist and even slightly undercooked.
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2 users found this review helpful

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