MommyFromSeattle Recipe Reviews (Pg. 1) - Allrecipes.com (1569824)

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MommyFromSeattle

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Honey Wheat Bread I

Reviewed: Dec. 23, 2011
A good, reliable recipe. Nice and tender from the milk and subtle sweetness from the honey. I used a little more wheat flour than white flour for a darker loaf. I brushed with egg whites and sprinkled with whole flax seed for color and texture before baking.
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7 users found this review helpful
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French Pastry Pie Crust

Reviewed: Nov. 11, 2011
Very good - flaky and very light. Not as fragrant as crusts using butter. I have since used 50/50 butter and shortening and it's wonderful. Buttery flavor as well as flaky from the shortening.
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5 users found this review helpful

Pumpkin Crunch Cake

Reviewed: Oct. 30, 2011
Sorry but I'll have to be in the minority here and rate it low. I made it to the T and baked for 1 hr. exactly. There are so many eggs in this that the pumpkin part had the texture of pumpkin scrambled eggs and was a bit watery. Not smooth and creamy at all and would NOT be a good substitute for a good pumpkin pie. The cake topping was dry and too thick. I say 2/3 a box would have been fine. And this cake was tooth aching sweet. 1 cup sugar would've been plenty, especially since the cake mix is already too sweet. 1 hr. gave me a very brown cake topping, on the verge of dark brown at the corners. I'd say reduce this to 3 eggs at most, use 2/3 of cake mix and reduce the sugar! But for me, I will not be making this again. Definitely had 'from the box' taste.
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5 users found this review helpful

Cranberry Orange Cookies

Reviewed: Oct. 26, 2011
Good, chewy, moist cookie. The tartness is a nice contrast. I reversed the white/brown sugar amounts (1/2 c.white & 1 cup brown). This made a nicer, golden cookie with richer flavor, otherwise the cookie has stark white appearance. The cookie spreads quite a bit when the dough not chilled. Pull it out of the oven when it is still a little wet in the middle to keep it chewy when cooled. Have added white chocolate chips to this too with great results(reduce cranberry to 1 cup). And definitely use fresh cranberries or else the cookie has a flat taste. The light drizzle of glaze gives a nice flavor contrast to the tart berries as well as more visual appeal. A fall favorite in our house.
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8 users found this review helpful
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Easy Key Lime Pie I

Reviewed: Mar. 18, 2011
I find that 4 egg yolks was plenty and didn't impart an overpowering egg-yolk flavor. Even with 4 yolks, it was still super thick, sillky and creamy. I baked at 350 for 15 min. Perfect.
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14 users found this review helpful

Taco Seasoning I

Reviewed: Jan. 26, 2011
Wow, so easy and much richer tasting than the packets. And no chemical flavor. I looked for this recipe after noticing how much preservatives are in the packets. Definitely use sea salt or kosher. Table salt would be too salty and overpowering.
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10 users found this review helpful
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French Herb Bread

Reviewed: Dec. 23, 2010
Good recipe. I do 50/50 wheat and white bread flour to add more texture and flavor. For every cup of wheat flour I add 1 tablespoon of gluten to make up for the wheat's lack of chewiness. I sprinkled fresh rosemary on top and brush with an egg wash.
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11 users found this review helpful
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Grandma's Noodles II

Reviewed: Dec. 15, 2010
Good recipe but should definitely double amount for a family of 4. To make sure noodles aren't tough, do not knead. Kneading this at all will make a rubbery, tough noodles. Mix the dough until ingredients are just combined. I mix all the ingredients in a KitchenAid mixer then rolled it out by hand. To minimize overworking the dough, mix all the wet ingredients first before adding to the flour. I then divided the dough ball into two halves (4 sections if doubling the recipe) and wrapped in plastic to let it sit for about 20 min to let the gluten relax. This will make rolling easier and prevent shrinking. I then cut the pasta with a pizza cutter and immediately cooked them. No need to wait 2 hrs. Also, I found 1/4 tsp of baking powder was plenty to give the pasta some airiness. Freezes well too, just make sure to flour cut noodles well before freezing. A great simple recipe. 4 stars for lack of directions, 5 stars for recipe itself.
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105 users found this review helpful
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Sweet Honey French Bread

Reviewed: Jan. 2, 2010
The written recipe needs adjustment since it makes a really small loaf. Double the recipe for sure and use a full packet of yeast ( 2 1/4 teas.) I doubled the honey as well and made a nice braid. 375 degrees for 25-27 min. Nice base recipe and concept. The honey adds nice subtle flavor.
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13 users found this review helpful

Louisiana Sweet Potato Pancakes

Reviewed: Jan. 2, 2010
Wow, these pancackes are delicious. I use about 1 heaping cup of sweet potatoes for this and it's perfect. I also add 1 teaspoon vanilla extract and omit the nutmeg since it's too overpowering. Great recipe.
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11 users found this review helpful
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Asian Water Roux White Bread

Reviewed: Dec. 14, 2009
Took forever to rise and my kitchen was plenty warm. I even tried to speed up the rising by setting the dough in a warm/turned-off oven. Obviously there wasn't enough yeast for the amount of flour, so next time I will add another 1/2 teaspoon or so. The end result is a dense, moist bread but a little too sweet forsandwiches. Would taste fine as a dessert bread. I baked in one 9x5 loaf pan and it was perfect. Dividing this into two loaves would definitely create loaves too small. I also used fresh roux without the overnight and it turned out fine. Unlike a real bread sponge, letting this sit overnight doesn't make a difference.
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8 users found this review helpful
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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 9, 2009
10 STARS. I've been making 'Kay's Shorbread' from this site for a few years and thought I had my master recipe, but then tried this just recently and was so pleasantly surprised that it topped the other recipe. The powder sugar/cornstarch makes this cookie melt-in-your mouth. There is absolutely no alterations needed. I also made it once with the additiona of vanilla extract but it took away from the true butter flavor - the way it's supposed to be. So this is truly a perfect recipe - ingredient porportions and all. I have also added walnuts on top or minced candy ginger for added flavor and variety. The nuts adds a nice texture and appearance. You can use chopped raw nuts and push it gently onto the dough and will roast while it's baking. I also do NOT make drop cookies. I bake this in porcelain dishes (8x8) and cut into wedges or squares. Metal dishes don't brown as well as porcelain.
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32 users found this review helpful
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Creamy Rice Pudding

Reviewed: Nov. 24, 2009
Good recipe, although it could be creamier. I made the recipe as written and although good, it was a little thin creaminess. Make sure to use a medium or short grain rice to achieve the right texture. Long grain is too firm for pudding. I tend to use Calrose Rice - readily available in all grocery stores. As for the recipe, I use all half n' half and 1 egg yolk. Omitting the egg white creates a more tender pudding. The amount of sugar is fine if eaten warm, but if you plan if eaten cold, sugar needs to be increased to 1/2 cup. Overall, a great base recipe with a few tweaks needed. I will make again with adjustments - half n half and egg yolk only.
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7 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Oct. 27, 2009
AMAZINGLY easy and tender! I've made quite a few recipes and this one is the best and easiest so far. Don't let the 90 minutes scare you - it tastes just a good and gooey as the longer versions out there. Other doughs are usually harder to roll out and shrink back, but this dough rolls out so easily and keeps it's shape. The end results are a tender, moist, gooey cinnamon roll. Definitely bake in a 13x9 for moister rolls. I did brush the rolls with butter before baking and it creates an extra layer of moistness. Nothing better than eating these with cream cheese frosting. Will be my master recipe.
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15 users found this review helpful

All American Roast Beef

Reviewed: Oct. 8, 2009
This is a good quick way to make this roast. And just a note. 20 min. per pound is for medium rare. If you like your meat well, it would be 25 min. per pound. The one thing I don't like about this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye round in a dutch oven or baking it at 300 degrees in a little liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Eye round has no fat, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, but results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a big difference.
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18 users found this review helpful

Pear Bread II

Reviewed: Oct. 6, 2009
Very good bread, moist and easy to make. I made it as written and I give 4 stars since I thinkk it was a bit to much oil. Which is great to keep the bread moist for a longer period of time, but the end result was a little too oily. The bottom of my finished bread was glistening and semi-wet from oil. I will do 50/50 oil and applesauce next time or reduce oil to 2/3 cup. Be careful not to use overly ripe pears that are running with juice or else you'll get a soggy bread. I used ripe but still firm pear, 2 pears are plenty, and coarsely chopped them. Great Fall bread. Will make again.
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9 users found this review helpful

Never Fail Pie Crust II

Reviewed: Sep. 15, 2009
Wow, I was REALLY skeptical on the outcome of this recipe. I'm an avid baker and tried this more out of curiosity. I've heard of using vinegar in pie crust before (vinegar relaxes the gluten so the dough doesn't get tough as easily with overhandling, therefore creating more tender crusts), but I never heard of adding egg. I made just half the recipe (which was PLENTY for two crusts!), but used 50/50 butter and Crisco. It's a sticky dough and I found it hard to pat into the pan, so I rolled it out. The dough was real elastic-like and I was thinking this could never be flaky. I made a three-berry pie with this crust, baking at 400 degrees and the results were amazing. Tender, flaky and flavorful. I used 1.5 teaspoon salt to compensate for the flavorless Crisco. TIP - just make sure you roll/pat the bottom crust thin or it will have a hard time cooking through. I bake all my pies on the lowest level in my oven, this one too. Overall, this is everything you want in a crust - flaky and tender. And it's also very forgiving. You can overhandle this and it won't toughen up on you. I've used this about 5-6 times now.
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24 users found this review helpful

Ida's Lemon Mousse

Reviewed: Aug. 18, 2009
This is certainly easy and affordable to make, but I would never serve this to company. The finished product taste like creamy lemon jello, nothing like a mousse. I also didn't like the artificial taste of the lemonade coating my throat after 4-5 bites. I made this with the kids since it was a fun, easy dessert on a hot day. Overall, the texture is too jello-like, but I wasn't expecting much due to the simple ingredients. I was going to serve this to guests but decided against it. Fun for kids but nothing more.
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18 users found this review helpful

Crawfish Chowder

Reviewed: Aug. 17, 2009
This is a great base recipe, but when I made it exactly as written, it was way too thick and bland and didn't impart enough seafood flavor. I'm not a fan of canned soup, but was surprised that it didn't taste too bad. I've made this with both crawfish ands shrimp and both taste great. When I use shrimp, I use about 2.5 lbs. I remove about 1/3 of the cooked shrimp (chop them if they're big) and use a hand blender to slighty puree the chowder, leaving small chunks. I then add the reserved shrimp back to the soup. This makes a nice shrimp bisque. I also eliminate the cream of mushroom (since I think it has a artificial taste) and use all potato soup, 1 bottle of clam nectar, minced garlic, old-bay seasoning, 8 oz. of cream cheese and chives to garnish. With your own additions and changes, this makes a restaurant worthy chowder.
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9 users found this review helpful
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Crustless Spinach Quiche

Reviewed: May 22, 2009
I love the base of this recipe but when made as is, it was too thin and stiff from too much spinach. I made it as written the first time and ended up with a very stiff, thin, dry spinach pie. I have continued to use this recipe so to speak, but have since used 5 large eggs, only about 1/2 to 2/3 of the spinach called for, chopped bell peppers and 1/4 cup milk, and only 2 cups of cheese (I usually use cheddar). Other add-ins I have used with fantastic results - 1/2 cup cottage cheese in place of cheese, 1/2 cooked chopped bacon or ham, 1 can diced green chilies, chopped sun dried tomatoes, 1/4 cup crumbled blue cheese or feta, mushrooms (saute first), or caramelized onions. I usually assemble this the night before and just pop it in the oven the next morning. With extra eggs and milk, I add about 4-5 min. of cooking time. Also, no need to saute spinach. I just drain and squeeze it dry before throwing into the egg mixture. If using onions, sauteeing is a must. With more eggs and some milk, you get a slightly thicker, more moist and tender quiche. You will never miss the crust it's so good.
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186 users found this review helpful

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