Pillowtrot Recipe Reviews (Pg. 1) - Allrecipes.com (1572368)

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Dee's Health Bread

Reviewed: Mar. 12, 2003
This bread is absolutely excellent -- my family loved it! I modified it slightly to make it with sourdough and to make only two loaves (it is a HUGE recipe). The sourdough made an outstanding recipe even better.
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3 users found this review helpful

High Flavor Bran Bread

Reviewed: Mar. 12, 2003
This is a great bread and is one of my family's favorites. Our teenage son ate half the loaf in one evening and the rest the next morning.
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6 users found this review helpful

Anadama Bread

Reviewed: Mar. 30, 2003
This bread was excellent! As with most breads I make, I adapted the recipe to use sourdough and the result was out of this world. The molasses makes the bread sweet without being cloying, and the cormeal gives it a delightful texture. I doubled the recipe to make two loaves and every last crumb of bread has been eaten -- the family loved it! I'm making this again next week.
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20 users found this review helpful

Luscious Lima Bean Soup

Reviewed: Apr. 2, 2003
I thought this soup was great! I didn't even saute' the vegetables -- just threw them in the crockpot after the beans had softened -- and it turned out wonderful. This is a tasty, low-calorie vegan soup that I will definitely make again. Note: I didn't have as many carrots as the recipe called for, but I did have a leftover rutabaga that I cut up and threw in. It was a terrific addition.
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51 users found this review helpful

Whole Wheat Bread III

Reviewed: Apr. 2, 2003
I made a 2-lb loaf of this bread last night and most of it was already gone this morning. This is a good, easy, flavorful bread with a nice texture. I did decrease the honey almost by half and used a light margarine (Shedd's Spread) to save calories, and the bread was still good.
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6 users found this review helpful

Italian Herb Bread I

Reviewed: Apr. 8, 2003
This is about the best bread I have ever made! I scaled the bread to work in a 2-lb bread machine and it came out absolutely marvelous. I have never seen my family so wild about a bread, and I make bread 2 or 3 times a week. Absolutely a keeper!
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5 users found this review helpful

Bruce's Honey Sesame Bread

Reviewed: Oct. 9, 2003
I make 2-3 loaves of bread a week and have an extensive bread recipe collection. This is, by far, the BEST bread I have ever made. The whole family raved about it and I couldn't stop eating it myself! This is sure to become our signature bread at church gatherings. *Note: As other reviewers mentioned, the flour/water ratio looked off to me. I added about 1/3 cup flour and the bread came out with a perfect texture.
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1 user found this review helpful

Banana Banana Bread

Reviewed: Dec. 22, 2004
We live in China, teaching at a university here. We entertain students in our home often. Banana bread is their favorite, and this particular banana bread is far and away the best. We have seen a handful of students devour two loaves of it in short order. Since bananas are fresh here and readily available all year, we make this weekly. One of the things that is great about it is it doesn't use hard-to-get ingredients. We make it in a small oven, just a little larger than a toaster oven, and it comes out great every time.
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0 users found this review helpful

German Apple Cake I

Reviewed: Jan. 7, 2005
This is an awesome recipe that is easy and comes out perfectly. We followed the recipe as written and have nothing but praise for it. Excellent texture, great taste. We make it for our students here in China and they can't get enough of it. We like it because it can be made with ingredients always on hand and is forgiving enough to be made even in a small electric oven.
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2 users found this review helpful

Potato Pancakes II

Reviewed: Jan. 20, 2005
These were pretty good potato pancakes; at least they were much better than others I have tried. I took the advice of other reviewers and added a couple of tablespoons of flour to help hold the pancakes together, but I'm not sure it was necessary. The main thing to ensure something like this comes out right is to use a lot of oil, which I know Americans are loathe to do. I made four large pancakes out of the recipe and fried them in about 1/4 cup of oil and they turned out perfectly -- no problems flipping them at all. (I did add one clove of minced garlic which gave the pancakes a nice kick. Also sprinkled some pepper on top whilst they fried.)
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3 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: Feb. 19, 2005
These donuts were AWESOME! Every bit as good as Krispy Kreme when eaten hot and fresh. Those who gave this recipe a low rating because they didn't like the donuts without icing missed the point: these are *glazed* donuts.
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1 user found this review helpful

Gooey Brownies with Shortbread Crust

Reviewed: Feb. 19, 2005
Outstanding recipe. Not too difficult and incredibly rich. I'll be making these often. Definitely better after sitting overnight or from the refrigerator.
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2 users found this review helpful

Amusement Park Cornbread

Reviewed: Feb. 19, 2005
Pretty good cornbread. Sweet, good texture. I had to use corn flour (didn't have good cornmeal in China) and it came out almost like a cake. It definitely makes a lot of batter, so use a deep dish if using only an 8" diameter.
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0 users found this review helpful

Pear Bread II

Reviewed: Nov. 19, 2005
This bread is GREAT! We make a loaf or two of dessert bread a week for our students but have never tried this one. We had some extra pears and thought we'd give this a whirl. It's a hit! Excellent taste and texture. I think you could use apples in it with similar results.
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0 users found this review helpful

Pepperoni Pizza Bread

Reviewed: Mar. 31, 2007
Fantastic! I changed this a little but it's fundamentally the same. I only added pepperoni and mozzarella (no mushrooms, etc.). Don't use a bread machine so I made it by hand, then formed it into rolls. Before baking I sprinkled garlic salt on top. They were so delicious our Bible study group gobbled them all up.
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4 users found this review helpful

Banana Cake V

Reviewed: Mar. 31, 2007
Great recipe, very easy. I took the reviewers' suggestions and decreased the sugar to 3/4 cup. Also, we can't get sour cream here so I used milk and added 1 T of vinegar. Also reduced the soda to 1/2 tsp and added 1 tsp baking powder. The cake came out nice and light, and our Chinese friends loved it. I'll definitely make this again!
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1 user found this review helpful

Garlic Yeast Bread

Reviewed: Aug. 22, 2007
This is a good recipe -- though it makes a really dinky little loaf. I don't have a bread machine so I just made it by hand and formed it into a small baguette. We can't get all those herbs here in China so I simply used 1/2 tsp of Italian seasoning -- it tasted great. I'll make it again but will double it next time.
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11 users found this review helpful

Peanut Butter Loaf

Reviewed: Aug. 22, 2007
Good stuff! I had some left-over peanut butter and needed a snack to take to our Bible study; it was devoured immediately. The recipe makes a small, thin loaf so I adjusted it about 1 3/4 times to make a nice-sized loaf. I'll be making this again soon.
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3 users found this review helpful

Homesteader Cornbread

Reviewed: Dec. 15, 2007
This is one of the best cornbreads I've ever eaten. Moist, sweet but not too sweet. I made it just as written, took it to our Bible study group. They gobbled it up immediately and everyone asked for the recipe.
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0 users found this review helpful

Thick Chocolate Pudding

Reviewed: Dec. 31, 2007
This is a really good recipe, simple and with a nice chocolate flavor, not too sweet. It comes out REALLY thick, so next time I might reduce the starch just a little. Didn't use the vanilla and didn't miss it at all.
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0 users found this review helpful

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