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

Banana-Nut Bundt Cake

Reviewed: Apr. 18, 2008
The cake was delicious, definitely a keeper. I took another reviewer's idea a step further: I put all the fruit, the eggs, oil, sugar and vanilla in a blender and whipped it up. Mixed the dry ingredients, added the liquid, and the cake was in the oven within 5 minutes. Couldn't be easier. I left the cinnamon out since it didn't seem to fit with the tropical ingredients, seems like it was a good decision.
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20 users found this review helpful

Chocolate Pudding Cake III

Reviewed: Apr. 22, 2008
Really good for a pudding cake. I simplified it even more, just mixed all the cocoa into the flour, then dissolved the brown sugar into boiling water (our brown sugar here tends to be lumpy) and poured it over the top of the batter. Took everyone's advice and reduced the sugar -- glad I did.
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4 users found this review helpful

Blonde Brownies I

Reviewed: Apr. 25, 2008
I'm not a huge fan of "blondies" but this recipe was really, really good. The only thing I changed was substituting miniature M&M's for the chocolate chips (we didn't have any). Definitely a keeper. Oh -- it's important to use butter; the buttery taste is this recipe's strong point.
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1 user found this review helpful

Fudge Brownies I

Reviewed: May 21, 2008
To be honest I wasn't particularly impressed with these brownies, but I went ahead and rated them 5 stars because I modified the recipe according to other reviewers' recommendations. (I've always thought it unfair for people to change a recipe then complain that it wasn't that great.) I reduced the sugar to 1 1/2 cups and I think that's why the brownies weren't as fudgy as I wanted. Perhaps the extra sugar would have made them just a little chewier. Also, I reduced the eggs to 2, but I do agree that having 4 eggs would make them too cake-y.
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0 users found this review helpful

Marshmallow Treats

Reviewed: May 21, 2008
Good, simple, just as I remember marshmallow treats. Good recipe.
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1 user found this review helpful

Sourdough Bread

Reviewed: Sep. 29, 2008
I've been making sourdough bread for years and have my own starter, which I used in this bread. I thought I'd give this recipe a try, it looked simple and indeed it was. However, I don't see how one could stir enough flour into the dough to make it firm enough to hold the shape of a loaf merely by using a spoon; one would have to knead in at least a cup more of flour by hand. Surely enough, my dough wasn't very firm and I had to bake it in a loaf pan. Still came out pretty good, though. Since I didn't follow the recipe exactly I couldn't very well rate it less than five stars, anything that went wrong may have been my fault.
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36 users found this review helpful

Sweet Potato Pie I

Reviewed: Sep. 29, 2008
This pie had a great texture, and a pleasing blend of spices. Many sweet potato pies taste just like pumpkin pie, but this one was unique and quite good. My only complaint is that it's much too sweet; maybe our potatoes here don't need as much sugar. Next time I'll reduce the sugar by at least 1/2 cup.
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1 user found this review helpful

English Royalty Chocolate Chip Scones

Reviewed: Sep. 29, 2008
These scones were delicious! Our guests ate them all right away; I made another batch two days later and those disappeared immediately also. This recipe is a hit! Oh, one change: I didn't have orange juice so I used milk instead, they still came out wonderful.
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1 user found this review helpful

Classic Bran Muffins

Reviewed: Jun. 14, 2009
If you're looking for a great bran muffin that tastes as good as the ones in Starbucks, look no further. This one is moist, not too dense and not too oily. Just please, PLEASE follow this recipe as it's written; if you want to substitute applesauce for the fat, then go look for a dry, tough muffin recipe. This one is great as it is and is already low in fat (appx 2 tsp per muffin). Try adding some sunflower seeds or chopped pecans for a little bit of a crunch.
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3 users found this review helpful

Grandma's Eggless, Butterless, Milkless Cake

Reviewed: Nov. 18, 2009
I needed a cake but didn't have any eggs on hand. This one saved the day and was surprisingly good. Moist, light... after making this one, it made me wonder why I ever put eggs in a chocolate cake in the first place! The only thing I did was increase the cocoa because 6T isn't half enough; for a cake this big you need about 2/3 cup. Turned out great-- a real keeper!
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0 users found this review helpful

Yellow Cake Made from Scratch

Reviewed: Nov. 21, 2009
The only change I made to the recipe was using oil because butter/shortening is really expensive here in China. The cake was soft, moist and tasty -- very easy to make! Great recipe.
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2 users found this review helpful

Banana Pancakes I

Reviewed: Nov. 21, 2009
I wish I could give this recipe 6 stars! Some of the best pancakes I've ever eaten. Very easy to make, great flavor, wonderful texture. I'm adding this recipe to our breakfast inventory.
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0 users found this review helpful

Lemon Cranberry Muffins

Reviewed: Dec. 16, 2009
Fantastic recipe! I didn't change a thing and the muffins came out perfect; they received raves at the Christmas party last night. I've made a LOT of muffins before and these came out the best of any. Good texture, great shape, rose well, tasted awesome. Perhaps the only thing noteworthy was there was enough batter to make 14 and not 12, and I have a standard-size muffin pan. Not sure what's up with that.
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0 users found this review helpful

Baked Chicken on Rice

Reviewed: May 26, 2010
This recipe was a good start but I think it needed too much help to make it great. As it stood, two cans of soup, two packages of onion soup mix and all that milk make it needlessly rich. I used one can of soup, one packet of mix and chicken broth instead of milk. I also added chopped spinach, and sliced mushrooms instead of canned. Baking time and amount of liquid was right on the mark. The result was really good, something we'll definitely have again. (I rated it five stars because it wasn't fair to downgrade it after I changed it so much, LOL)
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5 users found this review helpful

Waffles I

Reviewed: Sep. 23, 2010
Solid recipe! Great texture, great taste, easy to make. After a batch of these you'll wonder why you ever considered frozen waffles. I followed the recipe making NO changes or modifications; it's a keeper just as it is.
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0 users found this review helpful

Pillow-Soft Dinner Rolls

Reviewed: Dec. 10, 2011
I've been making bread for 30 years and have made a *LOT* of rolls. This recipe is one of the very best I have ever used and makes the type of rolls our friends love the most. I don't have a mixer; I just make them by hand. The key is to resist the temptation to knead in too much flour. As the recipe says, the dough is sticky.
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10 users found this review helpful

Fluffy Pancakes

Reviewed: Sep. 26, 2012
Awesome pancake recipe! I made this just as the recipe called for, no substitutions, and got exactly eight wonderful pancakes. Light and tasty, just like in a restaurant, and perfect for when it's just the two of us having breakfast. Very quick, too; I can't imagine anyone using a packaged mix for pancakes. This will be my go-to pancake recipe from now on.
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0 users found this review helpful

Buttermilk Chocolate Bread

Reviewed: Apr. 5, 2008
Made this last night for some friends and it was a hit. Not too sweet, not too chocolate-y, just right. Butter and margarine are very expensive here in China so I substituted 1/3 C oil and it was still very, very good. Definitely didn't need the honey butter.
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0 users found this review helpful

Easy Meatloaf

Reviewed: Dec. 6, 2012
I made this meatloaf without any changes to the recipe, other than using ground pork instead of ground beef, since beef is unavailable here. It was absolutely delicious, and made me a fan of meatloaf for the first time in my life. With the addition of bread crumbs and milk, the loaf is much less dense and heavy than the ones I grew up eating in the 60's. The glaze is indeed sweet, but is a nice burst of flavor ~ especially with the tangy mustard. I'll definitely make this again!
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1 user found this review helpful

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