RantingsOfaGirl Recipe Reviews (Pg. 1) - Allrecipes.com (16010335)

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Sour Cream Apple Pie Deluxe

Reviewed: Apr. 18, 2011
Overall I thought this was VERY addictive!! Alterations I made, reduced the pie sugar to 1/4 c (from 3/4 c), reduced the topping sugar to 1/4 c (from 1/3 c), added 1/4 c oats (that I ground in a food processor) in the topping. And I used fresh Pippin apples with the skins on. Otherwise, followed the recipe!
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Spring Lime Tea Cookies

Reviewed: Nov. 8, 2010
Overall a fantastic base recipe for any citrus light cake-like cookies! Go wild! Lemon, orange, lime, and all the different types and extracts! I opted for a more wintery orange cookie. I used a Cara Cara orange for the juice and rind. Seemed like a mellowy orange flavor. My alterations, I reduced the sugar like always, this time to a 1/2 c, increased the zest to 1 T, increased the baking soda to 1/2 t, subbed 1/2 c wheat flour for a little texture, added 1/2 t salt. For the glaze, I increased the juice a tad, added 1 T zest to it as well. I don't know if my glaze was more runny or not, but I prefered a looser glaze. I used a spoon to apply the glaze, put about a teaspoon in the spoon, then slowly circled it around the top of the cookie, allowing the glaze to slightly slide off the spoon onto the top of the cookie, continually moving the spoon in a circular motion. Be sure to let the cookies cool first before you put it on otherwise, depending on your glaze consistency, it will slide right off. If you want your glaze to harden sooner, pop the cookies into the fridge for a few minutes right after you put the glaze on. Otherwise allow them to harden slighly, naturally on the counter (unless your kitchen is really hot or your house it). Go forth and BAKE!
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Applesauce Bars

Reviewed: Nov. 8, 2010
Overall a very easy recipe that's tasty and moist! Treat yourself with a sweet goodie that isn't packed with guilt calories, or fat! My alterations, I reduced the sugar, like I always do, by half tp 1/3 c, added 1/2 c freshly roasted walnuts (just harvest a few months ago from a neighbor) that I pulsed in my mini food processor for a few seconds, added 1 t ground cinnamon, 1 t ground ginger, 1/2 t allspice, 1/8 t ground cloves. I used fresh applesauce from a fresh and ripe Pippin apples, and also added 1 ripe Pippin apple that I shredded to oblivion in the food processor (with skin on). I baked it in an 8x8 pan for about 26 min. It tasted really good, the mixing of flavors. I chose not to do the icing, as I feel it didn't need for my tastes. If I had used the frosting, I probably would have reduced the sugar in the icing, so it didn't overpower the flavors in the cake.
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Cinnamon Streusel Orange Muffins

Reviewed: Nov. 7, 2010
Overall a pretty good muffin recipe, despite that I forgot to add the eggs! They smelled great baking! I felt the recipe needed more orange flavor, some orange extract to replace the vanilla. The muffins had a nice mellow orange flavor which may be related to the type of orange I used. I reduced the sugar, like I always do with any recipe, to 1/4 c + 1/8 c sugar. I used Cara Cara oranges for 1 t orange zest (which the recipe did not call for), and for the juice. For the topping I read other reviewers who said the topping recipe produced too much, so I reduced mine to 1/8 c of each flour and sugar but ended up having to add more to get the topping grainy enough to be used. I also added 1/2 t orange zest (which the recipe did not call for), which also gave it another hit of orange, added the 1/2 t cinnamon and also put in 1/4 t allspice. I would make this again, but I'd include 1 t orange extract, maybe increase the zest to 1 1/2 t in the batter, increase the zest with the topping to 1 t. I'd also recommend experimenting with different types of oranges and citrus (you could do a citrus blend).
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Photo by RantingsOfaGirl

Apple Breakfast Bread

Reviewed: Nov. 6, 2010
My first time baking apple bread and overall an excellent fall bread recipe, especially if you use fresh apples from your local apple farm! I reduced the butter to 1/4 c and added 3/4 c applesauce, reduced the sugar to 1/3 c, added 2 T of brown sugar, reduced the cloves to 1/4 t, added 1/4 t ground ginger, as well, and I did not peel my apples, and probably used 3 or 4 apples, plus I added 1/2 c fresh walnuts. I would definitely make this again, and the only thing I would change is to roast my walnuts first, and maybe sprinkle some additional ones on top. Really good!
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South Georgia Biscuits

Reviewed: Oct. 28, 2010
So far, I've tried six different recipes, four from this site, and this is the best home made biscuit recipe I've come across! This one is simple, requires no sifting, and comes out with scrumptous biscuits that do great in the oven even after they've been frozen. I replaced the shortening with lighly salted butter, but otherwise I followed the recipe. I know I lack experience in the hand forming technique and I'm sure I kneaded them more then the recipe called for (I like to use up all my leftover flour or scraps into the dough which requires more kneading), but they still turned out wonderfully! They're done when you get a lightly golden hue on the tops, about 10 min in my oven. A light flakey crust on top, and soft on the inside. To freeze, I simply put the individual uncooked biscuits in a freezer safe container or freezer ziplock with some syran wrap so they don't stick together, took them out when I needed them, allowed them to come to room temp (really important), put them on a baking pan with non stick spray, and cooked like normal in the oven according to recipe. When I make this again, I might try cutting the butter back to 1/3 c and see what that does to the recipe. Happy baking!
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Mom's Buttermilk Biscuits

Reviewed: Oct. 11, 2010
Overall a nice solid biscuit recipe that uses a little less shortening then others, and no sugar! I personally don't like biscuit recipes that have sugar in them. Golly gee isn't that what honey and jam is fer! And I like to control the amount of sugar I have. I used 1 c wheat flour, and increased my baking powder to 3 t. I read somewhere that you should always increase your baking powder slighly when replacing all purpose flour with wheat. It created a dense dough that concerned me slightly. I use a steak knife to cut the biscuits, as I find it causes less trauma to the dough and they rise better. The dense dough did make for biscuits that did rise in the oven however. The flavor was great too! Took about 10 min in my oven. In the future, I think I'd add another 1/4 t to 1/2 t of baking powder, and ideally use a finer grind of whole wheat flour. I might also increase my baking soda a tad. Happy baking!
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Nana's Favorite Fruit Cobbler

Reviewed: Oct. 3, 2010
Overall a nice solid cobbler base recipe with a great crust! My two complaints, way too much sugar, especially if your fruit are ripe and naturally sweet, and way too much oil (or butter). I used ripe Pippin apples, between 6-8, did 1/4 c brown sugar, 2 t ground cinnamon, 1/4 t ground cloves, 1 t ground ginger, 2 t fresh lemon juice, 2 t lemon finely grated rind that I mixed together with the sliced apples. I sprayed the non stick baking dish with non stick spray, poured the apples in, and topped with 1/8 c cubed butter. For the crust I used 1/4 c sugar with the flour, added another 1/2 t baking powder, skipped the spices, added the salt, used 1/2 c butter, and added the egg. The dough was extremely difficult to handle, not sure if it was because I used butter instead of oil. I had to try to hand press out the dough so it could be layed on top of the fruit, since it didn't naturally want to flatten. I couldn't figure out how to just tear pieces off and put it on top of the cobbler and not have globs of dough everywhere. I baked it for about 20 min at 400 F and then turned it down to 350 F for an additional 12 min. Excellent flavor, great crust. A good staple recipe to have on hand for a simple dessert. Future corrections: I'll skip putting butter on top of the fruit, reduce the brown sugar with the fruit to 1/8 c, reduce the butter in the crust to 1/3 or 1/4 c, reduce the sugar in the crust to 1/8 c or less.
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Jumbo Fluffy Walnut Apple Muffins

Reviewed: Oct. 3, 2010
Overall an excellent recipe, perfect for fresh fall apples. Do yourself a solid and if you can, buy fresh apples from your local farm or farmer's market. There no comparison in flavor between fresh farm produce and produce bought at the grocery store. Some varieties of farm apples can be stored for several months under the right conditions, and still have more flavor then the grocery store version. My one complaint, way too much sugar. I feel most recipes call for way too much sugar, so I always cut in half. I used 1/2 c sugar, and I think with the streusal topping, and ripe apples, when I make this again I'll cut it to 1/4 c sugar in the batter. I also cut the streusal's sugar from 1/2 c to about 3 Tablespoons. I warmed my eggs in hot water while I fluffed the sugar, then added the eggs, I added 2 teaspoons of vanilla extract, 2 t ground cinnamon, 1/4 t ground cloves, 2 1/2 t baking powder, 1/2 c buttermilk instead of milk alternately with the flour, 1 c finely chopped walnuts (in a food processor that I pulsed 5 seconds at a time until I reached my desired consistency), and used fresh finely chopped Pippin Apples that I put in the processor. I folded the walnuts and apples in. I got 16 muffins. Be careful not to overcook! Mine took about 15-18 min at 375 F. My Grandma taught me you can tell if a muffin is done by lightly pressing on the top of the muffin. If it bounces back, it's done, if it pushes in and stays that way, it needs more time! Happy baking!
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Fluffy Whole Wheat Biscuits

Reviewed: Sep. 30, 2010
Overall a really solid fluffy wheat biscuit recipe that does not require sifting, and uses less butter (for those cutting back on fat)! It was a tad dry for me (not overcooked), which reminded more of a KFC biscuit. I followed the recipe, except I reduced the sugar by half. I think next time for my taste buds, I would try it with buttermilk instead of milk, and increase salt to 1 teaspoon. This would probably be a good base recipe if you want to play around with different flour mixes (like oat and wheat), use skim milk or non-dairy milk, and maybe even try adding some whey powder to make a great wholesome snack on the go. Happy baking!
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Teena's Overnight Southern Buttermilk Biscuits

Reviewed: Aug. 28, 2010
Allow dough to come to room temp (30 min or more) before cutting biscuits or putting in oven. I cut the recipe in half, and added 1 cup of whole wheat flour (I used Gold Medal brand Whole Wheat flour but I prefer the finer texture of King Arthur brand Whole Wheat flour instead). I omitted the sugar, used butter instead of shortening. I didn't have a sifter so I used a strainer instead and moved the flour through in a bouncing motion, a sifter is better but a wire mesh strainer will do the job in a pinch (if you have two you could layer them on top of each other for a finer strain). Happy baking!
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