Takes2long Recipe Reviews (Pg. 1) - Allrecipes.com (16160055)

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Cinnamon Rolls III

Reviewed: Mar. 30, 2014
I just made these for breakfast-dinner and they were hit!! I followed the suggestions from ~Marianne~ (9-25-06), and they turned out great. Not heavy or dense at all!! Light texture and wonderful flavor. I just mixed powdered sugar and vanilla creamer for the icing since I was in a hurry. I'm definitely going to make these again!! My batch made around 24. The pudding mix I had was sugar free. Next time I'll use the regular stuff. Wonder if it makes a difference?
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Caramel Popcorn

Reviewed: Jan. 6, 2014
This was super easy to make. I followed some other reviewers and used 1/2 cup butter, not the full cup. I thought it was still buttery without being greasy. It was crunchy and buttery and sweet. Very easy to make!! Next time, and there WILL be a next time, I'll put the popcorn into a large bowl and mix in the coating. I tried to mix it right on the baking sheet and it was a bit tricky. It didn't set up all that fast, so if I work quick, it should be just fine. I baked the popcorn on trays that were covered with greased tin foil and had no issues. If you let the pan and spoon sit in some hot,soapy water for a bit, they come clean with very little scrubbing.
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Molasses Sugar Cookies

Reviewed: Dec. 16, 2012
I don't usually give 5 stars, but these cookies deserve all of those stars! I followed the recipe, only changing the sugars. I used 1 cup each brown and white sugar, instead of all white sugar. They were full of flavor, and the spicing was wonderful!!! Once baked, they were soft, but held their shape in the cookie jar. DH took them to an office party, and a few people said they were the best cookies they've had in a long time :-) Definately going to make these again!!
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Mama D's Italian Bread

Reviewed: Nov. 6, 2012
I just made this bread for dinner. The result? I had to cut into the second loaf :-D I made three loaves and baked them on a baguette pan. They puffed up nicely, had a nice crust and wonderful texture. Definitely will make this again!!! Don't forget the salt. It really does make a better bread! I let the bread rise until doubled, gently punched it down, turned it over and let it rise again. I took it out of the pan, divided it into 3 pieces and rolled into logs to fit the pan. I let that rise until almost double, brushed the top with water, slashed each loaf a few times and baked @375 for ~35 minutes. I also put a small pan of boiling water in the oven before I put in the bread.
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Homemade Sweet Italian Sausage (Mild or Hot)

Reviewed: Jan. 26, 2012
This was really good! I did it a little different from the recipe. I forgot the pepper, used Italian seasoning for the basil, oregano and thyme because that's all I had in the pantry. I also didn't use ground fennel, but fennel seed. I used one tablespoon of brown sugar. Really good! We raise pigs, and when they're sent to freezer camp, I'm going to get the meat back so I can make our own sausage, and not pay someone else for preservative filled sausage. Absolutely going to make again!
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Crackle Top Molasses Cookies

Reviewed: Nov. 17, 2011
Yummy cookies! Very easy, not at all too spicy. Perfect. I did change just a few things after reading the reviews. I used 1c white flour, 1c whole wheat flour, 1/2c brown sugar and 1/2c white sugar. I baked them for 8 minutes and they were done. I did let them cool longer than I usually do right on the cookie sheet. They are soft, but hold their shape nicely. Personally, I prefer my cookies to have more crunch. Next time, they'll go right on the cooling rack. I made them last night, and I think they're ALL gone :-)
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Whole Wheat Honey Bread

Reviewed: Nov. 17, 2011
This bread is the best wheat bread I've made in a very long time. It's heavier than white bread, obviously, but considering I used 100% whole wheat flour, it's a nice light(er) wheat bread. I did use vital wheat gluten, as some other reviewers suggested, and I think that's what gave the bread it's lighter texture. I also used butter instead of shortening. Excellent flavor, too. I don't have a bread machine, so I used my cusinart, putting in the dry ingredients, then adding the wet while the machine was running. I did soften the yeast in the water first. I had powdered buttermilk on the counter while I was working, so I just used that in place of regular powdered milk. Fantastic 100% whole wheat bread!
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Apple Harvest Pound Cake with Caramel Glaze

Reviewed: Nov. 17, 2011
This cake is really good. I followed other reviews and used 1/2c. applesauce and 1c. olive oil. I also used 1cup of brown sugar and 1 cup white sugar. The apples I had were on the small side. I shredded 5 apples, skins and all. I did lower the oven temp to 325, but it took longer than 70 minutes to bake. One review recommended doubling the glaze. I made 1&1/2, and I think making the regular amount would have been fine. I did add 1tsp vanilla and 1-2 tsp cinnamon. I thought it called for it. This cake was really good. Moist, but not really heavy. The glaze was good, and it didn't weigh down the cake, or make it soggy. This one is a keeper!!!
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Spooky Witches' Fingers

Reviewed: Oct. 24, 2011
These are creepy, easy to make and tasty. I used raspberry jam to hold on the almond before baking and it worked great. Also, it gave a dried blood look to the finger. I used a paring knife and made little cuts to resemble knuckles. Made the 'fingers' look even better. I think the cookies tasted good. Crispy, crunchy with a light texture. They do expand once they're baked. Leave room on the cookie sheet. Also, I didn't feel the ned to grease the sheet since there was so much butter in the dough. However, if the jam gets on the sheet, the cookies will stick. It wasn't a big deal. If the fingers are too thin, you might have an issue with them breaking when to try to get them off the sheet or even moving after they're cool. The broken fingers still taste great!! :-D
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Photo by Takes2long

Chocolate Mice

Reviewed: Oct. 23, 2011
These are awesome little mice :-) I used crushed Oreo's instead of just the chocolate wafer cookies. Made the tails with caramels. I got 4 tails from each wrapped caramel square. Very easy to make, although they do take some time. I used a scoop and that gave the mice a nice flat bottom. It also made it quicker to toss in the crumbs and then just pinch the front to form the face. The Oreo's give them a good flavor. I don't think I would eat them as is since they are pretty rich. Just fun to make!! Looked very cute sitting on top of cupcakes. Would be really fun to take to a Halloween party.
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Banana Crumb Muffins

Reviewed: Oct. 12, 2011
These muffins were good. Very moist. I followed the recipe, but felt they needed a little more spice in them. Loved the crumb topping. I'll play around with the spices, but these are worth making again!
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Overnight Caramel French Toast

Reviewed: Oct. 12, 2011
This was really good. I do have to mention that I didn't follow the recipe exactly. I cubed 1.5 loaves of stale Italian bread. I tossed the cubes with the cinnamon/sugar. I doubled the amt. of milk and eggs. (No time for it to soak in, so I added extra). It sat 1.5 hours and I baked it longer than stated. The inner cubes were more like a bread pudding, while the outer pieces were nice and crunchy. No butter or syrup necessary! I greased the pan well and no sticky mess. Next time, I'll omit the extra sugar. I might swirl in some cream cheese whipped up with some cinnamon. Maybe even toss in some chunked or sliced cinnamon apples. Or both!! Excellent recipe. Perfect for a no muss, no fuss breakfast!!! **11/16/11** Again, I didn't measure the bread, just used what I had in the pantry. I did cube the bread. I did not use the extra cinnamon/sugar. It was in the fridge at least 6 hours. The longer time in the fridge allowed the milk/egg mixture soak in, so I didn't need to add extra of either. The center was still a little gooey when the timer went off, so I stirred the whole thing, mixing the caramel throughout, then baked it for another 10 minutes. Stirring the caramel allowed ALL the cubes to get the caramel coating :-D Absolutely something to make when you want a easy and delicious breakfast! I really do recommend using cubed bread, and stirring it during the last few minutes of cooking to distribute the caramel. No butter, syrup or extra sugar needed!!
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Jalapeno Strawberry Jam

Reviewed: Sep. 9, 2011
I made this jam when the strawberries were in season. It's awesome! So good, I made 4 batches to give as gifts this Christmas. I did make a few changes. I didn't used fresh jalapenos. For some reason, I thought using the jalapenos I pickled last year was the same thing. When I realized my mistake, I added some dried jalapenos that I ran through my food processor. I figured the pickled peppers might not have enough heat, and adding the dried peppers would add it back. When everything was coming up to boil on the stove, I used my immersion blender to get rid of most of the lumps. I don't care for large chunks of fruit in my jam. I don't know how the "original" tastes, but my changes turned out OMG good!. The jam is sweet, with a slight hint of the peppers. The heat is a very subtle, slow heat. The color is beautiful, with very small pieces of pepper throughout. This is one recipe that I will make again!!!
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Peanut Butter Cup Cookies

Reviewed: Aug. 28, 2011
These cookies were pretty easy to make and they were good. I used a cookie scoop and got 44 cookies from this batch. I did follow the advice of other reviewers and I froze the PB cups ahead of time. I baked them for longer that the 8 minutes because my oven was set to 350 for other things I was baking. They still turned out good. There was one tray that gave me trouble getting out of the pans. A few edges ripped apart. It wasn't a big deal. These are VERY rich cookies. One or 2 is plenty! A recipe worth keeping in my recipe box :-)
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Oatmeal Sourdough Rolls

Reviewed: Mar. 13, 2011
These rolls were pretty good. I didn't use the molassas, just added an extra tablespoon of honey. They had a good flavor and were pretty easy to make. The dough was pretty soft, so I had to add extra flour. I'm thinking next time I make these, I'll mix the four, oatmeal, water and starter and let it sit overnight. The next day I'll mix in everything else. I didn't notice the sourdough flavor, so I think letting it sit overnight will develop the flavor. Definately worth making again when I need to use some of my starter!!
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Three Cheese Manicotti II

Reviewed: Feb. 15, 2011
This was really good! I did change a few things. I didn't cook the manicotti first. Instead, I made sure that I added extra sauce and some water to the pan. I didn't measure. I used the time honored "eyeball" method :-) However, the pan had LOTS of sauce/liquid. I used garlic/basil pesto in place of the regular garlic. I covered it and baked at 350 for almost 75 minutes. Then I uncovered it until it was nice and bubbly and lightly brown, maybe 15 minutes. Let it sit for 15-20 minutes and dinner was served. The manicotti were done just right, the flavor of the filling was REALLY good. I made 1 1/2 of this recipe and it filled 2 packages of manicotti shells perfectly!
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Blooming Onion and Dipping Sauce

Reviewed: Jan. 20, 2011
I only made the dipping sauce. I didn't have the cream-style horseradish sauce, so I used the regular stuff that was in my fridge. I tweaked it here and there, adding more horseradish and cayenne pepper. I cut the onion into petals, and used my own dry mix. This sauce was very good. Have to try it again with the cream-style sauce!
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Amish White Bread

Reviewed: Jan. 20, 2011
Really good bread! I've made bread so many times, I can't even count. This recipe was easy, tasty and turned out like I expected. I DID lower the sugar, and added some flaxseed meal and wheat germ in place of some of the flour. Because some of the reviews said it was a little heavy, I added some vital wheat gluten. It was still a little dense, but that was due to my additions. Even with the lower sugar, the bread is still sweet. That isn't necessarily a bad thing. Just depends on what you're looking for. I made one small, plain loaf, one larger cinnamon raisin bread loaf, and 15 cinnamon rolls. If I follow this again, I'll lower the sugar even more. The cinnamon rolls were really good. The crust was a little chewy, but it was good and the center was still soft. I rolled out the dough, spread on a thin layer of butter then brown sugar and cinnamon. Once they were done cooking, I turned them out onto a cooling rack, and covered them with a home made powdered sugar frosting. Everyone said they were tasty. Some time soon, I'm going to show 3 others (non-bakers) how to make bread my hand. I'll use this recipe, and show them how many ways they can use this dough!!
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Jan. 20, 2011
This had a lot of flavor! I doubled the recipe because the tenderloin was larger than 1 1/2 pounds. I may have used extra garlic ;-P Marinated almost a full 24 hours. I cooked it on the grill, one side on high, the other side with the pork on low. The fat did get pretty charred, ok, black. Next time, I'll use boneless pork. I'll also marinate the bones(I'll debone it myself) and cook them right along with the loin, on lower hear, for a longer time. It was on the grill at least 30 minutes, and still wasn't done. I was in a hurry, so I cut it off the bone, sauteed it for 5 minutes on high, along with the marinade that I had brought to a boil while the meat was on the grill. Really good flavor. I may marinate even longer than just 24 hours. It wasn't OMG best dish EVER, but it was tasty and easy!!
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Ice Cream Base

Reviewed: Jan. 20, 2011
This has a wonderful flavor. I tripled the batch since we had a surplus of eggs. I didn't use heavy cream and half-and-half. Instead, I used non-seperated, fresh milk. Figured that would work just fine. I added vanilla after it was thickened. Since I tripled the recipe, I had 4 quarts of base. I used 2 quarts in the ice cream freezer. Here's where I had issues. I ran out of ice cubes and decided (again) to use snow. It just didn't work. The ice cream never got to that creamy, frozen, soft serve stage. It was getting fluffy, but very grainy. Froze it anyway. It has GREAT flavor. Very creamy flavor!!!! I can see using this for a variety of add-ins. I gave it only 4 stars because, while I'm sure the graininess is due to me using the snow, I'll know absolutely when I freeze the other 2 quarts, using ice cubes.
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