MAGMOM Recipe Reviews (Pg. 1) - Allrecipes.com (1623894)

Grandma's Harvard Beets

Reviewed: May 22, 2012

These truly are excellent! I thought there wasn't enough liquid, so added a little bit from the can, but I was wrong. I'll trust Grandma next time!

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Butterscotch Pudding I

Reviewed: Apr. 15, 2012

I used 2T cornstarch--just right! I used 2/3 cup brown sugar--STILL too sweet!!! Yowza!!! And I used vanilla that I made with rum ... yum ... next time, 1/2 cup sugar will be plenty, I'm sure.

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Real Traditional Irish Soda Bread

Reviewed: Mar. 20, 2012

Very simple and very good!

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Cream of Broccoli Soup I

Reviewed: Feb. 29, 2012

This is good, and easy--but definitely needs more salt ... wait! there isn't ANY salt in the recipe!!! I added some, but will need more next time.

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As written, the recipe would definitely be lacking--at the very least, cinnamon is a necessity in apple pie .... for me, anyway. I used Nitin apples that I got at the farmer's market--WONDERFUL for pie! They gave up so much liquid that I think half as much apple cider would have been plenty. I did use 4T cornstarch, 3 would probably have been just right.

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Butter Flaky Pie Crust

Reviewed: Oct. 9, 2011

This is a very tasty crust, but honestly--1 cup of flour would have made enough crust, I think. I rolled as normal, and it was rather thick and I still had excess. To give a bit better strength and richness for my apple pie, I used milk instead of water, worked great!

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Apple Dumpling Cake

Reviewed: Sep. 25, 2011

WONDERFUL!!! I gave 4 stars because I did adapt it a bit due to reviews. I mixed together a bit of sugar, a bit of flour, and a generous sprinkle of cinnamon then stirred up the apples in it, used a bit less sugar in the cake mix, and mixed a little sugar with the cinnamon for the topping. It reminds me a bit of snickerdoodles on top of apples, hubby says it's sort of like an apple coffee cake. I used apples I got at the farmers market, can't remember what type they are but they're definitely tart & firm.

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Scotch Eggs with Mustard Sauce

Reviewed: Sep. 24, 2011

Very good! I did roll the dry eggs in flour before attempting to get the sausage to stick, and it worked well! I did a quick fry to just brown them, then baked at 375f for about 15 minutes to finish. For the eggs, my family gave me an egg cooker several years ago for Christmas--it steams them. I undercooked the eggs just a bit so that they wouldn't have the grey lining nor be overcooked, and that worked well, too.

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Southern Peach Cobbler

Reviewed: Sep. 5, 2011

The cake topping that everyone is raving about is more biscuit-like, and that's with adding more water than the recipe calls for! The peach part is good, but I won't be repeating this recipe.

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Best Fried Green Tomatoes

Reviewed: Aug. 18, 2011

Very good, nice and crispy and yummy!

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Rhubarb Pudding

Reviewed: Jul. 17, 2011

This is very good with ice cream--and less sugar, and a touch of vanilla

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Peach Cake II

Reviewed: Feb. 28, 2011

Flavor is good, but I think it really needs to bake at 350 rather than 375. I have a cookie-like crust on top (quite tasty, actually!) and a bit soggy underneath, even though it tested done at 40 minutes. I'll try it again at the normal cake-baking temperature and see how it comes out.

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Banana Cake V

Reviewed: Feb. 21, 2011

Very nice, light banana cake! I gave it a 4 because it could stand to have more banana, as reviewers have stated. I did it at 18 servings and baked as layers. I sprinkled some chocolate chips on mine--they sunk to the bottom, of course, and left my hubby's without because chocolate triggers migraines for him. I'll try it again with more banana, to see if I like it better that way.

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One Bowl Brownies

Reviewed: Feb. 7, 2011

Since my husband gets migraines from chocolate but was kind enough to tell me "MAKE the brownies, already! I don' t mind!" I cut the recipe in 1/3. I had less than an ounce of ecuadorian chocolate, so added a tablespoon or so of cocoa (half of a 1/4 cup? a little less?) and chose to use organic grass-fed ghee instead of butter--and of course added a few twists from the sea salt grinder, baked in a little 2-cup casserole dish, buttered well, baked for 23 minutes. Turns out that was maybe 1/2 minute short, since it was still pretty gooey in the middle but once they cooled a bit and set up ... YUMMY!!!! Chewy chocolatey brownies with the crackly top and crunchy edges, just the way I like them! This recipe is a keeper! And they didn't stick at all! If yours are cake-like, they're overbaked. If they stick, you need more butter in the recipe--butter these days has more water in it than it used to have, which means that you're adding more liquid and less fat than you think you are. The ghee, being all fat, is perfect. I made it again, using some good, sweet cream butter from the co-op, right off the farm--high enough fat content to work well, again, no sticking. I didn't have any chocolate so used 5T cocoa & an extra T of butter--next time I'll add an additional T of cocoa. Still YUM!!!

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Spinach Cheese Puffs

Reviewed: Jan. 3, 2011

This is good, but definitely needs some onion & garlic to bring out the flavor! Anything made with cream puff dough (pate choux) is apt to be good. :-)

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Pumpkin Maple Pie Supreme

Reviewed: Nov. 25, 2010

I didn't taste maple, but I did taste a very gentle sweetness, perfectly balanced with pumpkin and spkce. I did make the adjustment someone else did--1 cup maple syrup and 1/3 cup brown sugar. And I only had canned pumpkin, so that's what I used. Evaporated milk, as well. This is my favorite pumpkin pie recipe to date! If it's this good with cans, think how good it will be with fresh ingredients! ***edited 11/24/2011 I made it in a bigger pan, 1-1/2 recipe, using 1-1/4 c maple syrup and not even 1/2 c brown sugar, rounded up to 5 eggs and used heavy cream and fresh pumpkin. Eyes lit up with the first bite! Definitely my best ever pumpkin pie!

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Lebkuchen IV

Reviewed: Nov. 14, 2010

This is the old Betty Crocker cookbook version that I grew up with--a favorite Christmas cookie, for sure!!! But I seem to remember an amount of time to boil the glaze, like maybe 5 minutes? If you're finding the dough too sticky, it's probably because you're using a mixer. That makes a softer dough, for some reason. I boil the honey/molasses mixture in a medium sized saucepan, then add the other ingredients and stir by hand--finishing up WITH my hands since it's too stiff for me to finish up stirring. I refrigerate in 4 disks wrapped in plastic wrap. After that, I dust the dough with flour on each side, roll a bit, dust again and repeat if needed. No sticky problems! I found that 9 minutes was just right in my oven. For best flavor and texture, you'll need to put the cookies in a sealed container with a slice of apple or orange for a month or so, changing the fruit every few days. They'll become soft and chewy, with a marvelously complex, spicy fruity flavor!

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Creamed Chicken for Biscuits

Reviewed: Oct. 4, 2010

The gravy isn't very chickeny--next time, I'd reduc 4 cups of broth to 2 before using it in this recipe. I did add mushrooms and left out the almonds.

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Beef-Stuffed Squash

Reviewed: Sep. 20, 2010

I made the Chilled Russian Salad Dressing on this site for the recipe and it all came out beautifully! I did double the glaze, as recommended by others.

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Chilled Russian Salad Dressing

Reviewed: Sep. 20, 2010

I needed Russian dressing to make the Beef-Stuffed Squash on this site and the only bottle in the grocery store looked pretty lame, so I made this--yummy!!!!

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