carleym Recipe Reviews (Pg. 1) - Allrecipes.com (16371531)

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Grandma Johnson's Scones

Reviewed: Nov. 2, 2013
These are pretty tasty! Followed the recipe mostly. Subbed plain nonfat Greek yogurt for the sour cream, and added 2 tsp cinnamon to the dry mix, and 1 tsp vanilla. Divided the finished "batter" in half, adding 1/2 cup walnuts (finely chopped) and 1/2 c chocolate chips to one half, and 2 tsp lemon extract and 1 c frozen blueberries to the other half. Each half made about seven nicely sized scones; I just rolled the dough into balls and pushed them flat with my hand. Baked at 350 for 23 minutes. Yum!
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New Duchess Spice Cake with Maple Buttercream Frosting

Reviewed: Feb. 23, 2013
Having read many reviews that this cake was dry, I tweaked it a bit. Used 1/2 c unsalted butter, cut the white sugar to 1/2 cup, creamed the butter and sugars together first, and after adding the eggs I added a cup of applesauce (half unsweetened plain, half cinnamon). I didn't have buttermilk so I used 1 c milk with 1 tbsp lemon juice. Doubled the spices. Baked for 35 min in a 9x13 glass pan and it was PERFECT. For the frosting, I also took reviewer recommendations and cut it to half. Used 1/2 c butter, 2 c powdered sugar total, 1 tbsp plus 1/2 tsp of milk, and 1 tsp maple flavoring. I also added 1 1/2 tsp cinnamon to the frosting and it was delicious. To everyone complaining about a dry, crumbly cake, ADD APPLESAUCE! And don't over-mix! Still moist and delicious the second day, though there isn't much of it left...
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Triple Berry Crisp

Reviewed: Oct. 14, 2012
This was SO EASY. I used others' recommendations and cut the (unsalted) butter and brown sugar to 1 c each. Doubled the spices, added 1/2 tsp of sea salt. 3 c frozen blueberries, 3 c frozen chopped peaches, omitted the extra sugar in with the fruit. Softened/melted the butter before mixing it into the dry mixture in my KitchenAid. Allowed the frozen fruit to sit out for about an hour on the counter. Baked for 35 minutes. The verdict: delicious, especially still warm with vanilla ice cream. A bit too sweet, though - next time I'll cut back on the brown sugar even more, maybe all the way to 1/2 c.
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Annemarie's Lemon Bars

Reviewed: Oct. 14, 2012
These were DELICIOUS and SO EASY. I doubled the recipe, used 1/2 c unsalted butter and 1/2 c applesauce in the crust (and it still turned out nice and crispy). Creamed butter and sugar until fluffy, added applesauce and mixed, added flour and mixed until it firmed up. Divided and smooshed the dough into the bottom of one 9x13 and one 8x11 pan. Baked for 15 minutes at 350. While that was baking, I blended together 6 eggs, 2 1/4 c sugar, 6 tbsp flour, 3/4 tsp baking powder, and 3/4 c lemon juice (yes, you read that right, it was so yummy!). Poured it over the prepared crust, baked another 20 min, sprinkled the top with powdered sugar, and let cool for 15 min before cutting. They were gone within two days. In retrospect, they were quite sweet, so I'd reduce the sugar to 1 1/2 c and sprinkle sparingly with powdered sugar next time, to see how they taste.
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Oatmeal Raisin Cookies IV

Reviewed: May 29, 2012
Whoa! Tastiest oatmeal raisin cookies ever! I used unsalted butter, let it warm to room temperature (no microwave melting!), used 1 tsp baking soda and 1 tsp baking powder, added 1 tsp of salt (due to the unsalted butter), upped the cinnamon to 2 tsp, and added 1/2 tsp each of ground cloves and allspice. Refrigerated the dough for about an hour, and baked at 11 minutes. SO good! Next time I'll try a bit less sugar (they were pretty sweet), and add 1 c of chopped walnuts.
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Mar. 29, 2012
These are nom nom tasty! I made a couple changes: 1 1/2 c whole wheat flour and 1 c all-purpose flour... agave instead of corn syrup since it's what I have... likewise with chocolate chips instead of chopped semisweet chocolate. To make them more peanut buttery I quartered 12 mini peanut butter cups (the Costco ones) as a substitute for one of the cups of chocolate chips. Baked for 10 minutes. Yum yum!
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Chocolate Cookie Buttercream Frosting

Reviewed: Mar. 19, 2012
This was really tasty as-is! I did use 3 tbsp of milk. It was a little thick after it set, so I probably should have used 4 tbsp of milk. However... there's no way it made 3 cups. I had to double the recipe to get 3 cups. When I did that, it turned out way too sweet and less chocolatey than I'd like, so I'd recommend using less sugar and compensating with the same amount of cocoa powder.
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Dark Chocolate Cake I

Reviewed: Mar. 19, 2012
Made this exactly as the recipe stated, even let the cocoa mixture cool to room temp and beat the butter and eggs for ten minutes.. and it was still a little dry. Definitely dark chocolate, which we love, but I think next time I'll use some applesauce instead of half the butter, to make it more moist. I made this with the Chocolate Cookie Buttercream Frosting, big hit for a birthday!
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Oatmeal Chocolate Chip Cookies I

Reviewed: Feb. 27, 2012
3/4 c unsalted butter, 1/4 c applesauce, 1/2 c packed brown sugar, 1/2 c white sugar, 2 eggs, 1 tsp vanilla, 1 1/2 c whole wheat flour, 1 tsp sea salt, 1 tsp baking soda, 1 tsp cinnamon, 2 1/2 c rolled oats, 1 c chocolate chips, 1/2 c walnuts (chopped). Combined in the usual order, baked at 350 for 12 minutes, tasty! (: I used applesauce in place of some of the butter to cut down on fat and cholesterol; it also tends to make them a bit fluffier, and since it's sweet I don't need to use as much sugar.
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Oatmeal Chip Cookies

Reviewed: Jan. 16, 2012
These were super tasty, although they were too sweet and too heavy with chocolate chips (and I only used a cup and a half). Next time I'll only use one cup of chocolate chips and probably reduce the white sugar to 3/4 or 1/2 cup. I added a tsp of cinnamon and a half tsp of clove powder for some kick (yum!), and baked them for 10 minutes. These cookies make me wish I drank milk! (;
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Gluehwein

Reviewed: Nov. 25, 2011
Delicious! Like other reviewers I used orange juice instead of water. I put the cloves into a tea ball to steep instead of shoving them into the orange skin (it was too tough and I broke a few cloves trying).
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Merritt's Butternut Squash Gratin

Reviewed: Nov. 25, 2011
This was SO GOOD! I'll never make "normal" stuffing again. We're a vegetarian household so I used vegetable bouillon instead of chicken broth, and had to use dried herbs (with oregano since I didn't have thyme), but it still turned out delish! I also used about two and a half cups of bread crumbs (homemade), and am glad for it... one cup doesn't seem like it would have given it enough crunch.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 25, 2011
Four stars how it is, five after a few tweaks!
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Roasted Beets 'n' Sweets

Reviewed: Nov. 25, 2011
So tasty! I baked the beets for 20 minutes instead of 15 at the beginning, and turned the heat down to 350 for the last 20 minutes of bake time.
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Pumpkin Gingerbread

Reviewed: Nov. 25, 2011
Super tasty! Even my picky kiddo asked for more (and more, and more). I used olive oil, doubled all the spices, and used nutmeg since I didn't have allspice.
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Maple Dill Carrots

Reviewed: Nov. 25, 2011
Pretty tasty! I tripled the recipe and used about 9 c worth of baby carrots. Boiling even on high, the carrots were the perfect balance of crunchy-tender way before the water boiled away, so I just drained them. Melted the butter in the pot, added the other ingredients, and then let it get thick before adding the carrots back in.
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Vegetarian Gravy

Reviewed: Nov. 25, 2011
Four stars as is, but five after some tweaks. Other reviewers said to use half the oil, and that's a good idea. I used vegetable bouillon instead of stock, and it's quite salty so I omitted the extra salt. I also chopped up what turned out to be a cup and a half (or so) of brown mushrooms, and used low sodium tamari instead of soy sauce. Tasty tasty!
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Holiday Cranberry Sauce

Reviewed: Nov. 23, 2011
I love this recipe, and so does everyone who's tried it. I make a double batch with frozen cranberries, bring the water to a boil, and then turn it to medium to cook for ten minutes. For the spices I use an oblong tea steeper which perfectly fits the cinnamon sticks and makes for way less mess than a spice bag. I decrease the sugar by 1/2 cup (so 3 cups for a double batch), and make it the night before so that it can gel up in the fridge. Soooooooo good!
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Blueberry Peach Muffins

Reviewed: Sep. 15, 2011
I used unsalted butter, 1 tsp salt, frozen blueberries, and two peaches; also added 1 tsp vanilla, 1/2 c ground flaxseeds, and 2 tsp cinnamon to the batter, and omitted the topping. They ended up baking for 30 minutes - still batter-y at 20, and at 25. Tasty tasty though, and kid-approved! Next time I'll use a cup of whole wheat flour in place of the all-purpose.
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Flax and Sunflower Seed Bread

Reviewed: Sep. 3, 2011
Tasty bread! I don't have a bread machine so I used my KitchenAid stand mixer. I made three loaves: combined 9 c whole wheat flour, 1/2 c vital wheat gluten, 1.5 tbsp salt, 1 tbsp SAF-instant yeast, 1 c oats, 1/2 c ground flax seeds, and 1.5 c of my grain and seed mix in the bowl. (I buy the following grains and seeds in bulk and combine them in a big container in equal amounts: quinoa, spelt flakes, amaranth, hulled sesame seeds, sunflower seeds, pumpkin seeds, yellow cornmeal, and millet.) To the dry mix I added 6 tbsp melted butter and 3/4 c honey, and started the mixer on speed 2. I gradually added in 4 c warm water (about 120 degrees), let it knead for ten minutes, and kneaded it by hand for a few minutes on a Silpat on my counter. To provide a warm environment for rising, I turn on the oven light. I put the dough in an oiled bowl and covered it with a damp cloth. As another reviewer said, I let it rise for an hour, punched it down, let it rise another half hour, and let the loaves rise for 20 minutes in the pans. 30 minutes at 350 degrees. They're cooling on a wire rack as I type this; they turned out a nice brown color, and I've had to take several breaks from typing to cut a slice. Delicious, light and fluffy... I can't tell that it's 100% whole wheat! I'll definitely be baking this bread again!
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