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

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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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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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Fudge

Reviewed: Dec. 22, 2010
This recipe is AWESOME! I'd never made fudge before and was glad to find a recipe without marshmallow creme. I was skeptical of the microwave but it turned out perfect. I had to microwave for 6 minutes at 50% power, removing every two minutes to stir. The first day it tasted a little funky, but after two or three days the flavor mellowed out a tad and it was DELICIOUS. I also made a butterscotch fudge using the same recipe, subsituting butterscotch chips for chocolate, and 1/2 c almonds and 1/2 c pecans for the 1 c walnuts. It's a little too nutty, so I'd go a little easier on the nuts with butterscotch. I also used white chocolate chips, added 1 tsp of mint extract and crushed 12 peppermint candies to add to the mix. The flavor is wonderful, both the white chocolate and the mint are subtle, neither overwhelms the other. It could use more of the peppermint candies, though. Next up: trying peanut butter fudge using 3 c crunchy peanut butter (not chips) instead of chocolate chips. YUM!
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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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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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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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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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Cheddar Spirals

Reviewed: Jul. 30, 2011
I used a carton of Pacific Organic Roasted Red Pepper and Tomato soup instead of the condensed cheddar cheese soup to add a bit more flavor, used 2 cups of low-fat milk instead of half and half, and used 1/4 cup of butter instead of 1/2. (My goal was to make it less of a heart attack in a bowl.) Cooked the pasta al dente, combined 'em all in the slow cooker, threw in some dijon mustard and smoked paprika, and let it cook on high for an hour. I also boiled 8 cups of frozen veggies for a few minutes and added them in at the end of the first hour, turning it down to low and letting it cook for an extra half hour. So so tasty, even the leftovers were gone by the next day!
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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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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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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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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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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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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 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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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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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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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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Vegetarian Penne

Reviewed: Sep. 1, 2010
This made for a tasty dinner and was even a hit with the resident picky eater (7-year-old). I didn't have zucchini or squash, but the broccoli/peppers/tomatoes that I used instead were quite tasty, and I substituted nonfat plain yogurt for the heavy cream. I only give four stars because it tasted a bit dry; maybe using the yogurt. Didn't have thyme but basil and dill worked great. This is definitely a keeper, so delicious!
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Cranberry Scones

Reviewed: Sep. 1, 2010
Just baked these today! I used frozen cranberries and substituted plain yogurt for the cream. I ended up needing to add an entire extra cup of flour because following the recipe exactly gave me soupy "dough." I also made a tasty glaze for them using powdered sugar and orange juice squeezed from the orange used for zest. Tasty!
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