DairyGodmother Recipe Reviews (Pg. 1) - Allrecipes.com (16456890)

cook's profile

DairyGodmother

Reviews

Menus

 
View All Reviews Learn more

Creamy Rice Pudding

Reviewed: Mar. 9, 2012
Simple, creamy, rich, lovely. I used arborio rice so it has a pleasant chew as well. I would like to try it with whole milk but used 2% and its great. It was a tiny bit sweet for me, so I would subtract a couple of tablespoons next time (but that's just me I like custards to taste of pure milk). Super easy to whip up and even cooled quickly. I highly recommend.
Was this review helpful? [ YES ]
1 user found this review helpful

Shiny Chocolate Glaze

Reviewed: Jul. 19, 2011
Super easy and impressive results. Make sure you realize it calls for 8 ounces chocolate, not 1 (another reviewer gave it a bad review and mentioned she used 1.5 ounces!). Shortening would work too and have more shine I believe.
Was this review helpful? [ YES ]
3 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Jun. 26, 2011
Wow, this lives up to the reviews - and so easy to make. Moist, just dense enough, not too too sweet. I only had about a tablespoon of sour cream, so I compensated by using 3.5 bananas instead of 2 and I loved it. I also did half white and half brown sugar just because I felt like it ;-) also added a pinch of cinnamon - some people cant help but change things. Anyway I'm sure it would be perfect as written.
Was this review helpful? [ YES ]
2 users found this review helpful

French Pastry Pie Crust

Reviewed: Jun. 2, 2011
The pie crust I've been dreaming of :-) I thought other reviews were exaggerating but I love this crust. It was flaky but moist and tender, and the dough has a forgiving stretchy texture that made rolling out easy. I had given up and gone to premade shells but now I will make my own. Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by DairyGodmother

Favorite Strawberry Rhubarb Pie

Reviewed: Jun. 2, 2011
Delicious, succulent, with the clear juicy flavors of strawberry and rhubarb. I like that this recipe is the simplest of these pies. I skipped the lemon juice because it seemed plenty tart to me - but maybe this is for color. In any case it was so simple and came out beautifully. I used 'French Pastry Pie Crust' and topped it with a simple crumb topping of 1/4 cup butter, 1/4 cup brown sugar, 1/2 cup flour. Perfect summer pie!
Was this review helpful? [ YES ]
10 users found this review helpful

Chocolate Strawberries

Reviewed: Apr. 24, 2011
works perfectly - make sure your berries are 100% dry and eat them the same day if possible. I didnt refrigerate mine because I didnt want 'bloom' and they worked well, though the chocolate didnt have that 'snap' (but tasted fantastic).
Was this review helpful? [ YES ]
9 users found this review helpful

Chocolate Dream Pie

Reviewed: Apr. 24, 2011
The pie got rave reviews at Easter dinner. It held up really well and was light and quite sweet (too sweet for me but great for my guests). My substitution was to use bittersweet chocolate instead of unsweetened, and then I reduced both the corn syrup and sugar to 1/2 cup each. It perfectly filled a store-bought Oreo crust and we topped it with a whipped cream piping and chocolate shavings. I will definitely make this pie again - it is so much lighter than a cream pie and is non-dairy without whipped cream topping.
Was this review helpful? [ YES ]
3 users found this review helpful

Ricotta Cheese Pie II

Reviewed: Apr. 22, 2011
Loved it. This is a custard-style pie, not the drier ricotta pies I have had from bakeries. I modified the recipe and am happy with my results. The biggest improvement: I used a small whisk to push the custard through a sieve prior to baking. It took away most lumpiness and made a silkier pie. You can still feel the ricotta texture but its blended into the custard. I also added 1 tsp. vanilla, was liberal with the lemon and sugar and only lightly beat the whites. I used 1 cup light cream and 1 cup milk (its what i had on hand) and all proportions were great. I know I made a lot of changes - even if you follow it exactly definitely spend the extra 10 minutes to push through a sieve. I topped it with fresh berries and it was a hit for Easter. Another big tip is to cool it thoroughly (several hours or overnight) at room temperature before refrigerating to avoid the 'sweating' effect.
Was this review helpful? [ YES ]
5 users found this review helpful

Orange Oatmeal Muffins

Reviewed: Mar. 13, 2011
Solid simple muffin. Reminded me of a grandma's muffin, not a crazy jam-packed Starbucks muffin. My only change was to do 50/50 white and whole wheat flour, as I'm trying to use it up. Added a nice additional healthy taste/texture. I added dried cranberries to mine and highly recommend it. UNlike other reviews I like the texture (moist but not too dense, light but not too fall-apart) and could taste the subtle orange juice taste (different than a strong extract or zest flavor). I recommend everyone have a thermometer inside their ovens and pre-heat thoroughly, also do as they say and use boiling water -- this will aid in rising. Don't over-mix the batter or it will get tough -- about ten turns of a mixing spoon and it should still be lumpy and have a few flour streaks. A nice, simple, wholesome old-fashioned muffin that you'd be happy to have for breakfast or a snack - not too sweet but just enough.
Was this review helpful? [ YES ]
3 users found this review helpful

Easy Broccoli Quiche

Reviewed: Mar. 2, 2011
I just whipped this up in a few minutes this morning, and it was so easy and super delicious. My tweaks (because I can't resist tweaking) were to use white pepper (more finely ground and blends nicely with eggs) instead, and added a little cream to the milk for silkiness. The recipe does not specify size of onion, and I only had a huge one so I used about a third. I think 1/4 cup of onion makes sense. Great way to use up that extra pie crust from the 2-pack ;-)
Was this review helpful? [ YES ]
4 users found this review helpful

Swedish Cream Wafers

Reviewed: Dec. 17, 2010
this is a version of my family's all time greatest cookie. Ours uses light cream instead of heavy, which I couldnt even find on the west coast (light cream is abundant here in the NE). They take a little labor, but its well worth it. People will pause after the first bite and be overcome with how great they are. I roll them thinner than the photos are showing, and use a napkin ring as my cookie cutter. Grandma used a shot-glass :-) I agree with the other ratings, don't be afraid of the egg-yolk and definitely check it at 7 minutes. They should be just getting golden on the edges but overbake quickly. I also double the filling for perfect proportions. Detyails on the recipe -- chill the dough in thirds in flat disks. Take each disk out and leave at room temp for 10-15 minutes, then roll with just a bit of flour on surface and rolling pin. I rolled them this year directly on my granite counters and it worked great. I only prick the cookies with the fork twice and they don't puff up too big. Make them once and you will be a convert -- if Christmas is too much then make them for Easter and color them with pastels!
Was this review helpful? [ YES ]
13 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 8, 2010
Great texture and appearance - though I made some mistakes. First I used dark brown sugar and would have preferred a lighter-colored cookie. Second, I thought Cointreau would be a good substitue for brandy but it made it way to sweet - this is a sweet cookie anyway. I soaked the cranberries and it was great for the moisture level. I will bake this again and am sure I'll love it. I recommend 7:30 baking time.
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States