Beth Recipe Reviews (Pg. 1) - Allrecipes.com (1648624)

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Beth

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Cream Cheese Blueberry Pie

Reviewed: Jul. 16, 2011
I run my own small pie baking business and started baking & selling this pie a month or so ago. It has quickly become very popular with my customers. They all love it & I do too. It is incredibly easy to make and tastes better the next day. I cook up the blueberry filling the day before, cover it with plastic and let it cool. The same day I mix up the cream cheese/whip cream & spread it in the baked shell, then refrigerate. I make extra whipped cream to pipe around the edges of the finished pie (FYI: 1/2 cup unwhipped cream = 1 cup whipped). I do not change one thing in the recipe except that I add a bit of vanilla & sugar to the whip cream for the piping on top. Have made this using other berries too - just as delish. A very versatile recipe, with a wonderful presentation. Thanks Lisieux for this terrific (& easy) recipe!
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Creamy Chocolate Frosting

Reviewed: Jun. 11, 2011
So delish! When I made this I measured by weight (metric). I creamed the butter in my Kitchenaid mixer and followed the directions, alternating sugar/cocoa mix and evaporated milk. I know I used 2 - 3 more TBS milk than called for but that could be because of the way I measured my ingredients. I thinned out some of it to be spreadable on the cake and then kept the rest thicker for piping for decoration. A wonderful recipe to keep!
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Caramelized Baked Chicken

Reviewed: Oct. 25, 2010
This recipe kicks butt! These wings were so awesome. I had 12 wings, split in two. I doubled the olive oil & ketchup and instead of the garlic clove, added 1 tsp each of garlic powder & onion powder. I marinaded the wings in about 1/2 of the sauce for 8 hrs, then I dumped the wings & marinade on a parchment lined baking sheet. After 15-20 min. in the oven, I poured the rest of the sauce over the wings & gave them a little toss to coat. I let them bake, turning occasionally for about 45-50 min & then turned the oven off & let them sit in the oven for the last 10 min. My kids thought I was the best mom on the planet (like there was any doubt). Next time I think I'll add more garlic though but these were truly delicious, the meat fell off the bone & the sauce was a caramelly, gooey bit of heaven. Thanks Sandy - you rock!
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Rich and Creamy Tomato Basil Soup

Reviewed: Aug. 24, 2010
This recipe kicks butt! I manage a bakery/cafe and one of the staff made this soup as our soup of the day. She used fresh tomatoes, not canned along with the fresh basil. She did switch the whipping cream to coffee cream & milk, used margarine instead of butter & added grated parm & cheddar. I think she also added roasted red peppers too. All that being said, this soup is awesome without the additions & with the changes it is equally awesome - we sold out of it!! It'll make your eyes roll to the back of your head - it's that amazing!
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Boston Baked Beans

Reviewed: Apr. 12, 2010
This is a great recipe. Very tasty. I doubled the sauce portion of the recipe with exception to the salt. I probably shouldn't have doubled the pepper (although I liked it). I also used ham instead of bacon because that is what I had on hand. I let the beans bake all day in my oven at a lower temp and as suggested, removed the lid for a couple of hours to thicken up. I love this recipe and will use it again!
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Lemon Meringue Pie III

Reviewed: Apr. 5, 2010
I made this pie on Saturday for Easter Sunday with family. As I was making it I almost chucked the entire thing because when I added the cornstarch mixture to the sugar mix a lot of my cornstarch went lumpy. Needless to say, I was not impressed but I trodded along, picking out the larger white lumps. I followed the recipe exactly, adding 1/4 tsp lemon extract (which it probably didn't need). I let the filling cool completely at room temp before putting it in the pie shell. Then I made the meringue which turned out lovely. It made a lot of meringue but I used it all, spreading it over the entire pie, including the crust (as some reviewers suggested). I did not put the pie in the fridge at all. It did not weep and was very tasty - full of nice lemon flavour. I was glad I persevered instead of tossing it. Oh, yes, I forgot to add some of the meringue to the filling but it didn't really seem to matter. Thanks for a lovely addition to our Easter desserts.
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Sour Cream Coffee Cake

Reviewed: Apr. 5, 2010
What a lovely cake - I was so impressed. I was going to bake it in a bundt pan but went with 8 x 12 instead. I added 1/2 tsp each cinnamon and nutmeg and 1 cup frozen blueberries. It was thick to spread in the pan but I did manage without busting all the berries. I did change the topping to 1/4 c. sugar, 1/3 c. br sugar, 1-1/2 tsp cinnamon, 1/3 c. flour, 1/4 c. margarine - no nuts (but would be fabulous). It took longer to bake but was well worth it. Moist and delicious and lovely presentation. Oh, I didn't put any of the topping between the batter, just on top and I was glad I did it that way. Thank you for a great recipe to compliment our Easter with family.
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Homestyle Turkey, the Michigander Way

Reviewed: Oct. 12, 2008
Five stars for ease of preparation. The bird's in the oven as I type. Thought I'd review this recipe starting from the very beginning. So far, I'm liking it a lot. I have a 10 pound turkey. The recipe is very easy to follow and to prepare. I'm using real butter, not margarine and cut it up into smallish cubes. I've actually put about 4 tbsp under the skin of each side. I only had two bouillon cubes and dissolved in 3 cups water. I also didn't have parsley so am using summer savory and added 2 tbsp garlic powder. I cut up a medium-smallish onion in a small dice as I didn't have minced onion and added that to the liquid mixture. I poured it all over the turkey and then sprinkled 2 tbsp of a kosher salt substitute from a bulk store. I covered the roaster pan with the lid and not using foil. The oven is set at 375 and I'll turn it back to 350 after an hour. So now I wait - it's starting to smell good already!
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Darra's Famous Tuna Waldorf Salad Sandwich Filling

Reviewed: Sep. 21, 2008
I've made this several times now and the whole family just loves it. I've tried it on cheese bread and croissants - delicious either way. I double the recipe just so we can have leftovers! Tuna sandwiches are no longer boring. Thanks for a terrific and easy recipe!
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Maple Cookies

Reviewed: Apr. 10, 2008
I have to say that I was a bit disappointed with this recipe. Although a very tastey cookie, I could not taste the maple at all. The recipe mixed up well and baked beautifully. I rolled them in a white sugar/maple sugar mix. I'm the baker at a local Farmer's Market so thought I would bake these for maple season. I let a co-worker taste one and she could not tell me what type of cookie it was, even with the maple sugar on top. It makes a delicious brown sugar cookie - but not maple. Today I did make another batch and added 2 tsps. of maple extract as well and omitted the vanilla. Tomorrow when I go back into work I'll see if it's better with the addition of the extract (they weren't baked off yet when I left today). The recipe does have promise! Followup: So now I've tasted the cookie with the maple extract and it is a beautiful cookie! The extract absolutely makes all the difference. I will make these cookies again but only with the addition of the maple extract.
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Photo by Beth

Whole Wheat Bread II

Reviewed: Feb. 19, 2008
This is definitely 5 stars x 2! Easy to follow directions and not too time consuming either, especially considering that you get 4 big, beautiful loaves of bread. I've been trying all winter to bake a nice, whole wheat bread but haven't had any luck until now. This recipe is the bomb! I followed it exactly, making no changes. I did not need all 6 cups of whole wheat flour - which has to do with the moisture content of my flour and not the recipe. I docked three of the four loaves with nice slashes to allow for the extra rising in the oven and the fourth loaf I dusted with WW flour and then sprinkled on some bran. They look like something straight from an artisan bakery (can you tell I'm proud?). Oh, and the taste is divine - with molasses, toasted as a sandwich (yummy BLT for lunch for me!), or just plain. It has a lovely crumb - not dense, just a light, fluffy slice of heaven. Next time I make this I will gradually decrease the bread flour and increase the ww flour. I'll keep you posted. Thanks so much for the most amazingly, delicious, easy bread ever!
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Quick and Easy Pizza Crust

Reviewed: Nov. 29, 2007
I love this recipe. I've used it several times - always with all-purpose flour. I do add my seasonings (garlic powder, oregano, basil) with my flour and let it proof for about a half hour. I've even doubled the recipe with no problems. This is very tastey and light and fluffy. Or you can roll it out to make a large, thin crust pizza. Thanks for ending my quest for a wonderful homemade pizza crust!
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Basic Corn Muffins

Reviewed: Jun. 16, 2002
I was looking for a quick, minimal mess recipe to whip up for breakfast on Father's Day. This recipe just messed up one bowl, baked off beautifully (I made them mini muffins) and were a big hit for our cowboy theme Father's Day for Dad. The kids loved them and they were moist and sweet. They popped right out of the muffin pan without any resistance. I will keep this recipe handy for future use.
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