SUSEYBLUE Recipe Reviews (Pg. 1) - (1689099)

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Easy Biscuits

Reviewed: Sep. 6, 2005
mercy, mercy. i didn't think i could give 5 stars to a biscuit recipe without buttermilk, but this was (is, it is being devoured as i type) one good biscuit. i used white lily self-rise, spectrum shortening (no transfats- i'd use half butter or natural transfat free margarine instead of butter flavored crisco, if i wanted that 'chicken place' flavor... the texture & size are certainly there.) added a tsp or so of sugar, as per recommendations. but it would be fine without. cut shortening in with pastry blender to pea size lumps, stirred milk in very gently, and baked for 18 minutes. it is a fairly wet dough, but easy enough to lightly handle with floured hands (though i was skeptical at first). i think the wet dough makes the more kfc type biscuit; for a cracker barrel type, more traditional biscuit, my dough is dryer & has buttermilk. i used a greased cast iron skillet to bake them. a great addition to my biscuit repertoire. thanks, brenda! (the kids are putting homemade apple butter on them right now- well worth it!)
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13 users found this review helpful

Persimmon Brunch Cake

Reviewed: Nov. 18, 2002
Didn't try it as written, so the amount of stars applies to how it came out- in this case, I changed a lot. Used whole wheat pastry flour, 1 & 1/2 c persimmon pulp, left out spices & nuts, added an egg & 1 1/2 c very fresh chopped medjool dates. I wanted a very sweet breakfast cake for coffee, & I got one :). I think it would be very good with walnuts also, but wanted my baby to be able to eat some- I'll try it next time.
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11 users found this review helpful

White Yeast Loaves

Reviewed: Nov. 13, 2002
awesome- reliable & delicious. my family finally approves of the bread i made, lol (i.e., not wheat or sourdough or rye- actual white bread.) as fine a white loaf as i've ever tasted, & foolproof (this is the 3rd time i've made it). my husband is very glad he got me a kitchenaid mixer for christmas last year! he is on a low carb diet, & even he eats this bread. i usually just throw it all in the mixer (except for the last cup of flour, which i add gradually if needed); i use a good white bread flour, & knead for about 10 minutes. also, i usually make something else with the extra dough (as it is a two-loaf recipe); it makes fine cinnamon rolls, & this time, hot dog buns. the best review i've ever written here- the best recipe.
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26 users found this review helpful

Buttered Biscuits

Reviewed: Apr. 13, 2002
I made these for Easter dinner, & they were an unequivacal hit with the whole family (who seldom agree on anything!) Great with country ham, with sorghum syrup, & esp with strawberries for shortcake (I am making them again right now, with a strawberry rhubarb topping). I used self-rising flour, so I used unsalted margarine, which I would recommend, if you are using self-rising flour as I did or adding salt. I also used reconstituted dried buttermilk, which gave excellent results. I finally made a homemade biscuit that everyone thought was better than Cracker Barrell's! Really great taste & super easy.
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22 users found this review helpful

Gelatin Spritz Cookies

Reviewed: Jan. 12, 2002
They spread too much- I would *never* mess with them in a spritz. Tasted OK, people ate them, but there were leftovers- never a good sign. I would not make these again. There are too many good cookies out there to get fat on the mediocre.
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2 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Jan. 12, 2002
Quick & easy, but was still lacking something in the taste dept. I made it with whole grain Temeraire dijon (the 'funny taste' people must've used hot dog mustard; that sounds vile), good Hungarian paprika, tarragon in place of basil & parsley (I prolly wouldn't use herbs again; it just doesn't seem a good match as it was overpowered- rosemary might've worked), minced shallots (tip: buy shallots in bulk at your International market, they are about 1.50 a lb.), & raw Syrian honey. I thickened the sauce at the end (after adding the cornstarch slurry some of y'all have recommended); also 1 c. chicken stock to extend the sauce. As I mentioned, it seemed as though it needed something, so I replaced the breasts in the sauce after thickening a bit, & hybridized this recipe with the 'Alice' chicken above- strips of crisp (but not too crisp) bacon, & melted mozzarella cheese on top of the breasts, quickly broiled. NOW it was good! The salty, crisp bacon & creamy cheese were a perfect foil for the piquancy of the mustard & the sweetness of honey (Served with rice, as some have said). It was a hit with husband & teen daughter, & baby ate chicken with all the 'stuff' scraped off ;). I'd make it again (modified, as I have done.)
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5 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Nov. 29, 2001
Pretty good; the white chocolate & cranberry combo worked out better than when I'd previously tried something like this with dried blueberries (which everyone assumed were raisins. Expensive raisins!). I subbed Grand Marnier for the brandy, & the haunting orange flavor worked well with them. I am considering soaking the cranberries in it before mixing (to plump) for a bit next time.
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0 users found this review helpful

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