mom26 Recipe Reviews (Pg. 1) - Allrecipes.com (1801937)

Supreme Strawberry Topping

Reviewed: May 11, 2012

I haven't seen a "pint" of strawberries forever, so I used a 1-pound package. If you're using berries out of your garden, these were my equivalents: 1 pound of berries yielded 1 1/2 cups of coarsely sliced berries that I simmered with the sugar and vanilla, AND 1 cup of diced strawberries that I stirred in after I blended the cooked mixture with a stick blender. This was delicious--it wasn't too sweet and didn't need artificial red food color added. I multiplied the batch for use on ice cream sundaes for teacher appreciation week, and it was a bigger hit than the squeeze chocolate topping. I can't wait to try it on waffles.

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3 users found this review helpful

Mango Tango Black Bean Salsa

Reviewed: Mar. 8, 2012

Colorful and delicious as is. But I have started adding chopped tomatoes and minced jalapeños from the garden. I also don't use the canned corn with red peppers because it is too expensive. I use plain canned corn and add my own red peppers (or not). This is great with chips or as a side dish/accompaniment to fish or other dishes.

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1 user found this review helpful

Chocolate Zucchini Cookies

Reviewed: Jul. 31, 2009

I doubled the recipe (had lots of zucchini to use up) and used butter instead of shortening (I don't own shortening), and added chocolate chips. Other than that, I followed the recipe exactly. The dough was VERY stiff until the zucchini was "folded" in (my heavy-duty mixer did it for me), and then it was quite gooey. When my cookies baked, they spread out and smoothed out a bit more than I expect drop cookies to. I love dark chocolate, but these seemed to have too much unsweetened cocoa powder, which made them a bit "unsweet." Thank goodness for the chocolate chips, which gave a bite of sweetness every once in awhile. Even cream cheese frosting on top didn't do much for these. I won't be making these again--I'd rather save my cocoa and butter (and even zucchini) for something else.

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3 users found this review helpful

Heaven Sent Brownies

Reviewed: Jan. 26, 2007

I made these today as a treat for my nephews who are milk- and egg-allergic, so I went into it knowing that the results would be a little atypical. Knowing that, I thought these dark, fudgey, not-too-sweet brownies were pretty tasty for what they were (and gave it a 4-stars based on that). The kids liked them. Their mother thinks they are worth adding to her recipe file. That said, my husband took one, unsuspecting bite and said "These are gross."

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11 users found this review helpful

Snickerdoodles III

Reviewed: Nov. 29, 2006

I rated this a 4 only because snickerdoodles aren't my favorite cookie, but these are great as far as snickerdoodles go! I made them at the request of a friend, chose this recipe because it had less overall fat (no shortening), and followed the recipe exactly. The dough is stiff and it takes awhile to incorporate all the dry ingredients. The cookies, however, are soft and chewy with a sugary crunch on the outside. My only "problem" was getting the sugar half of the cinnamon-sugar to stick to the non-sticky dough balls. Not a problem, but wetting your hands before forming the cookies might help the sugar stick better.

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2 users found this review helpful

French Pastry Pie Crust

Reviewed: Nov. 26, 2005

I don't really even like pie crust, but this one was light,flaky, and very edible. I resisted the urge to use a 6th Tbs of water--just smashed it all together carefully with my hands at the end. I would recommend covering the edges with foil right from the start--mine over-browned a bit in the first 15 minutes of the 425-degree heat that my pumpkin pie starts out at.

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3 users found this review helpful

Fantasy Fudge in a Cloud

Reviewed: Apr. 13, 2004

I made this for Easter. It disappeared faster than any trifle I've ever made. I used sliced almonds in place of pecans (allergies) and sweetened, whipped cream in place of frozen whipped topping (personal preference) and three-fourths of the yellow cake instead of half (it needed more substance for all the fluff). It was delicious!!

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14 users found this review helpful

Vegan Black Bean Soup

Reviewed: Feb. 3, 2004

Considering that it's made from nothing but basic ingredients that I ALWAYS have on hand, it's amazingly delicious and easy! I didn't hear a single complaint from my kids toddler to 12, so I will be making this a lot. (I did add some chopped, fresh spinach, and the added green made it pretty.)

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1 user found this review helpful

Dee's Health Bread

Reviewed: Feb. 10, 2003

This bread is definitely worth a trip to the health food store for ingredients. I make bread three times a week for my family, usually rotating through several healthy recipes, but I find myself making this one more often than its fair share! I love everything about it. I usually substitute organic sesame seeds for the cracked wheat, and have even omitted the egg before, with great results.

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4 users found this review helpful

Honey Wheat Sandwich Rolls

Reviewed: Feb. 10, 2003

This recipe has earned a permanent spot in my recipe file! Delicious and versatile--I've rolled and cut them, made them into dinner rolls, or shaped them into hoagie buns. I wanted mine wheatier, so I make them with 3 C. whole wheat flour and 1 C. white flour. I also increased the yeast to 1 1/2 tsp to make up for the heavier wheat flour.

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222 users found this review helpful

Chocolate Crinkles II

Reviewed: May 9, 2002

Excellent. Easy. My kids love to make these. I used to make these as a kid and would skip the chilling step--Don't!--the dough is impossible to handle if it isn't cold. (You can can cheat and put it in the freezer for two hours to speed things up.) I made this recipe as-is about 6 times and decided the cookie texture is a bit granular. I now measure the white sugar into the blender and pulverize it first so it's finer. It makes the end product smoother and fudgier. (Confectioner's sugar would probably work, too, in the main recipe, but I don't know how much you'd put in.) I also like to substitute mint extract for the vanilla and roll them in granulated sugar to change things up a bit. I've also pushed mini candy kisses into the hot baked cookie, like a peanut blossom.

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2 users found this review helpful

Italian Bread Bowls

Reviewed: Jan. 11, 2002

These were so easy and yummy. They remind me of French bread. Don't place too many on each baking sheet or they will grow together! (Finished size is about 5" wide.) A serrated grapefruit spoon worked great to scoop them out.

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7 users found this review helpful