ANDIALLEN1 Recipe Reviews (Pg. 1) - (18067167)

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Banana Muffins II

Reviewed: Dec. 28, 2014
Good solid recipe, but set your timer for 20 minutes - in my oven, 25 would have been disastrous. I baked it as written - a little sweet for my taste, but then that may have more to do with the bananas than the amount of sugar. Quick and simple, moist and muffin-y. Good base for additions, but again, I might use a tad less sugar next time.
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Classic Bran Muffins

Reviewed: Aug. 29, 2006
Dates worked great. I was out of buttermilk so I soured the milk with apple cider vinegar. I also experimented with preserves inside the muffin - fill the muffin cups half-full, spoon in a teaspoon or so of your favorites preserves (I used Polaner's All Fruit Apricot Preserves this time), then fill the rest of the way with muffin mix. YUMMY.
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2 users found this review helpful

Blueberry Crumb Bars

Reviewed: Jul. 10, 2006
Nice. Yummy - better the second day. Taking tips from the other reviewers, I used butter instead of shortening, substituted brown sugar for half the sugar. I also forgot the cornstarch but it didn't seem to matter. Seems like as long as you let them cool they don't fall apart too badly. I used a blueberry/cherry combination. Probably could have used a bit more fruit, but if I do (the next time) I'll add some corn starch just to be on the safe side. Will DEFINITELY make again. Have to give these away, though - having them in the house is plain ol' dangerous to what's left of my waist.
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2 users found this review helpful

Cranberry Walnut Relish I

Reviewed: Jan. 13, 2006
Fantastic. Easy. Yummy, popular, one of the best parts of holiday dinners as far as i'm concerned. that tangy cranberry bite is just what you need to bring out all the other flavors of the dinner. i used about half orange marmalade and half apricot preserves. turned out great. i was also stuck with a lousy bag of cranberries that were about half gone after picking through them, and this recipe is very easy to adjust if you have to work with what you've got. might want to put foil underneath the baking pan - i had an interesting cranberry mess on the bottom of my oven after it boiled over. STILL worth it.
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19 users found this review helpful

Pecan French Toast

Reviewed: Jan. 13, 2006
easily the best french toast i've made yet - rewarding, unique, and not terribly difficult. i took the advice of a previous reviewer and added more cinammon and nutmeg - also used brown sugar instead of white sugar, and used spray for the bottom of the pan instead of butter. and i'm a pecan lover, so i used more pecans than called for. turned out wonderfully, and really impressed my husband, who still hasn't figured out how i managed to get breakfast made before he woke up.
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28 users found this review helpful

Deep Dark Fudge

Reviewed: Jan. 13, 2006
Un-freaking-believable. I had never made fudge before and this was quick, easy, and very yummy. i love dark chocolate, so this was perfect. i couldn't find the chips, so i grabbed the equivalent in the big special dark bars and chopped them up. i also added about a teaspoon of peppermint extract but i probably could have used more to bump up the chocolate-mint flavor. will definitely make this one again. especially now that i have a couple more pounds of dark chocolate in my freezer.
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1 user found this review helpful

Date Drop Cookies I

Reviewed: Dec. 7, 2005
i made this recipe as part of a massive holiday cookie bake. if i were doing it at any other time i probably would have been pleased with the process. the end product is fine, if a little bland (even with the addition of nutmeg and cinammon.) i might use half brown sugar in the future. as it was, the recipe took a while to put together, even using ye trusty hand mixer. chopping the dates was an enormous bother, and frankly i will in the future stay away from any cookie recipe that requires sifting flour. finally, due to their richness, the cookie do take a full 12-15 minutes to bake. this is about twice the bake time i need to finish baking this weekend. i will certainly keep the cookie dough on hand - my husband loved them, as they weren't too sweet for him. but quick and easy these ain't. well - for a more organized baker they might be. at any rate, if you have to make a lot of them, i'd suggest doing two batches at a time to save the hassle of doing everything twice.
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9 users found this review helpful

Solomon Grundy

Reviewed: Mar. 4, 2005
I don't think I even the full can of water in this. This was surprisingly yummy and even my husband (a VERY picky eater) said he would eat it again. Babygirl loved it, too - lots of things already toddler-sized in the soup. Total comfort food. Like a previous reviewer, I served this over hot biscuits. Next time I'll be using the frozen biscuits and it will be even better :)))
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1 user found this review helpful

Breakfast Pies

Reviewed: Dec. 29, 2004
Basic concept is great. The biscuits tend to get tough when rolled out again - but my 15-month-old loved gumming them. I used leftover ham from Christmas dinner with green onion and spinach as a filling (ANYTHING to get her to eat some vegetables). She LOVED it. I had two for dinner and I froze the rest for her. I would suggest either making the biscuit dough from scratch to keep the texture soft or using pie crust instead.
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132 users found this review helpful

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