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Megan's Granola

Reviewed: Sep. 29, 2013
I made this recipe twice, the first time I substituted 1/2 cup applesauce for 1/2 cup oil. I found after baking I needed to turn over the granola in clumps and put it back in a warm oven to dry out...loved it. The second time I substituted 1 1/2 cups dark agave nectar for all of the sweetners, again substituted half the oil with applesauce, I also added a bag of coconut flakes before putting in the oven. I liked this one even better and what a difference in calories and glycemic index.
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Favorite Banana Blueberry Quick Bread

Reviewed: Aug. 2, 2014
I made this as a spur of the moment breakfast for my grandson so I made some necessary substitutions. I used butter instead of shortening, I had overripe bananas in the freezer and used them with the separated liquid after defrosting and since they were so sweet I cut the sugar in half. I didn't have quick cooking oats so I used old fashioned oats and I used frozen, drained blueberries and doubled the amount. I did not add nuts. The end result was a slightly sweet quick bread, sweet enough to eat on it's own but really perfect toasted with butter. I think next time I would like to try the same recipe but with a moist sweetner like honey or agave as the bread was not dry but I would have preferred just a tad moister...may have had to do with the fact I used regular oats and btw, no one would ever know there were oats in this bread, great way to sneak a healthy grain in for the kids. The ease of this recipe makes it a keeper!
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Grandma's Gingersnap Cookies

Reviewed: Dec. 18, 2013
Like many others I added ground cloves and nutmeg but otherwise kept to the exact recipe. I like a crisp, not chewy ginger snap so the first batch I used my small scoop (a little over a tablespoon) and flattened the dough thin covering the dough with a piece of parchment and using the bottom of a glass. The cookies were way too big but perfect thickness with mostly crunch but bendable with a slight chewiness...however no crackling and the cookies were quite frankly butt ugly. Next batch same scoop, hand pressed the dough only slightly and cooked for a total of 12 minutes. Nice crackling, slightly darker about the size of the Archway ginger cookies, still had chewiness which was really good but I wanted a crisp cookie. First batch made 10 to a half sheet, second made 12 to a half sheet. Last batch I divided my tablespoon scoop of dough in half, slightly hand pressed on the dough and cooked for 14 minutes. Perfect size for a ginger snap, crisp through and through, slightly browner but not at all burnt with the nice crackle. This last batch made 2 dozen to a half sheet. All in all I loved every cookie I made from this recipe, each for it's own benefits and although I'm not one for chewy gingersnaps, I will make the larger cookie again as the chewiness was slight and perfect for a larger cookie. I will probably dip the bottoms of the small snaps in some bittersweet chocolate for an added twist. Great recipe thank you!
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Easy Oven Brown Rice

Reviewed: May 21, 2015
Like most reviewers, I've been less than thrilled with results for brown rice cooking on the stove top or rice cookers. I chose to use 2 cups of organic long grain brown rice. I checked the package to see if the liquid requirements were any different than the recipe-they weren't. I chose to use olive oil and lightly sautéed a package of white button mushrooms, sliced and a very large shallot, chopped (about 1/2 cup) in the olive oil. I wasn't planning on adding the whole thing but changed my mind and added it all to the rice. I was out of fresh garlic so I added some granulated garlic to the salt and added that to the rice. I mixed 1 tablespoon of my homemade chicken boullion powder to the boiling water. This was all placed in a 2qt covered casserole and I was worried because it was about 5 inches high and anytime I've seen rice baked it was in a 2 inch high dish. Cooked for 60 minutes at 400 degrees and then turned off the oven and left it in there for another 20 minutes so the chicken next to it would finish cooking. It turned out amazing! The mushrooms covered the rice and gave added moisture and flavor so no dried rice on the top edges. Perfectly cooked, great flavor...not like any brown rice I've ever had, and SO easy. So now I have it in a decorative casserole that can go right to table...could it be any better than that? Bravo!
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To Die For Blueberry Muffins

Reviewed: Nov. 11, 2014
I made this recipe for 12 muffins and followed it exactly...okay except I ran out of flour for the topping so I used whole wheat flour just for the topping. I found by following the topping recipe for 12 servings I had way too much left over...don't increase the topping recipe if you make more muffins! I found a heaping soup spoon of topping was perfect for each muffin. I had local blueberries in the freezer so I just held aside a few tablespoons of the flour mixture and tossed them with the frozen blueberries and folded them in. I cooked them for 24 minutes and they came out perfect! They came out light and moist, the best blueberry muffins I have ever made. I found that using my large cookie scoop made exactly 12 scoops so each muffin was exactly the same size with no wasted left over dough. I didn't notice any change with the whole wheat flour in the crumb topping. Now that I have left over topping my next batch will be oven ready in about 5 minute...and I WILL be making another batch! Addendum: Made another batch with the leftover topping and reduced the sugar to 3/4 Cup (remember I made a batch of 12), just as wonderful. The topping is plenty sweet, I would be comfortable going down to 1/2 Cup of sugar for the next batch. I STILL have topping left over albeit probably not enough for 12 muffins but surely enough for 8...DON'T increase the topping recipe if you make more muffins! That being said I whipped up a batch ready for the oven in about 5 minutes...hmmm
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Cherry Pie with Almond Crumb Topping

Reviewed: Aug. 2, 2014
Made this as a thank you for a neighbor after I found out cherry pie was his favorite. His wife said they both loved the pie and thought that the topping was amazing and made the pie! When I offered to make another thank you pie for him in any flavor he wanted, he asked for this one again...must be that good!
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