MOOLATTE Recipe Reviews (Pg. 1) - Allrecipes.com (18075443)

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Buttery Soft Pretzels

Reviewed: Sep. 28, 2008
Made this recipe to the "T"! I did need to add a touch more water to knead it, but I don't count that as an "ingredient" after you mix it all together and realize the dough isn't wet enough. (just a baker thing) Anyway, served these with fondue and mustard for Oktoberfest..... and 50% of my guests wanted the recipe (and lessons on how to bake properly, hahahaa) I'll definately make these again. Unsalted or salted, they're great. (I recommend gray salt as a topper, but don't overdo it.)
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Kaes-Spaetzle

Reviewed: Sep. 28, 2008
oohhhh my goodness. DELISH! i used red onions (quartered and sliced) and unsalted butter instead of oil for cooking the onions... and i mixed all but one cup of cheese together before baking, instead of layering (i let the spaetzle/onions sit for a while until cool/company came) then i topped the whole thing with the last cup of cheese. For the swiss cheese, i used 2 cups gruyere, and 1 cup swiss. ABSOLUTELY FANTASTIC!!!! better than restaurant!!! (only thing missing in the spaetzle batter was the nutmeg, but i didn't miss it with the finished product! Fantastic!
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Deluxe Waffles

Reviewed: Jun. 9, 2007
i really liked the flavor and texture of these waffles. they were very fluffy and airy when chewing them, and i like how the texture was also strong enough to hold its own and not crumble up. they weren't dry at all, so you're not forced to put endless amounts of butter and syrup on them. in the mix, i did use butter instead of oil, and i used heaping tablespoons of sugar. great with any topping.
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Mom's Buttermilk Biscuits

Reviewed: Jun. 6, 2007
i thought these were great! maybe even my new favorite. but i have to admit... i did fudge with the recipe a bit, as i always do for some reason. i use 1/2 cup 1% buttermilk and 1/4 cup regular whole milk (for a more mild flavor and a touch of extra creaminess). i also used only baking powder, 2 1/2 tsp, no baking soda. no shortening here either.. i used unsalted butter. yeah i'm bad.. but man these were good!
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Truck-Stop Buttermilk Pancakes

Reviewed: Dec. 4, 2006
i love pancakes & buttermilk! however, i guess i'm a weirdo... because i really DON'T like this recipe.. first, off, the texture is horrible... way too floppy, eggy, & they seem undercooked even when fully cooked... also, i scaled the recipe down to 5 servings, used 1/2 tsp. salt & they were STILL too sweet. i love pancakes with butter & syrup, but.. these pancakes didn't go well with either. they probably needed to be deep fried & salted.
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Mom's Good Cinnamon Rolls

Reviewed: Nov. 4, 2006
this recipe was easy & fun to make. i like the fact that you don't have to fuss with butter or use up all your milk to get a great tasting roll. i thought the sugar content was fine, but even though the roll was moist inside, i didn't think it was gooey enough. so... in the future, i'd roll these guys up like regular cinnamon rolls & fill them with some sort of cinnamon/sugar butter paste. maybe even one more pat of butter on top before baking. once out of the oven i'd top them with a nice helping of frosting. mmmm. oh, i'd also shrink the size of these guys. they turned out HUGE, which i think makes them less gooey...
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Light, Crisp Waffles

Reviewed: May 20, 2006
These waffles were great! I read the reviews and really wanted to make them... even though I didn't exactly have all the ingredients... > >Substituted 1 1/4c. flour, instead of flour/cornstarch. brown sugar, for white. 1tbsp less 1cup milk + 1tbsp white vinager (for buttermilk). also, whipped egg white with a fork! Was a workout, but fun and tasty. Guess i should update my kitchen.
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Aggression ( Oatmeal ) Cookies

Reviewed: May 18, 2006
Been making these since I was a little kid. Got the recipe from a kids in the kitchen cookbook. Nice to find the recipe on here again! But I think it makes better eating dough than cookies.
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Mini Cheesecakes I

Reviewed: May 18, 2006
Extremely easy recipe that makes a good finished product. The flavor isn't too exceptional,but is a good standby when you don't want to go into the complicated makings of expert-level cheesecake.
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Sweet Dinner Rolls

Reviewed: May 18, 2006
These rolls are simple and delicious! I like to make them by hand. They always come out great, dense or fluffy. The rise on this dough is very forgiving and makes for a good roll no matter what your time frame. Put on a little egg wash before you bake them to give them an extra pop of delicious color.
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Pioneer Cut Dumplings from the 1800's

Reviewed: Aug. 4, 2005
hey, this recipe was great! i was looking for a good dumpling recipe, and this was the one. i really liked how you focused on the dumpling, not so much the soup you cook it in. (so i wasn't afraid to be a veggie stealing the dumpling recipe from "chicken and dumplings") super easy recipe, made it in a jiffy, then got to focus all my creativity on the soup. i felt motivated to experiment around with what i had in the kitchen. didn't have any broth or stock, so i improvised my own base (i don't ever homecook soup other than miso). i heated some butter in a large pot, added in my chopped red onion, some shredded carrots, cremini mushroom chunks, & chive. then salted, garlic powdered, and sugared, (something i learned from asian cooking) four cups of water, & a quick splash of milk for some opacity. i cut my dumplings pretty slopily, so some were a lot bigger than others, but they all tasted uniform. you know when they are done, because they ALL float. before serving, i added some chopped green onion, and enoki mushrooms. turned out to be a nice somewhat light & fresh, but very hearty soup. presentation was nice in a glass bowl. i recommend serving immediately; if you wait too long to eat the soup... the dumplings suck in a bunch of liquid, and become much more dense & gummy (which isn't too bad, but i did like the fluffier version better, it went better with my light soup)
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Clark Gable Pancakes

Reviewed: Aug. 2, 2005
this is my new favorite recipe! two thumbs up for simplicity, versatility, and taste. for one thing, these pancakes (and *cough, cough* the batter) are just like the ones i had as a child. i thought that ALL pancakes had sugar in them... no wonder i couldn't find any that tasted like "the good old days!" i've always been a fan of baking powder; you just can't beat that flavor and fluffiness. the pancakes were super thick, and fantastic. i don't like my pancakes thin and floppy... that's what crepes are for. anyway... i got to thinking... "hey, i could do a lot with this recipe." so since the first batch of pancakes, i've made a giant oven pancake/biscuit (just plopped it on a cookie sheet & put a few pats of butter on top) this was super tasty (& exceptionally easy), because of its crisp, clean exterior, and magically fluffy interior. but my favorite variation yet is the pancake super muffin! i'd say A+ for presentation and variety! i used 1.5c flour for this one, and the muffin tops looked amazing! but you could probably still do it with the same old 1c recipe. remember to put a pat of butter on top; this may be the key to teir lovely color. oh, and i just always bake this stuff (muffins & biscuit) at 400 degrees for 10 minutes (my muffins needed about 12 though, remember to watch when you bake) next idea... use as batter for frying?? (probably remove the oil from the recipe for that one)
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Baked Omelet Roll

Reviewed: Jul. 31, 2005
i'm a big fan of tamagoyaki (a sweet japanese rolled omelet) this recipe was similar, so i gave it a try. i used all the same ingredients (i think the flour is fine, kinda crepeish & fun texture) but didn't use cheese or pepper. instead, i added green onion, which added color and light, fresh flavor, without adding bulk. i used an old, well buttered cookie sheet (about 11" x 13" x 1/2") and the recipe fit right in PERFECTLY. in cooking... i used the tamagoyaki style, of rolling as the omelet cooks, so that it doesn't unroll (too much) when you slice it. this defeats the purpose of simplicity... but i didn't mind. took it out, put it in, etc. all in 20 min, without stopping the timer when the omelete was out of the oven. i think i will try this with my tamagoyaki recipe next time...
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Tea Biscuits

Reviewed: Jul. 25, 2005
i like to make my biscuits quick, easy, and well. quick = [room temp butter cut in with chopsticks held in one hand] easy = [shape dough into a square & cut into square biscuits] well = [don't overmix, knead to add flakes & pay attention as they bake] i think this recipe accomplishes all that it claims to. it makes a very light, fluffy biscuit that lends itself well to sweet toppings. i DON'T think they taste like bisquick at all (check what grade of ingredients you are using if you think they do) i used good butter, whole milk, and everything else according to recipe. i tried to make some with a cheese topping/cheese sauce, but that didn't turn out well. too savory, and the fluffy biscuits couldn't handle all that cheese-weight. serve with sweet toppings for best results. the simple, unsweet biscuit doesn't overpower the nice toppings, or vice versa.
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Sour Cream Sugar Cookies III

Reviewed: Jan. 1, 2005
I made these for a holiday potluck at work. I've never tried making sugar cookies before, usually more of a butter cookie person myself, but these were fantastic! They completely held their shape and baked up to become tender little morsels of rich cookie goodness! I even went all out and decorated each cookie with homemade buttercream frosting. All in all, it was a big hit at work as well as at home. NOW i am getting constant requests for these tasty little sugar cookies. Enjoy!
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24 users found this review helpful

White Sauce

Reviewed: Dec. 8, 2004
Oh my word, this is a fantastic recipe! So simple, so quick, and so tasty; just my style. I whipped this up in a jiffy one night and was pleased with how it was so creamy and velvety. Also, I added some fresh ground pepper/salt and voila, it was perfect for biscuits and gravy!
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Jam Filled Butter Cookies

Reviewed: Dec. 5, 2004
This recipe was QUITE tasty. However, I would make a few changes next time, because.... I thought the cookies were going to hold their shape more! You really DO need to place these cookies 2 FULL inches apart on the cookie sheet; they spread out like there's no tomorrow. I'd add a tad more flour to the mix as prevention. I want little cookie puffs! Not cookies that look like fried eggs. *Teehee* Other suggestion... make 'em smaller, so that they are cute without a flour adjustment.
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Honey Mustard Dressing I

Reviewed: Nov. 27, 2004
This was a fantastic recipe! It was easy, tasty, and colorful. I only made a few changes, regarding sweetness. I reduced the soy sauce to two teaspoons, because I felt it to be too overpowering. Also, I added about a teaspoon or so of white sugar (again, because of the soy sauce), and a few spoons of extra mayo. For color... I was definitely not shy with the dill, I added quite a bit extra.
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Chocolate Mayo Cake

Reviewed: Nov. 1, 2004
i don't usually make cakes, but i felt like a little dessert one night when i was overdue to go grocery shopping... didn't have much in the fridge, but i DID have mayo and JUST enough king arthur's traditional whole wheat flour to whip up a half batch o' this here cake (thank you serving changer tool). actually i didn't even have all the EXACT ingredients... but the cake turned out fluffy, tasty and super moist nonetheless. (didn't have all-purpose flour, baking soda, or cocoa powder, so i substituted in whole wheat flour, carob powder, and used baking powder all around) baked my half batch in two mini bread pans that i got from wholefoods (in a set of four) not everyone may need/want to "botch" the recipe as much as i did, but a healthy addition for all would definitely be using whole wheat flour; the cake's got chocolate in it, so the color won't be a dead give away like if it were white cake, and the robust wheaty flavor will also be masked by mr. chocolate. -- keep baking and get creative
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