NATUREMAMA1 Recipe Reviews (Pg. 1) - (18127064)

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Butterscotch Bread Pudding

Reviewed: Dec. 28, 2014
I made the recipe as written with homemade white bread. It turned out lovely and was very good. Happy to find a bread pudding without raisins. Not to knock the recipe but because I am not used to anything quite so sweet so will only I will 1/2 the sugar next time.
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Amish White Bread

Reviewed: Oct. 30, 2013
OMGee this was unbelievably sweet! More like it should be used for sweet rolls than bread. The dough handled easily and baked into a lovely loaf which is the reason for giving it 3 stars.
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2 users found this review helpful

Chewy Granola Bars

Reviewed: Feb. 26, 2013
I make a batch and a half of these at least once a week on a Pampered Chef lg bar pan. To take them to the next level, use local honey. It adds so much more flavor than the store bought. I follow the recipe except for increasing honey to 2/3 cup and decreasing choc. to one cup while adding 1 cup of dried cherries, cranberries, sliced almonds, or other nuts.
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1 user found this review helpful

Maple Walnut Fudge

Reviewed: Dec. 23, 2012
Exceptionally pleased with this fudge. Following others suggestions, I added 3 tsp maple extract. Doing so yielded a darker colored fudge than that pictured but the taste is amazing.
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0 users found this review helpful

Dough Ornament Recipe

Reviewed: Nov. 30, 2012
If you have a dehydrator, use it! I did and I have the best looking salt dough ornaments ever. Took about 3 hrs on the fruit setting. Zero puffing. :)
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3 users found this review helpful

Fruity Krispy Treats

Reviewed: Apr. 26, 2010
My children and their friends love these bright colored treats. A nice switch from Rice Krispie treats. I prefer to use plain marshmallows though. With 3 active children I often put together packages of individual snacks for club, sport and school trips. These are such a fast and easy addition. Best part is I’ve never had any leftovers come home.
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14 users found this review helpful

Pumpkin Drop Cookies

Reviewed: Nov. 17, 2009
So glad I tried this recipe. I’ve made these cookies 3 times in the last 2 weeks and taken them to school and family functions. I’ve not brought a single cookie home with me. By the second time I took them, I made sure I had the recipe with me for those who asked for it. Everyone loves them, even the pickiest children went for them. The cinnamon icing is a wonderful switch from the cream cheese icing I’d always paired with pumpkin cookies. The children in our family definitely prefer the cinnamon. I followed the recipe ingredients with the exception of substituting butter for the shortening. Also, after baking the very first sheet of cookies, I greased my hands and rolled the sticky dough into balls flattening them slightly before baking. It was extra hassle but worth it to me. I prefer the more uniform, smooth cookies when place on a platter. Like others, I too ended up with about 70 cookies each time.
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10 users found this review helpful

Whole Wheat Refrigerator Rolls

Reviewed: Oct. 6, 2006
Twice I followed the recipe as written choosing not to refrigerate the dough. So easy letting the Kitchen Aid mixer do most of the work. Delighted with the rolls. They look and taste so wonderful. Two of my children are begging for more as I type. That's a testiment in itself. In the past 12 years when I have tried a different roll recipe, they just tell me to make my recipe next time. This will be only the second roll recipe to make it into my personal recipe book. My family And I appreciate you sharing this recipe Sharon.
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42 users found this review helpful

Brigid's Blackberry Pie

Reviewed: Jul. 31, 2006
I took a chance on this recipe and was not disappointed. The use of basic ingredients does not mask the blackberry flavor. While everyone said their pie was good, two pointed specifically to the true berry taste as their reason for liking the pie so well. The pies made a beautful dessert dish when cut and served with vanilla ice cream. The pie consistency was just right, not too thick or thin. I'll be hanging on to this recipe for future use.
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33 users found this review helpful

The Sarge's Goetta - German Breakfast Treat

Reviewed: Jul. 22, 2006
My husband’s grandmother born in 1900 made the stove top Goetta well into her 90’s. I must admit I was a little skeptical when shortly after our wedding she gave me a pan to fix for him. I have since come to love it. She generally used pork, but was also known to mix in beef and even chicken. In later years she used greased aluminum mini loaf pans to cool and then freeze her goetta. I enjoy my goetta with eggs and toast. My husband prefers his just like his grandma, served on fresh bread drizzled with syrup. Thank you so much for a simpler way to bring our children a little family heritage at the breakfast table. I have introduced much of my extended family to goetta and now many of them love the stuff too. We have even had get togethers in the fall just to make large batches of the stove top kind. I can’t wait to share this recipe with them so they can enjoy goetta anytime. By the way, we’re from Indiana. I have had questions about the oats before. We use Dorsel’s Pinhead Oatmeal. Thank you again Sarge!
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15 users found this review helpful

Zucchini Cake III

Reviewed: Jul. 17, 2006
This is the BEST zucchini cake recipe I've ever discovered. Moist & oh so delicious! Since the summer of '05 I have made this recipe many times with wolderful results. Never changing the cake ingredients, I've used various cake pans and made cupcakes too. Like so many others using a tube pan, I found my cakes are done before the 80 minutes so keep an eye on yours. I have used Geri's glaze, cream cheese icing suggested by others and left it plain. No matter how I have served it family and friends have loved it. I have learned to take a copy of the recipe when I take this cake to gatherings. The pineapple is a terrific addition Geri. Uniced cupcakes/muffins served with Sunday brunch are my personal favorite. The muffins freeze well too.
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31 users found this review helpful

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