Lisa C. Recipe Reviews (Pg. 1) - Allrecipes.com (18153098)

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Lisa C.

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Vegan Cupcakes

Reviewed: Sep. 29, 2013
I made these with my little niece today, and we both loved them! She really wanted chocolate, so I added 2 tablespoons of cocoa powder plus 1 1/2 tablespoons more of almond milk. I also subbed canola oil for the coconut oil, and they turned out great! (The chocolate flavor was still pretty subtle, so if you want a dark chocolate flavor, you'll need to make more adjustments.)
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Carrot Cake

Reviewed: Sep. 22, 2013
I made this yesterday for my mom-in-law's birthday, and it was a big hit with everyone that tried it; many had seconds! We had the leftovers for breakfast this morning and it was even better. (The only reason we had leftovers is because we had people there that insist they hate carrot cake; wouldn't try it!) The only changes I made were to use white whole wheat flour instead of all-purpose flour, and I used organic cane sugar, which adds a little molasses taste. So good!
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1 user found this review helpful

Whole Wheat Honey Bread

Reviewed: Jan. 12, 2013
My friend gave me her breadmaker that she no longer used, and we're in heaven! This recipe is the first one that I tried... so yummy! I made a few changes to make it dairy free...I used Earth Balance stick margarine instead of shortening or butter, and used 3/4 cup water with 3/8 cup soy milk, warmed to about 80 degrees in the microwave. (Instead of the milk powder.) I also added a little vital wheat gluten for better rising, about 2 tsp, but you could probably add more. I adapted the recipe for a 1 and 1/2 lb. loaf, so your measurements might be a little different. I used the whole wheat setting with a medium crust, and it has ocme out perfectly every time!
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2 users found this review helpful

German Chocolate Cake III

Reviewed: Sep. 18, 2011
This cake is very, very good! My mom-in-law requested a German chocolate cake for her birthday, and I thought this one sounded the best. I made it as directed, and it was amazing...moist and rich, with a light chocolate flavor. She gave it the highest praise ever, saying this cake is better than the one her mom made for her when she was a girl! It is time consuming, and the filling is a bit thin; I couldn't get it to stay on the sides of the cake, even when fairly cool. I ended up mixing it with some chocolate frosting (the recipe on the Hershey's can) to thicken it up, and used the mixture for the sides of the cake. So yummy!
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3 users found this review helpful

Apple Crisp

Reviewed: Sep. 10, 2011
I just made this as an impromptu dessert for my hubby, and it was very tasty! I sliced the apples rather than chopping them, and for those who like to measure, I used 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and approx. 1/8 tsp. salt. Was out of pecans, so used 1/2 walnuts and 1/2 almonds. We both love the nutty taste, and look forward to having the leftovers for breakfast :-)
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5 users found this review helpful

Addictive Pumpkin Muffins

Reviewed: Nov. 27, 2010
These are delicious! I took others' advice regarding the spices and increased the cinnamon to 2 tsp., cut the nutmeg to 1 tsp. I also cut the sugar to 3 cups and used half whole wheat flour instead of all white flour. They turned out perfectly in about 24 minutes, and we all loved them...second servings all around!
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12 users found this review helpful

Apple Cranberry Bread

Reviewed: Dec. 6, 2009
Thank you to all the others who have warned that this bread mixes up into a very thick batter; I knew to expect that and enlisted my trusty KitchenAid mixer, which was powerful enough to do the job. The only change I made was to use white whole wheat flour, and the bread was done in only 53 minutes. It tasted pretty good, but is not really sweet like some quick breads are,so some cooks may want to adjust the amount of sugar. It did disappear pretty quickly when I served it at church this morning, though!
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1 user found this review helpful

Beer Bread I

Reviewed: Dec. 16, 2007
I made this with regular flour and added the baking powder and salt, as others have suggested. I used 1/3 cup Splenda instead of sugar, and also added 1 tsp. Italian seasoning and 2 Tbs. grated parmesan cheese to the batter. I was in a hurry and didn't have an hour for it to bake, so I spooned the batter into a muffin pan and made 11 good-sized muffins, baking them for about 17 minutes. They were very good, even as leftovers over the next few days!
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3 users found this review helpful

Chocolate Peanut Butter Marble Cake

Reviewed: Dec. 16, 2007
This cake was very tasty, though there wasn't a very pronounced peanut butter or chocolate flavor like I anticipated. It baked up beautifully, though, filling the pan completely, and had a light texture. I was in a hurry and needed a quick frosting, so I used Betty Crocker chocolate, with the leftover peanut butter chips melted and stirred in before spreading it. That PB/chocolate taste was more pronounced and really yummy with this cake.
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7 users found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Sep. 28, 2007
I lightened this cake up considerably, and it was still very, very tasty! I used devil's food cake mix, sugar-free, fat-free pudding, egg-substitute and light sour cream. Instead of using 1 whole cup of oil, I used 3/4 cup unsweetened applesauce and 1/4 cup canola oil. Even with all these changes, it was still moist and delicious! I made it in a 9 x 13 pan and baked for only 25-30 minutes. For a tasty frosting, I used the 'Luscious Buttercream Frosting" from this site, adding 1/2 cup melted semi-sweet chocolate chips to the mix before spreading it on the cake. Yum!
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98 users found this review helpful

Luscious Buttercream Frosting

Reviewed: Sep. 28, 2007
This frosting is wonderful! I made it as directed, then added some additional flavoring. I added 1/2 tsp. lemon flavoring and a touch of yellow food coloring to use this on a lemon cake ("Lemon Cake" on this site) and it was divine! For a chocolate cake, I made this frosting and then added 1/2 cup melted semi-sweet chocolate chips. The texture was still great and the taste was amazing! (as my teenage daughter would say) Both cakes received high praise at the family potluck!
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1 user found this review helpful

Lemon Cake

Reviewed: Sep. 28, 2007
This cake is so easy, and turned out very moist and delicious! I used lemon cake mix with lemon sugar-free fat-free pudding mix, and the lemony taste was just right. Instead of using this frosting, I whipped up a batch of the Luscious Buttercream Frosting on this site and added 1/2 tsp. lemon flavoring and a touch of yellow food color. It was SOOOOO good!
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1 user found this review helpful

Lighter Banana Muffins

Reviewed: Sep. 16, 2007
I made many of the same changes that others have: I added one more banana, 1 tsp. vanilla, and 1 tsp. cinnamon. I also used half whole wheat flour and egg substitute to make these muffins even healthier. They were a little overdone at 20 minutes, probably because of the lower fat content, so next time I'll check them at 17 or 18 minutes. We all loved them for breakfast this morning; they were very tasty!
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2 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 14, 2007
I just finished making a batch of these cookies and they are very tasty! I didn't have butter flavored shortening, so I used regular and then added 1/2 tsp. Wilton's butter flavoring. I also used 1/2 cup whole wheat flour in place of 1/2 cup of the regular flour, and golden raisins instead of regular, since that's what I had on hand. They turned out great, with a subtle spiciness that makes me keep eating them :-) Great recipe, Beth!
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Easy Chicken Enchiladas

Reviewed: Aug. 20, 2007
These enchiladas were a hit at a potluck and disappeared quickly! I took others' advice and coated the bottom of the dish with enchilada sauce (Macayo's) and poured the remainder over the top, and baked them without the foil covering. The sauce gave them a little bit of a spicier taste, and kept them very moist, too. I also used low-fat Colby-Jack cheese and whole wheat tortillas, as well as Neufchatel (low-fat cream cheese) for a little bit healthier meal. Great recipe, Kristine!
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1 user found this review helpful

Oven Fried Potatoes II

Reviewed: Jul. 10, 2007
These oven fries were very tasty, the best I've made in several attempts over the years! I used bottled lemon juice (the kind that comes in the squeezy lemon), olive oil, and Creole Seasoning instead of salt and pepper. They were a bit spicy, just the way we like them. (My hubby suggested cooking them a bit longer, but he doesn't like them soft on the inside the way I do.) In any event, they disappeared quickly and I will be making them again!
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Sugar Free Blueberry Coffee Cake

Reviewed: Jun. 7, 2007
I made this to take to work today and everyone loved it; it disappeared quickly! I was afraid to make it with all Splenda, fearing that articial sweetener aftertaste, so I made it with half Splenda and half regular sugar. (For the brown sugar, I used 3/4 cup regular brown sugar, and 3/4 cup Splenda Brown Sugar Blend. For those of you who are diabetic, please be aware that Splenda Brown Sugar Blend contains 1/2 regular brown sugar...it's NOT sugar free!) I also subbed 1 cup of white whole wheat flour for one of the 3 cups of all-purpose flour. I baked it in a catering half-pan, about 9x12 inches, for 43 minutes, and it came out just right!
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28 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Mar. 4, 2007
To make this a bit healthier, I used 1/2 cup egg substitute for the eggs and Quaker oatmeal instead of the crackers. I followed previous reviewers advice and cut the brown sugar in half and added 1 tbs. Worcestershire sauce to the ketchup mixture. I put half on the bottom and the rest on top. The meatloaf itself tasted great, but both my hubby and I thought the glaze was still too sweet. (Next time I'll cut the brown sugar to just 1/8 cup.) Thanks for a good recipe!
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Chocolate Eclair Dessert

Reviewed: Jan. 13, 2007
At my church we make this up in quantity and serve it to the men at the local shelter. They just love it, as does my family. It disappears quickly at potlucks, too! I use fat-free sugar-free pudding and lite Cool Whip, and it's just as good; people don't believe I used "light" ingredients! Definitely a winner!
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Pistachio Fluff Fruit Salad

Reviewed: Jan. 13, 2007
I made this for Christmas dinner, and everyone raved about it! I omitted the bananas (not appetizing when darkened) and used 8 oz. Lite Cool Whip, sugar-free fat-free pudding, and maraschino cherries. (A small jar for a double-batch.) So easy and very good!
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1 user found this review helpful

Displaying results 1-20 (of 28) reviews
 
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