POUKALA Recipe Reviews (Pg. 1) - Allrecipes.com (18180780)

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Chocolate Chocolate Chip Cookies I

Reviewed: Feb. 10, 2014
I have been making these for years. EXCELLENT! They really need to be slightly under cooked. I also used dark chocolate mint chips (Nestles Christmas Limited edition) and received even higher reviews. Bites of heaven!
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Baked Pancakes

Reviewed: Apr. 14, 2013
I wanted to make something different for breakfast, but only had egg yolks to work with (I had used the whites the day prior for something different). I doubled the recipe to use the yolks and 2 TB sugars as mentioned in earlier review and pour into two pie pans. The batter was very lumpy, but I assumed it was like "boxed" pancake mix that recommends some lumps. They cooked in 15 minutes and I sprinkled with sugar, omitting the lemon juice because that just didn't sound good to me. The family loved them! The one "pie" was for my husband, the second I split in half for the two kids. My daughter placed some raspberry preserves over her piece, while the other two left plain. Thanks for a new and creative twist on breakfast!
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White Almond Wedding Cake

Reviewed: Jun. 5, 2012
I used this recipe for the first time to make it for my nieces wedding cake. It is absolutely incredible! Everyone commented on how moist and deliciious it was! Since I was making a large wedding cake, I did bake some of the tiers earlier in the week and then wrapped in plastic wrap and placed in the freezer for 3 - 5 days. After,I pulled out and frosted almost immediately (crumb coat). They held up great and made the best cake! Thanks for sharing!
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 4, 2011
I used fresh butternut squash (what I had on had to use), about 2 1/2 cups (eyeballed), 1 cup brown sugar, 1 cup white sugar, 1/2 cup oil, 1/2 cup applesauce. I accidently omitted the water. I did try the sugar/cinnimon/butter glaze .... WOW! SO good! The bread is incredibly moist, tastes like pumpkin, even though it is squash. Excellent! Thank you!
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Photo by POUKALA

S'more Brownies

Reviewed: Sep. 3, 2010
I gave this recipe 5 stars because this is, without the s'more portion, my favorite brownie recipe that I make all the time. A few comments about the brownie: 1. if you are out of unsweetened squares, you can substitute 3/4 c cocoa powder and 3 TB of oil, which I did, 2. the graham cracker total would equate to 2/3 of a box, with 1/3+ used for the crust. Mine aligned perfectly that there was no overlapping required. 3. I could not see the temperature on this for baking, but it should read 375. 4. if you do not have mini marshmallows on hand, tearing a large ones into quarters works just as well. 5. I used probably 2 cups (or more) of chocolate chips for my pan, based solely on appearance. I like ths recipe because of the graham crust it provided for a bit of stablization. try it, it is perfect!
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6 users found this review helpful

Healthy Banana Cookies

Reviewed: Apr. 20, 2010
I followed all reviews: 3 cups oats, 1 cup raisins/cranraisins, .4 oz applesauce, cinnamon, nutmeg, vanilla: YUM!
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Photo by POUKALA

Mrs. Fields Cookie Recipe I

Reviewed: Dec. 24, 2009
I wanted a recipe to mimic the flavor of Mrs. Field's because I needed to make a 12" round cookie cake for a family function, and they always rave about Mrs. Fields cookies. This recipe yielded a 12" "cake" and 20 extra cookies. The cookie "cake" was perfectly cooked in 20 minutes. Thanks for the delicious recipe. January 28, 2010: I made this again using a 17.25'x11.5'x1' cookie sheet/jelly roll pan and it came out great. I used parchment paper instead of greasing the pan. Cooking time remained the same at 22 minutes.
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25 users found this review helpful
Photo by POUKALA

10 Pound Cheesecake

Reviewed: Dec. 21, 2009
I decided to make this recipe for my husband who only likes the light, whipped cheesecake (like Sara Lee). I was not making it for a large crowd, so I cut the recipe in half. I did not have graham cracker crumbs on hand so tweaked the recipe slightly. These are the change I made ic case someone else opts to cut the recipe as well. I used a box of cinnamon graham crackers and crushed then, and added about a cup of melted margarine (went by feel). I pressed that into a 9" springform pan, covering both sides and bottom. I also used 2 boxes of cream cheese, 8 oz each, because I did not want to open a package and use only half. One thing that other reviewers mentioned was the cake not stiffening. I added one envelope of unflavored gelatin to the lemon juice to dissolve it before adding that to the mix. I also used fat free sweetened condensed milk. After being sliced, each person was able to add canned cherries to their liking. Delicious! My entire family loved it!
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8 users found this review helpful

Zucchini Brownies

Reviewed: Oct. 22, 2009
WOW! Excellent! Very moist! I did substitute 1/2 applesauce for all the oil (two no sugar added mott's blueberry flavored cups). I also used 3 - 4 cups of zucchini because it was already shredded from a bread and I wanted to use it up. Delicious!
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Photo by POUKALA

Pound Cake III

Reviewed: Oct. 13, 2009
I used this recipe for two wedding cakes that I made, based on caption from BROWNEYES230117. Not only is it structurely sound for a tiered wedding cake, it is delicious! I received rave reviews on the moistness and flavor. Over two hundred people tried and loved it. One note: this recipe as is will fill one 12" round pan 2" high. I have also make 1 1/2 the recipe to make four 8" round pans 2" high (generously). I would think it will make three 8" rounds with one batch.
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63 users found this review helpful

Pecan Pie V

Reviewed: Sep. 13, 2009
My family LOVED this pie! My husband was very leary about a pecan pie without corn syrup. He was extremely pleased with the taste and asked my only to make this recipe in the future. I don't even like pecan pie, and I couldn't help eating a second helping.
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1 user found this review helpful

Bananas 'N' Cream Bundt Cake

Reviewed: Apr. 2, 2009
I tried this recipe, not only because of the 5 stars, but I also had sour cream on hand (fat free). I did not use shortening, but replaced it with applesauce. I reduced the sugar to just under a cup, and used three egg whites instead of two whole eggs. I also placed the batter in a 9 x 13 cake pan and sprinkled the top with cinnamon/sugar. This cake was so delicious and incredibly moist, that it was gone by the next day!
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2 users found this review helpful
Photo by POUKALA

Remarkable Fudge

Reviewed: Dec. 15, 2008
This fudge is tasty, but a little challenging for the non-candy maker. I did follow everything exactly, however, I think I was really concerned about hitting the 240 degree mark from other reviewers advice, I may have taken the temp to 245. I did use a candy thermometer, but trying to read a blue line against small separations, it may have been slightly over. That could explain the texture of the resulting fudge. However, the taste is very good, just more crumbly and dry than typical fudge. I submitted photos of what I did with the fudge and how it looks when it is "overdone".
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Butternut Squash Layer Cake

Reviewed: Nov. 7, 2008
I didn't mean to totally rewrite this recipe, but since I did, I thought I would share the modifications for those wondering if it is possible. I was trying to "lighten" it up a bit, so I used 1/4 c margarine, 3.9 oz applesauce (it was Mott's all natural starwberry harvest), 1/2 c Splenda white sugar, 1/2 c Splenda brown sugar, 1/2 c egg beaters, 2 c squash (I had a lot on hand), and 2 1/2 c all purpose flour. I also used cinnamon, nutmeg, and all spice (I really don't measure anything). I left the baking powder and baking soda quantities the same. I baked in in a 9 x 13 silicone pan (which, by the way, worked fantastic for this due to the little fat content!) for about 38 minutes and served it warm. It is/was (almost gone in 30 minutes) EXCELLENT! The nutritional value calculates to the following: 12 servings, 200 calories per serving and 3 grams of fat per serving. Thanks for the wonderful recipe!
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15 users found this review helpful

Pumpkin Chip Cookies

Reviewed: Oct. 29, 2008
I did half this recipe, with a whole egg, and used about 1 1/2 cups of fresh pumpkin since I had it on hand. I made this into a cookie bar using a 11 x 16 jelly roll pan and cooked it for 20 minutes. These are EXCELLENT!
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3 users found this review helpful
Photo by POUKALA

Spooky Witches' Fingers

Reviewed: Oct. 28, 2008
Very fun and easy Halloween cookie that actually tastes great! I did not buy the gel for blood, but instead had some of the red chocolate disks on hand. I melted these and used them in place of the gel. It worked very well!
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Buster Bar Ice Cream Dessert

Reviewed: Jun. 25, 2008
The first time I made this recipe, I modified slightly due to ingredients I had on hand. I used three sleeves of Girl Scout Thin Mints for the cookie base (two sleeves = one box seemed just lighter than I wanted), and I did not use nuts. I made the mistake of not boiling the topping for the full 8 minutes, so it never thickened properly and ran slightly after I sliced the dessert. The second time I made this, I was all out of cookies, so I made a basic brownie in a 9 x 13 pan, but then cut out a 8" circle from there to set as a base in a springform pan like others recommnended using. I then topped the cooled brownie with chocolate mint ice cream, and took the remaining brownie scraps that were left from the cutout and broke them up to peanut size and sprinkled those over the ice cream. I them made sure I boiled the topping for 9 minutes, to be safe, and topped it off. I froze it for 24 hours before serving. It was extremely rich and absolutely wonderful!
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Autumn Muffins

Reviewed: Feb. 11, 2008
These were AWESOME, but I did make some changes. I wasn't trying to rewrite the whole recipe, but I wanted them a bit heathier, and I make changes to every recipe. I am sharing what I did so that others who may want to substitute can feel comfortable doing so. I really appreciate your sharing this recipe and I think this is now our very favorite of all the muffins I have tried. I followed the recipe as it was written, I just made the follwing ingredient changes: I replaced the brown and white sugar for 1/4 c Splenda brown sugar, 1/4 c Splenda white sugar; used 8 oz of applesauce in lieu of the butter (two of the single serving kind), 1/2 c egg beaters, and I chopped one small apple and placed it in a measuring cup and filled it with orange juice until it reached 1 1/4 cup. This replaced the milk. I made this change because I didn't want the apples to brown while I was chopping the cranberries, plus with less sugar in the recipe, I felt I may need less fluids. I used one cup frozen cranberries. I kept the spices, flour, and leavening agents the same, but did not have figs or nuts to add. I made 10 jumbo muffins. Based on my ingredients, each jumbo muffin was 210 calories. Thanks again for a wonderful recipe!
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Blueberry Cheesecake Ice Cream

Reviewed: Feb. 11, 2008
This was excellent and my kids loved it. I did use banana pudding and frozen triple berries because that was all I has on hand. I also do not have an ice cream maker, so I blended the ingredients thoroughly, put a chill on the ice cream, did the layering, and them placed in the freezer. Thanks for the wonderful recipe!
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4 users found this review helpful
Photo by POUKALA

Buche de Noel

Reviewed: Dec. 29, 2007
I made this twice over the Christmas hoiday. The first time I did, I did not pay attention to rolling the warm cake so it was actually quite cooled prior to rolling, but it was easy and did not crack. The advise on heavy sugar on the towel in great, especially with the warm cake. I did not heavy whipping cream, so I filled the cake with items I had on hand: homemade buttercream frosting for the inside, canned chocolate for the outside. This cake was a HUGE success with my family, who all love sweets! For the second cake, I did purchase whipping cream, which I used to fill the inside as well as the outside, sice there was so much of it.(pic sent). This one was less sweet, but still delicious. I sprinkled both with powdered sugar, for effect, but wait until serving for that since it dissolves into the frosting.
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