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Grandma's Banana Bread

Reviewed: Dec. 23, 2012
I used this as a base recipe...and will begin tweaking it. I wanted a banana bread recipe that bakes up as a 'moist brick'. That may sound strange, but it accurately reflects my memory of the *best d*mned banana bread I ever ate*. I used buttermilk in place of milk. I cut down the sugar. I added old fashioned/rolled oats in place of half the flour...which added an extra texture. Not sure what I think of that. Will either downgrade to quick oats - or omit altogether in place of the original amount of flour (I made a half recipe and baked it in a loaf pan). I love the results for a first run. It resulted in that 'basic brick' super-moist loaf of quick bread. Looking forward to tweaking this into my 'go to' banana bread. PS -- my bananas (all 3) were pitiful. I had maybe one cup of mashed banana total for the half recipe.
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To Die For Blueberry Muffins

Reviewed: Jul. 8, 2012
Sometimes, you should just listen to your gut. The muffin is just fine as written -- except it strikes me more as a cupcake. Where I erred was in going with the brown sugar topping. I thpught that the topping totally overpowered the actual muffin. If I make this again, I would top the muffin with the original white sugar topping (which makes twice as much as you need) or better with an egg-white wash and turbinado sugar. Let the blueberries be the star of the show!
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The Best Vegetarian Chili in the World

Reviewed: Mar. 14, 2012
First time I've worked with veggie crumbles - I was pleasantly surprised. Might work with them more. Pretty spicy for my taste -- but the husband will like it. Mostly -- this is NOT 8 servings. I had to switch pots -- used a 1/3 cup soup scoop 20 times -- and dumped another 2 cups into a bigger pot -- all BEFORE I put in the beans and corn. If I make this again - I'm cutting it in half for my 2 person household. Will kick out a can of beans and use one can tomato crushed along with one can whole. Still - great recipe - it's a keeper.
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3 users found this review helpful

German Chocolate Cake Frosting II

Reviewed: Apr. 21, 2010
This is grans recipe, without the teaspoon of water (not needed) along with another 1/3 cup coconut and use BUTTER instead of margarine. Needs no extra thickeners when using butter. Needs to boil over medium heat about 12 minutes.
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13 users found this review helpful

Honey Oatmeal Chewies

Reviewed: Mar. 28, 2008
OMG! When the man in the house says 'keep that recipe' - it's a top 5 keeper! Fabulously easy; I baked them 11 to a sheet - 4 on the outside and 3 up the middle - giving them a bit of room to spread. Used a basic cookie scoop and packed them a smidge generous. Baked them 13 minutes per tray - and I put the upper rack 'up' a level. Came out chewy, not crisp (and I think these would be good crisp, too). I used dates and pecans as listed, but I'm positive that chocolate chips would be good as well. I'm putting this one in the holiday rotation this December. I expect my mom will be looking for the recipe.
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5 users found this review helpful

Black-Eyed Pea Salsa

Reviewed: Mar. 28, 2008
Easy easy! I used the 1.5 pound jar of salsa - and added some freshly chopped tomatos, along with some cilantro - plus I juiced half a lime, and used about half of the rendered lime juice. Heeded previous advice and ended up using about 1/2 a packet of the dry italian dressing mix packet. Plenty of salt at that point.
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6 users found this review helpful

Oatmeal Pancakes

Reviewed: Mar. 23, 2008
With Diabetes in the household and a gastric bypass - I'm looking for complex carb turnarounds of solid favorites. Like others, I used a stone ground whole wheat flour, 1/4 teaspoon salt - and more sugar -- except that we are a splenda household these days - so I substituted straight splenda for the white sugar (2 Tablespoons) and 1 1/2 teaspoons of the splenda brown sugar blend. (equivelent of 1 Tablespoon of regular br. sugar) I also added a half dead banana that was in need of a purpose. With the addition of the banana - I quickly discovered that it needed a serious boost in leavening -- and added a half teaspoon of baking powder as well as the soda already in the recipe. We like our pancakes light and fluffy. This did the trick. Topped with some sugar free syrup - and Log Cabin seems to have the best flavor - it was a healthy makeover. Also, I recommend to everyone - keep buttermilk in the house. When it's called for, even sour milk doesn't quite give the recipe the same kick.
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Angel Food Cake II

Reviewed: Jul. 10, 2007
I'm not much on sweet frostings these days - but this cake is perfect - and I served it with mascerated strawberry/blueberry mixture. Very much like my gran's angel food cake recipe. The powdered sugar in the flour makes a difference! Be sure to FOLD in the flour to maintain the light fluffy texture. Almond extract is oh-too good - and just like Grandma's!
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8 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 21, 2007
I've made this a few times and it's come out slightly different depending upon how well the soda is mixed into the buttermilk. The first time, the soda got stuck to the measuring cup and the result was a thick batter and moist cornbread. The last time, I completely mixed the soda in buttermilk and the batter was far more airy or spongy. The result was a slightly dryer cornbread. Both were equally good - just different in terms of texture.
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8 users found this review helpful

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