P.Pedd. Recipe Reviews (Pg. 1) - Allrecipes.com (18196093)

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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 25, 2005
I have used this recipe for almost 50 years. You simply cannot improve on this filling! However, I do not like soggy pie crusts so I solved this problem years ago by adding 1 Tab. instant flour to this filling and making it "crustless." The consistency is still just as creamy, and it slices beautifully. Just be sure and butter your pie plate. I bake it at 350 for 55 mins.(center should be set and when pie is shaken gently, should not jiggle.) Saves a LOT of calories and fat grams! I make this pie all year round - not just during the holidays. Try this method; it will work for you!
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366 users found this review helpful

Caroline's Chocolate Fudge Frosting

Reviewed: Feb. 23, 2006
I have been using this frosting recipe for almost 50 years! If you want a "bittersweet" frosting, leave off the vanilla. I do not add it anymore, and we like it better. Can easily add another square of chocolate for even fudgier frosting. I often halve the sugar & butter and use 2 sqs. of chocolate for 13X9 cakes. Save a lot of fat gms. and calories, and my husband never knows the difference. If you make a layer cake, you must use the full recipe. I usually need only 1/3 C milk for the right consistency. Whip the frosting on high for a couple of mins. to make it fluffier.
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328 users found this review helpful

Pecan Pie V

Reviewed: Oct. 31, 2005
My husband and I enjoyed this version of pecan pie very much. I lowered the calorie count even more by using 3/4C brown sugar and 1/2 C Splenda, and I used heart healthy margarine instead of butter. Best eaten warm. I am a traditional cook in pecan country and was skeptical until I tried it. I had given up making pecan pies because of the high calorie and saturated fat counts so I am thrilled to have this recipe.
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313 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Nov. 7, 2005
Truly delicious scones! Only my 2nd attempt to make them (first attempt was 20 years ago and not very successful). These turned out great but were not exactly like the submitted recipe. I had recently eaten an orange cranberry scone at a Fresh Market and loved it and was trying to duplicate the flavor. These are even better! My changes included subbing orange Craisins and adding 1 1/2 tsp. orange zest, lite sour cream, fat-free evaporated milk (for richness), and omitting the egg wash. They were so soft that I dropped them - 12 - onto a parchment lined baking sheet and sprinkled them with natural sugar crystals. Fabulous! They were full of flavor, not heavy, and crunchy on the outside. My husband tasted them and has requested one with his lunch today (his first scone). Next tiime, I will make 24 smaller scones and share them with friends. This is not scone country so they will be a novelty!
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154 users found this review helpful

Crustless Cranberry Pie

Reviewed: Apr. 2, 2006
Love this pie! Totally different from anything that I have ever made/eaten! Beautiful presentation with the contrast of red & white. I even lowered the calories by using half splenda for the sugar, and it was delicious. I plan to try this with blueberries - may add a little lemon zest with this version. Thanks for the recipe!
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102 users found this review helpful

Spiced Apples

Reviewed: Nov. 26, 2005
I have been making a version of this for about 15 years. It is beautiful and delicious! I do not add the sugar & lemon juice (really not necessary) and cook the apples & candies in a large, heavy skillet on top of the stove. Just cook until tender and mash them slightly - be sure and leave some chunks for texture. Had eaten something similar at one of my husband's class reunions and decided to try making it myself. Really dresses up a holiday plate! The spices in the candy are perfect for the apples. You can increase/decrease the color and spiciness by controlling the amount of candy you add. Do try and enjoy! You will not be sorry!
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82 users found this review helpful

Sunday Dinner Rolls

Reviewed: Nov. 24, 2005
Wonderful textured rolls but lacked that buttery flavor we love in our rolls.! The dough was so soft that I could not roll it out and cut it into triangles. So I made balls(these spread out beautifully) and finally scooped the rest of the dough into muffin pans (these did not rise as well). Next time, I will use butter, eliminate 1/4 C liquid, and use milk instead of water (should be less sticky). They are wonderfully light and airy!!!!!!
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55 users found this review helpful

Sock It to Me Cake IV

Reviewed: Jan. 26, 2006
Made this cake yesterday, and it is fabulous! Husband ate 2 huge servings! Only subs I made were toasted walnuts (heart healthy) instead of pecans and plain nonfat yogurt instead of fat and calorie laden sour cream. Cake was very moist, flavorful, and simply delicious! I will not feel guilty eating it with these healthy changes.
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54 users found this review helpful

Baked Cream Corn

Reviewed: Mar. 21, 2006
I rated this a 3 because the onion, garlic, and celery flavors mask the lovely corn flavor. Added an extra tablespoon of instant flour, and it still "wept" a little. Very good warmed up in the microwave the next day. I will make it again without the seasonings and will add either a little more flour OR an extra egg to thicken it up just a tad more.
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37 users found this review helpful

Zucchini Pineapple Loaf

Reviewed: Aug. 6, 2005
This is my second review on this recipe. I made it again yesterday and doubled the ingredients as I did not have an 8 oz. can crushed pineapple. It turned out to be even better. Changes include using 4 oz. baby bananas for 1/2 C of the oil; used 1/2 C canola oil. Added 1 C sugar and 1 C splenda; could not tell the difference in taste/texture. Saved hundreds of calories with these 2 changes! I drained the 20 oz. can of crushed pineapple and used the juice to plump 1 C seedless raisins (drained them well on paper towels and tossed with 1 tsp. flour). I omitted the nuts, too. End result was a delicious, lower fat and sugar fruity loaf!
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37 users found this review helpful

Hot Fruit Salad

Reviewed: Nov. 13, 2005
Excellent recipe! My husband and I both LOVED it! As usual, I did have to make a few changes. Since I had no jarred applesauce,(I usually make my own), I quickly peeled, cored, and chunked 3 Granny Smiths and cooked them on low for l5 mins. with 3 Tab. white sugar & a dash of lemon juice (tender stage) and "smashed" them a little but did leave small chunks for extra flavor. This made a perfect substitute! My only canned peaches were sweetened with Splenda, and they worked fine. I did cut each slice into 3rds(fits into the mouth better). Could not locate 8 oz. can of pineapple chunks in my grocery store so used tidbits instead, and they worked fine. I had a can of "lite" apple pie filling in my pantry (impulse buy) that needed to be used so I tossed that in. The end result had a wonderful texture and taste! Next time, I will probably add a can of pear halves, drained and chunked. This would make a beautiful presentation at a holiday meal because it is so colorful! It does make a lot (almost filled up my 13x9 dish), but you can enjoy it in a variety of ways. I warmed it and served it with teacakes as dessert, ate it as a side dish, and will serve it over pound cake slices with whipped topping for dessert tonight. Also, it will be wonderful with vanilla ice cream. A delicious and versatile dish! Thanks for the recipe!
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26 users found this review helpful

Buttermilk Pound Cake II

Reviewed: May 2, 2006
This is the perfect pound cake! Crust is slightly chewy and does not flake off when sliced like sour cream pound cake does. I omitted the lemon extract as I personally do not like its flavor. Baked in two large loaf pans and got 22 generous servings out of them. I prefer making pound cakes in loaf pans because you get flat slices, and the berries don't slide off! After I buttered my pans, I sprinkled them generously with granulated sugar instead of flour. The loaves slipped out of pans easily, and the sugar made the outside edges of the loaves slightly crispy which I loved. Will never make sour cream pound cake again!
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9 users found this review helpful

Italian Chicken Marinade

Reviewed: Apr. 18, 2006
I have been making this dish for years. Since we watch our salt, I do not add any extra salt and even use the fat-free dressing. We do not grill anymore so I just bake them in the oven at 350 until the juices run clear. Delicious and low-fat and low-cal.
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8 users found this review helpful

Best Bread Machine Bread

Reviewed: Jan. 28, 2006
I held my breath when I took the dough out because the directions are completely different from the manufacturer's. I used the dough only cycle, rapid rise yeast, and canola oil. Bread turned out perfect! When I lifted the dough out of the bread pan, I knew it was a winner by the way it felt. Baked it in a buttered 9" aluminum loaf pan for 30 mins. at 375. Brushed the top generously with melted butter before baking it which prevented the flakes. Did tent it with foil after 20 mins.s to prevent overbrowning. I was absolutely thrilled with the results! The recipe that came with my machine is no match for this recipe!!!!! Will NOT make it again. WILL make this recipe over and over.
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8 users found this review helpful

Cafeteria Carrot Souffle

Reviewed: Dec. 29, 2005
I made this dish for Christmas dinner, and it was enjoyed by my family. It was light and fluffy and melted in your mouth. Next time, I think I will add a little cinnamon, though. I used Splenda instead of sugar, and no one knew except me! Will make often!
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8 users found this review helpful

Grammie's No-Crust Apple Pie

Reviewed: Feb. 26, 2006
This is more like apple crisp than pie, but it was very good. I halved the ingredients as I was the only one eating it, used Jonagold apples, and Splenda to sweeten the filling. Forgot the butter but did not miss it. Still very good warmed up with a scoop of healthy vanilla ice cream.
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7 users found this review helpful

Donna's Spanish Bars

Reviewed: Nov. 23, 2005
This is - quite simply - gingerbread! Sorry, but this should not be classified as a bar cookie. It is, however, good, moist, delicious gingerbread! Will serve it cut in squares with a lemon or orange sauce. I used 1 C brown sugar & 1 C Splenda and subbed Canola oil for shortning. Turned out perfect!
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6 users found this review helpful

Banana Banana Bread

Reviewed: Aug. 11, 2005
Very disappointed with this bread after reading rave reviews. There is too much banana for the amount of dry ingreds. so the bottom of the loaf was a bit soggy. Tasted a little "flat" even though I added 1/2 tsp. salt since I use unsalted butter. Will not try this one again!
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6 users found this review helpful

Best Ever Muffins

Reviewed: Apr. 24, 2006
Wonderful recipe! I made them up as large muffin tops. Since these are basic muffins, you can play with the recipe. I zested a large navel orange and got about 2 tsp. zest. Juiced 2 large navels and got about 3/4 C juice. Filled to 1 C level with milk. Added 1 C Craisins tossed with 1 tsp. flour. Baked for 10 mins. at 375. Perfect! Loved the lightly crisp crust and soft inside. Next time, I will use an egg wash and sprinkle with raw sugar. Thanks for the recipe!
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5 users found this review helpful

Zucchini Cornbread Casserole

Reviewed: Apr. 23, 2006
I loved this dish! I used the 50% fat cheddar and only used 4 oz. Skipped the cheese topping and did not miss it. 3 large zucchinis = 4C shredded for me. Would make a wonderful appetizer cut into 1" squares. I baked mine in a 2 quart rectangular dish and got 12 average servings. Highly recommend that you try this one! Thanks for the recipe.
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5 users found this review helpful

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