Melody Recipe Reviews (Pg. 1) - Allrecipes.com (18278260)

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Biscotti

Reviewed: Feb. 22, 2007
This is a lovely basic anise biscotti recipe. The flavor is not too strong, and the texture is spot on.
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2 users found this review helpful

Venetians

Reviewed: Feb. 22, 2007
Perfect recipe! If you follow it to a T, you'll get the most wonderful, rich, moist Rainbow Cookies you can imagine!
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1 user found this review helpful

Crispy and Creamy Doughnuts

Reviewed: Feb. 22, 2007
Simple recipe with fabulous results! This was great for a college dorm girl with a craving for doughnuts and no way to satisfy it if she didn't make them herself! Now I don't think I'll ever need to spend much more on store-bought doughnuts--these were infinitely better!
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1 user found this review helpful
Photo by Melody

Buttery Soft Pretzels

Reviewed: Feb. 22, 2007
The flavor of these pretzels was absolutely PHENOMENAL! The slightly sweet, soft, chewy pretzel foiled by the crunchy kosher salt on top was perfection! Forget about expensive mall pretzels--spend a lazy afternoon making these yourself and avoiding the crowds!
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Sweeter Muffins

Reviewed: Feb. 22, 2007
This is a great basic muffin recipe you can use as a jumping off point: I stirred in some ground pecans for an absolutely wonderful, nutty breakfast muffin. My dad absolutely loved them, and he can be a tad picky about sweet things. This is definitely a good "master recipe" to keep in your file.
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0 users found this review helpful

Chinese Steamed Buns

Reviewed: Feb. 22, 2007
Easy to follow recipe that gives expected results: light, fluffy steamed buns. We make them plain to serve with a meal or fill with a stirred custard as a desert bun.
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5 users found this review helpful

Quick Cake

Reviewed: Feb. 22, 2007
This cake is good for those times when, once in a blue moon, you have a serious cake craving and don't have many of the standard cake ingredients on hand. When it first comes out of the oven and is still warm, it's delicious. You almost can't tell it's at all different from a "normal" cake. Then it cools...and develops an odd texture. While, like I said, it's a good recipe in a pinch, I hope I don't ever fall into the situation again where I'd turn to this recipe, and I certainly would never bake it to serve to other people.
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Grandma's Gingersnap Cookies

Reviewed: Feb. 22, 2007
I substituted all butter instead of shortening to avoid the trans fats, and these cookies came out INCREDIBLE! Gingersnaps have always been one of my special favorites--cookies I absolutely adore but tend to be picky about and thus have only very rarely. Now I've found a perfect recipe so I can make them on my own! The holidays are long past, yet my apartment currently smells like Christmas, and I have about 3 dozen light, crisp, pleasantly spicy, semi-sweet cookies cooling in my kitchen. This is definitely a recipe going in my "Will Bake Many Times Again" file!
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650 users found this review helpful
Photo by Melody

Banana Cake X

Reviewed: May 19, 2006
What a fabulous way to spruce up a cake mix! Simple ingredients that are kitchen staples combine to create a flavorful, moist, rich cake no one will ever know used a boxed mix as its foundation! I decided to melt the butter completely instead of just using softened butter, and I think it made for an even softer, moister cake that was still gorgeously browned on the outside. The banana flavor was incredible--when my dad got home for lunch, he was thoroughly impressed by the scent filling the house. I'll definitely be saving this recipe for use when I want to doctor up other mixes in the future!
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3 users found this review helpful
Photo by Melody

Luscious Buttercream Frosting

Reviewed: May 12, 2006
This is a fantastically simple but wonderfully-flavored buttercream recipe. The balance between the butter and sugar is perfect--not too buttery, not too sweet--and the consistency came out exactly right for piping onto cupcakes without any adjustments at all. I made a lime version of the lemon variation recommended, and it worked fabulously with the Champagne Cake I recipe on this site. This is definitely my favorite buttercream recipe now!
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1 user found this review helpful
Photo by Melody

Champagne Cake I

Reviewed: May 12, 2006
This is an EXCELLENT white cake recipe! I used a little bit extra champagne (total of about a cup for the full recipe) because the batter seemed like it would be way too dry and thick without it, and I baked it in mini muffin tins for adorably bite-sized cupcakes to take to a buffet. They turned out to be a huge hit--not too sweet, slightly dense, not the least bit dry or crumbly, and with a subtle champagne flavor that I foiled with lime buttercream frosting (the Luscious Buttercream Frosting on this site). This recipe is definitely a keeper, and I'll absolutely be making it again!
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134 users found this review helpful
Photo by Melody

Portuguese Muffins - Bolo Levedo

Reviewed: Dec. 19, 2005
I've had store-bought Portuguese muffins from a nearby natural foods chain many times in the past, and they don't compare at all to this recipe! It took quite a long time to cook the muffins on low heat, but it could have been that my apartment was on the humid side, as the dough also took almost a cup more flour than the recipe called for. Despite how time-consuming these muffins were, I will definitely be making them again!
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6 users found this review helpful

Indian Sweet Bread

Reviewed: Dec. 14, 2005
If you're in the mood for a sweet bread, these roti will quickly hit the spot. With ingredients virtually no kitchen is without, it isn't necessary to plan ahead to make them. The dough comes together quickly, and they cook up fast on the stovetop. The sugar lamination is a pleasant surprise when you bite into them. They're certainly no pastries, but for their intended purpose as a simple, sweet flatbread, they more than merely fit the bill!
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