Amalie Hinson Recipe Reviews (Pg. 1) - Allrecipes.com (18329244)

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Amalie Hinson

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Coconut Cream Pie

Reviewed: Sep. 18, 2011
Outstanding! I made it exactly by the recipe, using skim milk. It's perfect:)
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1 user found this review helpful

Sweet Potato Mini Loaves

Reviewed: Sep. 28, 2013
Excellent. I make it in my regular loaf pans. My oven runs hot, so I am not going to give a baking time. I also make it with any combination of sweet potatoes and pumpkin. Love it!
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0 users found this review helpful

Chocolate - Peanut Butter No Bake Cookies

Reviewed: Aug. 14, 2013
If you use regular, rather than quick-cooking oats, you will not get the proper consistency for the cookies to be dry and not runny.
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2 users found this review helpful

Butter Cake

Reviewed: Apr. 3, 2013
Outstanding! I changed nothing. However, depending on your oven, it can take less than 50 minutes to bake. I would start checking at 35 or so, with my old oven that runs hot. I baked it in an oval casserole that is slightly larger than a 9-in. round, which could account for the shorter baking time. Again, outstanding just like it is!!
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2 users found this review helpful

Favorite Banana Blueberry Quick Bread

Reviewed: Jul. 13, 2012
This is good and easy. I used oil instead of shortening and didn't use my electric mixer. I used 1 c. blueberries b/c they needed to be used. Added a bit of cinnamon and vanilla, and used half brown sugar. Mine took a about 65 or 70 minutes to bake through.
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3 users found this review helpful

Three Ingredient Peanut Butter Cookies

Reviewed: Feb. 26, 2012
Easy and delicious - and from scratch, too! My daughter calls these "poor" cookies, because, as a poor college student she could still afford to make them. I have made them many, many times. Tonight I used brown sugar and added chocolate chips. Just great!
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1 user found this review helpful

Wacky Cake VIII

Reviewed: Mar. 4, 2011
I have made this several times, and this time, I decided to eliminate the cocoa. I used milk as the liquid, although I have used coffee when making the chocolate version. It's so versatile, cheap and easy. Especially the vanilla version would be great with fruit of any kind: for example, drained crushed pineapple, using pineapple juice for the liquid.
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1 user found this review helpful

Guilt-Free Chocolate Cake

Reviewed: Sep. 1, 2010
I made this with 1/2 cup egg beaters and 2 6 oz. yoplait light yogurts. (I used red velvet cake flavor and black forest cake flavor, because it was what I had.) We really liked the cake. I put some chocolate chips on top after I turned it out of the pan. They melted, hardened, and formed a nice variation in texture:) Definitely a good substitute when you have a chocolate jones!
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1 user found this review helpful

Peanut Butter Cereal O's

Reviewed: Jul. 24, 2010
Very easy take on the old marshmallow treat classic. I combined some honey nut and chocolate cheerios that were about to go stale, and they're fabulous. To better manage marshmallow mixture and clean up, spray your mixing bowl, measuring cup, and spoon or spatula with nonstick cooking spray before using.
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1 user found this review helpful

Hasty Chocolate Pudding

Reviewed: Jul. 6, 2010
For convenience, cost, and fat content (with skim milk) this is definitely a five star recipe. I've made it twice now. This time I made it as filling for a chocolate cream pie. I have made this several more times and just put a 1 to 1.5 tablespoons of salted butter in it along with the vanilla. Couldn't be better!
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Easy Grilled Lemon Chicken

Reviewed: Jun. 13, 2010
This is an excellent basic recipe. I didn't have the ginger, so I left it out. I added two tsp. of brown sugar, and, as someone else suggested, I added a dash or two of garlic powder. I also just cut the liquid ingredients in half, because I didn't need a full recipe. The marinade could be made with pineapple juice and then the brown sugar might not be needed. Would be excellent to brush on skewered vegetables.
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5 users found this review helpful

Autumn Muffins

Reviewed: Jan. 5, 2009
Some of the best muffins I've ever made. I didn't have nuts, so I left them out, but they would be good. I used about a cup of dried cranberries and 1/2 c. of chopped dates. I also subbed 1/2c. applesauce and 1/2C. canola oil for the butter. Absolutely awesome!!
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Banana Split Cookies

Reviewed: Oct. 11, 2008
After reading reviews, I decided to bake this batter in my mini-bundt pan. I left out the nuts and cloves, because I didn't have either one. These came out lovely. I sprinkled the tops with butterscotch chips before baking, so they have a butterscotch "crust" in the bottom when you invert the pan. I see this recipe as having great potential for my creative muse.
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5 users found this review helpful

Blueberry Pie

Reviewed: Jul. 1, 2008
Made this as written except substituted a little less than half a cup of flour for the cornstarch. Consistency is excellent - not runny once it's cooled. I used the entire top crust and baked at about 375 for 45 minutes.
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1 user found this review helpful

Soft Sugar Cookies IV

Reviewed: May 21, 2008
I made these according to the recipe, but I did not roll the balls in sugar and I did not flatten them. I did refrigerate the dough for a bit, as my kitchen was warm. The balls were between ping pong ball and golf ball sized. I baked just until there was slight browning around the edges, about 10 minutes, but this could vary, as my dough was cold from the fridge. They are especially yummy when topped with a few chocolate chips and heated in the microwave 10 - 20 seconds. Scrumptious!
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Simple White Cake

Reviewed: Jul. 4, 2014
"That cake is killer," is what hubs said, after eating about one fourth of it as blueberry shortcake. I made it exactly as prescribed in the recipe, with the one addition of 1/2 tsp. of salt. I also used salted butter. It is magnificent, really! Try it!
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Lower Fat Banana Bread II

Reviewed: Apr. 6, 2008
This is pretty darn good! I used 1/2 c. vanilla yogurt in place of the applesauce. I also cut the sugar to 1/2 C. as others have recommended and used 3/4 c. whole wheat flour, with the remainder being all purpose flour. Do not judge this recipe by its taste or texture straight out of the oven. It improves as it cools, and fooled several people today at church who would never have known it was low fat if I hadn't told them. I'd call it a winner!
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3 users found this review helpful

Blueberry Crumb Pie

Reviewed: Jun. 26, 2007
I just baked this recipe, and it's excellent. I made a few minor changes: no lemon juice or zest (I didn't have either). I added 1 tbs. of water instead. I added 2 tbs. of cornstarch to the mixture of dry ingredients for the filling. I think the consistency will be fine, once it cools. Since I had no lemon juice, I added a pinch of salt to the filling. Next time I'll probably try adding a little lemon juice , if I have some. I used 2 pints of fresh berries, which amounted to about 4 and 1/2 cups. This filled a deep pie plate. This is definitely a keeper. Not only is it excellent, it's easy!
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106 users found this review helpful

Cherry Crumble

Reviewed: Feb. 23, 2007
I just tried this with great results. I made the following alterations: I used a refrigerated pie crust for the bottom crust in a 9inch pie plate. I used two cans of cherry filling (one lite and one no sugar). For the crumble, I used whole wheat pastry flour and put all of it on top of the cherries. Baked for about the recommended amount of time. It's very good!
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25 users found this review helpful

Country Quiche

Reviewed: Apr. 13, 2006
I doubled this recipe and put it in 2 deep dish pie shells that I baked for about 8 minutes at 400 degrees, although I think regular depth would work too. I used 2 cups of cheddar cheese for the double recipe, and about 8 oz. of chopped brocolli. I also used onion powder instead of onion, because I was low on time. With the brocolli, 4 pieces of bacon was plenty per quiche. Unless you really like the herbs, they were not necessary. It's a good basic recipe that I will use again.
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144 users found this review helpful

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