FRAMBUESA Recipe Reviews (Pg. 3) - Allrecipes.com (18331100)

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Honey Wheat Sandwich Rolls

Reviewed: Feb. 26, 2008
The only changes I made was using 2c of WW flour and 1 3/4c AP flour with about 3/4c wheat bran added in and 1T gluten. I made 19 dinner-sized rolls that were soft and light, even a day later.
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6 users found this review helpful

Banana Layer Cake

Reviewed: Feb. 21, 2008
5 stars for the caramel sauce/frosting, 4 for the cake. I made the cake in a 9x13 pan and just used the caramel as a sauce to drizzle over it. I used lite soymilk instead of the evaporated milk and the flavor was still awesome. I used 1/2 WW and 1/2 AP flour for the cake portion, subbed oil for butter and flax for the eggs. Still a very good cake.
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Spinach Bread

Reviewed: Feb. 19, 2008
I used feta instead of cheddar and an entire 10 ounce package of frozen spinach. The bread was soft and not dry at all, even with the addition of some wheat flour, but the flavor really just wasn't all that great.
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1 user found this review helpful

Soft Christmas Cookies

Reviewed: Feb. 17, 2008
These had good flavor but I think I rolled them too thin because they weren't as fluffy as I would have liked. I used 3 1/2 c of flour and baked them about 10 minutes at 350. I'd roll them closer to 1/2" next time so they actually came out softer and lighter.
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Spicy African Yam Soup

Reviewed: Feb. 14, 2008
This wasn't fantastic, but it wasn't bad. I left out the zucchini and rice, and pureed some of the soup before I added the chick peas. I like the texture more creamy, rather than a broth based soup with stuff in it. Not bad, but not something I'd soon make again.
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Banana Muffins I

Reviewed: Feb. 6, 2008
I really liked that these weren't very sweet. I used flax instead of the egg, and made 24 mini muffins that baked for 15 minutes. Surprisingly good for what's in them.
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2 users found this review helpful

Vegetable Spoon Bread

Reviewed: Feb. 6, 2008
This really wasn't anything that special. I'd prefer plain cornbread to this, and I do like spinach.
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Fun Cookie Suckers

Reviewed: Feb. 6, 2008
I was expecting the playdough type cookies that you find in groceries, but these were not that cookie. I added almond extract and 1/4 c additional sugar, and they still came out rather plain and unexciting. I put a raspberry glaze on them and they were much better, but I don't think I'd make them again.
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Gyoza

Reviewed: Feb. 3, 2008
I left out the egg and subbed TVP for the pork, and filled egg roll wrappers instead of wonton, since that's all I had. I rolled them, sprayed them with canola oil and baked them till they were crunchy and golden. The flavor is good, but I'll keep looking.
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Crispy Edamame

Reviewed: Jan. 31, 2008
These were very good. I didn't spread mine out far enough for them to get crispy, but they did brown and tasted excellent with just a little melted parm on top.
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9 users found this review helpful

Graham Streusel Coffee Cake

Reviewed: Jan. 21, 2008
Everyone at work devoured this, but I feel like using a box mix is cheating. Good flavor and use of graham crackers, but you could probably make it taste better or healthier by making your own cake batter.
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Great-Grandmother Steinbeck's Johnnycake (Cornbread)

Reviewed: Jan. 21, 2008
I like this recipe better than I do my own. I used 2 egg whites in place of the egg, replaced 1/4 cup of flour with whole wheat flour and used 3 T of applesauce and 1 T of oil. Even with the changes this came out soft and tasty.
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Maple Apple Cream Pie

Reviewed: Jan. 21, 2008
The flavor of the custard was very good on its own, but once it was put on the pie it lost its appeal. The liquid from the apples made the crust soggy, and the maple flavor was lost in the cinnamon and sugar.
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3 users found this review helpful

Pumpkin Gingerbread

Reviewed: Jan. 21, 2008
This was ginger-y, but not gingerbread. No one particularly cared for these.
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Whole Wheat Refrigerator Rolls

Reviewed: Jan. 13, 2008
Not bad. I added flax and wheat bran for a little extra fiber, and cinnamon and raisins to make them more of a breakfast roll.
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Carrot Cake III

Reviewed: Jan. 12, 2008
Fantastic carrot cake. This can easily hold up to cutting half the oil with applesauce, replacing the eggs with flax and water, and using brown sugar in place of the white. Add nutmeg and crust the sides of the cake with a walnut or pecan and nutmeg mix and it's wonderful. Makes a nice 2 layer cake out of 2 9" to 10" round pans, baked for about 40 minutes.
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Sweet Corn Cakes

Reviewed: Jan. 11, 2008
This is very sweet, but pretty good anyways. I subbed oil for the butter, used soymilk for the cream and used 1/3 c plus 2 T of cornmeal and 2 T flour for the masa harina. It's very rich, so next time I might reduce the sugar.
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Peanut Butter Cake II

Reviewed: Jan. 11, 2008
This was ok. I don't like using boxed mixes as a base for my cakes--it seems like it's cheating. That said, it was a very heavy, dense cake. The flavor wasn't as pronounced as I thought it would be with the amount of peanut butter used, and the only flavor being peanut butter made it a little boring. I'd layer the middle with some sort of chocolate or fudge if I made this again, and drizzle a bunch of chocolate over the top to make it more edible.
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Artichoke Spinach Lasagna

Reviewed: Jan. 6, 2008
This was a little salty but otherwise good. I used whole wheat noodles that I layered into the pan uncooked, and added a ricotta and basil/oregano layer too.
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Golden Sweet Cornbread

Reviewed: Dec. 29, 2007
I cut the sugar down to 1/2 cup and used demerara instead of granulated. I think with the full amount it would have been far too sweet. The texture was very crumbly but the flavor was good with butter or maple syrup.
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Displaying results 41-60 (of 475) reviews
 
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