FRAMBUESA Recipe Reviews (Pg. 1) - Allrecipes.com (18331100)

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Orange Cream Fruit Salad

Reviewed: May 30, 2005
I wanted to try this recipe today for our Memorial Day picnic, but halfway through making it I realized I didn't have a few key ingredients. First, I only used 1 cup of milk as suggested by other reviewers; 1/3 cup of regular orange juice as that was all I had on hand; 3/4 cup of whipped cream instead of sour cream as I don't care for the taste of sour cream; and about a pint or so of fresh sliced strawberries instead of the peaches since I was out of them. Even without this being exactly the same recipe it was great and several people commented on how good it was. I'll definitely make it again.
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4 users found this review helpful

Salmon Chowder

Reviewed: Dec. 28, 2006
This was such a delicious chowder. I upped the celery significantly and used just one can of salmon and one can of diced clams. I didn't have any evaporated milk so I subbed milk and cream soup base powder for that. This all made a really tasty dinner that went great with the "To Die For French Bread Rolls" from this site. The cream corn really adds to this, so don't leave it out, and be sure to chop your veggies fairly coarsely. I also cut down the cheddar to only about a cup and it was plenty.
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1 user found this review helpful

Rocky Road Fudge Bars

Reviewed: May 23, 2005
SWEET HOLY JOSEPHINE! These were awesome! Even though they took a while to make they weren't difficult at all, and the results were incredible. They were so rich and creamy and chocolately and just perfect. I took them to a picnic and out of an entire table of desserts, these were the only ones that were gone.
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4 users found this review helpful

French Bread Rolls to Die For

Reviewed: Dec. 28, 2006
These rolls were gorgeous and they baked up so light and fluffy. The crust was tender and the middles of the rolls were flakey and light. They puffed up huge in the oven, so you could easily make them smaller and get more than 16 rolls out of this recipe.
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3 users found this review helpful

Banana Tortilla Snacks

Reviewed: Dec. 28, 2006
I left out the raisins and warmed the tortilla before I put this together and it was wonderful. The honey goes so well with the peanut butter and banana, and the tortilla is a great twist on plain old bread. Mmm-mm
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2 users found this review helpful

Blueberry Crumb Pie

Reviewed: Aug. 4, 2006
I had no trouble with this pie being soupy, and I didn't add any additional thickeners. I did use fresh (picked an hour before) berries, so I'm not sure if that made any difference. I did add about 1 t of cinnamon to the cinnamon/flour mixture, and left out the lemon zest as I didn't have any, but otherwise let everything the same. It was a delicious pie, and will surely get made again.
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1 user found this review helpful

Strawberry Pretzel Salad

Reviewed: Jun. 13, 2005
I've had this dessert several times and I just love it. I finally made it for the first time for my graduation party, and by the middle of my party there was none left.
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4 users found this review helpful

Marbled Chocolate Peanut Cookies

Reviewed: Dec. 26, 2006
These were really good, although my dough marbling abilities are lacking and they kind of turned into one solid color. I halved this recipe and it made 45 big and thick cookies. I left out the peanuts and just used chunky PB and it worked just fine. Not especially pretty, but maybe if you marbled the dough with your hands it'd work better than a spoon and turned them into one solid color cookie by overmixing.
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3 users found this review helpful

Pumpernickel Rye Bread

Reviewed: Nov. 8, 2007
I left out the milk powder and added a heaping T of gluten and 1/2-3/4 c wheat bran. Instead of water I just used warm coffee from breakfast. The dough rose fine and produced a really soft bread. It's very strong flavored, so add some sugar or cut back on the rye or molasses if you don't want a really bold taste.
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 16, 2005
I've made this recipe a few times as the recipe directs, but then I thought I had this great new idea. Instead of chocolate or vanilla pudding, I used banana cream pudding and substituted white chocolate chips and some walnuts for the chocolate chips. That crazy concoction worked, and I had come up with a great new and different cookie.
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Pumpkin Cream Cheese Muffins

Reviewed: Nov. 17, 2007
I left the eggs out of the cream cheese and used it as a filling, rather than a topping. The muffins came out really nice with the cream cheese inside and the crumbs on top, I don't think I'd make it any other way if I make these again.
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5 users found this review helpful

Seminary Muffins

Reviewed: Jun. 17, 2005
These muffins were really good. I left out the walnuts since I don't like them in my muffins, and they still turned out great. I really liked the flavor of them, and the different texture. It was something you don't expect from a muffin. I'll be making these again.
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1 user found this review helpful

Almond Rhubarb Coffee Cake

Reviewed: Jul. 4, 2005
I firmly believed that rhubarb was a terrible waste of good garden space, and that it didn't belong in any recipe at all. However, I discovered this recipe and due to an abundant rhubarb crop this year, I tried it out. WOW...what an awesome recipe. I followed the recipe exactly save for replacing half of the oil with applesauce, using ground almonds instead of sliced, and upping the amount of rhubarb to 2 1/2 cups. I had to bake it about 10 minutes longer than suggested, but it made 2 very attractive and delicious rhubarb coffee cakes. I've been converted.
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8 users found this review helpful

Peanut Butter Banana Oatmeal Raisin

Reviewed: May 11, 2006
So basically these cookies are amazing and delicious. For those who want a definite banana flavor to these, make sure you use a brown, overripe banana and you'll get the nice taste of it in the cookies. I did make some modifications, and they still came out excellent. First I cut back on the white sguar by 1/4 cup, added 1 t cinnamon, used chunky PB and left out the raisins entirely. I baked these at 325 for about 18 minutes and they were just perfect. With my modifications there are 114 calories/cookie with almost 3 grams of protein and 2 grams of fiber. Super tasty, will make again and again.
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55 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Jul. 11, 2005
WOW--this frosting is amazing. I frosted the Chocolate Pound Cake III (found on this site) and it was absolutely devine. It was SO rich all you needed was one small slice and a glass of milk and you were in heaven. So positively perfect, I won't use any other frosting on my chocolate cakes from now on.
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1 user found this review helpful

Chocolate Pound Cake III

Reviewed: Jul. 11, 2005
YUM!! I was looking for a really dense, chocolatey cake to use for a birthday cake when I came upon this recipe. I baked it for about an hour in 2-9" round pans and used the Fluffy Peanut Butter Frosting recipe on this site. All I can say was that it turned out absolutely amazing. Sooo so awesome, and so rich you only honestly need the smallest of slices and a big glass of milk to be in paradise. Holy cow this was incredible. My search for the perfect chocolate cake recipe is over...if only I can stop thinking of the calorie content!;)
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1 user found this review helpful

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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Low-Fat Blueberry Bran Muffins

Reviewed: Apr. 30, 2006
These muffins really were good, you could hardly tell they were low fat. I subbed oat bran for wheat bran, but otherwise kept everything the same. The muffins came out moist and tasty and not too sweet. I'll be keeping this one.
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1 user found this review helpful

Easy Vegan Whole Grain Pancakes

Reviewed: Mar. 9, 2008
I thought the rye flavor might not be good in pancakes that are supposed to be sweet, but you really couldn't tell it was even in there. Really good grainy texture (if you like that) and really good flavor with cinnamon and maple syrup.
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4 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Mar. 4, 2008
I used 1/2 WW and 1/2 AP flour, used flax in place of eggs, canola oil instead of butter and soymilk instead of dairy. The bread still came out soft and perfectly flavored. A really really good, easy bread.
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2 users found this review helpful

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