Rosemarie Recipe Reviews (Pg. 1) - Allrecipes.com (18331103)

Apple Squares

Reviewed: Oct. 17, 2009

Well, these have been out of the oven for an hour and are almost gone! Everyone liked them. Chewy little apple treats. I decreased the sugar by 1/4 of a cup, and increased the apples by a 1/2 cup. Perfect for this time of year.

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Simple Whole Wheat Bread

Reviewed: Apr. 8, 2009

One of the best honey wheat breads I have tasted--and I've been baking breads for a few years now! I used in total 4 cups of wheat flour and the original amount of bread flour. As others have mentioned that three loaves makes for smaller breads, I made two loaves out of this. They were HUGE in my loaf pans. So I might make a few rolls out of it or something (I do like big loaves, but I was afraid of it spilling over). They baked for about 35 minutes. Such GREAT flavor, soft and delicious. I think this will be my every day bread for now!

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Snickerdoodles III

Reviewed: Feb. 14, 2009

These were very good! I first creamed the butter and sugar with my beater, and then added the egg and vanilla. They turned out to be little puffballs of cookies, not flat at all (which I liked, but it meant they had to bake a little longer to bake the top up). I had to mess around with the oven temp a little, 400 is too high. I also cut down on the sugar by about half.

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Bran Muffins III

Reviewed: Jan. 29, 2009

Very good! I love the description below calling this a no-nonsense muffin, because it's so right! It has just enough sweetness with the molasses. The buttermilk is perfect, and it's quite healthy (you can buy a lower fat version) as it's a probiotic. The acid in buttermilk reacts with the soda, which helps with the leavening (so to get the best results, try making your own buttermilk with vinegar and regular milk or just use buttermilk). I love the huge amount of bran in this recipe! One tip though. I don't know what I did exactly, but somehow the melted (hot) butter hit the raw egg and the egg got cooked in my muffins! So make sure you cool your butter first before adding it in.

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Fluffy Whole Wheat Biscuits

Reviewed: Dec. 27, 2008

The texture was great, and I love how this recipe uses whole wheat flour. But all I could really taste was the baking powder (and at 4 tsps, how could you not?).

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Crustless Cranberry Pie

Reviewed: Dec. 26, 2008

A nice cake that uses up cranberries. I recommend to de-frost your cranberries if you use frozen (I was impatient and didn't bother to) because the batter is really thick and hard to spread if you don't. Nice recipe! Quick, easy and tasty.

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Favorite Old Fashioned Gingerbread

Reviewed: Dec. 12, 2008

Pretty good! Make sure you use a good-sized pan, this will overflow (it really puffs up!). Mine was in the oven for 50 mins. when I pulled it, and it's crispy on the bottom and sides. I might bake at a lower temp. next time. I used blackstrap molasses (so VERY rich and healthy, it has 25% of your daily iron intake in 1 Tablespoon!), it's delicious in this cake. I also upped all the spices by doubling, and trust me you won't regret doing that. It's a pleasant, warm/spicy kind of cake. Perfect for the holidays!

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Baklava

Reviewed: Nov. 25, 2008

Yum! I had a little bit of a hassle with the phyllo dough---it kept breaking on me. Then I didn't have enough walnuts. Lastly, I must have turned the oven off after making the sauce, so the baklava was just sitting in a warmish oven that was off. DESPITE all these mistakes, the end result was delish! I will increase the sauce a little next time, mainly coz I like mine a little soggier not so crisp. Other than that, it's a perfect recipe!

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German Apple Cake I

Reviewed: Oct. 14, 2008

Awesome cake!! I love how this turned out, especially the slightly crisp top. It's so good! I used only 1 cup of dark brown sugar, which I think is perfect. Everything else I kept the same! It baked only 40 mins for me, but I didn't bake it in a bundt pan (didn't have one), just a regular 9x13. One of the best apple cakes recipes I've made!

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Big Soft Ginger Cookies

Reviewed: Oct. 5, 2008

Quite tasty! Mine came out flat, but I used butter maybe that's why (?). They still were yummy. I will reduce the sugar next time, to get more of the spice flavor. Perfect for fall.

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Pumpkin Black Bean Soup

Reviewed: Sep. 25, 2008

Good! I added a little extra spices, but it was a nice way to use up the extra pumpkin I had! I also used only 3 cups of water, 1 can pureed beans and 1 can whole beans. Nice and hearty.

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Chinese Steamed Cake

Reviewed: Sep. 13, 2008

hmmm..interesting little cake. pretty fussy, but I like trying new and unique recipes, so I gave it a shot. probably won't be making it again, but all in all it wasn't bad. I'd give it a 3 1/2. I used 1 cup of dark brown sugar instead of white sugar.

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Lebanese-Style Red Lentil Soup

Reviewed: Sep. 13, 2008

Yum! Loved it! Spicy and filling. I didn't add the cumin, since I don't care for the taste of it--added a little turmeric instead. Will be making this again! EDIT-So I made this again today and this time I broke down and added cumin (1/4 tsp)--made it taste even more excellent! I LOVE this soup.

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Buttery Soft Pretzels

Reviewed: Apr. 26, 2008

Only changes I made were to reduce oven temp. to 425 and bake for 6 mins. I also used 1 less cup of flour. I topped some with garlic salt, some with coarse sea salt, others with cinnamon and sugar. I think I prefer the original way the best, with the salt. I've already had three!

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Vegan Chocolate Cake

Reviewed: Apr. 9, 2008

Divine. The only thing I changed was to use a 1/2 cup of the cocoa powder, and I also dissolved a teaspoon of instant coffee into the water (to intensify the chocolate flavor). Wonderful cake recipe, will be making this again!

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Stovetop Granola

Reviewed: Mar. 31, 2008

Yes, finally a tasty and easy granola!! Very good, I added some vanilla and cinnamon to it. I also heated up some jam to form a liquid, and drizzled a little over the finished product--so good!

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Biscotti

Reviewed: Feb. 24, 2008

I've been making this biscotti recipe for so long, I figure it's time for a review! It's a great recipe, and a good base to start with if you like adding in different things. For example, I always use 1 tsp of cinnamon and also use vanilla instead of anise. Recently I've added in chocolate chips, which were good (of course, how can you go wrong with chocolate?). They keep really well too. I love the crunch of this cookie, and I like that it doesn't use butter.

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Cabbage Roll Casserole

Reviewed: Feb. 23, 2008

This one smelled so good cooking! However, the basic version of this recipe sounded way too bland for me, so I took a bunch of readers suggestions. Firstly, I added a lot of seasonings to the beef while cooking it (little bit of brown sugar, parsley, worcestershire sauce, tiny bit of balsamic vinegar, garlic powder, black pepper and red pepper flakes). Excellent flavor. Also, I only used 1 can of broth. I think next time I might try and boil the cabbage or something---some pieces were done, other (thicker) slices were still crunchy. The rice was a little bit hard, so I might end up cooking that next time (I just don't want it to get too mushy though). Or maybe I'll stir it more next time while cooking. It fit into my biggest pan, but just barely--it makes a lot! It's very cheap to make though. Very tasty!

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Chewy Granola Bars

Reviewed: Feb. 23, 2008

Good recipe! Tastes better than a store-bought granola bar. However, I thought it needed a little salt though---oats are too bland and need a tad of salt added into the mix.

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Vanilla Sauce

Reviewed: Feb. 17, 2008

Good, but now I realize why pure vanilla extract should be used! I used imitation and I could taste the fake vanilla flavor. I made it thicker and used less sugar and it came out fine!

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