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English Muffins

Reviewed: Aug. 13, 2011
Great recipe! Here's what I did: I made the dough in my Kitchenaid mixer with the dough hook. I subbed out one cup of flour for wheat flour and added 1T honey to the liquid mix to make these more like the Honey Wheat variety you can get in the store. Delicious. I would add the flour gradually and stop when a soft dough ball forms. I think I ended up using 5 1/4 cups flour. 6 cups would have made this too dense. Also, I recommend bread flour, as others have said. When I put these in the griddle, I added about a tablespoon of butter to the oil. When they were nicely browned on both sides, I finished them in a 400 degree over for 3 minutes to make sure they were done through. I was able to get 21 good-sized muffins. I put most of them in the freezer and plan to make mini pizzas on them for my sons' sack lunches for school.
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6 users found this review helpful

Jif® Peanut Butter and Jelly Cookies

Reviewed: Aug. 6, 2011
I cut the recipe in half and easily got 3 dozen small thumbprint cookies. I used butter instead of shortening and the cookies are plenty sweet without rolling the dough in sugar. I tried three different jams and put them on before baking. Jams that are firmer to begin with work better. If your jam is runny, it will run off the cookie. I tried strawberry, raspberry, and apricot. A very small drop of jam is really all you need - as I said, the cookies are plenty sweet. But, I suppose it depends on how you like your pb&j sandwiches... I've always preferred more pb than j. Just a preference. The kids thought these were fun.
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3 users found this review helpful

Orange-Kissed Strawberry Rhubarb Pie

Reviewed: Jul. 27, 2011
I thought this was a 4, my husband thought it was a 5 (because strawberry rhubarb pie is one of his top two favorites). I used frozen rhubarb from a neighbors garden, thawed, and drained. My pie was not runny at all. Next time, I'd like to try an even amount of strawberries and rhubarb. I found myself picking through the rhubarb searching for strawberries. Will probably try again with this change.
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7 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Jul. 2, 2011
First, to address the salt issue, I like my pancakes salty (I don't like my pancakes sweet at all... I like the salt/sweet combo of a salty pancake with sweet syrup) and I found cutting the salt in half is perfect. I have made these twice. The first time I added about 1/3 of the flour as wheat flour - delicious! The second time, I made the recipe as written, but doubled it for company. Perfect again! The recipe doubles well. This recipe, with half the salt, is now my only base pancake recipe. My guest for breakfast this morning said, "These pancakes are money!"
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4 users found this review helpful

Creamy Vanilla Pudding

Reviewed: Apr. 4, 2011
This recipe is genius. Be sure and follow the directions... sprinkle sugar and do not stir. Wow. So easy and so so so creamy and yummy. Perfect homemade pudding. I've made this twice - first time as written exactly with nonfat milk. Turned out delightful. Be sure to fully separate your eggs. Any white left on the yolk will make egg clumps in your pudding. If you only have yolks as the recipe states, you won't get any lumps at all. Second time I made it with 1% milk and reduced the sugar to 1/3 cup. Both were delicious. Would be great in banana cream pie.
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1 user found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 9, 2009
Two words: lemon zest!!! It's brilliant. I omitted the cinnamon and cut back the sugar by 1/4 cup, down to two cups. Made muffins (25 minutes) and one regular sized loaf (60 minutes). Great recipe. Hubby and three young kids loved it!
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2 users found this review helpful

Lazy Dazy Cake I

Reviewed: Jul. 27, 2009
Recipe is easily cut in half, so I made it in a 9x9 size, baked for 20 minutes. I added vanilla to the batter. Otherwise, did everything the same. Only needed to broil on high for 2ish minutes to get that nice caramelization. DEELISH! :)
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2 users found this review helpful
Photo by pastormaya

Zucchini Brownies

Reviewed: Jul. 24, 2009
I made this as written except substituted yellow summer squash for the zucchini as that's what I had on hand. These are great! My 6 year old son saw me grating the squash and asked what I was making. I told him it was a surprise. He said, "Is it going to taste like squash because I don't like squash..." I replied, "No, it won't taste like squash. You'll love it." Sure enough, my 4 and 6 year old boys both gobbled them up with a glass of milk. Next time I will do zucchini. UPDATE: Made with zucchini exactly as written. DEELISH! Don't change a thing, even if it seems counterintuitive not to add eggs or to have such a dry batter. Please do not squeeze out your zucchini! That's the liquid that makes this recipe work. Enjoy!
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Chocolate Gravy II

Reviewed: Jun. 27, 2009
Made this for Saturday morning breakfast with my three kids- 6, 4, and 1 1/2. They all LOVED it and thought it was a very special old-fashioned treat. My 6 year old had thirds. I cut the recipe in half and it was plenty for the kids and me. When halving the recipe, I cut the sugar to 1/4 cup and it was plenty sweet for us against the saltiness of the biscuits. I think the kids will be requesting this for years.
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1 user found this review helpful

Blackberry Peach Pie

Reviewed: Jun. 6, 2009
This pie is fabulous! We got fresh blackberries and white peaches from our local farmer's market. Be sure that your peaches are still somewhat firm so they're easier to peel and cut. Also they add some texture and substance to the pie. I squeezed some fresh lime juice over the fruit (lemon would also be great) for freshness. I dotted the top of the fruit with the butter before putting on the top crust, then omitted the melted butter later. I sprinkled cinnamon and sugar on top of the crust, left out the nutmeg (which I typically love, but wanted the flavors to be more subtle). Line your baking sheet with foil, as it will bubble over. Next time I will use an additional peach, but otherwise do everything the same. I can't imagine anyone not liking this pie.
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Strawberry/Rhubarb Crumb Pie

Reviewed: Jun. 6, 2009
Wow. Massive yumminess. We picked up fresh strawberries and a stalk of rhubarb at the local farmer's market this morning and by afternoon we had this amazing pie. My husband, a long-time fan of his grandmother's rhubard pie, loves it! A real hit! Per other reviews, I reduced the sugar to 3/4 cup and added 1T of cornstarch in addition to the flour called for. Perfect. Topping is crunchy, pie held together (sliced when warm), and was just sweet enough to still be able to appreciate the flavor of the strawberries and the tartness of the rhubarb. Enjoy!
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2 users found this review helpful

Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Oct. 22, 2008
This is a good recipe with all the instructions you'll need for making your first pumpkin pie with fresh pumpkin. It's very tasty and I didn't find the need to strain my pumpkin or increase the baking times. I used a pie crust from scratch. My only changes to the recipe were the addition of a tsp. of vanilla and increased the spice by 1 tsp. I was surprised to read that other reviewers were adding more sugar or white sugar. I thought the pie was plenty sweet.
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2 users found this review helpful
Photo by pastormaya

Frog Cupcakes

Reviewed: Sep. 20, 2008
Used chocolate cake and cream cheese frosting. The foil baking cups are a cute touch. Cut the marshmallows in half length-wise, then again half-wise to make 4 half moon shapes per large marshmallow. Used scissors per another reviewers recommendation. Also used toothpicks to dip the marshmallows as suggested. Finally, I used a ziploc bag with the tip cut off to make the froggy smile, as well as to glue on the chocolate chips.
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3 users found this review helpful

Swedish Pancakes

Reviewed: Nov. 12, 2007
I've made these twice. The first time, I made as directed, and found the texture not right due to the egg whites. The Swedish Pancakes I'm looking for aren't fluffy at all- they're more thin and eggy in texture. This morning I made a batch without separating the eggs and they were perfect (and a lot easier and faster to make, too). With this change, this is my new recipe for Swedish Pancakes. Thanks!
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129 users found this review helpful

Banana Pudding I

Reviewed: Aug. 13, 2007
Great results! Here's what I did: 4 egg yolks. Medium heat. Only took about 12 minutes to thicken. Smooth and creamy and delicious. I also added a smashed banana to the pudding in the end in addition to the sliced banana in the bottom of the pan. Yummy!
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6 users found this review helpful

Cranberry Orange Loaf

Reviewed: Oct. 21, 2005
Was very disappointed with the final result. I had high hopes for this bread. It fell apart when inverted onto a rack, half of it stuck to the pan even though it was greased. And the bread was just not moist enough. Too dry and crumbly for me.
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3 users found this review helpful

Melt In Your Mouth Pumpkin Bread

Reviewed: Oct. 18, 2005
My husband and 2 1/2 year old son loved this bread. They wanted a slice after every meal for three days. It is very moist. Personally, I like my bread with more spice and might try different puddings, but overall well-received.
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1 user found this review helpful

Chicken Tequila Fettuccini

Reviewed: Jul. 11, 2005
Absolutely great. Love it. I accidentally used too large of a jalepeno, making it a little too spicy, but the flavor is great! Thanks!
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Orange Cream Fruit Salad

Reviewed: Jul. 11, 2005
I used this "orange dressing" but substituted all fresh fruit for the canned recommended in the recipe. I used strawberries, grapes, blueberries, apples, and bananas. Everyone liked it.
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3 users found this review helpful

 
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