Vicky Lynn Recipe Reviews (Pg. 1) - Allrecipes.com (18401748)

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Vicky Lynn

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Margarita Pie

Reviewed: Sep. 27, 2007
Excellent pie! Great combo of flavors. I read all the reviews and learned the pie could be loose, so I added a 1/2 package of softened cream cheese and cut back on the Cool Whip. I didn't have any fresh limes on hand, so I used conentrated lime juice and a dash of Rose's Sweetened lime juice. I kept adding lime and orange to a taste that I liked - probably a bit more than the recipe called for. I put the pie in the freezer for 45 minutes and it set up beautifully and cut very well. With the cream cheese, the pie is probably a little heavier, but has a great consistency. I also kept the pretzel pieces a little bigger to give some texture. Thanks for a terrific recipe!
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33 users found this review helpful

Banana Split Snack Cake

Reviewed: Apr. 23, 2007
Excellent cake! Very moist. I tweaked the recipe a bit by adding crushed pineapple, too. After adding all the toppings, I combined maraschino cherry juice with pineapple juice and poured a bit over the cake. Couldn't wait to try it. Will be a new family favorite.
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5 users found this review helpful

Gingerbread I

Reviewed: Dec. 13, 2012
I made this gingerbread yesterday and really enjoyed it. I had company coming over and wanted something quick and delicious. This fit the bill. Following others' recommendations, I doubled the amount of cinnamon and ginger and added 1.5 teaspoons each clove and nutmeg as well. The result was a cake that was perfectly spiced. The aroma while baking was terrific. I also used a combo of brown and white sugars with the molasses. While others mentioned a dry cake, mine turned out wonderfully with a soft, moist texture. I did bake mine in a loaf pan but do not recommend it - the soft texture lends more to a cake pan than a bread pan. I had a slice with a cup of coffee this morning - the flavors are richer today. An excellent recipe. Thanks so much for sharing!
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3 users found this review helpful

Apple Butter Spice Cake

Reviewed: Nov. 1, 2012
I enjoyed this cake a lot. Very easy and quick to make. I didn't need a 13X9 cake, so I cut the recipe in half and baked it in a smaller square pan. Like others, I didn't have any bran cereal or wheat germ so I subbed in rolled oats with no discernible difference. I also cut back on the sugar a bit. A flavorful, moist cake I'll make again and again.
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2 users found this review helpful

Split Pea and Ham Soup I

Reviewed: Nov. 1, 2012
I rate this 5 stars using many of the recommendations made in the comments. I added celery, onion, carrots, garlic and just a bit of potato. I used chicken broth instead of water. I had a 10oz ham hock on hand and it provided plenty of flavor. I cooked this slower and longer, cooking med-low (3 out of a 10 dial) for 3 hours. It was a fantastic soup. I added the potato thinking the soup was a bit thin, but as the soup continued to cook, it was unnecessary and will not need to add in the future. I added parsley and a bit of cream just before serving. It was exactly what I was looking for on a cool day.
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1 user found this review helpful

Banana Pudding IV

Reviewed: Mar. 13, 2008
I've been making this recipe for nearly 15 years now. It has become a requirement at family reunions, holidays, etc. Over time, I often tweak recipes to suit my tastes. But I've made very few changes with this one. It's practically perfect as stated. Here are the few changes I make: I use two small boxes of French vanilla pudding instead of the 5 oz vanilla. I omit the whipped topping and add unsweetened whipped cream instead (one pint of heavy cream beaten to stiff peaks). I'm not a fan of whipped topping and think the unsweetened cream cuts back a bit on the sugar level. I sprinkle the banana slices with lemon juice to prevent browning. I've used shortbread cookies at times. Both the shortbread and wafers work well. I've used both whole milk and low-fat and have never noticed a difference. This is a great banana pudding recipe. I'm sure it will be a hit for you too.
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Hamburger Steak with Onions and Gravy

Reviewed: Mar. 13, 2008
I've been making this for several years now - at least once or twice a month. It has become a true family favorite. Initially, I made it as given but over time have adapted it to suit our tastes. I leave out most of the seasonings for the meat - making mini meatloaves with bread crumb, eggs, salt and pepper. I believe if you use good meat (beef, pork, turkey or any combo), the flavor will shine through. And I really punch up the flavors in the gravy. Like most, I always make more gravy. Life is better with good gravy. :) After removing the meat, I brown some chopped onion and garlic in the grease, then add the flour. I allow the flour to brown just a bit before adding the broth (low sodium or homemade). I also omit the sherry and add a bit of red wine instead. I add a couple drops of Worcestershire sauce, a tablespoon or so of tomato paste and beef base. I taste for seasonings and add salt and pepper as necessary. Finally I finish it off with some cream and some fresh parsley. We like to serve this over rice. A very easy weeknight meal. Again - a family favorite.
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Chicken Tikka Masala

Reviewed: Nov. 7, 2013
Made this for the first time for dinner last night. While I enjoy Indian food, I've never made it and was unsure how my family would like it. I followed the suggestions and reduced the salt, added garam masala and doubled up on the sauce. I also used coconut milk instead of heavy cream. The key for me with the sauce was to taste it at every stage to make sure the spice blend was what I wanted. This was delicious. I was looking forward to leftovers for lunch today but there was nothing left. Another plus in my book: we'll be able to enjoy it often since I usually have all the ingredients on hand.
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One Bowl Brownies

Reviewed: Oct. 8, 2013
No more box mix brownies. Hooray! This is a very forgiving recipe. For someone who always insists on scratch baking, I am addicted to box mix brownies. Every time I've made brownies from scratch they're too cake-y and dry. Last night I had a brownies craving and made these, even tho I only had 2 extra large eggs. I cut back the sugar to 1 1/2 cups (something I usually do when baking) and reduced the flour to 3/4 cup. I baked them in an 8x8 pan for 55 min. These were slightly cakier than I like but it was expected due to lacking the 3rd egg. Everyone has a different opinion on the perfect brownie, but this recipe has what it takes for me: crispy, chewy edges and fudgy but firm middle. And ya gotta go with pecans. Looking forward to trying this as written in the future.
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Strawberry Shortcake

Reviewed: Jul. 8, 2013
I made this last night and it is excellent. After reading the reviews, I adjusted the baking powder to 3 tsp and added a bit more shortening plus a dash of vanilla. And while I used 2/3 cup of whole milk, I also added an additional 1/4 cup of cream for added richness. I baked this in a 7X7 square pan for 25 min. The result was a puffed, golden brown shortcake with a rich, slightly sweet flavor. The texture was a poundcake/biscuit hybrid - the perfect base for strawberry shortcake. The shortcake is so good I'm going to have it toasted with butter and a cup of coffee in just a few minutes. Can't wait!
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Creme Brulee

Reviewed: Feb. 13, 2013
I wanted to make a special dessert that would be the perfect ending for a great meal. This creme brulee fit the bill. Like many, I followed ChefPeon's recommendations and had a delicious result. I will be making this again.
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Plain Cake Doughnuts

Reviewed: Oct. 24, 2012
This was my first time to make doughnuts. I followed the directions as stated but also added a bit of vanilla. These were not the prettiest doughnuts but that was mostly due to my inexperience, not the recipe. The flavor and texture were spot on. They were fantastic with a cup of coffee. All told, a winner. I'm sure with practice, these will be picture perfect.
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Sour Cream Coffee Cake III

Reviewed: Apr. 24, 2009
Excellent coffee cake. Very moist. I didn't change any of the actual cake measurements, but followed the suggestion of others and doubled the topping. I also added nutmeg, cloves and a handful of chopped walnuts. I think the increased topping worked out well. I baked the cake in an 8x8 pan. It took a bit longer to bake, but made an excellent cake. This will definitely be part of my baking rotation.
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