Christine Recipe Reviews (Pg. 1) - Allrecipes.com (18644256)

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Easy Oatmeal Muffins

Reviewed: Aug. 6, 2006
I think many people misunderstand what a muffin is...the Otis Spunkmeyer muffins, for instance, are little more than cake disguised in a breakfast-friendly package. These Oatmeal muffins are more like what muffins started out to be. Simple (albeit somewhat bland) additions to a meal. I find that they are perfect in their simplicity, a wonderful base to a dollup of jam. The original recipe I had called for 1/4 to 1/2 cup of honey or molasses instead of sugar and was a nice 'non-jolting' way to begin the day. They are a good base to add fruit or nuts. I like banana with pecans; chopped apple and cinnamon; dates with extra molasses. Tailor them to your tastebuds, but don't mistake them for a cake-like muffin. These are much more substantial, and you won't be hungry in an hour.
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459 users found this review helpful

Molasses Bran Muffins

Reviewed: Sep. 22, 2009
I made this recipe. Changes: 1 tsp baking powder and 1/2 tsp baking soda (according to other reviewers), changed milk to buttermilk, changed molasses to half molasses and half honey for a lighter flavor. I also changed the raisins to chopped dates and added a cup of chopped pecans. I used generic bran flakes cereal and crushed them in a ziploc baggie, then let the batter rest a few minutes to soggy up the cereal. These were so fabulous, I can't tell you. Delicious with peanut butter on them. With a small drizzle of honey on the split halves, they were reminiscent of baklava, chewy with nuts and good honey flavor. Weird but true. I baked them in Pam sprayed Pyrex custard cups and got 10 big muffins. They slid right out with a lovely color and an almost glazed crust due to the molasses and honey content.
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6 users found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Jun. 13, 2009
This was great! I made this for my father, (celiac) while visiting on vacation. The only problem was that we couldn't keep the teens and other men out of it. They ate half as soon as it came out of the oven and I had to bake a second cake for Dad to take home. The chocolate smell while it was baking was phenomenal. I pureed the daylights out of the garbanzo beans, but just in case there were bits that didn't puree, I added chopped pecans. Very tasty
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Rhubarb Strawberry Crunch

Reviewed: May 18, 2009
I halved this recipe for my small family, but discovered that 3 small stalks only makes one cup of sliced rhubarb. So, I used 2 cups of strawberries and 1 cup rhubarb, then followed the recipe reducing each ingredient by half. In the topping, I added a dash or two of cinnamon. This recipe was fabulous, the fruit was juicy, tart and sweet. The topping stayed crunchy even through the next day. It's a recipe that would tempt you for a second helping and give you urges to make a run for Haagen Daz vanilla.
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1 user found this review helpful

Bacon 'N' Egg Tacos

Reviewed: Jan. 28, 2008
I've made Egg Tacos, same proportions: 1 egg per tortilla. Only difference is that I add a spoonful or two of salsa to beaten egg before cooking. I also add a handful of shredded cheese while cooking the eggs, gives them a great texture. Jazz it up or serve it plain, it's a great and filling quick breakfast.
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2 users found this review helpful

Raspberry Oat Bars

Reviewed: Dec. 10, 2006
These are great bars; I made with a 12 oz jar of sugar free strawberry jelly, in an 8x11 1/2" pan, they were thick and buttery and yummy. We demolished 1/3 of the pan right after dinner, still warm. Reminded me of cobbler. Intended for cookie trays, will have to make more.
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1 user found this review helpful

Yellow Squash Casserole

Reviewed: Jul. 14, 2010
I halved this recipe for us "empty nesters". I used one good size yellow neck squash and one medium zucchini, following directions and put it a glass dish about 6"x9" and baked it in the toaster oven. I added a couple spoonfuls of sour cream with the milk, added about 1/4 cup shredded Parmesan cheese to 1 cup of co-jack cheese. I seasoned the squash while it cooked in the skillet with pepper, Seasoned Salt and garlic powder & onion salts instead of plain salt (for added flavor). I did use more cheese than stated in recipe, but I feel that 1 cup of cheese for a 9x13" pan is too skimpy. My husband loved it. This recipe is a keeper, the topping is crunchy and the squash was tasty.
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3 users found this review helpful

Sweet Dinner Rolls

Reviewed: Nov. 26, 2006
UPDATE: I used this dough (made in a bread machine) as a base for sticky buns.Roll as for cinnamon rolls and cut into 16 pcs. In two 9" cake pans, smear with this mixture: Beat together the following ingredients 1/2 cup granulated sugar 1/2 firmly packed brown sugar 1/2 tsp salt 1/2 pound (2 sticks) unsalted butter at room temperature 1/2 cup light corn syrup (didn’t have light corn syrup, used half honey and half dark corn syrup, was great) 1 tsp pure vanilla extract Divide in half and smear into pans. Let rise(or refrigerate overnight, covered with plastic wrap) until doubled in size. Bake about 20 minutes, until rolls are clearly done (not doughy) when you pull two rolls gently apart. Was great! This is a great recipe, I use it for dinner rolls, bread or "pocket sandwiches" with meat fillings. It has a rich flavor and is easy to work with.
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Oatmeal Bread II

Reviewed: Nov. 26, 2006
This is really good light and flavorful bread, makes great toast for the next day. A few minor changes for my tastes. Instead of 1 1/4 cups water: changed to 1/2 cup water, 1/2 cup milk, 1 egg and increased honey to 4 tablespoons. Am making for second time, love it.
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24 users found this review helpful

Chocolate Rum Cake

Reviewed: Nov. 26, 2006
I made this cake as an alternative to the Bacardi rum cake. Followed the directions and it came out great. I mailed this cake to my sister to comfort her after surgery. It was waylayed by the post office (priority mail wasn't a priority, I guess)and it took over a week to be received. However, it still got rave reviews by sister and family. The rum had mellowed and it was still moist. The rum saved it from becoming a dry ruined cake. The glaze was not grainy at all as stated in a previous review. Delicious recipe, let it set a day before eating for the rum to mellow.
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4 users found this review helpful

Banana Cream Pie I

Reviewed: Feb. 27, 2012
For the cooks new to making scratch cream pies, here is a little help to prevent runny pies that didn't set up. Flour has to actually boil for a couple of minutes to achieve its thickening properties. Corn starch thickens a little quicker; it will start thickening the pudding before it actually comes to a boil. So, if you're not letting it REALLY boil and using flour, it won't set up all the way. The eggs also help to thicken it. Here is a nice website with lots of helpful pie information; http://www.preparedpantry.com/theperfectpielandingpage.aspx Also, for the people who think this has to be cooked, you are confusing it with a true "custard" pie, like a Sugar Pie, Egg Custard, Pumpkin or a Pecan Pie. This is a "cream" pie, similar to using Jello-o cooked pudding and pie filling. Only a thousand times better. Remember: the filling should have thickened before you pour it into a pre-baked pie shell or crumb crust pie (like Keebler graham cracker crusts), then you chill it and serve with whipped cream or Cool Whip. Keep trying, you will be rewarded with heavenly tasting pie. One last thing, be sure to use fully ripened bananas for full flavor. Don't use greenish ones. They need to at least have brown freckles on them to have a good banana flavor in the pie.
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32 users found this review helpful

Apricot and Peach Fried Pies

Reviewed: Sep. 16, 2009
these were the closest to my Louisiana born Grandmother I've found. She didn't leave the recipe as she never measured. She stewed the dried peaches (use dried because fresh will have too much moisture), then added sugar and mashed them a bit. I used all peaches, no apricots. These are truly great, next day they're still great. Wish I'd made a hundred because people were fighting over them.
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8 users found this review helpful
Photo by Christine

To Die For Blueberry Muffins

Reviewed: Jan. 1, 2012
Exceptionally good. I use buttermilk instead of regular milk. I don't mix the berries into batter to avoid discoloration. I spoon a little batter into cups, drop in 4-6 berries, add more batter and poke blueberries into top of muffin. They come out picture perfect. Sometimes I zest a little lemon peel into batter for a fresh flavor. Or add orange zest and use orange juice for part of the milk and then glaze warm muffins with a glaze made of powdered sugar and orange juice (about a cup or so sugar to a tablespoon of juice maybe). Spoon over muffins while fairly hot. It should be thinner than frosting so it drizzles over muffins, but not watery. Leaves an extra layer of flavor on the finished muffin. Delicious!!
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14 users found this review helpful

Coconut Pecan Frosting II

Reviewed: Apr. 17, 2007
This is a good recipe. I have made this frosting in a bakery (7 1/2 gallons!) and this recipe is similar. I used real butter, evap. milk and followed the recipe except for adding extra coconut and more pecans. Also, regarding the cooking time, the best tip I can give is to let it come to a full rolling boil, then it will begin making a 'smacking' sound as the bubbles pop. Let it 'smack' boil for at least 5 minutes, turn off heat, add other ingredients and you will have no trouble with it thickening. The eggs thicken it, like in a cooked pudding.
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105 users found this review helpful
Photo by Christine

Sweet Candied Orange and Lemon Peel

Reviewed: Nov. 16, 2008
I made this recipe for my mother. And then found out these (formerly) creepy things were no relation to the awful peel found in fruitcake, a pleasant surprise - they really have a fresh fruity flavor, no bitterness at all. I washed fruit before cutting up. Then boiled about 15 minutes, changed water and repeated twice. I used 3 oranges, 1 grapefruit, 2 lemons and (after listening to my brother) 2 limes. The limes were quite difficult to get the pulp out since they were tiny and firm, pieces were much smaller than others. I think I would look for softer fruit if I decided to use lime again. But they added nice color to the mix, even though they lost their bright green color, they still were pretty. Because I used more fruit, I increased syrup recipe by 50%, could've gone to twice the recipe as it barely covered the peels. My brother said Grandma used a plate to keep peel submerged, but I didn't trust a plate in boiling syrup, so just pressed occasionally with slotted spoon. I also threw in a good handful of dried cranberries, they turned out beautiful. Now I have a ton of candied fruit drying on my table, it made a cookie sheet full about 1/2 - 3/4" deep (will separate later for better drying). It was very labor intensive, but did part Saturday and finished Sunday. All in all, a very successful adventure.
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130 users found this review helpful

Ron's Bread Machine White

Reviewed: Oct. 21, 2006
We attacked the defenseless loaf hot from the machine. Armed with serrated knife, cutting board, butter and homemade jam, we fell upon the loaf and eradicated half its ranks. Excellent delicate crumb, fabulous flavor; makes delicious toast the next day...if any survives that long.
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57 users found this review helpful

Orange Cake

Reviewed: Aug. 6, 2006
I made this cake for a birthday at work. As it has been 95 degrees outside we wanted something cool and refreshing. I made the cake using cheesecake sugar free jell-o pudding, added 1 tsp of orange extract, 1 tsp vanilla extract (going for an Orange Dreamsicle taste). I poured the batter into a 9x13" pan and turned it into a Jell-O poke cake. After it baked, I stirred a small pkg orange Jell-o into 1 cup boiling water, stirred to dissolve. Poke warm cake with large for randomly and spoon hot jell-o over it. Refrigerate until chilled and spread 1 8oz tub Cool Whip over the top. Very refreshing.
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High Temperature Eye-of-Round Roast

Reviewed: Aug. 12, 2013
I used this recipe as my dear hubby had an accident with the crock pot. This recipe is a winner. I didn't believe it would turn out with the results that everyone was raving about. They're right. It was tasty, done to about medium (pink inside) and tender. After standing it sliced as thin as if I'd used a deli slicer. I'll be using this recipe again.
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Blueberry Dump Cake

Reviewed: Jul. 9, 2011
I used a ratio of 1/3 blueberries and 2/3 sliced strawberries. I made it as directed but then wasn't happy with the way it was looking (dry and colorless) after about 25 minutes. I poured a little pineapple juice (about 1/2 cup) over the fruit to make it juicier, sprinkled some oats and brown sugar over the top, added more melted butter as others suggested, and it turned out really yummy and browned nicely on the top.
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6 users found this review helpful

Peach Cobbler IV

Reviewed: Sep. 7, 2008
I made this cobbler last night, using pie filling from a jar and then pouring it over the cobbler dough as directed. Last night it was crunchy and very good. Two slight changes: a dash of cinnamon sprinkled over the dish before placing it in the oven helped. I also substituted brown sugar, about half, for the white sugar as I didn't care for the pale appearance in photo. It was delicious and crunchy cake-like dough last night and this morning it was softer cake-like this morning. And YES, I had cobbler for breakfast with my coffee.
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1 user found this review helpful

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