Patty Recipe Reviews (Pg. 2) - Allrecipes.com (18653802)

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Ashley's African Peanut Soup

Reviewed: Jul. 18, 2011
It was great the first couple of nights, but not something I'd want to eat all week. (And for me and my husband, that's usually what soup recipes mean for us .. the same thing all week.) After those first few days, the peanutty taste just got too rich for us. But a good soup if you're having company or plan to freeze and reheat at a later date.
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10 users found this review helpful

Rempel Family Meatloaf

Reviewed: May 11, 2011
This was just "eh" for me ... the cheese threw me off because of the glooby texture, kinda like fat in my mouth and my husband thought it gave a "funky" taste. I did like another reviewer's suggestion of putting two slices of bread at the bottom to soak up the oil - genius! Overall, this wasn't bad, but probably not something I'd try again. Too bad, I wanted to like it more.
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3 users found this review helpful

Donut Muffins

Reviewed: Apr. 5, 2011
A big hit with everyone! I coated half the batch (I got 24) with another reviewer's vanilla icing and some sprinkles and coated the other 12 with the cinnamon sugar mix. People said the vanilla iced ones tasted just like sprinkle donuts!
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1 user found this review helpful

Fruitcake Cookies

Reviewed: Nov. 11, 2010
Having never had "real" fruitcake, I have to say these cookies make me want to try it! Even non-fruitcake fans said these cookies were great, and one person even suggested calling these something different, since the word "fruitcake" just doesn't appeal to many people. I'll be calling then "holiday coookies." These made the cut and are going in the Christmas gift baskets!
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3 users found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Mar. 10, 2010
omg .. This was THE BEST coconut cream pie I've ever made, and super easy, too! I'll never have to stock up on the instant pudding mix again! The only substitutions I made were using a whole package of the fresh frozen coconut in the filling instead of the sweetened cake-mix-aisle stuff, and used 1 whole can of coconut cream with enough half-n-half to make 3 cups. I had extra filling but it was delicious as a pudding for dessert. Definitely make your own fresh whipped cream (1 cup heavy whipping cream, 1 tablespoon sugar, 1/2 tsp vanilla). You can find the fresh frozen coconut in the freezer section of Asian grocery stores.
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2 users found this review helpful

Pumpkin Cookies V

Reviewed: Nov. 17, 2009
Definitely needs the frosting on top, otherwise, it just tastes like pumpkin-spiced flour.
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0 users found this review helpful

Glazed Apple Cream Pie

Reviewed: Jul. 12, 2009
I used 4 apples and an extra 1/2 tsp of cinnamon and it was delicious! The custard is a hard sell for some die-hard traditionalists, but the taste is fantastic!
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Special Buttercream Frosting

Reviewed: Jul. 2, 2009
Great frosting that comes out just right every time! Hubby's favorite by far.
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Banana Cream Pie I

Reviewed: Jun. 4, 2009
I used 1/2 banana extract and 1/2 vanilla extract for more banana flavor. Like others, I did not bake this pie, but rather, let it sit out to cool for about an hour, then put in the refrigerator. Filling was a little more solid than I would've liked, but tasted great. I probably let it cool too long before refrigerating. I plan to make just the pudding again to use as cake filling.
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1 user found this review helpful

Macadamia Lemon Bars

Reviewed: Apr. 8, 2009
Delicious! I ended up really grinding the nuts more to a mac. nut butter and incorporating it into the crust like that. (Much better than having crunchy nuts in the crust!) Filling needed 3-4x the amount of lemon juice and zest. Baking time was longer by around 3-4 minutes. Coconut on top as suggested by another reviewer was a great addition! I'm making these again tonight!
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2 users found this review helpful

Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Oct. 29, 2008
Great recipe! I used only half the recommended oil and applesauce for the other half. Also, used the buttermilk substitute. This makes better mini-loaves than muffins. I couldn't get them to cook evely as muffins, but the mini-loaves turned out very nicely.
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15 users found this review helpful

Delicious Pumpkin Bread

Reviewed: Oct. 13, 2008
I made some changes to increase flavor, as suggested by other reviewers: used 3 Tbsp pumpkin pie spice and 2 tsp vanilla extract, decreased sugar to 1 cup white sugar, 1 cup brown sugar. Made one batch with 1 cup raisins, another batch with 1/2 cup mini choc. chips. Both were delicious! To make it more healthy: used whole wheat flour instead of all-purpose, used half unsweetened applesauce/half oil, used baking and brown sugar Splenda instead of regular white and brown sugar. You can't even taste the difference!
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2 users found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Oct. 2, 2008
After reading everyone's reviews, I made the following changes for a more healthful and flavorful muffin: 1/4 cup white Splenda, 1/2 cup packed light brown sugar (will use brown Splenda next time); applesauce instead of oil; 1 cup pumpkin; omit water; 1 cup wheat flour, 1/2 cup all-purpose flour; 1/2 tsp pumpkin pie spice; 1 cup mini choc. chips. Made exactly 12. Shape is kind of lumpy. Delicious, moist, and flavorful! Gone in 2 days by 2 people!
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1 user found this review helpful

Margarita Cake

Reviewed: Sep. 18, 2008
This wasn't bad, but not very margarita-y. I used another member's review to make this recipe better: Use white cake mix and vanilla pudding. Use lime juice instead of lemon juice. Use 2 1/4 Cups pre-made margarita (not the mix, the actual pour-and-serve kind). I also used applesauce instead of the oil, but that's inconsequential to the results. I made these as mini-bundts and they were delicious. For the glaze, I used 2 tablespoon lime juice, 4 tablespoons margarita, and 1 1/2 cup powdered sugar. I also added about 1 teaspoon of light corn syrup to thicken it a little. I glazed the cooled bundts, but it soaked right into the cake anyway. This made for a super moist and very flavorful bundt. The margarita flavor is all there, but with none of the alcohol after-taste!
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3 users found this review helpful
Photo by Patty

Coconut Cream Pound Cake

Reviewed: Aug. 11, 2008
Delicious! Very coconutty, and very dense. I made jumbo cupcakes (baked for 28 minutes at recipe temp) and they were great. Frosted with "Study Whipped Cream Frosting" from this site, using coconut extract in place of the almond. Followed other reviewers' suggestions for this: used 2 cups sugar, 3 eggs worth of egg substitute. Will definitely make again for all my coconut fans.
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1 user found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Aug. 1, 2008
This the new family favorite and most requested frosting! Perfect for red velvet cake and great on carrot-cake too. Whipped up exactly as the recipe says.
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0 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Jul. 31, 2008
Dough was the easiest to work with, only needed 1 hour refrigeration. Rolled well and tasted great!
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White Chocolate Key Lime Endeavor with Macadamia Crunch

Reviewed: Jun. 17, 2008
Insanely delicious! My whole family LOVED this key lime pie for Father's Day and even my dad (super critical) raved about it! I had no problems melting the chocolate w/butter in a double boiler, but it took some vigorous stirring to get it to combine. I would cut the chocolate/butter part by half though, as it created a very thick layer of chocolate that was hard to cut through. I would also add another half recipe for the pie crust, but we like a thick crust on our pies. But this recipe is perfectly good as is, too!
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3 users found this review helpful

Orange Cream Cake IV

Reviewed: May 19, 2008
This tastes just like a Creamsicle! The frosting is delicious (hubby was eating leftovers by the spoonful) and very light. I couldn't get mine to set up firm enough to stay on the cake (even after letting the frosting sit in the fridge for 5+ hours), so I added in a packet of unflavored gelatin and stuck it in the fridge for another 1/2 hour. After letting the frosted cake refrigerate overnight, it held up beautifully, even when cut. Co-workers raved and it's perfect for the 100+ degree weather we're having! I decorated it with orange slice gummy candies so it didn't look like a white blob and people couldn't believe I made it.
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6 users found this review helpful

Pumpkin Chocolate Dessert Cake

Reviewed: Oct. 29, 2007
made moist mini-bundts, but they had no flavor at all. even added an extra 1/4 cup cocoa. still nothing. maybe will try again with choc. chips instead.
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1 user found this review helpful

Displaying results 21-40 (of 55) reviews
 
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