6MOUTHS Recipe Reviews (Pg. 1) - Allrecipes.com (18725180)

Ultimate Maple Snickerdoodles

Reviewed: May 22, 2012

Delicious! Instead of the sugar/maple sugar coating, I drizzled them with a maple glaze by melting 1 Tbsp unsalted butter and 2 Tbsps real maple syrup in a small saucepan then whisking in 1/2 c powdered sugar until smooth. I will definitely make these again!

Was this review helpful? [ YES ]
0 users found this review helpful

Mascarpone Substitute

Reviewed: May 21, 2012

Worked great in my recipe -thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Biscotti

Reviewed: May 13, 2012

I'd give this 10 stars if I could because it's an excellent, easy, base recipe that produces the perfect texture with minimal ingredients and effort. I've made chocolate chip biscotti, cranberry walnut, maple pecan and chocolate walnut all using this recipe as a base. The dough is sticky so I spray my hands with non-stick spray when forming it into a roll & patting it down. I bake it closer to 20 minutes for the first bake and cut them with a straight, sharp, large knife by just pushing straight down immediately out of the oven. For the second bake I lower the temp to 300 and bake them until they're dry, about 20-25 minutes. I've tried many biscotti recipes and this is by far my favorite! Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Restaurant-Quality Maple Oatmeal Scones

Reviewed: May 12, 2012

These are excellent! I omitted the cherries just out of personal preference and used vinegar and milk in place of the buttermilk. I baked them at 400 degrees and topped them with a maple glaze instead of the sugar. For glaze: melt 2 Tbsp butter and 1/4 c maple syrup in a saucepan over medium heat. Whisk in 1 c powdered sugar and immediately top cooled scones.

Was this review helpful? [ YES ]
1 user found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Mar. 31, 2012

Excellent! I increased the oats to 1 1/2 cups and used crunchy peanut butter for a little extra texture. I usually don't use shortening but it does give a wonderful crisp texture. I rolled the dough into small balls for a perfectly, round cookie and refrigerated it in-between batches for easier handling. These are absolutely perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Peanut Butter Bars I

Reviewed: Mar. 20, 2012

So good! I used reduced fat graham cracker crumbs, 1 c confec sugar (plenty sweet for us) maybe because I used milk chocolate hershey kisses in place of semisweet chocolate (I had leftover chocolate because I used a smaller pan). I also added a couple of Tbsps of hemp protein powder. I don't know the size of my pan but it's much smaller than a 9X13 and they are a nice thickness. Next time I'll use only 3/4 c butter. They cut beautifully with a dough cutter after a few hours of chilling. Keep them in the fridge for a firm bar!

Was this review helpful? [ YES ]
0 users found this review helpful

Swope Bread

Reviewed: Feb. 26, 2012

My only change was using Splenda in place of sugar. I have mixed feelings about this bread. It was incredibly quick and easy to throw together but it was far from my favorite. I took some to my mother and she thought it was really good. I'm sure it would complement some dishes, as it is very dense and hearty. I actually think it would taste pretty good using 100% all-purpose flour but that would take all the nutrition out of it.

Was this review helpful? [ YES ]
0 users found this review helpful

Chocolate Crinkles II

Reviewed: Jan. 24, 2012

My only change was using 3 jumbo eggs and I mixed the whole thing with a wooden spoon -didn't even take out the mixer. They taste like rich little brownie bites! Chocolate lovers will be in heaven!

Was this review helpful? [ YES ]
3 users found this review helpful

Byrdhouse Blistered Cherry Tomatoes

Reviewed: Jan. 10, 2012

LOVE this! I used ev olive oil instead of butter and threw in some sauteed onion. The tomatoes were literally done in 1 minute and so good! Thank you SunnyByrd!

Was this review helpful? [ YES ]
1 user found this review helpful

No Bake Pumpkin Pie I

Reviewed: Nov. 4, 2011

I made this pie with fresh pumpkin and a pre-cooked flour crust. The flavor was good but the texture was a little jiggly, I suppose to be expected from the gelatin. The crust stayed nice and flakey with this method but the overall consistency made it lose in a taste test with a Libby's pumpkin pie I made.

Was this review helpful? [ YES ]
1 user found this review helpful

Libby's® Famous Pumpkin Pie

Reviewed: Nov. 4, 2011

Excellent. Mine had to cook a total of about 1 1/2 hours -not sure why but the finished product was perfect! My only change next time will be covering my crust a little earlier since it got a little darker than I like due to the longer bake time.

Was this review helpful? [ YES ]
2 users found this review helpful

Pumpkin Butter

Reviewed: Nov. 4, 2011

I made half a recipe and a lot of changes but we love the result. I've wasted lots of apples in the past when I made apple butter & we thought it was way over spiced so this time I was honestly, a little scared of all the spices. For 1/2 a recipe, I used 1c applesauce in place of the apple juice, 2 tsp cinnamon and 1/2 tsp ginger. I didn't add any cloves or nutmeg. I wanted to rate this because it's a good recipe that you can easily alter to your liking.

Was this review helpful? [ YES ]
1 user found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 3, 2011

I made these exactly as written and we thought they were ok. We love pumpkin everything but for pancakes, we prefer pain old buttermilk pancakes. Good idea though!

Was this review helpful? [ YES ]
1 user found this review helpful

Spiced Pumpkin Seeds

Reviewed: Oct. 23, 2011

This is my first time making seeds -I never have enough seeds but this year we carved 6 pumpkins! I made this subbing olive oil for margarine and used Lawry's Seasoned Salt (for the regular salt) and my husband liked the flavor but asked if I had salted them. The next batch I doubled the seasoned salt and garlic salt. I baked them 1 hr 5 min and he loved them! Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Cottage Cheese Roast

Reviewed: Oct. 17, 2011

We love this! I make quite a few changes but I wanted to rate it anyway because it's a great base recipe that you can tweak to your liking! The only thing I didn't care for the first time was the walnuts so I leave them out now and add extra veggies for texture -onions, carrots, bell pepper and mushrooms along with a few good squirts of ketchup and BBQ sauce. I use fat-free cottage cheese (blended), about 3 c bran flakes, egg beater (whites) and omit the oil. I top it with sliced tomatoes with a little pepper on top. I've even added 1/2 c cooked quinoa & some chia seed with great results! My version takes about 1 1/2 hrs to cook through and firms up as it cools. Thanks KITTYANN for a great recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Apple Pan Betty

Reviewed: Oct. 6, 2011

Tasty and quick! I eyeballed everything and subbed what I had -used Smart Balance in place of butter and Splenda in place of sugar but I wasn't trying to be healthy as you can tell by my next sub -Cinnabon Cinnamon Bread in place of plain. The kids loved it! This would be great with ice cream!

Was this review helpful? [ YES ]
1 user found this review helpful

Baked Kale Chips

Reviewed: Sep. 15, 2011

Tasty! I baked mine at 325 for 15 minutes and they were perfect! They are light and crisp at first but as you chew them they get a little chewy but we all liked them. These would be great as a side to a sandwich and my kids even ate them!

Was this review helpful? [ YES ]
1 user found this review helpful

Five-Minute Blueberry Pie

Reviewed: Aug. 28, 2011

This was quick to prepare and looks pretty but we didn't think the taste was anything extraordinary. I used frozen blueberries, and I'm sure fresh berries would be much better in such a simple pie. I should have known better. I made my own butter/flour crust instead of graham crust using Jan's "Pie Crust IV" from this site -which I LOVE (only I sub butter for the shortening) and we ate it with vanilla ice cream. This is an easy pie but nothing I would serve company.

Was this review helpful? [ YES ]
1 user found this review helpful

Sugar Cream Pie I

Reviewed: Aug. 24, 2011

Tasty! I didn't care for the texture the broiler gave the top of the pie so next time I'll skip it and just add a layer of whipped cream instead. I made 1 1/2 times the recipe for one pie. Good flavor!

Was this review helpful? [ YES ]
2 users found this review helpful

Amazingly Good Eggnog

Reviewed: Jun. 8, 2011

My son is always asking why I didn't buy eggnog (in the middle of summer) so I can't tell you how happy I am to have found this recipe! My cloves were a little old so I decided to use pumpkin pie spice in place of the cinnamon & cloves. I used 11 yolks (one got away from me), 1 1/4 c sugar (will use 1 c next time) and fat free half n' half in place of the light cream (next time I'll try all whole milk). I cooked the whole mixture over low-med heat for about 10-15 minutes & I didn't have any problems with the eggs. I wanted to be extra sure they were safe for my kids to consume. It's chilling in the fridge right now & I can't wait to let my kids try it because it's already delicious! Now time to make an ANGEL FOOD CAKE with all the egg whites! Thank you for a great recipe we can enjoy all year!

Was this review helpful? [ YES ]
6 users found this review helpful