Robin Gail Recipe Reviews (Pg. 1) - Allrecipes.com (18745372)

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Chewy Coconut Cookies

Reviewed: Oct. 10, 2011
These are GREAT. I did read some reviews and made simple changes. I used 1 1/2 cup flour and added some coconut extract. I added walnuts and white chocolate chips. In my oven I baked at 350 degrees for 11 minutes and turned tray then baked for 2 minutes more. Perfect soft inside and crispy outside. While on tray I melted dark chocolate and drizzled over them. Pretty and great tasting. Will post a picture of them above.
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2 users found this review helpful

Blueberry Custard

Reviewed: Jun. 24, 2011
This was good. Followed others advice to only use 6 eggs. I used about 4 to 5 cups of blueberries, so as it cooked the juices came up and when sprinkled powder sugar over it making a nice sweek crunch on top. The only other thing I did was add 1/2 cup organic brown sugar. Oh and I did not use real butter, but parkay buttery spray (no fat or calories) which has salt in it so I did not add any salt.
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1 user found this review helpful

Honey Roasted Red Potatoes

Reviewed: Mar. 12, 2011
This was very good. Only added some garlic pepper and cayenne pepper to the butter mixture before tossing. I had my oven on 425 to make sure they got some crispy brown spots, like my family likes. Thanks for a great recipe
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5 users found this review helpful
Photo by Robin Gail

Cranberry Streusel Pie

Reviewed: Nov. 24, 2010
I made this pie as directed with two main changes. First, I cut up an apple and mixed in with crushed cranberries. I used blender on pulse mode to crush them. some were still whole but that gives texture to pie. Secondly, I used a trick taught to me years ago. I kept the streusel topping as directed in recipe, but used the second crust to cut up into little squares. It helps if you have it frozen before cutting. Then mix the crust pieces into the streusel topping. Now pour over your cranberry-apple mix. You will be amased at the look and taste of your creation........ Thanks for a great base recipe Nils.
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36 users found this review helpful

Chocolate Covered Cherries II

Reviewed: Oct. 11, 2010
I made these last year for the holiday and everyone loved them. but today I made a few changes and they are even better. I used butter and let it get real soft overnight and I used heavy cream instead of milk. When I melted the chocolate I only used one tablespoon shortening to make the consistancy perfect for dipping. (maybe a smig more) A little trick so not to have such a mess is, use a teaspoon to scoop filling and drop onto wax paper. place in fridge for 10 minutes and then flatten and return to fridge for another 10 minutes. Now its easy to just wrap and slight mold the filling around the cherry. Return to tray and refridgerate for several hours before melting the chocolate for dipping. Fantastic recipe Auntylene, THANKS AGAIN.
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8 users found this review helpful

Decorator Frosting I

Reviewed: Sep. 25, 2010
I made this with all crisco baking shortening butter flavor. I beat shortening with heavy cream to replace milk, vanilla (instead of almond)extract and added dash of sea salt like others suggested. Then I blended in the sugar until it was light and fluffy. Half I used as is and the other half was mixed with 1/2 cup cocoa powder and it made a great light chocolate frosting. I did need to add a little more cream and didn't even measure the powder sugar, just used what was needed for right consistancy. Great basic recipe Jean.
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4 users found this review helpful

Toasted Coconut, Pecan, and Caramel Pie

Reviewed: Sep. 17, 2010
This was a great pie idea. I did make changes from the reviewers who didn't give it a 5 star....."too sweet" is what most said. So I didn't use the sweet condense milk, but rather doubled the cream cheese (I used the Philadelphia fat free in 8oz tub, which creams better) 2 8oz tubs and fat free cool whip. I mixed some coconut and vanilla into the cool whip mixture. I only put the butter coconut/pecan mixture in the middle layer. I melted the new Kraft caramel bits with 2 tablespoons of milk in microwave and drizzled over the butter coconut/pecan mixture. then put the remaining cool whip mixture. To make it beautiful I toasted coconut and sprinkled on top. This was delicious but not overly sweet. Several more step, but worth the trouble. Thanks for the base recipe Patrice.
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3 users found this review helpful

White Chocolate Macadamia Nut Cookies IV

Reviewed: May 28, 2008
WOW...these were great. I used Mauna Loa Macadamia nuts from Wal-mart so these had sea salt on them....so cut back on salt in recipe. To make them like Subway's scoop and bake right away, but to make them thicker, add 1/2 cup coconut and refridgerate for at least 30 miniutes before scooping and baking. Either way they were great! Thanks for the best macadamia nut cookies
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2 users found this review helpful

Buffalo Chicken Wings I

Reviewed: Feb. 17, 2008
Great Buffalo sauce. I only made a few changes to make it healthy. I used Parkay buttery spray instead of butter and I used a chicken cut up into cubes without the skin. I did add a tablespoon of honey to the sauce to cut it. I used the same Parkay buttery spray to fry the chicken chunks in a pan. My husband was skeptical, but once he ate the first bite he was hooked. Same flavor and crispy chicken but no fat or skin from the wings.
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4 users found this review helpful
Photo by Robin Gail

Cherry Almond Coffeecake

Reviewed: Jan. 16, 2008
Excellent recipe. I made this as muffins to make it easier for people to take (use paper liners). I used Duncan Hiens coconut supreme cake mix for added flavor. I used fat free sour cream, only two eggs to hold down the fat and increased the water a little. The batter should be thick and spread, not pour. That is how you know you have the batter right. I too added crumb topping before baking and a few pecans for my husband's muffin. Crumb topping = 1/4 cup of each cake mix,brown sugar & oatmeal. Only add about 1-2 tablespoon of Parkay buttery spray (no fat, calories or cholesterol)just to make some crumbs. It should be a bit powdery. Thanks for a great recipe
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38 users found this review helpful

Baked Apples

Reviewed: Oct. 20, 2007
Great Apples Like Mom Made. I did make a few changes: I used Rome apples (best for this type baking) I peeled a little peel away from top of apple, I poured parkay buttery spray(fat-free)over top letting a bit flow over outside and inside apple. I put a spoonful of brown sugar into center, sprinkled with apple pie spice and then poured about a tablespoon of honey over each apple. I baked at 350 for 20 minutes. Take out of over and using turkey baster pick up juice and pour over the apples filling the hole. I baked for another 15 minutes and basted with juices again. I put them into oven for the last 15 minutes and baste again when they came out of the oven. The juice gets a bit thicker each time and when cooled...so keep basting. They look pretty and taste GREAT.
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13 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Aug. 30, 2007
Very good recipe as is, but I did use the recipe for another snack. Doubled the recipe of sugar, cinnamon, milk and vanilla. Cooked it to 238 degrees and then poured in a box (12 oz)of Quaker Oatmeal Square Cereal. Stired it up and spread it out on a large cookie sheet. This made an excellent snack that could be bagged in one cup portions and taken to school or work. Next time I'll add some nuts too.
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1 user found this review helpful

Mom's Best Peanut Brittle

Reviewed: Nov. 14, 2006
GREAT recipe ! The only 2 changes I made was I used Parkay Butter Spray (fat free & calorie free) instead of butter& doubled the peanuts....Then of course I double the recipe, as my husband loved it the first time I made it. Thanks for the great recipe
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3 users found this review helpful

Sweet Potato Pie II

Reviewed: Nov. 12, 2006
Excellent Recipe. After readng all the reviews about how airy this pie was I did not fold in the egg whites but just beat them in with the yolks. My husband likes crunchy toppings, so after I filled the pie shell I sprinkled butter cake mix on top and scattered some chopped pecans. I sprayed parkay buttery spray on top (no fat or calories) then I baked it in the oven. My husband loved it. I also used a half cut of parkay buttery spray instead of the butter to make it healthy. Thanks for a GREAT recipe
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7 users found this review helpful

Gelatin Divinity

Reviewed: Nov. 10, 2006
Excellent... I'm getting the my Christmas candy list prepared and test out new recipes to use at the holiday. This one is a keeper. I used strawberry banana jello and it was pretty & good. I think I'll try to dry out some cherries and mix those in with the nuts. Oh and since it is humid out here in southeast Texas, I did keep out 2 tablespoons of water.
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5 users found this review helpful

Banana Cream Pie Made Easy

Reviewed: Apr. 12, 2006
The best cream pie on the site. I used a ready-made chocolate crust and drizzled hershey's surup on top. Everyone loved it. I too would not whip it so long as it gets really thick quick once the pudding mix is put into cream.
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2 users found this review helpful
Photo by Robin Gail

Cherry Enchiladas

Reviewed: Apr. 4, 2006
This was an excellent recipe that I made only two changes. After reading all the reviews first I did not soak overnight but for 2 hours then sprinkled sugar over it before baking. The other change was I used 1/2 cup of Parkay Buttery Spray (fat, calorie & colesterol free) instead of butter.
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2 users found this review helpful

Reese's® Frozen Peanut Butter and Milk Chocolate Chip Pecan Pie

Reviewed: Feb. 8, 2006
This was excellent. I just made it and only made a few changes. I used only a bag of milk chocolate chips and used cool-whip fat-free topping to fold into mixture.
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2 users found this review helpful

Quick Quiche

Reviewed: Nov. 27, 2005
This was excellent and YES men do each quiche when it is this recipe. I changed the bacon to sausage (Jimmy Dean 50% lean) and used only kraft fat-free shredded cheese. The butter I used was the parkay buttery spray that is also fat-free. I added chopped peppers and mushroons too. Thanks Debbie for a great recipe
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2 users found this review helpful

Boston Cream Pie II

Reviewed: Oct. 11, 2005
Excellent Cake. I always mix sugar and cornstarch first until it is a fine powder (for any recipe). Then I stired in the milk with no problem with lumps. I always use a rubber spatula with a flat bottom to mix any kind of custard/pudding. This keeps custard from forming lumps too. I cheated by using box cake mix too, but followed directions exactly for the cream. Thanks for the great recipe.
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33 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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