lorisock Recipe Reviews (Pg. 1) - Allrecipes.com (18788864)

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Sarah's Banana Bread Muffins

Reviewed: Apr. 23, 2011
Outstanding. This should be a breakfast staple. Like others, I reduced the sugar to about 2/3 cup. I had an extra banana so I threw that in. I only keep whole wheat pastry flour on hand, but it works just like all-purpose, in my experience. The funky part is that I used 1/4 cup oil and 1/4 cup kefir (kind of like yogurt) and they were still moist and dense just like a "cake bread" should be. Seems like a pretty fool proof recipe!
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11 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jun. 9, 2009
Yup. It's a good one. But like some others suggested, I drastically reduced the sugar (using about 1 1/4 cup) and halved the oil (replacing half with kefir, which is a lot like yogurt). I also added 5 Tbsp cocoa. The texture was more delicate and crumbly than traditional sweet breads because I reduced the fat, but the flavor is excellent and I think less sugar allows the other flavors to come through beautifully.
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1 user found this review helpful

Jan's Chocolate Cake

Reviewed: Oct. 12, 2008
Great recipe. I perhaps made a few too many changes for the first time out, and it still came out amazing well. I used ghiradelli baking chocolate which already has the sugar mixed with the cocoa and this somehow seemed less chocolately. I also substituted vanilla yogurt for half the butter and replaced one teaspoon of baking soda with baking powder because I wanted a less dense cake. I also live at high altitude in Colorado, so I had to add 2 extra TBSP of flour and reduce the liquid by a 1/4 cup. After all those changes, I have to say it STILL came out great. That's a pretty failsafe recipe, if you ask me! I slathered it with Cream Cheese Frosting II from this site and it was rich and decadent.
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2 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 12, 2008
Yup, this was a keeper. I love the "less sweet/more cheesy" taste. Really like having a cheesecake topping for your cake. Used it on Jan's Chocolate Cake, which was super dense and rich, and together they were almost too rich, but hey, once it a while you just gotta layer it on.
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1 user found this review helpful

Crepes

Reviewed: Jun. 25, 2008
I cannot believe that I successfully made crepes. My parents tried to make them once when I was a kid (I think they were all the rage in the 70s) and they were a complete disaster. Probably due to lack of teflon pans! But mine came out beautifully. The first one was a little tricky to flip, but the rest were perfect. My kids loved them!
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Brunch Strata

Reviewed: Mar. 29, 2008
I used this as a general guide, added my own combo of veggies and cheeses, reduced the bread component (and used crumbs instead) and it came out great. Will make this my main "brunch for a crowd" recipe!
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2 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Feb. 18, 2008
Got rave reviews for this at our last brunch. We try to reduce our fat intake, so I used fat free sour cream and 2% milk cheddar. I also omitted the parmesan cheese, and it was still a complete crowd pleaser. Not a bite was left.
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Peach Cobbler II

Reviewed: Oct. 28, 2007
I used fresh peaches I'd already soaked in sugar intending to make jam (about 6 cups of peachy goo), and doubled the "cobbler" recipe. I also used half the oil and buttermilk instead of plain milk. It's wonderful, if perhaps a tad bit too much topping.
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0 users found this review helpful

Sour Cream Chicken Enchiladas

Reviewed: Oct. 28, 2007
I adore this recipe, but I make a few changes: 1.5 times the sour cream (fat free), shredded chicken I make from slow cooked skinless boneless breasts and thighs, and replace jalapeno salsa (which I've never found) with 1 can mild green chiles, and some extra verde salsa. I also add some extra veggies to the chicken when I have them on hand (bell peppers, shredded carrots, etc.) This recipe gets raves from friends and family.
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5 users found this review helpful

Peach Cake II

Reviewed: Oct. 14, 2007
I followed LCH Yung's instructions and it came out rich, moist and delicious. We had a ton of peaches this year in Colorado and this was my way to use some of what I had frozen.
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2 users found this review helpful

Breakfast Casserole I

Reviewed: Aug. 13, 2007
I thought this was a great recipe, but my husband thought I used too much bread. The bread we buy is more of the upscale whole grain type, which is bigger than plain white sandwich bread, so 8 slices more more than covered the bottom of the pan. In order to make it even, I used more like 10 slices, which made 2 layers of bread instead of a single layer lining the bottom. No one else complained (I served it to friends for brunch) but my husband says he didn't love it. We also substituted lean cubed ham for the bacon. I thought the whole thing was great, but next time I will use closer to 6 slices of bread and make sure I only have one layer on the bottom of the pan.
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6 users found this review helpful

Cream Puffs

Reviewed: May 12, 2007
I just make the puffs and use instant pudding to fill them. They are incredibly easy, yet everyone thinks you're a 4 star chef for doing them. Please join me in NOT revealing the secret of just how easy these are to make!
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2 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Apr. 14, 2007
Easy and so much better than the boxed stuff. I make this on the stovetop using FF evap milk and a half cup FF milk. I omit the vanilla (I swear I can't taste it). I have used this to fill cream puffs, in which case I use an extra tablespoon of cornstarch so it sets a little harder.
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1 user found this review helpful

Pumpkin Pie II

Reviewed: Nov. 1, 2006
I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk. I baked a fresh pumpkin in the oven first, and that truly gives it the richest flavor since the sugars carmelize so nicely that way. I reduced the milk to 1.5 cups, added 2 extra tablespoons of flour and reduced the sugar to 1 cup. That actually was PLENTY of sugar, so don't overdo it. I will make this one again and again.
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14 users found this review helpful

Chocolate Cream Pie II

Reviewed: Aug. 5, 2006
I've had great success with this recipe time and again. Just increase the corn starch to a generous 4 Tbsp and you're set. I also top with real whipped cream. I've made it with 1% milk since that's what we always drink and it sets fine if you just let it cook a little extra time, too.
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1 user found this review helpful

Creamy Caramel Flan

Reviewed: Apr. 13, 2006
Kind of a cross between flan and cheesecake. Amazingly good, and pretty easy to make. It's the closest flan recipe I've found to my absolute favorite restaurant dessert: the flan at La Calle Doce in Dallas, Texas.
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2 users found this review helpful

Cranberry Pumpkin Bread

Reviewed: Jan. 27, 2004
This is an excellent recipe, and I've tried several variations on it, all with great success. I've used whole eggs, I've omitted the zest, and I always reconstitute dried cranberries instead of using sauce. It seems like you can't mess this one up!
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0 users found this review helpful

 
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