PEANUTPUTTER Recipe Reviews (Pg. 1) - Allrecipes.com (18839439)

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Jacky's Fruit and Yogurt Muffins

Reviewed: Apr. 26, 2014
Great recipe with tons of flexibility! Due to what I had in the fridge, I scaled to 18 muffins (and got an even 24 out of the recipe) and used half whole wheat, half white flour; plain yogurt; and fresh strawberries that had been chopped and macerating in sugar for several days. To account for the sugar in the strawberries, I reduced the sugar in the recipe by 1/2 cup. These turned out amazing!
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0 users found this review helpful

Whole Wheat Muffins

Reviewed: Apr. 4, 2010
Used brown sugar instead of white, 1/2 melted butter 1/2 applesauce instead of the oil (was out of oil) and added a lot of cinnamon/nutmeg and a bit of vanilla. A tip that might make your life easier: you can make the batter the night before, spoon it into your muffin pan, cover and refrigerate overnight so all you have to do in the morning is pop it into the oven (add ~3 minutes to bake time). Even better, freeze right in the muffin pan and then pop the batter balls out and into a Ziploc. Pull out as many as you want, plop back into the muffin tin and bake (add ~5-7 minutes to bake time). Never have an excuse not to have fresh-baked muffins in the morning again!
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7 users found this review helpful

Blue Cornmeal Pancakes

Reviewed: May 16, 2009
Made with regular ol' cornmeal and a bit of yogurt for some of the milk and left out the pinenuts but otherwise followed exactly -- yum! I've been making a lot of pancakes lately for my 10-month-old daughter (no molars = somewhat limited options) so try to mix things up and this was a fabulous recipe to add into the rotation. Light, fluffy and flavorful.
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1 user found this review helpful

Jackie's Special Meatloaf

Reviewed: May 10, 2009
Very nice. I did shred some carrots and broccoli stems into the mixture, but otherwise followed the recipe exactly and finally figured out why people at something as odd-looking (IMHO) as meatloaf -- it's good!
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4 users found this review helpful

Oatmeal Pancakes I

Reviewed: May 10, 2009
I was looking for something different to make my daughter for breakfast, and thought this was a nice healthy base to start from. I may not have let my oats soak long enough as the finished product was more than a little chewy, but they still puffed nicely and with the addition of some mashed banana and cinnamon, were quite tasty. I did have to add a splash more milk to make the batter pourable, used just a bit of raw sugar vs. white, and substituted olive oil and a pinch of salt for the butter, with no ill effects.
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2 users found this review helpful

Ricotta Cheese Pancakes

Reviewed: Jan. 4, 2009
Very good. I used part-skim ricotta and doubled the recipe, with two eggs instead of the egg substitute and half of the flour being whole wheat. I also added lemon zest and lemon juice, and had the blueberries as a simple sauce over the top as opposed to in the actual pancakes. Note that the ricotta doesn't make the pancakes "cheesy" at all, it just gives them a very addictive texture that's light and yet rich at the same time. It takes a bit of trial and error to get the right temperature on the pan -- too high and they burn, too low and they spread into impossible-to-flip near-crepes. Would be very nice to serve as a special breakfast.
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2 users found this review helpful

Bread Machine Bagels

Reviewed: May 17, 2008
It may not be fair for me to review this recipe, as I made quite a few changes, but it was definitely the inspiration for my version. I made this in my KitchenAid, not a bread machine, and let the yeast + water + sugar sit for 10 minutes before adding the flour. I subbed in 1 cup of whole wheat flour for the white flour and upped the water by 1/4 cup to compensate. Finally, I added in several 30-minute rising sessions since whole wheat flour takes longer to rise. Glazed with an egg white + a drop of heavy cream and then sprinkled with sesame seeds, these were absolutely divine.
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8 users found this review helpful

Mystery Chocolate Cake

Reviewed: Apr. 20, 2008
Very nice recipe. Cake was moist with a good crumb and depth of flavor that cocoa alone can't accomplish. I did sub out half the oil for unsweetened applesauce to cut down on fat. Lessons learned: I nuked whole beets minus tops in the microwave for about 18 minutes with a bit of water, then peeled them and mashed. It was the easiest way I could think of to cook the beets. However, I should have actually pureed them as I ended up with visible bits of beets in my cake... oops. Still, this was a very good cake and DH didn't mind the "weird addition" at all.
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1 user found this review helpful

Palmiers

Reviewed: Dec. 24, 2007
These were great, and so easy I felt like I was cheating. I baked at 400 for about 15=18 minutes because I had these in at the same time as some other stuff, and had no need to flip them, saving myself a step. They puffed beautifully and look so fancy!
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1 user found this review helpful

Classic Waffles

Reviewed: Dec. 24, 2007
Excellent recipe with room for improvisation. I whipped egg whites separately while mixing together the batter and folded them in at the end. Instead of the full amount of melted butter, I used half and added a dab of applesauce to make up the rest. I added several shakes of cinnamon as well as vanilla for flavoring, and only used half the salt. The final product didn't scream "apple cinnamon" but had just the slightest hint of another layer of flavor. Served with fresh whipped cream, these disappeared in minutes.
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White Chocolate Orange Cookies

Reviewed: Dec. 24, 2007
Excellent. I zested a whole orange and ended up with more than the recipe called for, but went ahead and threw it in. I doubled the recipe but left out the nuts and left the amount of chips as-is. Other than that, I didn't make any changes and everything turned out perfectly. Curiously for me, my cookies did spread -- quite a bit -- but stayed soft as long as I pulled them out just as the edges were starting to brown. A rather grown-up cookie, this one made people roll their eyes back into their head!
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1 user found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 8, 2007
I don't think I've ever followed a recipe exactly, but this one I made absolutely no changes to whatsoever. Even though it was cold in the house and the butter was straight out of the fridge, my standing KitchenAid mixer with the paddle attachment made short work of creaming the butter and then mixing the very stiff dough. I didn't need any additional liquid that way and the dough was perfectly workable. I ran the walnuts through a food processor until almost ground but still with pieces for texture, and that worked well. I also rolled the dough balls in vanilla sugar before baking for another "layer" of flavor. Just make sure the cookies are completely totally absolutely cool before rolling, or the confectioner's sugar tends to sort of goo on the surface and looks less than stellar. Excellent recipe!
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Spinach and Orzo Salad

Reviewed: Sep. 9, 2007
Excellent salad! Has turned into my standard potluck dish and people always reach for seconds, thirds, and fourths. I consider the pine nuts optional as the salad is just fine without them, but consider the orzo to be a must-have -- the salad is just not the same with any other type of pasta. Light, flavorful, delicious, and attractive.
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World's Best Lasagna

Reviewed: Aug. 20, 2007
Great, great recipe. I cheated a little bit by adding a jar of marinara instead of canned tomatoes, but otherwise followed to the letter (rare for me) and this turned out GREAT. Husband was eating it for breakfast AND dinner... HA!
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