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Gluten-Free White Bread for Bread Machines

Reviewed: Jul. 12, 2013
I wanted white wheat bread, and this hit the spot. If you're looking for a light fluffy white bread, this isn't it. It's a heavy, filling bread. Most gluten free breads are. One slice is easily equal to 2, maybe 3, slices of wheat bread. But it smells right. It tastes right. I keep it in a ziplock bag in my fridge. About the 4th day it begins to dry out a little, but just warm it up and it's fine (won't toast like wheat bread though. I actually warm it on a higher setting on my toaster than I used to with wheat bread, because it's so dense, and takes longer to warm up). Here's what I've done: I replaced the soy flour with tapioca. I've made it with both brown and white flour. Some prefer it with brown. I don't. I think it tastes more authentic with white. But ... that being said, brown or white, the taste is very similar. I reduced the apple cider vinegar just a touch. I eye it ... it's about, say 3/4 of a Tbsp, give or take. I found I could taste it before this. That slight reduction was all I needed. Some suggested 1/2 a tsp of baking powder. I upped it to 1 tsp this last bread, and loved the texture. Delightful! I also noticed when the baked loaf came out, there was some flour/starch that hadn't been mixed in on the side. So ... when your machine begins the mix, just take a spatula, and carefully scrape down the sides that still have flour. It'll mix right in, and the loaf will be perfect. This is a great recipe. I highly recommend it. Thank you!
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10 users found this review helpful

Forgotten Cookies I

Reviewed: Mar. 22, 2013
I made these just last night. Was a little nervous, as I've never done these types of cookies before, but they turned out beautifully. Crispy outside, almost marshmallow inside. A few minor things - I beat in the vanilla, just like the sugar. I used mini-chips. Made for easy folding, and placement on the cookie sheet (they're very close set cookies). I'm not sure I would have had the same ease with regular chips, so I'm gunna go out on a limb, and reccommend you use mini-chips. I also used an air-bake cookie sheet - for those that don't know about them their purpose is to, more or less, get a consistent browning all around a cookie. But to accomplish this cookies bake a little longer on this type of cookie sheet by about 2 to 5 minutes. So .. I set the timer for 3 minutes, not 2, and then turned the oven off. And, thankfully, the browning was consistent, and not overdone. :) Happy baking!
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3 users found this review helpful

Chocolate Covered Caramels

Reviewed: Oct. 26, 2010
I love this recipe. I didn't actually make Chocolate Covered Caramels though. I used the caramel portion of the recipe, and dipped apples in it with the kids. Was fabulous. Also I just used condensed milk that was not sweetened. It worked out just fine (still plenty sweet), and Rodgers Golden Syrup, instead of Corn Syrup (they taste exactly the same, have the same texture, but I actually understand the ingredient list on the Golden Syrup. haha). It takes quite some time to cook it down, but it's worth it (took us about an hour).
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5 users found this review helpful

Streusel Coffee Cake

Reviewed: Sep. 21, 2010
Well, this was my first attempt, ever, at a Coffee Cake. I was pleasantly surprised. I did change some things. I used canola oil, instead of butter, whole fat plain goat yogurt (can't have cow dairy in our house) instead of sour cream. I also used half splenda, and half splenda brown sugar blend for the cake, and used splenda brown sugar blend for the streusel. I doubled the streusel too. I found this cake moist, yummy, not too sweet ... I think I'll add little pieces of apple next time. :)
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1 user found this review helpful

Baked Oatmeal II

Reviewed: Aug. 20, 2010
I've looked, for awhile now, for a form of oatmeal my husband will eat without grimacing. He hates oatmeal. Not the taste, but the texture after it's cooked (as a cereal of course). This has beyond won his favour. He loves it! Furthermore my children love it, my father, who is a standard oatmeal fan, loved the change, and I too am a fan. I make mine with Splenda Brown Sugar Blend, Soymilk, and canola oil, and I find it turns out the same as when you use the ingredients called for. I also, personally, like to add 1 heaping cup of blueberries (usually frozen in this house, unless we're in season), instead of the cranberries. Works very well. I also have to recommend adding 1 cup of pumpkin puree, instead of the 1/2 cup of butter. Leave the butter out, and the 1 cup of puree gives it a very pumpkin pie like taste. Not exact, but similar. Add half a tsp of ground cloves, all spice, ginger, and nutmeg, and it smells like a pumpkin pie. It's very moist, incredibly cake like, and a good option for the fall months.
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28 users found this review helpful

Nanna's Banana Bread

Reviewed: Jun. 15, 2010
This is a good banana bread. Bakes up nicely, it's moist, and was enjoyed. I did double the banana's, as I read in the suggestions, and I'm glad I did, because with 4 banana's it had just enough banana taste. But it's missing ... something in the overall flavour. It's a little too plain, kinda bland. I'm thinking this recipe needs some other spices. Maybe some more cinnamon? An addition of nutmeg, allspice, ground cloves? Not sure what, but something ... In any case, as a base recipe, this is wonderful, and it will be enjoyed if you decide to go with it. Again, definitely double the banana's. :) Bake time doesn't change or anything with the additional ... liquid? ... it would be a liquid I'd think, after all that blending. Anyway, took me 55 minutes in a glass bread dish, just as prescribed. Thanks for the recipe.
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3 users found this review helpful

Irish Bannock

Reviewed: Jun. 7, 2010
This was a very enjoyable bread. I do prefer scones, but many in my family preferred this. The things I did differently ... we can't drink cows milk, so I used soy milk. I'm going to try goat milk one of these times too. I think it may taste better with the goats milk. Only time will tell. I also used raisins, as I rain out of currants.
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3 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Apr. 14, 2009
I followed this recipe quite close. Some difference: I used lean ground beef, two hot peppers, but not chili's specifically, and I added about 1 1/2 cups of frozen corn, because I'm quite fond of Chili with corn added. Really it's not a lot of change, so I got a good idea what this would taste like had I made it exactly as written. I made this for a Church lunch and it was gobbled up fast! It was very well liked by the crowd at large; the pot scraped clean long before the lunch was done, while other people's chili's still remained. If you want a crowd pleaser this is definitly an excellent chili to go with. Thanks so much for sharing the recipe!
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5 users found this review helpful

Simple White Cake

Reviewed: Mar. 27, 2009
I would give it 4 1/2 if I could. I made this cause I wanted a white cake for my daughter's birthday. I did a trail cake first, with splenda, followed the instructions as written, though I added a 1/4 cup more milk. It turned out quite nice. SO then I made it again, as I did the first time, this time with sugar. FYI, the texture and taste were the same using Splenda. The downside, my daughter got at the cake before it got a chance to be frosted. We ate the remains. I decided there was no way I was making a cake, again, so I made cupcakes instead, only this time I used canola oil instead of butter, and I added a 1/4 cup marachino cherry juice and added cut up marachino cherries to the mix. Then, sincerely, the power went out! HA! It was out for FOUR hours! I was sure the cupcakes wouldn't turn out. But I covered them up anyway with plastic wrap to protect the batter. When the power returned I cooked them up! Well, I am happy to report they cooked up just wonderfully. Canola oil can be used instead quite sucessfully, but the batter itself won't be as ... fluffy (make sure you beat the heck out of this batter - it needs it). I personally prefer this recipe as cupcakes. I won't make the cake again. To crumbly, like cornbread. The cake is nice, moist, filling, heavy. If you want fluffy and light, like a boxed cake, my suggestion is to make a boxed cake. lol
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2 users found this review helpful

Honey Corn Bread

Reviewed: Aug. 25, 2008
This is a good bread. Very filling. Nice and sweet, but not too sweet (though my husband personally thought less honey next time). I worried, at first, it was going to be too much vanilla. Even the batter seemed overwhelming with the smell of it. But, once cooked, it was just right after all. I really would have given it 4 1/2 stars, but it's not an option. Thanks for the recipe.
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1 user found this review helpful

Scalloped Potatoes and Onions

Reviewed: Aug. 25, 2008
Changes I made ... I used milk, instead of water, and added chicken bullion to that. I added garlic, which blends in nicely I must say. Left the rest of the same. As for the thickness of the sauce ... Personally I recommend pouring it over the potatoe's as soon as it shows itself thickening, because I waited the first time, and it didn't really ... go down into the pototoe's, and stayed primarily on the top the first time. Still tasted great though. Needs something ... extra. Can't lay my finger on it, but it's missing something to make it a "wow" recipe. But ... it's a keeper all the same. :) Thanks.
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1 user found this review helpful

Easy Indian Butter Chicken

Reviewed: May 2, 2008
This is a good recipe! =My recommendations: add a bit of sugar (not too much, 1 or 2 teaspoons to the whole sauce - this will sweeten it, but not make it a desert), a reduction in salt by at least a teaspoon, and less butter. That, really, changes very little! I was looking for a good butter chicken, and I believe I found it in this one! I have such a weakness for butter chicken. :) Thank you so much for posting this! :)
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23 users found this review helpful

One Minute Chocolate Icing

Reviewed: Apr. 15, 2008
I used Splenda instead of sugar, and margarine instead of butter. I imagine butter would taste better, as it often does, but I'm a dieter, so I didn't use it. I liked this recipe. Used it for my brownies. Only problem ... doesn't make very much. I'd double it the next time. Thanks for the recipe! :)
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3 users found this review helpful

Eggnog Cookies I

Reviewed: Dec. 24, 2007
I rarely add salt to dishes like this. So I just didn't add the salt. The butter has some in it after all. And it wasn't needed. They were still wonderful, and tasty, without the salt. I liked how soft, and almost cake like the cookie can be. They plump up beautifully. It's definitly a keeper. I found, however, the cookie was too sweet! Some said rich, but I found it was sweet. I'll be cutting the 2 cups of sugar to 1 1/2 cups next time, and hope that's enough of a reduction. After reading the recipe was kind of bland, in terms of seasonings, I spiced it up, adding 1 tsp Cinnamon, 1/4 Allspice, 1/4 tsp Ginger, 1/2 tsp Cloves in addition to the 1/2 tsp Nutmeg, since this is how I spice my eggnog drink. It seemed logical to me to season eggnog cookies the same way. The spicing was good, and I will keep the measurements as is. Makes for a spicy cookie, but not too spicy (at least not for me). I used rum extract in my frosting, instead of vanilla. I really liked that addition. Though I haven't figured out exactly how much extract to use to make sure it's enough, but not overpowering. I'm still playing with that. Perhaps when I figure out how much I like I'll update this message. :) Thanks for the recipe!
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6 users found this review helpful

Oatmeal Raisin Cookies VI

Reviewed: Feb. 22, 2007
I have a hard time with oatmeal cookies. But I have to say these ones are wonderful. I made a few changes. I used canola oil, instead of butter (just added a touch of salt). I used Splenda brown sugar blend, instead of regular brown sugar. I added about 3 tbsp. of honey. I also used slow oats, because that's what I had, AND I added a 1/2 tsp of clove to the mix! I know it sounds a lot, but they're really very subtile differences. Or so I think anyway. hehehe The recipe made 80 cookies for me! Cute, and tiny, firm on the outside, soft, and chewy inside! I really liked them! :) Thanks for the recipe!
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3 users found this review helpful

No-Sugar Sugar Cookies

Reviewed: Dec. 24, 2006
You couldn't tell they weren't sugar cookies! They were very good, baked up nice. Things I did differently: I used margarine instead of butter, and just omited the salt, considering margarine has it already added. Worked well! I used my hands to blend the dough, rather than an electric mixer, but JUST till mixed. Also, I'm Canadian, so I only used all-purpose flour, as our all-purpose flour is different than the American type, finer grind. Worked just fine! The other thing I did differently was I used real egg white, but only egg whites! No yolk! It's definitly important you chill the dough first though, as it is very soft, and needs that firming up chilling provides, otherwise it would be near to impossible to work with. I really liked this recipe, despite my subtile differences in how I made it. I am so glad I came accross it! Thanks so much!
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2 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 24, 2006
A good sugar cookie! Not the best I've ever made, but still, very good! Thanks!
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1 user found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 20, 2006
Okay, so this was my second time trying homemade Egg Nog. The first time, NOT a recipe off this site, was terrible! This one though ... wow! Rich, flavourful. And I like the fact the eggs are cooked! I was hoping for something simular to the store bought stuff. IF that's what you're looking for, this is not it! It has a different enough taste to not be. Though you still recognize it as egg nog. My husband hates egg nog (store bought). As he calls it "Chicken Milk". It's the raw egg ... yuckifies him. hehehe When he found out this one was cooked he was ... willing to try it. AND he likes it; in small dosages, but still, he likes it. I really liked this. Definitly a keeper. I can't wait to serve it to my guests for Christmas! :) Thank you!
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2 users found this review helpful

Gingerbread Cookie Frosting

Reviewed: Dec. 14, 2006
This was a decent recipe, though quite runny, even when you add a ton extra icing sugar (and I did), it's a bit hard to work with, BUT it does harden up nice. I found using a tooth pick to apply the frosting really worked well. A spoon was to big .. makes a mess! Cookies look cute! Thanks! :)
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7 users found this review helpful

Nauvoo Gingerbread Cookies

Reviewed: Dec. 13, 2006
Now ... I've never been a big fan of Gingerbread, as a general rule. I tolerated it! As taste goes, JUST because I'm me, I'd give these a "4" ... but to be fair, as Gingerbread goes these are the best I've ever tasted, and thus deserve a "5". Instead of Lard, I used Canola Oil. Did the trick! And I chose Fancy Molasses, as my other choice was Black Strap. Fancy is less bitter, thus I knew would give the cookies a better taste. They are not very "spiced" as some gingerbread ... may be why I like them (I usually find Gingerbread has to much spice for my liking). My daughter is mad for them. Trying to steal them before they;re even deocated. As far as shape goes ... they cut well, they cook well, firm outside, soft inside ... nice cookie! And they don't take forever to cool! Definite bonus for decorating purposes! ;) I forgot baking soda ... but they taste excellent anyway! And didn't rise much, which actually help them keep their shape better compared to other cookies I've made! I may always leave out the baking soda! I really liked how they turned out! Going to make a great Christmas cookie! Thank you so much!
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122 users found this review helpful

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