EPIFANEEE Recipe Reviews (Pg. 1) - Allrecipes.com (18847465)

Whole Grain Breakfast Cookies

Reviewed: Aug. 25, 2012

This is exactly what I was looking for to replace the packaged breakfast cookies my kids like - thank you so much! The version I made was based on previous reviews and what I had in the house (peanut butter for almond butter, almonds for the walnuts, applesauce for the oil, omitted the cherries, used 3/4c mini chips, 2 eggs, honey for the brown sugar, ground up the oats). I would not have been able to come up with this on my own, so I am very grateful to you for sharing.

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2 users found this review helpful

Dried Cherry Muffins

Reviewed: Feb. 28, 2009

After reading through the reviews, I did the following: doubled the recipe, added 1 tsp vanilla and 1 tsp almond extract, used skim milk instead of buttermilk, butter instead of shortening, and doubled the amount of cherries (for a double recipe, this means I used one full cup). I love these muffins! I would give it 5 stars, except I made so many changes to the original recipe. Thank you for this great base recipe!

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15 users found this review helpful

Pumpkin Pie Bread

Reviewed: Nov. 23, 2008

A great addition to my recipe collection - thank you. I did not bother putting the water in, did not find it necessary - the bread came out great without it. Thanks again!

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5 users found this review helpful

Jo-Ann's Power Bars

Reviewed: Nov. 23, 2008

Thank you for this recipe...I have made this a few times with different mixes of dried fruit, and enjoyed each combination. The only thing I do differently is I smash the batch into a 9x13 brownie pan to make them a little thinner. I get more servings at a lower calorie count this way. Thanks again!

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3 users found this review helpful

Holiday Peppermint Bark

Reviewed: Dec. 21, 2007

I love the flavors of white chocolate and peppermint together, thank you for this one! I used candy canes, in a baggy and used a hammer to crush them. I had a hard time with adding the second layer of chocolate over the top, perhaps would be easier just to mix it all together in the bowl and then spread it in the pan. Thanks again.

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2 users found this review helpful

Sticks and Stones Candy Bark

Reviewed: Dec. 21, 2007

I'm sorry, I see so many people love this one, but I just found it OK. Too sweet for us, and I feel that there are too many different ingredients, competing flavors. Thank you, anyway, it seems to be a hit with others.

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0 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Dec. 21, 2007

This turned out perfect for me, thank you for the recipe! I will be including these in my Christmas candy gifts.

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2 users found this review helpful

Festive Holiday Bark

Reviewed: Dec. 21, 2007

Thank you for this recipe! I used white chocolate chips instead of coating. Also, I mixed the pretzels in the white chocolate first, then stirred in the colored candies to prevent the red and green candies from melting in the white and swirling it. I had no melting/swirling problems this way. After spreading on the baking sheet (9x13), I hand-inserted more red and green candies on top for color, and then sprinkled the whole pan with red and green sugar sprinkles. Turned out great, thank you!

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13 users found this review helpful

Maple Banana Bread

Reviewed: May 9, 2007

Great texture, perfect moisture and density, but bland to taste. I also agree that you can taste the baking soda. I will experiment with spices - thank you for this promising recipe.

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2 users found this review helpful

Banana Pumpkin Bread

Reviewed: Nov. 21, 2005

This recipe turned out pretty good for me, no problems with undercooking when I followed others' advice: divided the batter into four mini loaves instead of one large loaf. Baked for 50 minutes. I agree that there is no strong pumpkin or banana flavor, it tastes just like a spiced quick bread. But I still really liked it - a great way to use up ingredients in the house - thank you for this recipe!

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1 user found this review helpful

Pumpkin Butter I

Reviewed: Dec. 23, 2004

The ginger flavor was just too strong for my family's tastes. Although this recipe had a wonderful texture and color, i prefer the simpler versions that use pumpkin pie spice and no apple juice / cider.

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18 users found this review helpful

Pumpkin Butter II

Reviewed: Dec. 23, 2004

This is a great recipe. I like my "butters" on the thick side, so I cooked it longer than the recipe states. And, I did use a bit less sugar. Using pumpkin spice rather than using two or three separate spices is a great idea. Thank you!

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16 users found this review helpful

Polish Christmas Cookies

Reviewed: Dec. 23, 2004

These have a great flavor, and hold their shape well for decorating. Also, the dough is easy to roll and cut. My husband's family is polish, and I wanted to make them a polish christmas cookie for the holidays. Thank you for sharing this recipe.

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10 users found this review helpful

Italian Cookies I

Reviewed: Dec. 23, 2004

I enjoyed working with this recipe - thank you for sharing. They are time consuming, but the finished product is a soft, not-too sweet, cookie that holds it shape well for decorating. As a person with an Italian heritage, I was looking for some italian cookies to make for christmas time, and these worked out great.

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2 users found this review helpful

Chocolate Pretzels

Reviewed: Dec. 23, 2004

These are a real treat, thank you for sharing it! I found this method works best for me: after pulling the pretzels out of the oven, I use the back of a spoon to flatten / smear the chocolate around a bit inside the ring, then I place the m&m in the center. This way, the chocolate is sure to melt onto the pretzel and it does not drop out when cool. When I tried to use the M&M to spread the chocolate, it was a little messy. Thanks again.

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1 user found this review helpful

Oatsies

Reviewed: Dec. 23, 2004

I love the taste of these, and they are very easy / quick to make. My only issue: they do not hold their shape well. Great for eating at home, but I couldn't give as a gift. Any suggestions on how to make them hold their shape would be appreciated!! I tried adding 1/2 cup of flour, and 1 egg. This revised batch came out very well, but did not quite have the rich flavor of the original recipe. Thank you for sharing this treat :)

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1 user found this review helpful

Italian Anisette Cookies

Reviewed: Dec. 21, 2004

a great cookie, simple enough to make, and just the right amount of anise flavor in them. I'm adding this one to my collection - thank you :) My cookies took 9 minutes to bake. And, I mixed the oil, anise, eggs, and milk together in a separate bowl before adding to the dry ingredients.

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2 users found this review helpful

Kathy's Italian Cookies

Reviewed: Dec. 21, 2004

Overall a very good cookie. The dough was easy to work with, and I really like this recipe as it is. I later had some fun with the recipe and put orange food coloring in the dough before baking, and shaped them into pretzels instead of rings. After glazing them, I sprinkled sugar crystals on top ( mock "salted pretzles"). Thank you for sharing your recipe :)

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1 user found this review helpful

Jet Swirl Pizza Appetizers

Reviewed: Sep. 22, 2004

Love this recipe!! Tried it for the first time today, came out great. I agree that it is on the greasy side, but I intend on trying different meats to cut down on the grease. Thank you so much for sharing this one.

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1 user found this review helpful

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Whole Grain Breakfast Cookies

Dried Cherry Muffins

Pumpkin Pie Bread

Jo-Ann's Power Bars

Holiday Peppermint Bark

Sticks and Stones Candy Bark

Dawn's Candied Walnuts

Festive Holiday Bark

Maple Banana Bread

Banana Pumpkin Bread

Pumpkin Butter I

Pumpkin Butter II

Polish Christmas Cookies

Italian Cookies I

Chocolate Pretzels

Oatsies

Italian Anisette Cookies

Kathy's Italian Cookies

Jet Swirl Pizza Appetizers

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