Kristine Recipe Reviews (Pg. 1) - Allrecipes.com (18860018)

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Delightful Apple Spice Muffins

Reviewed: Jan. 12, 2009
Mmm! So good! The top didn't get as round as I wanted it to and I definitely made some modifications and additions to the recipe, but it's somehow really irresistible. I substituted: 1 cup of whole wheat for 1 cup of all-purpose flour; 1/2 cup of ground oats/oat flour (I put oatmeal through a coffee grinder) for the remaining 1/2 cup all-purpose flour; half of the butter for canola oil (1/4 cup). I added: ~1/2 tsp salt; ~1 tsp vanilla; ~1/4 tsp cloves; ~1/2 tsp nutmeg; ~1/3 cup more applesauce; ~1/2 cup of oatmeal; ~1/8 cup ground flax seed.
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Cinnamon Streusel Orange Muffins

Reviewed: Jan. 12, 2009
I love the idea--the streusel especially worked well. However, I'm not too fond of the texture of the muffin--it's kind of chewy or gummy. Perhaps I under- or over-mixed it! The flavor is really nice, especially with the zest of an orange or two mixed in.
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Amazing Whole Wheat Pizza Crust

Reviewed: Jul. 3, 2007
First of all, I used 3-1/4 cups of whole wheat (no all-purpose) flour for the recipe. I found that this recipe did NOT yield enough dough for 2 amply-sized thin crust pizzas. My pizza stone is about 14" in diameter and when I rolled out my halved thin crust pizza dough, the dough was pretty much like a cracker and the crust not too far from that description. Next time, I will not half the dough even for a thin crust. I baked the pizzas both ways. 1) baking at 500 for a few minutes then adding the ingredients and baking at 425 until the cheese was melted, etc. 2) baking at 350 for about 20 minutes. Given the amount of toppings I used, I found that the traditional #2 method worked better for me, although not by much. I couldn't even compare this to a regular white crust made with bread flour, but seeing as I was looking for a healthy alternative, the whole wheat crust sufficed (by taste, not texture). Next time I will definitely use the whole lot in one 14" pizza.
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Ambrosia Cake

Reviewed: Jul. 3, 2007
First of all, in order to make the orange striped layers in the photo, you would have to cut each cake in two and maybe double the recipe for the middle citrus filling (little more runny than expected). Secondly, I thought the cake would be a little more coconutty and light, but the coconut was more for extra flavor and texture and the cake was a heavier and more crumbly than I thought it would be. The frosting recipe I had to change as I didn't have almond extract (which I'm sure would have tasted better), so I used vanilla extract. The result was kind of like what I would imagine marshmallow fluff to be like, except more buoyant and light. Delightful! Making it was a bit difficult since I didn't have a candy thermometer--but I let it simmer for a couple minutes after it seemed to clear up after boiling (the test didn't work out so much for me--perhaps the water wasn't cold enough or the sample was too hot). Apparently I did it all right since I really liked the frosting texture (yielded quite a lot even though only one egg white was used--brilliant!). Since it wasn't what I imagined the cake to be, I give the recipe **** but it was a lot of fun to make and my sister LOVED it and craved it for about a week after we first made and finished it. Great flavors indeed, although a bit on the sweet side. I'd cut back the sugar in the cake and/or the citrus filling, or else I would have it with a nice summery drink or a cold glass of milk!
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Pumpkin Cookies I

Reviewed: Dec. 30, 2005
These aren't so chewy, just moist and cakey. It's like pumpkin bread in lumps (the cookies bake as is, it doesn't spread out so much). I'd like it to taste more like pumpkin (this is with added nutmeg and allspice), but in general the taste is all right.
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Butter Flaky Pie Crust

Reviewed: Sep. 1, 2004
Awesome flavour. I could eat this plain if I wanted to. However, (unless I'm entertaining for guests) if I'm just baking for my family, I don't want them to have the 22g of fat per slice in all the pies I make.
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Grandma's Lemon Meringue Pie

Reviewed: Sep. 1, 2004
Mmmm! Perfect! I wouldn't make any changes to this one (except to use milk instead of water), but I do have some tips and suggestions. Strain the seeds and even the pulp of the lemons. It is so much less stress this way, and your filling will be more decadent. Make the meringue in the glass or metal bowl after you pour in the filling. It's okay if the filling cools, but it's not as okay to let your merinque dry out while you're waiting for the filling to cook. And if you want the hefty poof of meringue like you see in the store-bought pies, I'd whip up a couple more egg whites. I adore this pie! And the meringue was just picture-perfect coming out of the oven!
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Patty's Pasta Salad

Reviewed: Sep. 1, 2004
I love how this recipe is so flexible to your tastes and what you have on hand. I used elbow macaroni and spaghetti and slices of turkey ham instead of the ham and pepperoni sausage (a healthier alternative). I didn't use mozzarella, but instead mixed in some grated parmesan cheese. I think you should mix in the Italian dressing as well. I also used lots of grape tomatoes and put the same amount of both kinds of olives (using the larger measure). Wonderful!
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Italian Dressing Mix

Reviewed: Sep. 1, 2004
Just perfect! I used it in Patty's Pasta Salad and it turned out great! I used less oil, however, and used more olive juice instead of water. I had a suggestion to use Balsamic vinegar. Might work well!
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Easy Key Lime Pie I

Reviewed: Sep. 1, 2004
Oh so tasty! I did make the following suggested changes, however: 4 egg yolks 1 cup key lime juice 2 cans sweetened condensed milk If think I would put more lime (about 3/4 cup to 1/4 cup lemon) juice, simply because I like the unique tang of the lime in my pie. When mixing the milk in with everything else, it's like mixing milk into thick oatmeal, so make sure you mix it well. Just a beaaautiful pie.
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Graham Cracker Crust II

Reviewed: Sep. 1, 2004
As far as taste goes, I would give this a 5 *****, but it was just a pain to make. I needed about another tablespoon or so of butter (don't expect it to clump so much). It just takes some time to get used to it, get working with it in the pie pan to stick and hold a good shape. After baking, however, it keeps together perfectly.
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Easy Guacamole

Reviewed: Aug. 23, 2004
This recipe is will do if you're in a hurry, or don't have more than the simple ingredients at hand, but if you're going out to buy avocados, go ahead and buy a little bunch of cilantro--it gives it a wonderfully fresh flavour. A little too much lime for me in this one--slightly overpowering. I definitely prefer the guacamole by Bob Cody.
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Creamy Rice Pudding

Reviewed: Aug. 23, 2004
I made a couple changes to the recipe: I added the regular raisins a couple minutes before indicated to make sure they're hydrated and plump. On the last addition of skim milk, I added about 1 tsp of cornstarch for thickness, but unless you want it near sticky rice thickness, I suggest you adhere to the recipe. As a personal preference, I would have liked to keep the white color of the rice (I added 1 tsp cinnamon and 1/2 tsp nutmeg) and just dust the spices to taste before serving. Lastly, if you are having problems with the egg scrambling, temper it. That is, gradually add a little bit of the hot mixture into the egg until about 1/2 of the hot mixture is mixed in, then add it back into the heat with the rest of the pudding. Aromatic, easy, and customizable with a nice texture! Not too sweet!
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Cinnamon Bread I

Reviewed: Aug. 22, 2004
Well, it certainly is a bread. It was a bit dry to my taste, not so sweet and I think it could have been more flavourful. Nice swirl and nice rounded rise in the oven, though!
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Banana Oat Muffins

Reviewed: Aug. 17, 2004
Moist and chewy for a low-fat recipe, maybe just a little spongey at worst! I added a teaspoon cinnamon and substituted the oil with cinnamon applesauce. I think next time I'll add more banana in place of the applesauce/oil for more flavour. Nice.
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Mediterranean Black Olive Bread

Reviewed: Aug. 17, 2004
I halved this recipe, but kept the amount of olives constant. I didn't have olive oil, cornmeal, or bread flour--I simply omitted the cornmeal and used canola oil and all-purpose flour (this made the bread more dense, however). Trying to substitute for lost flavor, I used the leftover olive juice and water instead of the plain water. I'm not sure if this was because I used a different flour, but I found that I didn't have to knead it as much. Make sure that after rising the bread the last time, handle it as little as possible--I like to think this keeps its shape. Even detracting from the flavour and the bread flour's effectiveness, this bread was wonderfully crusty on the outside and soft inside! I've never made a crusty bread such as this successfully before--great recipe!
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Almost No Fat Banana Bread

Reviewed: Aug. 12, 2004
First of all, I almost doubled the amount of banana in this recipe (this may have changed results a bit). I also added about a teaspoon vanilla, 1/2 teaspoon nutmeg, and a few tablespoons less sugar. The inside was moist and fluffy coming out of the oven, but the outside was very browned and tough--I'd lower the temperature and cook it slower next time. Great banana flavour for low-fat.
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Less Fat Gingersnaps

Reviewed: Aug. 12, 2004
These weren't that bad for a nearly non-fat recipe, with some given modifications. I used about 1/2 cup less white sugar>, and added about 2 teaspoons vanilla. They weren't spicy enough for me--I'd definitely add a few dashes more of each spice, maybe even doubling it (especially with that lack of fat). I wanted to make these crisp (or rather, crunchy) instead of soft and chewy, but I think unless the gingersnaps were 1.5" in diameter (which isn't a bad idea at all), they won't be too crisp, especially in the center, with the directed baking time. I don't see how you can make chewy cookies. I didn't try it, but judging from the soft center of my crunchy cookies, the texture would be more like a tough bread than a soft, chewy cookie with such a low fat content. All in all, a hopefully flavorful recipe for those who are looking for low-fat (It'd be ** or *** stars otherwise).
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Apple Pie by Grandma Ople

Reviewed: Aug. 11, 2004
1. I only used about 6 good-sized Granny Smiths for this recipe. I think I'll try Fujiapples next time, because the filling was much too sour even with the very sugary sauce. 2. For the syrup, I took the advice of other bakers and added 1 tsp cinnamon, a sprinkle of cloves, a 1/4 tsp each of allspice and nutmeg, and a tablespoon of vanilla extract. The first time I made the syrup, I was dreadfully upset--the fats and the solids separated within minutes. I don't believe it was because it got too hot, because the heat was on low and I had been watching it, but the next time I was more careful(I didn't boil it--I kept it on the stove for about 10 minutes on the lowest setting) and I added the vanilla after I had turned the heat off. I believe the syrup will thicken in the oven and after cooling, so don't expect to visibly see it so thick. 3. I didn't pour the syrup over the lattice crust. I mixed in 3/4 of it into the apples, and then poured the rest on top before making the lattice. However, the syrup was too thick--I suggest warming it up before pouring if you're working slowly. 4. I glazed the Basic Flaky Pie Crust with eggs and sprinkled with cinnamon sugar. I did have some leakages, but they're probably attributed by the cooled syrup that didn't seep to the bottom before baking. 5. It was beautiful, just too sour, and be careful with the syrup!
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Basic Flaky Pie Crust

Reviewed: Aug. 11, 2004
It was pretty easy to make and roll out (I rolled it between 2 pieces of plastic wrap), but I think it was a little too flaky for me. It fell apart when I touched it after baking. The taste was nothing special, but at least it doesn't interfere with the actual pie filling.
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