SCOUTSAGIRL Recipe Reviews (Pg. 1) - Allrecipes.com (18867677)

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No Bake Rum Balls

Reviewed: Dec. 21, 2012
Awesome recipe. I used pecans since they're sweeter, and I rolled the balls in a mixture of cocoa powder and confectioners' sugar. Make them the week of Thanksgiving to give away right before Christmas...yowza! Best part is that they go together in less than 20 mins. BTW, 2.5 cups of Vanilla Wafers is one box. :)
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2 users found this review helpful

Chai Tea Mix

Reviewed: Dec. 3, 2011
Excellent flavor, super easy to make. Went together and in jars in less than 20 minutes. I mixed it in my food processor and it worked fine on the mix setting, but one cup is about all I'd put in at a time. It makes a ton of dust, even with the lid on the chute. My mix yielded about 3 pint jars. One change I did make was 1/2 cup less sugar...I figured I'd try that suggestion and I'm glad I did. It's just sweet enough with 2 cups. I think you could easily make this with fat free creamer and Splenda or a Splenda/sugar combination for a lower calorie option. Next time I may try using vanilla infused sugar. This would make an excellent craft fair product, year-round hostess gift, Christmas gift, or even a get well gift.
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2 users found this review helpful

Grandpa's Peanut Butter Fudge

Reviewed: Nov. 30, 2011
Too sweet, WAY WAY too sweet. Even for fudge, which is sweet, this is over the top. Too bad there's no less than 1 star rating.
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4 users found this review helpful
Photo by SCOUTSAGIRL

Great-Aunt Nina's Noodles and Chicken

Reviewed: Nov. 29, 2011
Unbelievably down-home good. The chicken stew recipe I have always sought. The only slight change I made was to add a bit of Wondra flour to thicken the end product because that was a preference I have, but otherwise, this was great. A filling, satisfying, INEXPENSIVE meal. Plenty of leftovers!
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2 users found this review helpful

Chocolate Zucchini Cake III

Reviewed: Aug. 27, 2011
I thought this cake was OK only. It was moist but really only because it had a LOT of oil and eggs, not so much for the zucchini, which seemed to be incidental. It isn't a dense cake, just has a moist texture, but fatty moist rather than wet moist. I didn't care for the cinnamon/chocolate combo. I'd rather add good real vanilla. I did throw in 3/4 c. mini chocolate chips which was a nice addition. I probably won't bother with this cake again, at least not with the cinnamon. It isn't terrible, just not what I really care for.
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5 users found this review helpful

Chorizo and Lentil Stew

Reviewed: Dec. 27, 2010
Really, really good as-is and lends itself well to improvisation if you're lacking (or want to add or substitute ingredients). I subbed beef kielbasa for the chorizo which is really hard to get where I live and it was still great. After tasting I wanted to get more creative with the spices, so I threw in a little hot paprika, ginger, coriander seed, and cardamom, then stirred in a little tomato paste that I had leftover from yesterday. I bulked it up more by throwing in some leftover garbanzo beans too, and it tastes an awful lot like channa masala, which I love. I know you could improvise as much as you wanted with the vegetables...basically whatever you like or have hanging around in the fridge would work great. This is a great "all-purpose" Indian curry starter recipe and I had a lot of fun with it. Make it, you'll enjoy it, even as written here. Have fun!
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2 users found this review helpful

Fluffy Biscuits

Reviewed: Dec. 26, 2010
Very good. Definitely will make again. The use of an egg in the biscuit mix was unusual, but a good thing...it helps to give the mix loft and flavor. Some other reviewers have said that the use of shortening in place of butter makes the biscuits lack flavor, but I did not personally think so. I avoided butter due to a dairy insensitivity and felt that the shortening was perfectly fine. These were easy to make (prep time about 5 mins) and cooking time was as listed. Some hints to consider: use a sharp sided cutter to create loft and make sure your oven is HOT and up to the proper temp. Biscuits like a hot, short cooking time for maximum loft and fluffiness. Also, don't knead the dough much, just enough to bring it together, roll it out (I often just pat it into shape with my hands) and then cut it. More handling makes tougher end results. Use the least amount of flour on your rolling surface that you can get away with using. These things make for the best results. Enjoy!
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2 users found this review helpful

Pig Pickin' Cake

Reviewed: Dec. 25, 2010
This is a good cake, not a great one. It is definitely convenient and you can pick up the ingredients readily. The ingredients work well together. However, here is my issue: this is super sweet! I think putting in the mandarin juice to an already sweet cake mix makes it too over the top with sugar, plus you can't really taste the mandarin oranges. Next time I will fold them in rather than beating them in, since they broke up to basically nothing. For simplicity, I baked this in a 9x13 pan, which worked fine but browned very quickly at 350. I had to cover it with foil. Next time I will reduce the heat--again, I think the sugar caramelized quickly, another issue with sugar. I would also drain the oranges and put in a bigger can of them, then use plain water rather than the mandarin juice next time. I had no issues with the frosting except it was kind of stiff...i actually drained and squeezed the pineapple because I was worried about it being runny as other reviewers had mentioned. Next time I would not work quite so hard to make the pineapple dry...it definitely needed a little more wetness to work with the pudding. Overall, I will try this again, but it definitely needs tweaking. I may even try it with my own yellow (from scratch) cake recipe so I can control the sugar.
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6 users found this review helpful

Chocolate Rum Cake

Reviewed: Dec. 23, 2010
This was just ok. I used spiced rum because it seemed like it would be more flavorful. I didn't think the cake was anything special, but it was good enough. I made it for a Christmas party and this was the general consensus...it was different but didn't have that WOW factor I assumed it would. I'm sure some people would like this so I'm sure it's worth a try, but I probably won't bother with it again.
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2 users found this review helpful

Graham Streusel Coffee Cake

Reviewed: Dec. 19, 2010
This is a very good coffee cake, but I think it stops short of being great. That being said, I would make it again, because it's sure to be a crowd pleaser. I did take the advice of other reviewers and cut down the butter to one stick (1/2 c.) rather than 2/3 c., which seemed excessive and like it would make the filling sink to the bottom. I had no issues with that happening. This is very sweet, between the cake mix, the sugar in the streusel, and the drizzled glaze. I tried a slice w/out the glaze and it seemed to need a certain something, so I used the glaze...that made it quite a bit sweeter. I am bringing this to work for a Christmas surprise, and I am sure my coworkers will love it. The graham makes for an unusual, though good, change in your regular coffee cake. Oh, by the way, 1/ 1/3 cups of graham crumbs is 1 sleeve of crackers (9 whole crackers).
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6 users found this review helpful

Buffalo Chex® Mix

Reviewed: Dec. 12, 2010
I like the idea of this recipe, but I found I had to make changes for it to come out right. It is VERY salty. I haven't yet, but next time I will use unsalted butter. Also, one other reviewer suggested unsalted pretzels...an excellent idea. Microwaving did not work for me...I used the old tried-and-true oven method and the mix actually got crispy instead of weirdly limp in places. I used Frank's Extra Red Hot and kept in the celery seeds, but I'd caution people about those. I like them, but biting into a few at once is kind of overpowering. Next time I will try a homemade ranch mix to cut back on salt. I did also add in some mixed nuts because I like that variety. Over all, I would make this again, but only with these changes.
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7 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 6, 2010
The flavor of the cookies is good, but getting them to come out like the picture using the original recipe is impossible. I tried using cool cookie sheets lined with parchment, chilling the dough...I wanted to remain faithful to the recipe. They were still flat and leaky. They taste good, but they are not pretty enough for me to give as gifts. I'm sure there are better recipes out there, so I'm not going to bother with this one again.
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 27, 2010
Excellent. Followed others' advice and used 1/2 c. oil, 1/4 c. melted butter, and 1/4 c. applesauce (I used plain, unsweetened). It was excellent and not too heavy, but definitely rich. This will be my pumpkin bread recipe from now on. Worked great in a bundt pan, but baked over an hour.
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5 users found this review helpful

Banana Crumb Muffins

Reviewed: Sep. 12, 2010
Excellent. Used cooking oil in the muffins and margarine in the topping rather than butter because of a family allergy to dairy. Also made six very large muffins and increased the cooking time by five minutes. These are impressive, tasty muffins and I will definitely make them again and give for gifts.
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2 users found this review helpful

Mocha Chocolate Chip Banana Muffins

Reviewed: Sep. 12, 2010
I had my initial doubts, but this looked interesting. I made six HUGE muffins instead of the 15 or so the recipe called for (increase the time to 65 minutes and cover with foil for the last half to avoid burning tops). Flavor is excellent; they seem like fancy bakery/artisan muffins and would make an impressive brunch offering, hostess or Christmas gift. I did not have coffee granules, so I threw in about 1/3 cup of strong strong coffee and it seemed totally fine to me...gave it that certain something you can't put your finger on but you really like.
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10 users found this review helpful

Buttermilk Pancakes I

Reviewed: May 2, 2010
Very good! Substituted soured milk (milk + 1 t. vinegar, let sit for a few mins to curdle) because it was super early and I didn't have any buttermilk. Very fluffy and made just the right amount of pancakes for two people with average appetites. A keeper for sure!
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Summer Sausage

Reviewed: Dec. 5, 2009
This recipe was disappointing. It wasn't BAD, as such, just not good. It seems to be missing something, some flavor or spice that I can't put my finger on. My husband and I both were expecting something somewhat sweeter, for some reason. I'm not going to throw this away...it's not that bad. I'll serve it for company and whomever likes it will get to take it home :~D I won't be making this one again, because I'm sure there's something better out there. Oh, FYI, I did use all beef (90% lean) and followed the directions and amounts as presented, making no changes.
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6 users found this review helpful

Banana Banana Bread

Reviewed: Oct. 3, 2009
Very easy, very good bread. Goes together fast and the flavor is phenomenal. I added my own spices (cinnamon,nutmeg, and vanilla)and some walnuts. This will be my "go to" banana bread recipe from now on.
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Perfect Berry Shortcakes

Reviewed: Jun. 27, 2009
Best shortcake I've ever had, hands down. And I've been searching! I didn't bother with the fruit or cream part of this recipe because I already make my own the way I like it. Also, like other reviewers, I just used whole milk with a splash of half and half to cut the fat a little bit and they were still great. I also patted them into round biscuits (not too much handling, still) and they were the perfect size/shape for splitting and serving. I think grating the butter makes this recipe what it is...definitely needs to be a frozen or at least SUPER cold stick, though! At the end, I cut the last stub of butter into small chunks with a sharp knife...I was afraid of grating my fingers :~) Try this one; you won't be sorry you did.
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7 users found this review helpful

Grandma's English Muffin Bread

Reviewed: Nov. 23, 2008
Can you give a recipe less than 1 star? I wish! I don't know what magic a bread machine conjures to make this palatable, but when trying to make this the "old-fashioned way" it ain't a happenin' thing. I made this the same way I have made other breads (with much success) but this one was a tough, doughy monster that didn't want to come together. When it did, it was chewy in dough form and totally unpalatable.
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1 user found this review helpful

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