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Banana Bread VI

Reviewed: Oct. 16, 2006
There isn't an option for anything below a one star. I tried two other recipes that same day, and they were great! This recipe was far too dense, dry and a waste of good bananas & nuts. It never did cook all the way either. Banana Bread I, was such a good recipe, try that instead.
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15 users found this review helpful

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Sep. 21, 2008
I love this recipe! I love the subtle pumpkin taste, but decided to go with graham cracker crust instead of gingersnap. I made this recipe last Thanksgiving and used honey instead of maple syrup as I didn't have any. It was great! So this year, I'm trying to cut some calories out and am experimenting with the recipe. I made the following changes: 2 pkgs of 1/3 less fat cream cheese and 1 pkg non fat, 3 eggs instead of 4 and 1 tsp. cinnamon instead of 3/4 tsp. as I was out of allspice. Also threw in 1 tsp. cinnamon to the graham cracker crust, as I was mixing it up. The result was a light creamy pumpkin cheesecake. It firmed up nicely overnight, and now have less than half sitting in the fridge only 12 hours after it was originally made. Three people did that damage, FYI. It has been requested at this year's Thanksgiving dinner as a prerequisite for attendence. Please note that the addition of pumpkin and cream allow for this cheesecake to be lighter, and even when one is using regular cream cheese it will not be as densed as regular New York Cheesecake, IMHO.
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3 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Jun. 16, 2013
Finally tried it today with regular cream cheese, and it worked out great! The texture was good & sturdy for frosting my cake. Can't see it being good for piping. The flavor was lightly sweet which I enjoy. Not tangy at all. Topped it with fresh raspberries. A hit to be made again.
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2 users found this review helpful
Photo by BrownSugar

Applesauce Bread

Reviewed: Jan. 25, 2009
Found this recipe to be quite good & moist. I wanted to lower the calories and fat content, so I made changes, doubled the recipe first. I used half sugar:half twin sugar substitute, half a cup of butter instead of 2/3, used 1 tsp. more cinnamon and 1.5 tsp of vanilla extract, and half the amount of raisins and no nuts. Almost forgot I used a cup of whole wheat flour to up the fiber content.
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2 users found this review helpful

Parmesan Focaccia Bread

Reviewed: Jan. 18, 2009
It was a good focaccia recipe, just thought it could have used something more. I don't have a bread machine, so I used my KitchenAide to knead the dough, about 2 minutes. I started the yeast prior to adding it to flour. Used one active yeast packet, .25 oz, for this recipe. Wanted a flatter focaccia so I cut the dough in half and used 2 pans. Will probably add an extra t. salt, more rosemary and add some garlic. Overall a good recipe, maybe my next time will be better.
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2 users found this review helpful
Photo by BrownSugar

Banana Bread I

Reviewed: Oct. 16, 2006
This is a great recipe as is, but am thinking of adding 1 tsp. cinnamon & vanilla to see if I can kick it up a notch. Otherwise a fabulous recipe worth trying and loving. My boyfriend and I loved it!!!
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2 users found this review helpful

Blackberry Jam

Reviewed: Feb. 28, 2014
Tried this out on cultivated blackberries we planted, these berries that we harvested last summer and frozen. I pulled them out, did the recipe 1.5x without the spices as, we prefer the fresh fruit flavor. I am trying this trick that, I saw on another jam recipe. The said once you filled your jar and topped it with a canning lid to place upside down for 10 minutes to seal the jar. I did that, but am still sticking it in the freezer, as I reused my lid, and it didn't seem to have that sealed look about it. Just hedging my bets. With 6 cups of berries, I made 2 pints of jam. One in the freezer and one in the fridge for immediate use. Very easy! My fist time making blackberry jam on my own. Will get legit about next summer as we have fields of wild blackberries at my work site.
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Streusel Apple Pie

Reviewed: Nov. 20, 2005
Tried this recipe for my first attempt at apple pie. It was amazing! It was such an easy recipe. Of course I doubled the cinnamon and vanilla, as I do in all my recipes. I used 6 medium green apples as a guesstimate for the 1.5 lbs the recipe calls for. The pie had amazing sweet-n-tart aspect due to the green apples. Will try again using different types of apples to see how the pie comes out. Will keep this recipe for years to come.
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Creamy Chocolate Frosting

Reviewed: Mar. 5, 2014
Just tried it tonight to top a 2 layer 9" box chocolate cake. It was just barely enough to cover the whole cake, but then I did put a little in the middle to help hold the banana slices in place. The consistency was very sturdy, I used 3 T. of half-n-half as I don't tend to carry Evaporated milk in the house. I probably could have added just a tad more half-n-half to make the spreading easier. I didn't sift my sugar and used 7 T. of cocoa powder as I wanted a more chocolate taste. It is a very subtle chocolate taste, very sweet for my taste, but tasty. Don't know how one can make this runny! I made it while boiling chicken in my kitchen and it was getting warm and the frosting was fine. I didn't even use my Kitchen Aid, just a regular beater.
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Turkey Pot Pie I

Reviewed: Dec. 1, 2013
Just tried this recipe tonight on my Thanksgiving leftovers. I had read through some of the reviews, and would agree with some comments and changes. I don't keep many dry herbs on hand, so I used what I had, I used less than 0.5 T Italian blend spices. BTW, I had doubled the recipe. I used 5 yellow potatoes, but found that to be a bit too much potato, and will cut back on the next go around to about 3 potatoes. I added in 1 cup of frozen peas. I had over a cup of leftover Turkey broth, and added water to make it 2 cups. Then used 2 cups of water, 2 packets of Mazola no MSG chicken bouillon. But the pie was not as saucy as I'd like. Maybe cutting back on the potatoes or adding an extra cup or 1.5 cup of broth might help. Next time I will also be adding in more meat & peas. Also, I cut out the bottom crust, and used 2% milk to bring down the calories. Overall, it is a solid recipe, and a great base from which I can switch up on my own. Thanks!
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Creamy Au Gratin Potatoes

Reviewed: Nov. 10, 2013
This is a good base recipe. I'm not a fan of onions, so I omit them. Also, in reading other recipes, I came across a short cut as 1 1/2 hours of cooking time is just too long for me. I par-cook the sliced potatoes in boiling salted water for 3-4 minutes, drain them, then layer them with salt & pepper between the layers, then bake for about 45-50 minutes. The best was when I used Emmental cheese, it was fabulous! I've also used this recipe with par-cooked cauliflower when I want something with less carbs, but with that I add a pizza chain packet of red peppers for a bit of a kick. Really good eats.
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Blackberry Cobbler II

Reviewed: Jul. 5, 2013
Have used this recipe several times, once used peaches instead. It worked, but not as tasty as blackberries. I just tend to only half a cup of sugar instead of a whole cup. My berries are handpicked, and I know are very ripe & tasty. It doesn't need that extra half cup. Have taken it to my Sit-n-Stitch and they loved it. It's one of my boyfriend's favorite desserts.
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