Mary Lou Recipe Reviews (Pg. 1) - Allrecipes.com (18999206)

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Golden Sweet Cornbread

Reviewed: Dec. 9, 2010
Was okay, but not as sweet or moist as I like cornbread to be.
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Granola-Date Cookies

Reviewed: Sep. 25, 2010
These were some of the worst "cookies" I have ever made. They spread way too thin when baking and harden to a chewy mess. Do not bother with these. I followed the recipe exactly, aside from adding 1 tsp cinnamon. The dough tasted delicious; the cookies were very promising before they went in the oven. After about 7 minutes I checked on the first batch because they smelled done. They were. Not only were they done and quite dark brown, but the cookies had all spread and made one gigantic, extremely thin cookie conglomerate that covered the baking sheet. Not impressed. I put teaspoon fulls of dough on the tray 2 inches apart as indicated in the recipe. Doing this on two baking trays only used up about half the dough, though, so the yield is off (would be 48 rather than 24 if only teaspoonfuls of dough are used).
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Mmm-Mmm Better Brownies

Reviewed: Jan. 14, 2010
I did not care for these brownies. I followed the recipe exactly and the batter looked (and tasted) very promising. The cooked product was very greasy, thin and brittle and once cool was somewhat hard and crumbly. The taste was not sweet or chocolatey enough. I'm not picky about the brownies but I won't eat the rest of these.
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2 users found this review helpful

Grandma's Raspberry Bars

Reviewed: Jul. 2, 2009
These are really more like a raspberry crumble than a bar. I added about 2 tbsp extra butter to the dough because it looked way too crumbly to bake well, and I didn't want a dry, crumbly dessert. I also stopped adding oats after about 1 cup because it looked like enough to me. The first time I baked these, they did not turn out. After 35 minutes in the oven, the top looked golden brown and the dessert seemed done; I took it out of the oven, let it cool a bit, cut into it and found that the bottom layer was not done at all. You can't really do the toothpick test on these because the raspberry jam will stick to the toothpick regardless of whether or not the whole thing is done. I had to put these back in the oven and it's been about 15 more minutes now and they still weren't quite done. The second time I baked these, I used a 9x9 dish and bit less jam and left them in the oven for 30 minutes exactly; they turned out perfectly cooked. I think the first time the jam may have been keeping the bottom layer too moist to cook properly, but I'm really not sure.
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Cinnamon Raisin Bread I

Reviewed: Jun. 28, 2009
If you follow this recipe exactly (note: the loaves probably only need 30 minutes to bake) you should end up with a perfectly fine batch of cinnamon raisin bread; a plain raisin bread with a light, sweet swirl cinnamon swirl running through, perfect for toast. I prefer my bread to be a bit sweeter and much more moist, though, so I use the following modifications; add 1/2 c sugar and omit 1 c flour to the main dough; leave out the raisins for the filling. This will make your dough sweeter and super sticky, so it may be more difficult to work with, but the loaves turn out so much more moist. The stickier the dough, the more moist the bread will be. Then I double the sugar in the cinnamon swirl filling and sometimes substitute brown sugar for half of the white sugar. I sprinkle raisins liberally on top of this. If you want to make cinnamon rolls, just cut your rolled loaf into 1" slices (or however thick you want) before the second rise. Before baking, you can pour a mixture of sugar, cinnamon and melted butter over top which will give them a nice sugary glaze, or you can use one of the many icing recipes on this site.
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No-Bake Peanut Butter Cookies III

Reviewed: Jun. 26, 2009
I know these are simple. I know you probably won't impress anyone by making them. But these are just my absolute favorite cookie. They are very sweet, very peanut buttery, and have a perfect texture; slightly hard on the outside into a nice chewy middle. It is crucial that you boil the sugar solution for a full minute or else you will end up with gloopy cookies that never really harden. If you boil the solution too long, the cookies will turn out dry and fall apart. I generally cook mine for just over a minute. I know some people who throw in extra oats because they think the batter looks too runny; this is not necessary and will make your cookies tough and bland. The batter will look a bit runny, but it's fine; the cookies will set up nicely despite this. The hard part is waiting for the cookies to set!
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10 users found this review helpful

Swedish Cookies (Brunscrackers)

Reviewed: Jun. 26, 2009
I would make these again. The only thing I did differently from the recipe was to refrigerate the dough before cooking (it was quite sticky and difficult to work with) and then to bake them as drop cookies. I made these at a time when I was desperate for cookies but had absolutely no sugar on hand, but did have golden syrup, although I suppose you could use honey or corn syrup or molasses if you didn't have golden syrup. These turned out much, much better than expected. They did not taste the greatest straight out of the oven and looked quite flat, but once they had cooled they had a lovey slightly crisp but chewy, almost melt-in-your-mouth texture with a really nice buttery flavor.
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8 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 26, 2009
These turn out well aesthetically (look like perfect shop cookies) but the flavor is really lacking. I followed this recipe exactly (which I don't usually do, but I am methodically testing chocolate chip cookie recipes) and this is not what I am looking for. They are very chewy, but are light and not at all dense, so the texture is a bit off. The flavor is bland. (There might be too much brown sugar and not enough salt, and I say this as someone who likes sweets extremely sweet). This will do for a basic chocolate chip cookie recipe, but isn't anything special.
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Southern Living Magazine's Chicken-Fried Steak

Reviewed: Mar. 9, 2006
I thought I hated country fried steak until I made this. Honestly, the very idea of this meal kind of made me feel sick, but my husband loves chicken fried steak so I decided to try to make some. I was wary of the crackers at first, but the steaks turned out perfectly; they have a nice, spicy flavor and a crispy coating. I wouldn't change a thing about the steaks. To make the gravy, I whisked in the flour first, and then slowly added the milk (skim) until it was thick enough. The gravy (which I didn't eat because I don't like gravy) was apparently very bland, though. It looked very nice, but just had no flavor. I'm not sure how this could be pepped up--some beef bouillon and lots of pepper, perhaps? I'll try it next time.
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Rosemary Sherry Pork Chops

Reviewed: Mar. 9, 2006
These were very good and flavorful, a nice alternative to the standard porkchop-in-cream-of-mushroom-soup thing. Because others complained of this being bland, I made my chicken broth by boiling 1/2 cup water and then adding a whole chicken bouillan cube to it (since one cube is supposed to make one cup of broth--this way the broth was twice as flavorful). I then omitted the salt in the recipe. I also only used about half the oil (I just pour in enough to cover the bottom of my skillet, and 4 Tbsp was just way too much). Everyone enjoyed these, and I'll make them again.
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13 users found this review helpful

Hungarian Braided White Bread

Reviewed: Mar. 9, 2006
I made this only without the poppy seeds. It was a very nice looking loaf, and turned out to be much, much larger than I had expected (this makes a good sized loaf). If I made this again I would defnitely half the recipe. This was good right out of the oven, but the leftovers did not fare so well; it took on a very chewy, tough texture the next day, and I had to throw it out.
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7 users found this review helpful

Famous Butter Chicken

Reviewed: Mar. 9, 2006
I used chicken strips and saltines (because I didn't have butter crackers) with this recipe, and they turned out a lot like the breaded chicken strips you can buy frozen to bake (only much better). I wasn't crazy about this, but my husband liked it, so I will make it again--next time I will try butter crackers!
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Yeast Hot Rolls

Reviewed: Mar. 9, 2006
My husband thought these were store-bought rolls (coming from him, this is a good thing). These had an odd texture to them that I have never had when baking bread--they weren't chewy, exactly, but kind of mealy, more like a biscuit (although these definitely tasted more like rolls than bixcuits). I might try making these again, but I would add more salt to give them a little more flavor. Also, like another reviewer noted, I think these would turn out better if, after the dough has risen the first time, they were formed into balls and allowed to rise again before baking.
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11 users found this review helpful

Chicken Marsala

Reviewed: Feb. 18, 2006
I liked this; my husband didn't seem to (although he would not tell me so). It was a bit sweeter than I like Chicken Marsala to be, and the sauce was much too thin. I didn't alter the recipe at all, and would try other Chicken Marsala recipes before even considering making this one again.
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Feb. 18, 2006
This recipe turned out very well; the cookies were firm and chewy with a very nice flavor. Days later they still had an excellent texture (hadn't became stale and hard). I followed the recipe exactly, except that I only baked each batch for eleven minutes, which probably helped them stay so soft. If I make these again I will add more peanut butter, because these didn't have quite enough peanut butter flavor for my tastes!
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Snickerdoodles I

Reviewed: Feb. 18, 2006
I thought these were just okay, were kind of bland. The next day they were rock hard, so I had to put in a piece of bread with them. They were eaten here and there, but I had to throw the last few out because they became stale before anyone bothered to eat them!
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Reese's® Peanut Butter and Milk Chocolate Chip Brownie Bars

Reviewed: Feb. 18, 2006
These were moist, but I only cooked the first layer for fifteen minutes, as well as adding two extra tablespoons butter to it. The sweetness seems to come mostly from the chocolate chips & chocolate chip drizzle, so if you don't like your sweets super sweet I would recommend either going light with those or skipping the drizzle altogether. I tried the brownies before the drizzle topping and did not like them; with the drizzle, they are sooo good (and look nice, too). I brought them to a family gathering, and I have already had people ask me to make these for other events. These are very rich, and generally loved, but they won't convert the peanut butter haters.
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