DIMITRIA Recipe Reviews (Pg. 1) - Allrecipes.com (1912432)

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Spiced Slow Cooker Applesauce

Reviewed: Sep. 13, 2010
This is perfection! I just put all of the ingredients in the crockpot at the same time, cooked on high for a couple of hours, and used a potato masher to chunk it up a bit. It's even easier if you have an apple peeler/corer/slicer machine- it took me like 5 minutes to get everything into the crockpot. You can leave out the sugar, depending on the type of apples used, too.
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3 users found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Jan. 3, 2009
The bread came out looking perfect, and the crust was nice, but the interior was nothing special. I would make it again b/c it's so easy and looks good, but I will keep looking for a better loaf.
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1 user found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 20, 2008
These were one of the top faves of my cookie trays last year, so I will put them into my regular rotation!
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Streusel Coffee Cake

Reviewed: Nov. 30, 2008
I always use an oven thermometer, and have many years of baking experience, yet this did not work out! The outside of the Bundt (10" size) was looking a little overcooked at 42 minutes, so I removed it and let it sit in the pan on a cooling rack for 30 min. When I removed it from the pan (came out nicely), the entire center of the cake literally OOZED out. The flavor of the ccoked area was nice, but there just seemed to be toooo much cake batter, even though the pan was the correct size... I did use a silicone Bundt pan, so maybe that's why?? I will probably not waste my time trying this recipe again until I buy another (metal) pan or just make muffins.
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Quick and Easy Alfredo Sauce

Reviewed: Nov. 30, 2008
Very easy/foolproof recipe and it came out great (use good cheese if you can- it makes the sauce soo much better). Just keep whisking and it comes out perfect! Makes alot... had w/a pound of penne w/grilled chicken, and there was leftover sauce.
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Gobble Up Granola Snacks

Reviewed: Mar. 5, 2008
These are WAY better than any I've ever bought (will hopefully never buy them again!). I used almond butter and used some of the other suggestion regarding proportions. I spread mine into a disposable pan that I re-use (12 1/4 x 8 1/4) and use a heavy rolling pin over parchment to really pack them together). I let mone sit for at least an hour, then cut into bars.
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1 user found this review helpful

Microwave English Muffin Bread

Reviewed: Mar. 5, 2008
Really goog, coming from a microwave. You will need to watch/check it carefullt if you have a 1000 Watt microwave.
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Banana Crumb Muffins

Reviewed: Feb. 16, 2008
These are really good. However, I had to make several subtitutions and additions to the recipe to make them a 5 star muffin. Changes included: sub. whole wheat fflour for 1/2 C of the all-purpose flour, using oil instead of butter, adding cinnamon and then pumpkin pie spice for flavor, reducing sugar a bit, adding chopped walnuts, and adding ALOT of quality vanilla. The topping was standard. Next time I will try adding oatmeal or granola into it to give it more of a bakery flair. (There's another recipe for crunchy banana muffins on here as well that looks very yummy.)
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Light Oat Bread

Reviewed: Dec. 28, 2007
A very nice bread that came out moist and fluffy. (I added wheat gluten - 3 tsp, and some whole wheat flour. Added a bit of honey like others did, too.)
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3 users found this review helpful

Greek Egg Biscuits

Reviewed: Dec. 23, 2007
A very traditional Greek cookie. They are pretty easy to make, just roll/shape carefully , as the prettier you shape it the better it will look when it's done. (I need more practice!) My cookies only needed to bake for 10-15 minutes- I didn't want the bottoms to be too dark. Also- I had no sesame seeds, so I used white sanding sugar for a delicate touch.
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9 users found this review helpful

Rainbow Cookies

Reviewed: Dec. 22, 2007
Just what I was looking for... and a nice "WOW" factor from family/friends, too! I did not have the appropriate sized pans to bake the layers in, so I used the larger pans I had and tried to spread the doughs to the mentioned size. In addition, I refused to spend $6 for the almond paste or filling, b/c I had alot of almond extract on hand, so I used a whole bottle (1 oz). All in all, it still came out great! I added 2-3 TBSP of crisco to the melted chocolate (I opened 2 bags Ghiradelli semi-sweet and used the leftovers to dip pretzels and Oroes). I refrigerated the strips (choc. on 3 sides) for an hour or so before cutting, and the choc. did NOT crack at all. I can't wait to sample them tomorrow after sitting overnight- I think the other reviewers are correct: IF you can wait they will get even better. Next time: I will buy the correct size pans and add a little yellow food coloring the the "plain" layer as it didn't look quite as yellow as the bakery ones. I MAY try the almond paste if I can find it cheaper :)
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French Bread Rolls to Die For

Reviewed: Feb. 8, 2007
These are perfection! The crust was light and a little chewy when I baked in the oven for 14-15 min. and the inside was just heaven! I used the dough cycle on my bread machine, formed the rolls, and let rise for ~40 min. I only baked them for about 14-15 minutes (did not use any egg wash, as I like these without). For the bread machine, I just tossed the ingredients in this order: water, salt, oil, sugar, flour, then yeast. You just can't go wrong with easy recipes like this one. I made 2 sandwich-sized and 10 dinnner-sized rolls that came out beautifully. I froze all but one (to try warm!) when they were completely cool, and ate one at lunch today as a mini sandwich. Now I only wish I made loaves instead because I can't wait to try it as French Toast, too. I will definitely make this again- sooner rather than later!
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Clone of a Cinnabon

Reviewed: Oct. 24, 2006
YUM, these came out absolutely perfect! They looked and tasted like the ones you'd pay several dollars a piece for, but they are cheap to make. Yes, you need to invest some time into this recipe, BUT it will be worth the wait. The neater you roll out and shape the "roll" of dough, the prettier they will be. The amount of cinnamon & brown sugar for the filling is right on, and the only additional item I added was gluten, because I put it in almost everything that goes into my breadmaker. OH- and you really MUST make the icing to have an authentic experience. IMO- if you don't have a breadmaker & want one, go to your local Goodwill store. (I got an excellent one that looked brand new for $10. Just make sure it has the blade and the basket. Even if it doesn't have the instructions, you can pretty much use any you find on the web.)
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Ciabatta Bread

Reviewed: Sep. 9, 2006
I just made the bread and it tastes wonderful and has a great texture that one would expect. (I did mist the bread several times during baking.) Overall the appearance was not as good- pale and about 1/4" to 1/2" high. Kinda hard to make sandwiches with, but good with dinner none the less! I ended up baking for 7 extra minutes (the oven temp is fine - I always use an oven thermometer & it is accurate) to try and get a more golden crust... it turned out a bit on the pale side. Also- I'm not sure if did something wrong, but after following the directions and using fresh yeast the loves were under 1/2 inch high. Maybe I will try it some other day and make fewer "dimples" or only make 1 larger loaf.
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Saltine Toffee Cookies

Reviewed: Dec. 19, 2005
These came out great! I made sure to freeze them before scoring w/a pizza cutter, as someone else had suggested. I had to return them a couple of times (I was wrapping them individually in wax paper and placing in a tin to take back home to NY with me for the family) as I was braking them, as the toffee and chocolate got warm and gooey. These taste very decadent!!
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Cocoa Rum Balls

Reviewed: Dec. 8, 2005
Perfection! This is the recipe my mom has made for many years now. I lost it, but when I saw this recipe I knew it was the same! You really need to let these "rest" a few days before eating (but if you like rum, then why wait, right?!) They are also good rolled in cocoa powder and dipped in chocolate.
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Classic Gingerbread Cutouts

Reviewed: Dec. 8, 2002
I made these today and they came out great! The dough, once mixed, is very easy to work with. NOTE: To those of you who didn't like the icing: it pretty much is "Royal Icing" i.e. it will dry HARD (great for packing). I always add a few drops of pure vanilla extract or vanilla/butter/nut flavoring because I don't like the way it tastes by itself. If you don't want a crispy cookie, then don't roll too thin- these cookies are supposed to be a little "dry".
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