CANVASWRITER Recipe Reviews (Pg. 1) - Allrecipes.com (1928053)

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Applesauce Cake I

Reviewed: Jan. 8, 2014
Just lovely. Quick, easy, and lovely.
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Carrot Cake III

Reviewed: Jan. 4, 2014
A go to carrot cake if one ever needs one. Quick, easy, delicious.
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2 users found this review helpful

Chocolate Cupcakes

Reviewed: Jan. 2, 2014
Absolutely lovely recipe and results. I did however make an adjustment, I melted the butter and mixed it with the eggs and vanilla, and then sifted the flour, cocoa, leavening agents and sugar together, then added the dry ingredients and the egg mixture, and the milk in alternately, I ended up with 12 regular size cupcakes and a small tray of 12 mini, big ones for the big people and tiny ones for me the diabetic. I will use this time and time again. I made lemon frosting for them, and the mixture of dark chocolate cake with tangy lemon frosting was heaven.
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Baklava

Reviewed: Jun. 29, 2013
Make the sauce first, in fridge. I also make 1 1/2 times sauce. Also add1/2 tsp. of Almond extract with vanilla. Pulse the nuts in food processor. Add 1/4 cup sugar and cinnamon, dash of nutmeg and cloves to the nut mixture. I use one of the two packages of Phyllo dough first, leaving the other in the refrigerator still in it's plastic wrap. I don't bother with the towel/plastic wrap, I work quickly so the dough doesn't dry out. When I'm done with the first package, I take out the second and do the same. I have found I need about three sticks of butter when buttering the leaves of dough. I use a 2 inch brush, and I hold the corners and do the Outside of the leaves first which locks down the leaf then I quickly do the insides. Don't cut all the way to the bottom, about 1/2 inch from the bottom so the liquid doesn't sit in the bottom of the pan and bottom is still crisp. Don't use too much butter, that is another cause for sogginess. Pour cooled sauce on the hot Baklava and let sit cool, Finish cutting all the way through. Store in a shallow cardboard box lined with parchment I use shirt gift boxes. I also freeze some for later, it freezes well.
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Boston Baked Beans

Reviewed: Jan. 21, 2013
If I could give this more stars I would. Simply delicious. I made this Boston Brown Bread with raisins to go with it to make a simply bean dish into a protein worth of a top place in my rotation of meals. Thank you for taking the time to post this.
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Forgotten Kisses

Reviewed: Dec. 24, 2012
I didn't have any chocolate chips on hand, they all went into cookie recipes, but I did have 2 cups of walnuts left, so I used this recipe but changed it a little and they turned out like confectionery heaven. Instead of using white sugar I used brown, and only used a scant cup, and instead of all vanilla, I used 3/4 tsp of vanilla extract and about 1/2 tsp of Almond extract, and i folded in about 2 cups of walnuts chopped small. I always used a gallon size plastic bag to pipe everything, and it worked great to make real "kisses". I just cut the point end off of one side and load the thing and pipe away. Excellent recipe, and easily adaptable to different varieties of flavors. I also used parchment paper on the cookie sheets and sprayed them with a little veg oil spray, then wiped all excess off with a paper town. worked great.
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Banana Crumb Muffins

Reviewed: Mar. 6, 2012
After making only two changes/additions, 4 bananas because that is how many I had cut up and frozen, and double the topping, they were absolutely wonderful! 10 stars if I could.
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2 users found this review helpful

All-Around Good Smoothie

Reviewed: Jan. 21, 2012
I can't give this recipe enough stars. It's absolutely delicious and so easy to make! My daughter told me she froze bananas by slicing them (without skin) into 8 slices so she knows automatically 4 slices is 1/2, which I did, an entire baggie full now lives in my freezer, and they turned out beautifully! I use the little cups of yogurt so I don't have to measure, I also use 4 or 5 ice cubes, and I don't even have to use the honey or any sweetener really because the banana sweetens it enough. With the addition of the ice cubes it's more like a fruit shake than anything else and it's scrumptious! I've used bananas and strawberries, bananas and blackberries, bananas and blueberries and all are delicious. I can't think you enough for posting this!
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Dough Ornament Recipe

Reviewed: Nov. 14, 2011
I wanted to do an "under the sea tree" for my youngest grandchildren, they love the ocean, so I added some cinnamon and nutmeg to the basic dough recipe here, I'm cutting out the shapes using "coloring" templates I found in the net, and painting then varnishing with Damar, using a thin sea green ribbon to hang them, and using teal and blue tiny light on a real tree, with some sea green bows. I uploaded a photo of the first coat of paint on some Beluga whales and some sea blue candy canes. I love this. I have done so many themed trees since my now 40ish darling daughters were small. They made their own then, I made them now for the wee ones, they think they are "magical". And they care extremely cheap to decorate an entire tree. A little flour, a little acrylic paint, and some ribbon and it's a go. Thanks so much for posting this recipe so others can find their inner artist.
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Jam Filled Butter Cookies

Reviewed: Nov. 10, 2011
Just excellent quick easy cookies with so much taste it's almost impossible to believe they are this easy.
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Apple Turnovers

Reviewed: Oct. 30, 2011
I made some Greek feta/spinach/ham/onion/egg "triangles" which used 2 sheets of puff pastry (I use Pepperidge Farm" frozen. But had enough Greek filling left over to make another sheet's worth of those, so I only used two apples (red delicious) which I thought would make the 9 extra from the other puff sheet. And because they are so little I wanted each one to pack a punch to match the intensity of the savory ones, so I diced the apples fine, skipped the soaking step, straight to the saute pan with a tablespoon of butter, cooked them awhile, added a teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and I didn't have brown sugars so I used 1/2 cup regular white, cooked again, then added cornstarch and water, cooked a little longer, added a little more water because it needed it, then off the range a little vanilla and another tablespoon of butter and stirred, refrigerated it over night. The morning found me with enough Greek filling and apple filling to make 18 smart triangles. Both Savory and Sweet. Nothing could be finer on a cold winter day. Lunch and/or dinner in a little packet. This is such a great little recipe to start with, and tweaking is a lot of fun, you just can't go wrong either way.
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Jewish Apple Cake II

Reviewed: Oct. 10, 2004
I have made this cake dozens of times, and it has never failed yet. I did make some personal adjustments. I bake it in a bundt pan and I always use at least 5 or 6 apples, my family loves more apples, and I adjust the cinnamon, family loves cinnamon, and suarg for the extra apples, and I add a least 1/2 cup or more of raisins to the apple mixtureand it doesn't affect the cooking time because the bundt takes a little longer anyway. I also dust it with confectioner's sugar (caster sugar) through a sieve when it is cooked.
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Popovers

Reviewed: Dec. 24, 2002
I've made literally dozens and dozens of like but not the same popover recipes. I left the salt out (restrictions), used Pam butter spray to "grease" the large muffin sized pan, but it made no difference, these are by far the easiest and best turned out popovers I have ever made. One must follow the directions exactly and the oven must be properly preheated, but if one does follow exactly, this is a no fail, excellent recipe for popovers without needed speciality pans, butter, extra calories, ect. Excellent.
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918 users found this review helpful

 
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