ramsey_luver Recipe Reviews (Pg. 1) - Allrecipes.com (19349199)

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Perfect Apple Pie

Reviewed: Sep. 2, 2012
This was my 3rd attempt at home baked apple pie, and the 2nd recipe I tried it with. I like this recipe much better than the other I used. The first 2 tries were a bit of a letdown, having just tossed the raw apples & spices in the pie crust to bake. End result was a soupy mess with semi-burnt top crust and undercooked apples. By this attempt (and after reading some suggestions here) I sauteed the apples in a large skillet on the stove top before baking in the oven. This time there was no "apple soup" and the apples cooked thoroughly, tho maybe I sliced a little thin or cooked a too long on stovetop, since it was nearly applesauce. Even still, the flavor was amazing! On the stovetop I added about a tbsp of butter and used a little extra lemon juice, and very gradually added flour to the skillet over medium heat to thicken the juice. The more thoroughly you cook the apples in the skillet, the shorter bake time needed in the oven (prevents burnt crust!). I think for the next pie, I'll make sure the apples are no less than 1/4" thick, shorten the cook time on the stovetop (no more than 10-15mins) and use a slightly higher heat.. I think that should do the trick!
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Chocolate Cream Cheese Frosting

Reviewed: Jun. 11, 2012
I needed frosting for a box cake mix since I didn't have any on hand, and didn't really want to use the traditional whip cream version i have (which uses shortening - very messy and time consuming). This recipe seemed simple enough and I had a bar of cream cheese that needed used. Like another reviewer I added butter (about 4 tbspn). I needed enough for a layer cake, and I actually ended up with enough extra to frost a pan of brownies with. Used half and half, maybe more like 3-4 Tbsp - amount of liquid needed will depend on the amount of sugar used. Followed the directions otherwise, turned out great. This was a birthday cake and I used a piping bag for added decorations, had no trouble piping this, although you do need to work fast since the icing dries almost like a sugar cookie icing once it's applied. Delicious, this is a keeper for my baking box!
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Photo by ramsey_luver

Peanut Butter Blossoms

Reviewed: Jan. 5, 2015
I wanted to respond to caliboo. First, thanks for trying my recipe, hope you enjoyed (assume so given the 4 star rating). In my oven, I find it IS important to rotate the pans since i bake 4 dozen cookies on 2 large cookie sheets per bake cycle. So it's up to each baker to decide whether rotating is needed or not, but I would recommend it if you're POWER BAKING :) It helps keep a consistent color to all your cookies. Also I would have to disagree with the idea that adding flour will not affect the texture. Flour will stiffen the dough, which may help hold the form of the cookie/prevent spread, but there will be a slight difference in the texture (and flavor). it will be a little bit more dry and crumbly. I do like your tip on using mini muffin tins :) Also I wanted to clarify something, Allrecipes changed my title from what I submitted, which included the words DOUBLE BATCH. They left my ingredient list as written, but the yield shown on the published version is 4 doz, which is incorrect. This recipe is for about 8-10 doz cookies depending how small you make the balls. (I aim for no bigger than 1.5" diameter cookies when baked, or about 2 tsp of dough) One last note.. These are almost impossible to ruin. I thought I did this year, I forgot to add the milk when mixing everything until was ready roll them & knew they'd crumble, balls were not holding form. So I added the milk last, re-chilled 15 mins, and they may have ended up my best batch ever :)
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Pumpkin Crumb Cake

Reviewed: May 4, 2014
I made orig recipe as written, but topping was WAY dry, not near enough butter to make a nice crumbly topping from that much dry ingredient. Someone else suggested cream cheese, which i used about 3 or 4T in addition to the 3T butter. Baked 350 for 50mins in a 9x13 nonstick pan coated in veg spray. Topping was still a little dry even w like 1/2c butter+crm cheese mixed in. The end result was good, not great. very sweet, like triple pumpkin pie sweet, CANDY sweet. Too rich and more yellow cake flavor than pumpkin. This was a lot of cinnamon, which for me was not enough layers of spice flavors, sort of 1 dimensional, and very little pumpkin flavor. The pumpin was kind of an after taste on your palette, but mostly the white sugar and yellow cake batter overwhelms. Next time will try some modifications, a little less sugar in the whole recipe (1/3c ea), and definately double the filling to make in a 9x13 pan. I may even just try Libby's pre-spiced pumpkin pie can mix (brown label 30oz can) because their spice IMO is just right. I might also try a white cake mix and add a touch of vanilla. And I think the topping needs some TLC, needs brown sugar (may try half each brown and white, enough to equal 1/3c total sugar) and a pinch of spices. --UPDATED-- the next time i made this, used white cake mix and the other modifications i mentioned above. i also used the Lg libby prespiced pumpkin. MUCH better with these changes! i'll upgrade my rating to 4 stars with my modifications.
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Apple Crisp III

Reviewed: Jun. 22, 2013
I substituted a few ingredients with things I had on hand, I used Honey Nut Crunch cereal and instant apple cinnamon oatmeal. This crisp was AMAZING (served warm over vanilla ice cream - will be even better over cinnamon ice cream!) and got rave reviews at the holidays!
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Broiled Tilapia Parmesan

Reviewed: Jun. 10, 2012
This was fantastic, all my kids loved it too (even the ones who don't like fish)! I used olive oil to lightly coat the fish before broiling. I also added a bit of cayenne and dill to the parmesan mixture, and topped with some panko breadcrumbs. Yummy!
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Fast Rice Pudding

Reviewed: Mar. 15, 2015
I'm the baker in the house, but my hubby is rice pudding master. He has a recipe from his grama that takes 1/2day to make in the oven and includes a yummy custard topping- the hrs of prep and wait are TOTALLY worth it. But 10pm last night we were craving rice pudding so i jumped over here and found this. I'm not so crazy to think the results of 15min pudding can come NEAR grama M's recipe, BUT, this wasn't bad for what it is. I didn't read reviews before making but already knew 1TBS of cinn WAY too much. cut that in half to begin with. cinn on it's own is 1-dimentional for me, i think nutmeg would have helped expand the flavor, will try 1/4 t next time. I also knew it needed vanilla by tasting as i mixed, I used about 1TBS. I did end up using the full 1/2c sugar with the 1 can cond. milk, but added the sugar gradually and figured since we were missing custard i'd make it a lil sweeter than it need be, but could have stopped at 1/4 or 1/3c. the rice i used wasnt leftover, i microwaved 2c instant and let it stand for 10mins before adding it hot to saucepan of roomtemp milk on med-high heat and continuosly stirred. By the time it was oatmeal consistency i took it off the burner, maybe 10-12 mins on elec stovetop? i think it does need egg which would need to go in 1st before rice, will try next time. Texture of this was a bit chewy/grainy (prob my instant rice method didnt help) but for about 20 mins of work this satisfied a craving. Thanks for sharing, its a good start point
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Photo by ramsey_luver

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 1, 2014
This is the first yr I tried a choc chip recipe other than Nestle Tollhouse. Was nervous about the vanilla pudding idea, but in truth these cookies were really great in the end (although got a mixed review from family - they liked them but pref Nestle)! Followed the orig recipe as written for the 1st try (except only had 1 box of vanilla pudding on hand, used 1 box coconutcream too). I wanted to omit walnuts but wasn't sure how that'd affect the end result so kept them in this batch, but now I think the texture will be fine without them. I may substitute nuts w/toasted coconut in a future batch, not for fear of flat cookies but as a flavor pref. This recipe was EXTREMELY STICKY, even after chilling in fridge for hrs before dropping on sheets. I used a teasp (dip in cold water evry othr drop) but still had to wipe/wash spoon often. To cut the stickiness i may try (half?) butter and butter flavor crisco, also wanna try cocoa powder (in place of 1/4 c flour) and use choc pudding mix for a double choc chip. Must be pudding that makes it so gooey to work with. I never usually use a scoop for drop cookies, but for this recipe I'd definately recommend one (the kind with a release handle to drop dough off scoop). The sticky handling and the walnuts are the only reasons I gave this a 4 star rating instead of 5... Great recipe, though I still have to make some Tollhouse for the fam, I WILL be using this again, thanks for sharing!
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The Best Lemon Bars

Reviewed: Jun. 11, 2012
This was my first time making lemon bars at all, let alone from sratch, but think this recipe will need some TLC if I try it again. The flavor wasn't bad, although a bit too sweet and tart (reminscent of lemonhead candy). Tasted like a condensed filling. Was difficult to manage cutting (I refrigerated first) and spreads very thin (used a small nonstick rectange pan 11x7 I think). Also the crust was a little lack-luster IMO. My grandmother had the best lemon bars in the world. They're what I compare all others to, but couldn't find her recipe so I found this one. If I find hers I'll probably figure out where this one falls a bit short for me.
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