Patty M. Recipe Reviews (Pg. 1) - Allrecipes.com (1986690)

Washboard Cookies

Reviewed: Oct. 29, 2011

This was exactly what I was hoping for. I made the following additions. I added a pinch of salt, 1/4 tsp real almond extract, 1 tsp cinnamon and sprinkled the tops with white sugar. They are just sweet enough and perfect when you want something quick and satisfying. Note: if you don't have dark brown sugar you can use light brown with 1 T molasses (ratio: 1 cup to 1 T molasses), Make sure you press down nice and firm with the fork if you want those deep indentations. DH and son loved them. Half are gone before I've finished writing this and they just came out of the oven.

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9 users found this review helpful

Taco Seasoning I

Reviewed: Feb. 24, 2010

Really good recipe. I use less salt since I'm on a low sodium diet. I also add a little trick I learned when I lived in Mexico. Just a tiny pinch of unsweetened cocoa powder. You can't taste it but it really adds something. iI double the garlic and onion powder and don't use the crushed red pepper since my son doesn't like it spicy. I also add a little cornstarch so the sauce gets a little thick.

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8 users found this review helpful

Roast Beef and Yorkshire Pudding

Reviewed: Feb. 2, 2010

Cooking temp was too high on the beef and the Yorkshire Pudding was a disaster. I used non stick muffin pan and the puddings stuck to the sides of the pan and all we got were doughy tops. I pride myself with being a competent cook and would not make this again. Sorry.

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Apple Pie by Grandma Ople

Reviewed: Dec. 19, 2009

I've made this several times now. I think I have perfected the technique. I place the bottom crust in the pie pan, then I peel the apples. I don't bother to core them, just slice down to the, which saves a lot of time. I usually mix up the apples depending on what I have but I like fuji, gala and granny smiths combined. Before I make the sauce, I cut up the top crust for the lattice with a pizza cutter. For the sauce, I add some cinnamon and about a teaspoon and vanilla extract. I don't cook it down too much, just enough to make a nice thick sauce. I pour about 3/4 of it over the apples and I brush the rest over the lattice top. You do have to work fast as the sauce gets thick very quickly. I put the pie on a cookie sheet to catch any juices that run off. This is a great recipe to serve with fresh whipped cream or vanilla ice cream. It's great comfort food, and not the only apple pie recipe I use.

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5 users found this review helpful

Homemade Flour Tortillas

Reviewed: Nov. 3, 2009

very disappointed with flavor and ease of making. won't try this one again.

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Gravy Baked Pork Chops

Reviewed: Oct. 20, 2009

I made this with a few modifications. Being on a low sodium diet, I decided to make home made cream of mushroom soup 1 from this site. I breaded the pork chops and browned them stovetop with onions and garlic. baked it all in the oven as directed and it came out great. Had enough soup left over for another night. Will make it again

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Amazingly Easy Irish Soda Bread

Reviewed: Apr. 3, 2009

Excellent soda bread! Totally different than what you get in stores. Not crumbly and dry at all. Moist, and flavorful. We ate half the loaf on St. Patrick's Day and the other half toasted with butter the next day. Will definitely make again.

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Mom's Buttermilk Biscuits

Reviewed: Mar. 22, 2009

I read many reviews before starting on these. I followed the advice of some users and increase the baking powder and baking soda to 1/2 tsp each. I used butter instead of shortening since that was all I had. Before baking, I basted the tops with a mixture of melted butter and buttermilk thinking it would make a nice brown top to the biscuits. I also sprinkled the tops with a little sugar The biscuits did not rise at all, and barely browned even after baking them for 14 minutes. Although the taste was good, we were eating flat hockey puck sized biscuit instead of fluffy light ones. Next time I think I will let the dough sit to allow the baking soda/baking powder to react together and see if that makes a difference.

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Buttery Soft Pretzels

Reviewed: Jan. 28, 2009

As always, i read the most helpful reviews before making these. i made the following modifications based on the reviews and the results were spot on. i followed other suggestions and used 4 cups of flour. The only other modifications I made were adding vanilla brown sugar in the dough. I proofed the yeast by dissolving it into 1/4 cup warm water and one teaspoon of sugar and let it sit until bubbly, around 10 minutes. I put all the ingredients into my bread machine and let it do all the work. I made a few in the traditional pretzel shape, but most i rolled into ropes about the size of a finger and made pretzel sticks. I dipped the pretzels into the water/baking soda solution and let it sit for a few minutes. if you are making traditional style pretzels, they may become untwisted in the water, just reshape them on the baking sheet. The key is using parchment paper to bake these or they will stick, because the water solution makes the dough very sticky. I also followed the advice of others and reduced the oven temp to 400 degrees, and baked for 8 minutes. I did not sprinkle with salt before baking. Immediately after taking the pretzels out of the oven, I brushed them liberally with melted butter. I sprinkled some with a sugar/cinnamon mix and topped the others with just a little kosher salt. My son inhaled them, and hubby moaned with delight while devouring them. They both said they were as good as the Mall pretzels. All 12 were gone in 10 minutes.

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6 users found this review helpful

Clone of a Cinnabon

Reviewed: Jan. 20, 2009

Made this recipe today. I didn't have margarine, so I used butter in the dough. I proofed the yeast by putting the total amount of yeast in 1/4 warm water with one tablespoon of sugar. I let it sit for around 10 minutes until bubbly. Since I used butter, the extra 1/4 cup water made up for the fact that margarine has a higher water content than butter. I added one teaspoon of vanilla to the liquid in the bread machine. Once done, I turned the dough out onto floured wax paper. Trust me when I say use LOTS of flour when rolling it out. I thought I'd used enough but the wax paper still stuck to the dough. The dough took a little longer to roll out than I had expected. I made a mistake by using only 1/2 cup butter to spread on the rectangle of dough. I will be much better with the 1/3 cup the recipe called for. I left 1/2 inch along the long edge unbuttered to seal the roll. After sprinkling on the sugar/cinnamon mixture (leaving the 1/2 inch edge unsugared), I used a rolling pin to pat down the mixture. the helped keep the sugar and cinnamon from falling out. I rolled it up starting with the long end, like a jelly roll, and it made around 3 layers. I sealed the unsugared edge. Then I cut off the uneven ends to make the end rolls uniform. I sliced them with a knife about 1 inch wide, and put them cut side down in a parchment lined 8 x 4 pan, four to a pan. After letting them rise I baked at 350 for around 17 minutes. There was no issue of the filling running out, but t

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Pumpkin Bread IV

Reviewed: Nov. 9, 2008

I gave this 4 stars because I changed a few things. I doubled the spice as some reviewers suggested. I cut the sugar by 1/2 cup and it was perfect. If I used what the recipe called for it would have been way too sweet. I used one whole can of pumpkin (28 oz) which was a little more than the recipe called for and it didn't one bit! I also used 1 cup of butter and 1/2 cup of oil. I prefer the taste of butter. I sprinkled some brown sugar on top of the loaves before cooking. Some great additions would be walnuts or raisins. My hubby and son loved the bread. They ate all 3 loves in two days. It's even better the next day. The loves freeze well if you don't need all of them at once. I am making them this week for a bake sale.

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Apple Cake VII

Reviewed: Oct. 3, 2008

I usually read through several reviews before I choose a recipe. i sort by "most helpful" and it really makes a difference. I gave it 4 stars because I made quite a few modifications. With my changes, it is 5 star. I started out with adding one extra teaspoon of cinnamon, a few dashes of nutmeg and a few dashes of cloves. I like a nice, flavorful cake. The recipe calls for 2 tsp of vanilla and I used one tablespoon. I cut the sugar in half and it was still very sweet. If I had used the full amount it would have been inedible. As far as the apples go, I waited until the batter was completely mixed before preparing the apples. Otherwise they get brown. I diced 4 and shredded three. The shredded apples just disappear into the cake, and I wanted some texture so the diced bits worked out well. It also avoided that issue of the cake being too soggy. If you choose to shred all of them, drain some but not all of the juice out. Some juice is needed to moisten the batter. The smell when baking filled the house with wonderful autumn like aromas. The cake came out wonderful. I dusted it with a little confectioner's sugar and served it with vanilla ice cream on the side. In my opinion it didn't need any icing or frosting. This cake would also be great with some walnuts and raisins added to the batter if you like them. Will definitely make it again with my modifications.

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Brooke's Best Bombshell Brownies

Reviewed: May 28, 2008

I do a fair amount of baking and I'm pretty choosy about the recipes I keep. Until now I was using the brownie recipe from the back of the box of unsweetened baking chocolate. They were good, but missing something. I made these last week and had to hide them from the kids or they would have eaten the entire batch in one night! This is the best recipe I have found so far. I followed the advice of a few reviewers and used half brown and half white sugar. I also used slightly less white sugar than the recipe called for (1/4 cup less). I usually decrease the sugar in my recipes as I find most of them too sweet. I also added a few dashes of cinnamon to the batter and topped half of the pan with walnuts before baking. They are melt in your mouth yummy. I don't like hard pieces of chocolate chips in my brownies, but I didn't melt them and it came out fine, not with hard chunks of chocolate chips like some reviews said. I just made another batch tonight and the wonderful aroma is filling the house and making the dogs go crazy. This is a keeper.

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Mexican Rice II

Reviewed: Feb. 14, 2008

A really tasty recipe. I use low sodium chicken broth, and fresh garlic to make a very savory recipe that even my picky 10 year old eats. I serve it with chicken nachos using Taco Seasoning II from this site.

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Taco Seasoning II

Reviewed: Feb. 14, 2008

This is an excellent recipe. I saute chicken strips in a little oil and then put the seasoning in. It makes yummy chicken nachos. I serve it with mexican rice II from this site. Perfect for a quick meal or for parties.

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Buttery Rolls

Reviewed: Feb. 14, 2008

My kids loved these. They were gone in a matter of minutes. Son even came back after dinner looking for more. A keeper! update 6/08. Now I proof the yeast before putting it in the bread maker. The rolls come out so much more fluffy and rise better.

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Yummy Chocolate Chip Oatmeal Cookies

Reviewed: Feb. 14, 2008

I bake all the time and these did not come out to my liking. My family usually raves about my cookies. These were bland and just unappetizing. With two boys and a hungry hubby in the house we threw them out.

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Banana Crumb Muffins

Reviewed: Dec. 20, 2007

Ok - to address all the people who are substituting oil for butter - stop doing it! You're compromising the taste. To make sure your muffins are nice and moist just add an extra egg. I made these last night. I used to make Extreme Banana Nut Bread from this site, but this is the one I'll make from now on. As I said, a few small adjustments and the muffins are perfect. Besides using butter and an extra egg, I used brown sugar and omitted the white sugar and it was plenty sweet. I put a tablespoon of vanilla in the batter and extra cimmamon. I also used a bit more flour for the topping and was very liberal with the cinnamon. It didn't sink into the muffin or get soggy the next day as some people have written. I bake all the time and these were almost all devoured by the kids and hubby in a matter of minutes. I'm doubling the recipe today to make teacher gifts. Putting them in festive baskets and adding boxes of tea as a nice treat for the Christmas break.

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Gourmet Sweet Potato Classic

Reviewed: Nov. 25, 2007

My family never cared for sweet potatoes before. I followed the recipe except used 3 large cans (2 lb 8 oz) of cut sweet potatoes. Divded the mixture into two large loaf pans. Since we had children eating it, I dediced to top one pan with the pecan mix and one with marshmallows. Both were a hit and even DH who claimed to hate sweet potatoes reluctantly tried some and went back for seconds. The pecan topped pan was the hit of the entire evening. Everyone raved about it all night. Making it again tonight with roast chicken.

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Sweet Dinner Rolls

Reviewed: Nov. 5, 2007

I made these rolls today. I am on a low sodium diet and found the refrigerated rolls from the supermarket to be too high in sodium. Having said this, I was looking for a nice, soft buttery dinner roll to make from scratch. I followed the recipe exactly in my bread machine, except I accidentally used 1/4 cup butter instead of 1/3 cup. The dough came out extremely sticky. I had to add a lot of extra flour to make it managable. I also looked at the "most helpful" reviews and decided to make clover style rolls using a muffin pan. I brushed the tops with butter before baking and again after they were cooked. These were just ok, but nothing to write home about. My sons did not care for them at all. Hubby ate them with tons of butter and gravy from the chicken we had for dinner. The dogs loved the leftovers though :-). I'll try the recipe one more time and will follow the directions exactly making them into crescent rolls to be fair. There must be some reason mostly everyone raved about them on this site.

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