anna Recipe Reviews (Pg. 1) - Allrecipes.com (19883970)

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Christmas Fruitcake

Reviewed: Feb. 1, 2014
I made several cakes from this recipe for Christmas. I alloed them to age for 7 weeks. I had a tester that I would slice into each week to evaluate the flavor. I soaked the fruit in rum for a few days and brushed the finished cake with rum before wrapping it tightly in saran wrap and aluminum foil. I did not have to continually brush the cake as others stated. I left them in a very cool room inside o aluminum tins and they remained moist for the entire 7 weeks. Although the cake can stand on it's own, I did make an almond glaze to spread on top of it. I pretty much stuck to the original recipe; I did ground up almonds and added a 2 tbl spoons to the floor mixture. I used slightly less than the amount of molasses ( I had grandma molasses and they are very dark and strong); And I used an array of dried fruit as well as nuts. Thank you for posting this recipe. It will be my goto fruit cake recipe from now on. I have a ton of dried fruit left over and plan on making several cakes and store them for a year just to see how that will affect the flavor.
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Jun. 17, 2013
This is the first time I have ever given a recipe a 1 star rating. I like a good meatloaf. And was concerned when this one added sage as an ingredient but did not list salt or pepper. I followed the recipe exactly as stated. I did not like the taste.It was without flavor. Bland in the extreme. IMO the sage/beef combination did not taste well. I tried spreading different condiments to the finished meat. Nothing worked. This recipe is very close to most meat loaf recipes sans the sage and the missing salt and pepper. I can only conclude that the sage does not work with beef or the amount stated is too over powering for the size of this recipe.
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6 users found this review helpful

Awesome Broccoli Casserole

Reviewed: Jun. 2, 2013
I followed this recipe to the letter. Although it looks really great. I wasn't impressed with the flavor. It tasted too bready.
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0 users found this review helpful

Five Flavor Pound Cake I

Reviewed: Jun. 2, 2013
I've used this method of applying multiple flavors to both a buttermilk and a cream cheese pound cake. The flavor is amazing. My mother always request the 5 flavor pound cake. My oldest sister who is an avid baker has been trying to get the recipe from me. But I won't tell. I normally use 2 tsps of the Vanilla and cut back on the rum. As some have noted depending the the brand of rum flavor that you purchase, it's flavor can overpower the others. Thank you for sharing.
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1 user found this review helpful

Baked Slow Cooker Chicken

Reviewed: Jun. 2, 2013
The first time I used this recipe, I forgot to turn the slow cooker down to low after an hour. So when I went to check after the allotted time all of the meat had cooked off the bone. The flavor however was great. And the family enjoyed it. Today I tried it again, this time I did not forget to turn it down to low. It turned out great. Mine was not crispy as other have reported. But it was very tender, moist and flavorful. Just as if I had placed it in the oven and continually basted it with it juices. Always thought I had to let meat remain in it's juices in a slow cooker. It's nice to know that is not the case. I dont like to have my chicken swimming in fat. I will be trying this recipe again.
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7 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Jun. 2, 2013
I baked this pie today. It was my first try at a fruit pie of any kind. I chose it because of the simplicity. Based on other reviews, I did add 1 tsp of cinnamon and a dash of nutmeg to the mixture. My finished product wasn't much to look at (practice makes perfect. I hope) but the flavor and texture were amazing. I will be using the recipe again. i purchased a regular store bought dough shell. I was not able to fit all of the apples into it. The next time I will purchase a deep dish shell. I did have a lot of the mixture overflow during the cooking. This may be related to the me not using a deep dish pan. I placed a pizza pan underneath which caught all of the liquid.
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1 user found this review helpful

Slow Cooker Turkey Breast

Reviewed: Jun. 1, 2013
I made this a couple of weeks ago. The flavor was awesome. I didn't make any changes to the original recipe. Will make again.
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4 users found this review helpful

Quick Yeast Rolls

Reviewed: May 26, 2013
I made these to go along with a Pot Roast meal. They are delicious. I did change a thing. They are sticky but I used a large spoon to transfer the batter into the muffin cups. Thank you to the reviewer(s) who listed times for allowing he yeast to disolve/proof and waiting until it had doubled. I am a novice and was wonder how long I had to wait for these steps. I've seen many yeast rolls recipes but this is the simplistic one that I have found. Just a few ingredients and a few steps. I will be using this one from now on as my goto dinner roll recipe.
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Awesome Slow Cooker Pot Roast

Reviewed: May 26, 2013
I made this today for Sunday dinner. It is a winner. I didn't deviate from the original recipe. The recipe recommends a 5lb roast. However, the largest one my grocer had was a 3lber. I had much too much gravy. But the roast and it's gravy was delicious. Thank you to the reviewers who suggested braising the meat before placing it in the slow cooker. I am a beginner and steps like this I would not have known. I will be making this one again.
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3 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Jan. 23, 2013
This is a great and simply recipe. It taste great much like old fashion buttermilk pancakes. I gave it 3 stars because of the amount of salt. I was concerned about using 1 teaspoon in a recipe that only has 12 servings. However I followed the recipe exactly as it is written. You can taste salt and if you view the nutrietion information you will see that the sodium milligrams far exceed the allowable amount per daily serving. I will make this recipe again but I will reduce the amount of salt. If you like salt and don't have any health issues related to high sodium content then this may be okay for you. However, if you need to watch your sodium please reduce it for this recipe.
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1 user found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Nov. 30, 2012
The syrup was really good but I could not get the flavor to transfuse into the potatoes.
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Cream Cheese Pound Cake III

Reviewed: Nov. 24, 2012
I make cakes to give away for the holidays. And this is my most requested Pound Cake recipe. I normally use 2 teaspoons of vanilla and 1 teaspoon of lemon flavor. This past Thanksgiving, I changed up and used the 5 flavor method. I used one teaspoon each of Vanilla, Butter, Cocoanut, Rum, and Lemon. I also added 1/4 cup of Buttermilk alternating it with the flour. I also made a butter cream icing using 1/2 teaspoon of the flavors used in the cake batter. It was fantastic. I've already received requests for several more this coming weekend. In my Opinion this is the best cake recipe ever. Make sure the ingredients are at room temp and that you mix well.
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2 users found this review helpful

Grandma's Old Fashioned Tea Cakes

Reviewed: May 1, 2012
Thank you for uploading this recipe. I have been searching for one that taste like the tea cakes my grandmother used to make. This is the only one that suffice. Many of the other recipes I found contained too many ingredients. Although I was a child, I know my grandmother didn't use a slue of things, just simple everyday ingredients that were in her cabinets and refrigerator. I found the recipe last night and made the tea cakes/cookies today. They are wonderful. Filled with the aroma and taste of a rural southern childhood of long ago. I can't wait to send a batch to my siblings to get their reactions. The only problem I had was working with the dough. I'm not an expert on using a rolling pin. So, after allowing it to harden in the refrigerator, I just handled them as I would a cookie dough. I scooped a bit up in a ball and hand shaped them. What is funny is that the end results were all shapes and sizes, exactly like my nanna's. I guess she had a trouble working with her dough as well. Once again thank you, of all the recipes that I have found on this site. This is the one that is most dear.
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7 users found this review helpful

Cinnamon Swirl Bundt Coffee Cake

Reviewed: Apr. 28, 2012
I made this cake for the first time Christmas 2011. It was a big hit. I've since made it for special occasions and birthdays. It's supper moist and flavorful without being too sweet. The only problem I encountered was having clumps of cinnamon/sugar mixture in the finished cake. I solved this by mixing the cinnamon/sugar blend into a 1/2 cup of the prepared cake batter and adding that to the center of the cake. Also, I topped the cake with a cream cheese glaze and pressed crushed walnuts into it before it set. I am a novice at baking and was very pleased with the finished product. The center swirl really sets it off. It is a very beautiful cake. Add it to any desert tray with a slice or two cut out and it will be the center of attention (until it is devoured. ) Ruth thank you for adding this recipe. It has become one of my favorites to give as gifts.
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5 users found this review helpful

Cream Cheese Pound Cake

Reviewed: Jul. 17, 2011
I make this recipe all the time. Like many others, I add flavoring. 3 teaspoons of vanilla, 2 teaspoons of Lemon extract, and 1 teaspoon of almond extract. I also make a glaze using vanilla, lemon extract, 1/4 milk and 2 cups of powdered sugar. This is a fantastic cake. The flavor and texture are very smooth. It will remain fresh in a bread box for over a week. Each time I make it my family gobble it up. The batter is enough for either 1 bundt pan or two loaf pans.
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6 users found this review helpful

Clone of a Cinnabon

Reviewed: May 28, 2011
Wow! This is the best. I've always loved Cinnabon and would stop by their shop whenever at the mall or airport. But no more. These taste exactly like he name-brand. They even taste better than the boxed home version that you can purchase from the grocery store. I made two unintentionally variations. I used shorten instead of margarine. And I did not have enough bread flour (only 1 cup) and used a 3 1/2 cups of All purpose flour. I used a bread machine to process the dough. They turned out prefect. My teenage nephews were visiting at the time so I only ended up getting 1/2 of one bun. What they didn't eat they took when they left. I'm just learning how to cook and found this recipe very easy to make and the directions simple to follow. Thank you so much for posting.
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3 users found this review helpful

 
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