Phaewryn Recipe Reviews (Pg. 1) - Allrecipes.com (1989648)

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Mother's Banana Bread

Reviewed: Nov. 2, 2002
I tried this recipe but added about a half-cup extra banana mush and used half brown sugar. The taste was good, but the texture was lacking the quality I was looking for. It's just not my mom's recipe. It's light and fluffy, and if that's what you want, this is the recipe for you, but I wanted heavier and with a darker color and texture (and more banana flavor). I think beating the eggs first and adding the banana to the liquid, then blending the dry ingredients in would be better for texture as well. All in all, a nice light snacking loaf, but not what I had in mind.
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Cherry Cobbler II

Reviewed: Nov. 2, 2002
Not a cobbler at all! More like cherry cookie bars. I used 3 cups frozen drained cherries and reduced the butter to 1/4 cup. All I had was a 10x14 pan, and it turned out about 1/2 inch to 3/4 inch thick, but I don't think that even if the pan had been smaller it would have had any chance of being a cobbler as I know it (but I'm from the south and maybe this is a yankee cobbler?). However, even though it's ugly (I wouldn't serve it to company due to lack of presentation qualities) and not a cobbler, it does taste good and was VERY simple and easy to make (great for kids and easy to please men). Also, it only took 30 minutes to bake, not the recommended 50-60 minutes, as it is, I burnt the edges a little (but it's still good, easy to please man says the burnt edges are GOOD, he likes the crunch). I may make it again just because it's so easy.
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Oatmeal Chocolate Chip Cookies I

Reviewed: Feb. 16, 2003
I used half butter flavored shortening and half salted butter, cut the salt in the recipe in half, added a teaspoon of vanilla, and used mini-chips instead of full-sized chips (and I always use unbleached flour). This is the BEST cookie I have ever made! Cannot go wrong here! I made a full batch, cooked one sheet of cookies right away, took the rest of the dough, put half in a baggie in the fridge, then took the remainder and rolled it into a roll in wax paper and froze it wrapped in foil. We had fresh baked cookies for a week, it froze great! Make it ahead and freeze it for later! A+++++
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Strawberry Oatmeal Breakfast Smoothie

Reviewed: Jan. 25, 2006
Very drinkable, which is the best I could ever possibly hope for in something so healthy, My new morning routine. I halved the recipe and still couldn't drink it all, it's so filling. I may use half the oatmeal next time, so it's not so thick and grainy, and add a dose of soy protien isolate to boost the protein so it fends off hunger longer. I see lots of potential by adding different kinds of fruits. It's got me to thinking of all the various drinks I could add oatmeal to to make them more of a "meal replacement", like V-8 juice. A good solid recipe to use as a base for other experiments in smoothie-land.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Nov. 21, 2006
Excellent, dense, full of flavor, very rich. JUST like moms! Note to others... if you want a "cake-like" light banana bread this is NOT the recipe for you. This makes a VERY heavy dense rich dark bread, think pound cake, except denser, or fruit cake, except tastier. If you like pound cake (or fruit cake, does anyone eat that stuff?), you'll probably like this banana bread. This is not an afternoon tea cake, this is a curl up by the fireplace with a mug of coffee (or milk) kind of cake.
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Soft Oatmeal Cookies

Reviewed: Nov. 21, 2006
These are really good! For a variation (I've done these both ways now), try leaving out the raisins and spice, and add vanilla and chocolate chips, makes it a very kid-friendly recipe, and retains it's hearty oatmeal texture.
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Easy Pancakes

Reviewed: Nov. 21, 2006
I like this recipe, it's easy, and uses things you keep on hand. I like being able to provide breakfast when "there's nothing to eat in the house". I think it really doesn't need quite so much baking powder, the dough rises in the bowl between pours, and you have to stir and add more milk as you go. I added 2 tablespoons of maple sugar to the mix, but only because I had it on hand, the recipe is good as it stands. I've also stirred in fresh blueberries on several occasions. It's a good basic recipe.
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Sweet Potato Pie IX

Reviewed: Nov. 23, 2006
I doubled this recipe and made three REALLY full pies, and had a little filling left over. I assumed, like most pie recipes, this would not make full pies, I was wrong, this recipe produces generously filled pies! Other than that, I BAKED the potatoes instead of boiling them (I peeled the whole baked potatoes after they had cooled halfway), I added a few dashes of cinnimon and a dash of ginger, plus about an extra 1/2 tsp of nutmeg, and reduced the sugar (I used 3 cups of sugar for a DOUBLED recipe). I wish I would have reduced the eggs, this turned out to be much fluffier than I wanted. I wanted a denser, more custard-like pie (like pumpkin pie), and this recipe made a light, fluffy pie. It is a good basic recipe though, and I feel I can work with it until I arrive at the type of pie I want, by reducing the eggs, using half brown sugar next time (in the same reduced amount), and by adding more spices, maybe even some allspice. I also cooked the three pies at 325 degrees for one hour on the second oven rack down from the top (so the pies were closer to the top of the oven), and they came out beautiful, the crust did not get too dark, and they were lightly browned on top, just like I like them.
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Photo by Phaewryn

Gingerbread Men

Reviewed: Dec. 20, 2006
I used this recipe to make a gingerbread house, and the recipe makes EXACTLY enough dough for one house! It's easy to work with, tastes great, and is already stiff enough to turn into a house the same night, unlike other gingerbread cookie recipes that require you to let cookies sit out overnight to harden. I give it a BIG thumbs up! I made it with all organic ingredients (including organic pudding mix) and wheat flour, it is superb! I did not have a whole teaspoon of cinnamon, so I was a little short on it, but it still has a nice flavor. I did add 1/2 a teaspoon of vanilla and 1/4 a teaspoon of ground nutmeg.
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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Dec. 20, 2006
I attempted to make this cake and use it as a yule log (jelly roll) type cake. I put the pineapple and carrots in the blinder until smooth, and followed the rest of the recipe as written. It glued itself to the towel which led to a cracked and hard to roll cake. Once I frost it, it will be fine, but not as great as I had hoped... it's for a pot luck party. I think it was all the oil, it's just too soggy to be used as a rolled cake. I used all organic ingredients, and 1/3 wheat flour. The flavor is so-so, I prefer the box mix with the added pineapple and raisens (the deluxe recipe on the back of most boxed carrot cake mixes).
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Coconut Pecan Frosting I

Reviewed: Dec. 20, 2006
This is really good, though I never saw any bubbles and got some scorched stuff from the bottom of the pot mixed in. Still really good. Probably my cheap electric stove and cheap pot, nothing to do with the recipe. I started timing the 10 minutes from when the butter melted, maybe I over-cooked it slightly, but once you mix in the pecans, the brown scorch chunks don't show at all. Pretty easy, IMO!
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Photo by Phaewryn

Children's Gingerbread House

Reviewed: Dec. 24, 2006
This review is for the ICING and assembly tips only, as I used a different recipe for the actual cookies (Gingerbread Men): This icing is easy to make and holds like GLUE! It's perfect, and hardens well enough to keep decorating in 2 hours (at least in my low humidity area). I'm so happy with how our first ever gingerbread house turned out that I'm submitting my pictures. I did not use any frame, I simply glued the cookies together as directed in this recipe, walls first, wait one hour til dry, then roof added, wait another hour or two, then decorate in two steps. I did make the cookies 3 days in advance, not because they needed to dry that long, just because I got busy and the house had to wait. It turned out great though! I plan to keep this icing recipe on hand for anytime I need an easy to use and very sturdy icing for decorating.
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