GLORIA LEE Recipe Reviews (Pg. 3) - Allrecipes.com (1994544)

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Vegan Cupcakes

Reviewed: Apr. 24, 2009
Update 10/15/11-I made this batter into processed-sugar free biscotti by using my modified recipe below, pouring the batter into a 9 x 13 pan, baking it (check at 20 minutes), cooling it, cutting it into biscotti shapes, laying them cut side up on a cookie sheet, and baking them for 10 to 15 minutes on each side. See bakingribbons.blogspot.com for complete instructions. Update 12-05-09 made again today Instead of sugar I used 1/2 cup granulated splenda, 1/4 cup Agave syrup, and reduced the Rice milk to 1 1/4 cups. Also subsituted whole wheat pastry flour for 1 cup of the flour. Sprinkled sliced almonds on top. Baked 13 min and they were done. Finished with a mix of cinnamon and splenda sprinkled on top right out of the oven. Diabetics can eat this. READ ORIGINAL REVIEW FOR CHANGES: I just made these they are delish!!! As the recipe and reviewers say, easy to modify to your tastes. I made 12 cupcakes and put the rest of the batter in an 8x8 pan for a little cake. YUMMY! I used Rice milk instead of almond milk, canola oil instead of coconut oil, 1 tablespoon lemon juice instead of vinegar, 3/4 teaspoon almond extract instead of vanilla, and I added 1 teaspoon cinnamon. They are wonderful!!!
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61 users found this review helpful

Amish Friendship Bread Starter

Reviewed: Apr. 1, 2009
I freeze the starter in one-cup servings all the time. I've been doing it this way for 15 years or longer. When I am ready to use it, I place the frozen one-cup of starter in the refrigerator over night OR microwave it on 50% power to thaw. Then I either make a bread with it right away OR I put it into a plastic bowl on my counter and it bubbles and "cooks" on the countertop just fine. Make sure you only use a wooden spoon to mix. I also only stir mine on day 3 and day 8. I cover the bowl with plastic wrap with just a small breathing hole. Only use plastic or wood utensils. NO METAL. Not sure why.
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27 users found this review helpful

Vegan Brownies

Reviewed: Mar. 29, 2009
Better than I thought they would be! I have a family member who is on a low-iodine diet so they can't have iodized salt, soy, dairy, eggs, etc. It is nearly impossible to find anything premade with non-iodized salt. I only made 1/2 the recipe in a 8x8 pan just in case they were scary bad! I used non-iodized salt. Changes I made: (REMEMBER: this is for 1/2 a batch in an 8x8 pan): LIGHTLY sprayed pan with a bit of PAM. used 1/3 cup oil, added a little less than 1/2 cup of cocoa powder, disolved 1 teaspoon decaf instant coffee into 1/2 cup of water, 1/2 teaspoon orange oil flavoring instead of vanilla, and 1/2 cup chopped walnuts. I added a few bittersweet chocolate chips which have just trace amounts of dairy. Baked for 25 minutes and they were done. Would check at 22 minutes next time. The orange flavoring added an interesting flavor without being overpowering. Worth the effort!!! My brother gobbled them up!
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2 users found this review helpful

French Silk Chocolate Pie

Reviewed: Feb. 28, 2009
Couldn't stop licking the bowl, utensils, etc. this is so good...with my changes....I only added 3 eggs and I added another ounce of chocolate because I wanted a more chocolatey, dense pie. I used the paddle attachment on my stand mixer for everything except eggs-then switched to wire whip and beat on high. Filled a premade baked pie crust just fine.
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40 users found this review helpful

Maple Baked Pork Loin Roast

Reviewed: Jan. 17, 2009
Simple and easy! Followed recipe except added about tablespoon soy sauce to marinade. Cooked down reserved sauce for a few minutes and it was delish!
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Healthy Banana Cookies

Reviewed: Jan. 10, 2009
I made some changes based on other reviews. These were weird looking, but good right out of the oven after the changes. I subsituted 1.5 cups of raisins for the dates-no dates on hand plus no chopping to do. I added 1/2 cup chopped pecans, 1/2 teaspoon salt, 1 T Pure maple syrup, and subsituted 1/2t almond extract for vanilla for more flavor. Next time I might add some cinnamon and more almond extract. Don't know what they'll be like when they've cooled, but now they are good and mostly guilt-free!
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Poppy Seed Dressing II

Reviewed: May 23, 2008
Good basic recipe and easy to make. I also make something similar except I use 1/2 cup sugar, 1/4 cup regular vinegar, 1/2 medium onion cut up, 1 1/4 teaspoons salt, 1 1/4 teaspoons dry mustard. I use a blender and blend the above ingredients. Then I add 1 cup salad oil and blend only for about 10 seconds (or it can get too thick). Then I add the poppyseeds and only blend for 10 more seconds or less. Similar flavor, but not as sweet. Thanks for the recipe.
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Orange Cream Cake IV

Reviewed: Apr. 5, 2008
Only made the frosting. Frosted Bee Lian's Orange cake on this site. Creamy, and not runny at all. I used 1/2 recipe for one 8x8 round cake. There was leftover, but not enough for another whole cake. One suggestion: Mix the powdered sugar with the sour cream to get rid of the sugar lumps and then fold in the whipped topping. Leftover frosting makes a good fruit dip!
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6 users found this review helpful

Bee Lian's Rich Orange Cake

Reviewed: Apr. 5, 2008
Wow! Great basic cake and nice color with no artificial dyes! Changes I made: I only baked 25 minutes and it was done. Used 1/2 cup sugar and added 1 teaspoon pure orange extract. I only had enough zest for 1 tablespoon. One big orange only makes about 1 tablespoon zest. Frosted with the frosting recipe from the Orange Cream Cake IV on this site and added mandarin oranges as an accent after drying them with a paper towel.
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Plum Sauce

Reviewed: Mar. 16, 2008
This is so easy to make and it's delicious! I only changed a couple of things. I used the whole 18 oz jar of plum jam, omitted the pepper, used garlic powder, and added a couple of tablespoons of soy sauce. Served as an additional dipping sauce with Baked Teriyaki Chicken from this site. Thanks for the recipe!!!
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55 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Mar. 15, 2008
Yum, yum, yum!!! Doubled sauce recipe, cooked it, cooled it, and then marinated (2) 20 oz packs of boneless skinless thighs for 3 hours, turning once. I poured the chicken and marinade into the foil-lined pan. Changes per other reviews: Used 3/4 brown sugar and 1/4 white, low sodium soy sauce, added equivalent of 4 garlic cloves, lined baking pan with foil, sprayed foil with non-stick, and cooked covered with foil at 400 degrees for 30 min. and uncovered for 15 minutes. Sauce good on rice too. Next time I might put a little less vinegar.
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French Silk Chocolate Pie I

Reviewed: Feb. 15, 2008
The trick to getting a silky, not soupy and grainy filling is to beat it on HIGH speed for at least 3 minutes per egg WITH THE WISK ATTACHMENT, NOT THE PADDLE IF YOU USE A STAND MIXER!!! I used the paddle first for the butter etc. and then switched to the wisk. Beating for any length of time on a lower speed won't work. I used 4 Tablespoons of cocoa powder instead of going through the trouble of melting and cooling chocolate. Also only used 1/2 cup sugar. I also added 1/4 cup malt powder to the butter mixture before adding the eggs for a French silk malted pie. Superb!!!! Double the recipe and the alterations above for a standard premade oreo crust. Thanks for recipe.
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301 users found this review helpful

Chocolate Malted Pie

Reviewed: Feb. 14, 2008
Fantastic pudding! I only made the pudding, not the whole pie. I used 3 oz of chocolate and 1/2 cup malt powder (added the powder to the pudding before cooking) and substituted half & half for 1/2 of the milk and it was the best, silkiest pudding I've ever had and others told me it was the best they ever had. However, even with 1/2 cup of malt, not real malty. Next time I'd use the 4 oz of chocolate like the recipe says.
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3 users found this review helpful

French Silk Chocolate Pie II

Reviewed: Feb. 10, 2008
Update: Tried adding 1 cup malt powder to the butter, sugar, cocoa mix before adding eggs....Yummy malted milk french silk! Make sure you blend in the eggs for at least a few minutes with the wire wisk attachment on a stand mixer or a hand mixer on HIGH. Makes it smooth as silk and no need for fine or powdered sugar. I used the paddle attachment the first time and it was soupy. Doubled the chocolate, cut out 1/2 cup sugar-the pie flavor is fantastic and still sweet.
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1 user found this review helpful

Fudge Brownies I

Reviewed: Jan. 28, 2008
2/2/08 update: Used 8x8 pan, 1 egg, 4 oz bitter chocolate, generous 1/2 cup flour, 1/8 teaspoon almond flavor, 1 stick butter, no salt, and only 1/2 white sugar. Baked at 325 for 20 minutes and they were only about a 1/2 inch thick, but they were fudgy and chewy on the inside and a little crispy on the outside---perfect!!!!! If anyone tries this, let me know what you think!!! Thanks for the basic recipe!!!!
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Popovers

Reviewed: Jan. 6, 2008
Tip: Don't open oven to check on these until they have baked at least 20 min!!!!I used ingredients as listed, but added one T oil to the mix. Pan: didn't preheat pan. I sprayed generously with non-stick oil, put a piece of cold butter (about the size of a dime) on the bottom of each cup to prevent sticking, and mixed by hand the flour, milk (I used 1/2 milk and 1/2 half and half) salt, and oil first, then added the already lightly beaten eggs. Baked at 425 for 20 min. and at 375 for 10 more. Popped right out of the pans and into our hungry mouths - well, first we added loads of butter that melted-but they are great at room temp with no butter! Thanks for the recipe!!!
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Death By Chocolate V

Reviewed: Dec. 29, 2007
This recipe requires 1/2 cup butter instead of 1/4 cup, 1 cup water with two or 3 teaspoons instant decaf coffee disolved in it instead of 1/2 cup plain water, and 2 cups semisweet MINI chips. Then it will be great!!! If you don't like coffee flavor, don't worry. It is not strong and just makes the chocolate taste better.
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6 users found this review helpful

Amish Friendship Chocolate Bread

Reviewed: Dec. 19, 2007
Update: just checked breads and they were not done in center...but toothpick came out clean!!! Must have been the high fat content..should bake them 40 minutes at 325 probably. I made this with the following changes: I only used 1/2 teaspoon salt since regular recipe only calls for a 1/2, I always only use 3/4 cup sugar (less sugar lets you taste the chocolate), added 1/4 cup unsweetened cocoa to dry mixture, used 1/2 cup cream instead of milk and heated cream 30 seconds and then disolved 1 teaspoon instant dry decaf in it, (milk or half & half would have worked too) and added 1 cup mini semisweet chocolate chips. Baked in two loaf pans at 325 for about 35 minutes, came out tasting and looking like a cakey brownie and the center fell-but tasted very chocolatey. Still, might not go through this trouble again to make a brownie. The regular cinnamon (or you can make it maple flavored by omitting the vanilla and adding maple flavoring) amish bread can't be beat...
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Amish Friendship Bread I

Reviewed: Dec. 16, 2007
I made the following changes and won two prizes: Baked in a 9x13 pan for 35 min. at 325, added 3/4 cup oil instead of 2/3, 1/2 cup of milk or 1/2 and 1/2, 2 teaspoons cinnamon, and a large 5 oz box of vanilla pudding (added to the dry ingredients) I substitute 2 teaspoons of maple flavoring for the vanilla sometimes and if you like maple, wow is that good! Won a prize at work for this and at the State Fair for a variation! Thanks for the basic recipe!
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Cream Cheese Frosting I

Reviewed: Dec. 16, 2007
The only change I made was to use the whole package of cream cheese-8 oz- and a 1/4 cup less powdered sugar because I like the cream cheese flavor..Excellent recipe!! Also, omit the vanilla and add 2t maple flavoring if you want something different.
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