Maggie-Cat Recipe Reviews (Pg. 1) - Allrecipes.com (19990965)

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Lacy Oatmeal Cookies

Reviewed: Mar. 11, 2013
This is a nice crisp cookie. NOTE: this is NOT a normal oatmeal cookie. It is SUPPOSED to be paper thin with crisp edges and a slightly chewy center. If you want a normal, chewy oatmeal cookie this is not your recipe. I followed the recipe as is, except used almond extract instead of vanilla (just b/c I love almond flavoring). My cookies took around 15 minutes to bake. The cookies are super sweet, almost too sweet. They taste like angel food cake batter tastes, if that makes any sense, lol! They are really yummy and would pair wonderfully with coffee. They are easy, delicious, and I will definitely make these again.
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Amish White Bread

Reviewed: Oct. 26, 2012
This is my go-to bread recipe. It turns out perfect every time, it's easy, and it tastes great. It is a sweet white bread, so if you're looking for a plainer taste, just cut the sugar by half, but I personally prefer the sweetness.
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Chewy Chocolate Cookies I

Reviewed: Feb. 13, 2012
I LOVE this recipe! Since finding it here a few weeks ago, I've already made them several times since. I love that the ingredients are simple and things usually on hand. ** I do add about 1/4 cup more flour than listed, since when I didn't they were paper thin (but still tasty!). Adding the extra flour helps them come out still somewhat flat and spread out (which is how I like them) and chewy and not at all cakey. One batch I did accidentally add too much flour and they were puffy and cakey... blah! I've learned that 1/4 cup is just right. I don't add the chocolate chips b/c that's just too rich for me, really they are delicious plain. I might add walnuts or white chocolate chips sometime, though.
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Photo by Maggie-Cat

Lemon Butter Cookies

Reviewed: Feb. 3, 2012
YUM! As a big lemon dessert person, I search high & low for decent lemon cookie recipes (no cake mix!!), and this one was a winner! It's still a tad soft and just lightly cakey in the center, but the edges were crisp and the flavor was really good. I followed the recipe as is, except I did not roll them out, just spooned them in sparse teaspoonfuls. I did put sugar on the tops, too. I usually prefer the lemon flavor to be more pronounced, but the light, delicate lemon flavor in this went well with it being a "butter cookie", so I really can't complain. I decided to make a simple, easy glaze to top them. I put about 1/4 cup of sugar in a glass mixing cup, added just enough lemon juice to barely wet it, then microwaved for 1 min 10 seconds, till bubbly. then I stirred in about 1.5 oz of cream cheese and mixed w/a fork until the cream cheese was blended through. The lemon cream cheese glaze really amped up this cookie, give it a try.
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8 users found this review helpful
Photo by Maggie-Cat

Almond Shortbread I

Reviewed: Jan. 28, 2012
These were pretty good! I usually bake chewy cookies and I was looking for something crispier for a change and this did not disappoint. These shortbreads had the buttery, melt in your mouth crispness that I was looking for. I followed the ingredients as listed, except for adding 3/4 cup crushed almonds. Also, instead of dividing and chilling 2 hours, I simply shaped the crumbled dough into a log (about 1.5 feet long) on a piece of waxed paper, rolled it up in the paper, and chilled it for about 20 minutes. Then I sliced the cookies 1/2" each, dipped the tops in sugar, and baked for about 20 minutes. We really enjoyed these and I'll make them again. PS-- I also used an electric mixer when making the dough.
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Photo by Maggie-Cat

Brownie Mounds

Reviewed: Jan. 12, 2012
We really liked these, they taste very similar to Hostess Brownie Bites. The recipe is very easy to follow and the finished product was super tasty. I doubled the recipe and ended up with around 40 cookies (they were disappearing so fast I'm not sure of the final count, LOL). My only changes were, I used 8 T cocoa powder + 4 T butter as a substitute for the chocolate squares, and I omitted walnuts since I was out (but I plan to add them next time). Also, next time I make these I think I'll roll each cookie dough ball in powdered sugar before baking, for a sweet, crackly top. This was a winner that will be a "regular" in our cookie line up, I'm sure. The taste of brownies, but easier.
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Photo by Maggie-Cat

Banana Cream Pie I

Reviewed: Jan. 7, 2012
Photo #48 (above) is mine. This is an excellent recipe, though I did alter it a bit to fit my needs. First, we needed a large dessert, so I doubled the recipe for a 9x13 dish. I used a reviewer's suggestion of a crushed vanilla wafer/butter crust. I used a whole box of wafers, 1.5 sticks melted butter, and added about 1/4 cup brown sugar and pressed it into the dish, baking for about 10 min at 350°, until it darkened. After the crust cooled I covered it with 3 bananas' worth of slices. Then I made the filling as directed (amounts doubled for my large dish), with the exception of adding 2 mashed bananas along with the butter and vanilla extract for an extra banana flavor. I let the filling cool for 10 minutes or so before I poured it, then i sprinkled about 1/2 cup of crushed vanilla wafers and 1/4 cup of sliced almonds over the top. Per reviewers' suggestions, I did not chance baking this pie, since the filling was already cooked and seemed like it would set up fine as is. I put it in the refrigerator for about 2 hours and served it with a dollop of cool whip on each piece. The filling set up perfectly, cutting into nice pieces. I loved the texture and think the mashed bananas added richness. The crust was awesome! It had a nice crunch and didn't sog up. I liked having sliced almonds on top, for extra crunch and flavor, though next time I'll toast them first. I'll be using this recipe again.
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Photo by Maggie-Cat

New York Italian Pizza Dough

Reviewed: Jan. 1, 2012
I make mine WITHOUT a bread machine, and it turns out wonderful. I use the same ingredients listed, though I might add up to a cup more flour depending on the humidity, b/c like the recipe states, this IS very sticky dough. To make by hand, I mixed the yeast and water to proof. Then I added the salt, a tsp or two of sugar (that's my only addition), and mixed in the flour until it was able to be turned out onto a floured surface for kneading. I kneaded for 5-10 minutes. Like the recipe states, the dough will be sticky, so I add just enough flour so that it's able to be handled but that it's also not a "stiff" dough. It should be very pliable and soft like a baby's bottom, like the submitter stated ;-) Then I patted it with oil and let it rise (about 1 hour). I then punched it down and made it into 2 crusts; one 10" round pan and one for a 11x13" rectangle sheet. This dough is easily "tossed" and stretched, so have fun with it! **I prebaked our crusts for about 8 minutes on 450°, until they barely started to have golden edges. Then I topped them and baked for about 10 more minutes, until it "looked" done. The center of our pizzas had a thin, chewy crust, and the big outside edges were delicious with a slight crisp outside, and chewy center. Yum!! Next time I'll get some nacho cheese to use as a dip for our crusts, which were tastier than breadsticks IMO:-) I definitely recommend this dough, it's simple and delicious.
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Lemon Pie Bars

Reviewed: Dec. 8, 2011
WONDERFUL! I do suggest making at least 50% more filling, like many reviews suggested, though. That's what I did, and the filling was just barely enough. The crust was just right as is. The lemon filling was sublime. It was rich, creamy, and lemony tart; not a bland, faintly lemon flavored congealed filling like so many I've had before. The texture was perfect! We'll definitely be having these lemon bars time and again at our house.
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Berry Shortbread Dreams

Reviewed: Dec. 6, 2011
These cookies are great! They're simple, easy to make, with very little ingredients. However, was I the only one who had to add a bit of milk or cream to the dough? Every time I've made these, the butter, sugar, almond, & flour mixture is just WAY too dry and crumbly, so I always add 1-2 T of milk to moisten it up. I have also subbed strawberry jam and vanilla for the raspberry jam and almond flavoring, and they are great that way, too. The glaze is optional, as these taste delicious with or without! I've also found using a baby spoon was the easiest way to fill the jam neatly into the centers, as it held exactly the amount that fit.
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Photo by Maggie-Cat

Coconut Cookies

Reviewed: Dec. 1, 2011
Overall, these cookies had a great taste, AFTER I adjusted my flour amount. I added about 1/2 cup more flour than the recipe listed, as the first 2 pans came out extremely flat (they tasted okay, but spread too much and were paper thin). After I added more flour they baked up like a cookie ought to and were really yummy. Try adding diced dried pineapple, in addition to the coconut! I put the pineapple in mine and called them "pina colada cookies" and the family loved them. And after reading some reviews, I also used double the amount listed for coconut, for a stronger coconut flavor. I will probably put these into our "line up" of cookies.
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Photo by Maggie-Cat

Honey-Peanut Butter Cookies

Reviewed: Nov. 17, 2011
Very good! A bit softer and chewier than a plain-jane peanut butter cookie, with a more mellow flavor owed to the honey. I adjusted my ingredients slightly, according to what I had on hand: I used crunchy peanut butter instead of creamy; I only had 1/2 cup of honey so I substituted pancake syrup for the other half; I used brown sugar instead of white; and I added 1/2 tsp vanilla; and I made a brown sugar sprinkle mixture for the cookies' tops (about 1/4 cup brown sugar + 1 T flour). The dough was very thick and "play-do like", easy for rolling into balls. I rolled mine into 1" balls, dipped one side of the ball into the brown sugar/flour mixture, placed it on the parchment paper, and did the criss-cross with a fork. The brown sugar/flour makes a pretty "dust" for the top. These cookies had just a tiny bit of crispiness around the edges, but were mostly chewy throughout. I will put this in our cookie "line up" with the changes I made since they turned out so good.
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Brown Sugar Banana Nut Bread I

Reviewed: Nov. 14, 2011
THE best banana bread I've ever made or tried! It was rich and sweet and flavorful! I sprinkled a layer of brown sugar across the top during the last 15 minutes of baking to give it a crunchy-sweet crust. We were also out of nuts, but it was just as good without.
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Greek Butter Cookies

Reviewed: Nov. 13, 2011
Great, simple recipe! I listened to other reviewers and doubled the almond extract and my cookies turned out flavorful without being overpowering. I did the "s" shape, and while it was easy to do I'll just use a cookie scoop next time and stamp them to make a pretty design. My batch "spread" more than the cookies in the photos, so I think I skimped on the flour, but they weren't totally flat and they still tasted wonderful! I loved the buttery taste and the slightly crisp edges. I will definitely make these again!
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Sugar Cream Pie I

Reviewed: Nov. 13, 2011
5 stars for the recipe, but 3 stars for directions. Luckily, other reviewers left tips and advice which helped immensely. I used the ingredients listed, except I used brown sugar in place of the cinnamon on the top. I cooked the filling on medium until it began to bubble throughout and it thickened up to the consistency of pie filling (thicker than pudding), about 15 minutes total. I poured it into the baked pie shell, scattered tiny pats/shavings of butter across and then spread a thin layer of brown sugar across the entire top. I baked it for 25 minutes @ 325 like another reviewer suggested, then I placed a pie shield over the crust and put it under the broiler on the 2nd rack from the top (DO NOT use the top rack!! I learned the hard way that this pie scorches in SECONDS). It only takes 20-60 seconds to brown the top so it's bubbly and browned, yet not burned. Definitely keep an eye on it while it's broiling and be sure to cover the crust to prevent burning. You could skip the broiling altogether, but I wanted the brown sugar to caramelize and give a crunchiness. Once it was sizzling all across the top I took it out, & once cool enough I covered & refrigerated to take to a dinner the next day. It was served @ room temp and when sliced held its shape perfectly. It tasted somewhat custard-like, minus the egginess, & had a rich vanilla cream taste, like a firm vanilla pudding. I'll make this again for sure, sometimes just as a pudding, the filling is SO tasty warm.
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Asian Water Roux White Bread

Reviewed: Nov. 10, 2011
This is really delicious bread! I'd never made bread that involved a roux, nor have I ever had bread from an Asian market/bakery so I was intrigued to see what it was all about. After reading the other reviews, I also used more water in my roux, starting with the 1/2 cup and adding more until I had the right consistency (I ended up using almost 1 cup total). My roux had the consistency of a thick milkshake. I let the roux cool to room temp and proceeded, skipping the overnight part. Other modifications: I used 1 T of yeast; and since I did not have the milk powder I used 1/4 cup of 2% milk and decreased my water to 1/2 cup. Using a mixer is a must with this recipe, as the dough is very sticky and not stiff enough to handled. I used a hand mixer w/dough hooks for about 8 minutes. As it mixed it developed into a good dough, though at first I was unsure if it was going to turn out. Even when done being kneaded, it still wasn't as easily handled as other doughs I've worked with (softer, moister than a lot of doughs and will slip through your fingers), but I guess that's just how it is, b/c this dough made an excellent loaf of bread despite it's differences. I made one, tall, fluffy 9x5 loaf, instead of 2 and it baked for about 25 minutes. I also laid a piece of foil across the top for the last 10 minutes to keep it from over-browning. The bread was very soft & moist, had a finer texture than other breads I've made, soft crust, & was slightly sweet. DELICIOUS.
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Photo by Maggie-Cat

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Nov. 2, 2011
This is a great recipe that gives plenty of leeway for individuality! I did make lots of changes, using what I had on hand and loved how flexible this dish is. I divided my ingredients to make half with shrimp and crab meat and half with chicken (for the non-seafood eaters here ;-) My changes were: I used a whole 8 oz of cream cheese and 1 stick of butter (divided among the 2 pans). I also added a good shake of Parmesan, 1 cup of diced tomato, a diced green & diced red pepper, and spinach to each. I also substituted jarred minced garlic in EVOO in place of the 3 cloves. To thin out the cream cheese while making the sauce, I used a small container of chicken stock and a little sour cream and milk. I served this with Mama D's Italian bread (found here on AR) which I sliced and topped with butter, garlic salt, onion, tomato, spinach, mozzarella, and Parmesan then broiled to brown the top. Even my picky 9 year old loved this meal!
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