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Hester's Red Velvet Cake Icing

Reviewed: Feb. 17, 2013
This recipe is similar to the filling in good old fashioned twinkies and the original filling type for Whoopie Pies(or Gobs) before the invention of Marshmallow Fluff. To tweak this recipe for flavor: add 1 cup of real butter to the existing ingredients, the shortening must be the Crisco brand or it really doesn't have quite the same flavor/texture,(using butter flavored crisco instead of butter AND Crisco doesn't seem to work). Change the white sugar to powdered sugar and double it to 2 cups, it won't be overly sweet. The powdered sugar also has cornstarch in it that will help to thicken the mixture. The flour can be cut back to 2 Tbsp because of the powdered sugar effects. Double the vanilla to 2 tsp, use clear vanilla if you would like a really white frosting. A faster way than to "cook"(Ermine or boiled milk frosting method): have all ingredients at room temperature. Using a stand mixer (helpful as the mixing process can be long)keep mixing until frosting comes together. (a hand mixer can be used, just have to stand there mixing and mixing for quite some time). The mixture starts off as a runny, globby mess, and the longer it is mixed, it magically comes together into a fluffy white frosting. Depending on the size of the cake, all of the recipe ingredients could be cut in half. One reviewer made an excellent observation, this frosting IS stable at room temperature.
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3 users found this review helpful

Cheesy Ranch Potato Bake

Reviewed: Apr. 14, 2012
I actually used Yukon Gold potatoes as I thought they would be a bit creamier. I seasoned the potatoes with some salt, added the chili powder and baked them in the oven the night before. I did leave out the butter, so many reviews seem to say leave it out or cut it back. I doubled the cheese/ranch dressing as I actually used 5 pounds of potatoes and many reviewers said, increase the amount. I added some garlic powder and minced onion. I only used half the cheese/ranch mixture to marinate the dish overnight and then to bake it the next day. I added some bacon bits before I baked. I agree with many reviewers, even though I salted the potatoes, used minced onion, bacon bits, and some garlic powder there is just something missing. You wouldn't think these would taste "flat" but they really did. Hmmm, maybe it needs a stronger cheese, but one that melts smoothly.
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Simple Syrup

Reviewed: Feb. 21, 2012
Truly fast and easy to make. I halved the recipe and used my simple syrup to brush across three cake layers I made from scratch. I had to let the cake layers sit out to cool and cover with plastic wrap because I couldn't get to frosting the cake for a while. I wanted to make certain the cake wasn't dry so turned to simple syrup for my secret. I halved the recipe, portioned out what I need and flavored my portion I was using with a few drops of LorAnn strawberry oil for the particular cake I was making. Absolutely perfect !! I placed what I didn't use in the refrigerator. Thanks for the recipe!!
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3 users found this review helpful

Toaster Bran Cakes

Reviewed: Aug. 16, 2011
I was looking online for a recipe for toaster bran cakes, like the ones Thomas' English Muffin company used to make, when I came across this recipe. I've been a long time member of All Recipes and thought, this sounds good. I also had some low fat buttermilk I wanted to use up. I read many of the reviews and decided, okay, I'll use applesauce (motts cinnamon) instead of oil and whole wheat flour in place of AP. I left the raisins out, don't like them. I doubled the vanilla and the entire recipe and added about a TB of cinnamon. I put 1/3 cup of batter into my non-stick sprayed muffin top pan (similar to a hamburger bun pan) and used a spoon to cover the bottom of the pan cups and smoothed the top at the same time before baking. I was delighted with moist toaster bran cakes just like I wanted !!! I cut one in half shortly out of the oven, sprayed a little no calorie spray butter on one and gobbled it up as I drank my hot tea. How fantastic!! Thanks for the great recipe !! All Recipes is a great source of shared recipes/reviews and I'm proud to be a supporting member.
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Classic Bran Muffins

Reviewed: Aug. 16, 2011
I was looking online for a recipe for toaster bran cakes, like the ones Thomas' English Muffin company used to make, when I came across this recipe. I've been a long time member of All Recipes and thought, this sounds good. I also had some low fat buttermilk I wanted to use up. I read many of the reviews and decided, okay, I'll use applesauce (motts cinnamon) instead of oil and whole wheat flour in place of AP. I left the raisins out, don't like them. I doubled the vanilla and the entire recipe and added about a TB of cinnamon. I put 1/3 cup of batter into my non-stick sprayed muffin top pan (similar to a hamburger bun pan) and used a spoon to cover the bottom of the pan cups and smoothed the top at the same time before baking. I was delighted with moist toaster bran cakes just like I wanted !!! I cut one in half shortly out of the oven, sprayed a little no calorie spray butter on one and gobbled it up as I drank my hot tea. How fantastic!! Thanks for the great recipe !! All Recipes is a great source of shared recipes/reviews and I'm proud to be a supporting member.
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4 users found this review helpful

Simple Orange Glaze

Reviewed: Apr. 30, 2011
Very simple and fresh tasting. I did add about a tablespoon of melted butter only because powdered sugar can have a chalky-like under tone with too few ingredients. This was perfect as a glaze over a deep chocolate cake.
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2 users found this review helpful

Simple Orange Glaze

Reviewed: Apr. 30, 2011
Very simple and fresh tasting. I did add about a tablespoon of melted butter only because powdered sugar can have a chalky-like under tone with too few ingredients. This was perfect as a glaze over a deep chocolate cake.
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38 users found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Mar. 5, 2011
I used the basic parts of this recipe to make an italian bread dough in the machine (then hand shaped, placed in a peforated bread pan, and baked in the oven). The changes: I used about 3 cups of European flour and 1 cup of Ancient Grains flour from King Arthur Flour. I added vital wheat gluten. I increased the water to about 1 1/2 cups (due to the flour I was using) and I also added 1/3 cup grated parmesan romano cheese. I didn't use cornmeal as I didn't have to "slide" the bread dough onto anything as I did the second rise directly in the perforated french loaf pan. I did use the egg and water wash. I baked until the loaves were golden brown and 190 degrees farenheit. I actually had a soft crust (which was fabulous). I've been making a lot of crusty artisan bread and my husband wanted a soft crust bread. The kids loved it too, so much they actually ate the left over bread the next day !!! I imagine this loaf would have intended to be "crusty" because it is an italian bread, but my family just raved how wonderful it was. With the differences in flour, extra water, entire egg wash (not egg white only), and the fact that I covered the bread with a piece of aluminum foil before it became "too brown;" were probable contributors to my soft crust. However, I was not disappointed in the least and will definately make this bread again !!! Thanks for the posting.
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1 user found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Mar. 5, 2011
I used the basic parts of this recipe to make an italian bread dough in the machine (then hand shaped, placed in a peforated bread pan, and baked in the oven). The changes: I used about 3 cups of European flour and 1 cup of Ancient Grains flour from King Arthur Flour. I added vital wheat gluten. I increased the water to about 1 1/2 cups (due to the flour I was using) and I also added 1/3 cup grated parmesan romano cheese. I didn't use cornmeal as I didn't have to "slide" the bread dough onto anything as I did the second rise directly in the perforated french loaf pan. I did use the egg and water wash. I baked until the loaves were golden brown and 190 degrees farenheit. I actually had a soft crust (which was fabulous). I've been making a lot of crusty artisan bread and my husband wanted a soft crust bread. The kids loved it too, so much they actually ate the left over bread the next day !!! I imagine this loaf would have intended to be "crusty" because it is an italian bread, but my family just raved how wonderful it was. With the differences in flour, extra water, entire egg wash (not egg white only), and the fact that I covered the bread with a piece of aluminum foil before it became "too brown;" were probable contributors to my soft crust. However, I was not disappointed in the least and will definately make this bread again !!! Thanks for the posting.
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3 users found this review helpful

S'mores Crumb Bars

Reviewed: Mar. 18, 2010
I made these bars last night after reading a few reviews. I placed a piece of parchment paper in the bottom of the pan to make them easier to remove from the pan. I did use precrushed graham crackers because I had some I wanted to use up and the only real graham crackers I had were cinnamon flavored (didn't reallly want to use those for this recipe and wasn't sure if I would get three cups out of what I had left in the box). I did double the crust recipe as per some reviewers suggestions and I love crust, totally not necessary as it was too much overpowering the flavor of anything else. Next time I will use real graham crackers and crush them myself as the precrushed does make the bars seem dry (even though I added a little bit more butter and slightly more sugar). I pressed the crust down on the bottom layer firmly and it stayed intact for me. I also placed some of the graham cracker mix on top, next time I won't as I would like to have all the marshmallows exposed to brown them a little more. I used milk chocolate chips as I only have ghiradelli chips in the house right now (both semi-sweet and milk chocolate) and the semi-sweet ghiradelli can be a bit strong. The milk chocolate chips were just fine and not too sweet for us perhaps because I may not have had quite 3 cups of marshmallows (I had an open bag that was a little more than half gone that I used up for this recipe). Overall a great recipe and I think I will just make as directed next time.
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Jan. 20, 2010
I'm new to using a breadmaker and have always had issues rolling out anything for baking. I can tell you, the dough came out perfect in the dough machine and I didn't have to adjust a thing. I did add 2 Tbsp of Wheat Gluten to ensure a good rise, and it had a beautiful rise. I will admit I had troubles rolling up my log (due to lack of experience). I did melt the butter for the filling and added some of the cinnamon/sugar mix to form a paste. I wish had had made a paste of all of it as it would have been easier for me to roll then cut without some of the filling falling out. I did roll the pin across the filling to help push it further down into the dough, but it was still a little too loose. Again, all lack of experience. In the end, the rolls came out great. I baked at 325 in a convection oven for 25 minutes and covered with foil a little after halfway through baking to prevent overbrowning. Came out perfect. I used another recipe for frosting: 1/2 cup butter, 4 oz cream cheese, 1 tsp pure vanilla extract (beat well) and add 1 1/2 cups powdered sugar, beat until light and fluffy. I smeared half the mixture on the hot rolls right out of the oven and saved the other half for "extra" as the first smear is supposed to melt over the hot rolls. I refrigerated over night, popped them in a cold oven at 200 degrees for 12 minutes or so, then turned up to 325 for 25 minutes (using the foil after about 15 minutes to cover and prevent over browning). Great recipe. Thanks !!! Yummy
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 7, 2009
I baked(Best Big, Fat, Chewy Chocolate Chip) last week and this time tried this recipe. I asked my family which recipe they thought was better and by far this recipe won. I know I'm not the best baker in the world, a far better cook than baker, but perhaps I did something wrong with the Best Big, Fat recipe as they came out too hard for our liking. Perhaps the brown sugar I used for this recipe was the difference as for this recipe I purchased the brown sugar this morning. It also could have been the pudding in this recipe allowing the cookies to be softer (?? the secret ingredient). I did follow the suggestions of SVROSS by adding baking powder, salt, and extra vanilla. As I had one large egg and the rest extra large, I did leave out some of the egg white as whites have a drying tendency. I left out about 1 1/2 egg whites from the extra large eggs. I made the cookies large (3 TBSP of dough) and was able to yield 4 dz cookies. I used parchment paper in a convection oven at 325 F baking two cookie sheets at a time. I rotated the cookie sheets half-way. It took 10 min. for golden edges to appear and I let them rest on the hot cookie sheet on top of a cooling rack for ten minutes before removing the cookies to a cooling rack. I chilled the dough prior to baking for about 45 minutes. I also put the dough back in the fridge and in between batches. The whole family tried one warm out of the oven, and I paused in writing this review to try one myself; absolutely delicious !!
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Kentucky Butter Cake

Reviewed: Jul. 27, 2009
I made this cake twice in one night. The first time it came out dry, even after cooking it for only 40 minutes. I thought, well, I have a convection oven, perhaps its my doing as convections cook faster and I frequently lower the recommended cooking temp by about 25 degrees and reduce the time by at least five minutes when baking. I also didn't care for the butter sauce, as it seemed too grainy for me, although I cooked it on low and stirred and stirred, as I didn't want it to boil, just too grainy. I should have used my fine baker's sugar or just go with 10X sugar. Well, it turns out, my cake failure was due because I can't read (joke). For some reason, I only put in half the butter. So, after laughing at myself, I baked the cake again. I watched the cake like a hawk, and after about 30/35 minutes, the cake was of course still not quite done. After 40 minutes, it was completely done. I did bake at 325 in a cast aluminum bundt pan. Perhaps waiting for the cake to cool (10 minutes before taking it out) it "cooked" more causing some dryness. I know heavy bundt pans hold heat, so again, perhaps my fault again. I did use a different sauce on the second cake from Cook's Illustrated, a lemon sauce that I enjoyed much better. I will try this cake again and make baking adjustments accordingly.
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Cream Cheese Frosting II

Reviewed: Jun. 18, 2009
As I was only frosting a bundt cake ("One Bowl Chocolate Cake III"; which is really Hershey's Deep Dark Chocolate Cake recipe that I've been making for years), I halved this cream cheese frosting recipe. I didn't add vanilla, per the suggestion of one reviewer, besides, I didn't have clear vanilla and really wanted the frosting to come out strikingly white. This recipe does not seem to taste "overly cream cheesey." And it is not overly sweet. I find that this is a happy balance between rich and subtle. If you like strong cream cheese flavor, add more, if you like sweet, add more powdered sugar. This recipe does make a lot and I'm glad I halved the recipe. I also added some milk to thin the frosting down a little, as I wanted the frosting to be a little thin to slide down the edges of the bundt cake a bit. This frosting recipe as written will yield a thick enough product to beautifully frost just as in the picture submitted my Janni. Love this recipe and will definately be using it in the future. Thanks for the submission.
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3 users found this review helpful

Baked Pasta Primavera Casserole

Reviewed: Jun. 18, 2009
My son's girlfriend is vegetarian and I'll often look to see what quick things I can make for dinner when she comes to visit. I came across this recipe, and since I love italian, I thought, sure!! Sorry, Ragu, but I typically use a different brand of jar sauce, so I believe that is the only alteration I made, except for doubling the recipe!! Delish !! Sprinkled on lots of mozzarella too !!
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6 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Mar. 14, 2009
I've made this recipe several times. The first time I made this recipe with the exact instructions and found it a little bland for my family's taste. I definately found that adding nutmeg was helpful and a bit more pepper. I increased the garlic and one time used fresh garlic for truly enhanced flavor. Overall, this is a fantastic recipe. I can even put all the ingredients in my Vitamix blender and whip it up until contents are hot and creamy; no stove or microwave needed. Truly a time-saving recipe that can be adjusted to personal tastes quite effortlessly. Bravo for the submission.
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Peanut Butter Bon-Bons

Reviewed: Nov. 18, 2008
I have this exact recipe. I make it every year for Christmas (it's tradition in my family). My family calls them Buck Eye cookies, even though they are completely covered with chocolate and have rice crispies in them where as many buckeye recipes do not. Try this, you will love the crunch the rice crispies give and you can modify this recipe for more peanut butter or less sugar or whatever your desire is.
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20 users found this review helpful

Apple Crisp IV

Reviewed: Oct. 1, 2008
I've never made an apple crisp that had a "bottom crust." I LOVE the crisp parts so I thought I would give it a try. To be honest, I didn't really care for the bottom crust, nor did my husband or step-son. After reading the reviews of "dryness," I decided to had 3/4 cup of apple cider, "not sweet" I added brown sugar to the apples to help for sweetness and apple pie spice for flavor, added minute tapioca to reduce possibility of runny sauce. Over all it came out okay, but I don't necesarily think this is the recipe for our family.
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1 user found this review helpful

Mile-High Apple Pie

Reviewed: Sep. 26, 2008
I made this recipe yesterday to have for dessert. This was a great apple pie. I did substitute instant tapioca for the potato starch and added a little bit of apple cider I bought from the orchard where I purchased the apples. I am terrible at rolling anything out (I will need more practice perfecting a dough) so I used refrigerated crust. My family loved the pie.
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15 users found this review helpful

Monkey Bread V

Reviewed: Sep. 22, 2008
I made this for my 15 year old step-son one morning before school. He loved it. I did leave out the nuts and the raisins. I baked it at 325 for about 20 minutes because I have a convection oven. I will need to cook it just a tad bit longer to make sure the middle is done. I did use a bundt pan like someone suggested as not to have a treacherous accident. Thanks for submitting. Will make again.
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