SUZZANNA Recipe Reviews (Pg. 1) - Allrecipes.com (1378413)

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Gluten Free Chocolate Cupcakes

Reviewed: Feb. 5, 2011
DELICIOUS! I made half a recipe, which made 24 mini cupcakes. I used Bob's Red Mill AP Baking Flour for the flour, Splenda instead of sugar, light sour cream and soy milk. I baked them 13 minutes, and they were perfectly done. Despite having no oil or butter, they were very moist and had a very nice texture. I'm sure no one would be able to tell they were gluten free. The only thing I would do differently is to spray the paper cupcake liners with Pam because they did stick a little. I'm sure I'll make these again.
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42 users found this review helpful

Sweetened Condensed Milk

Reviewed: Apr. 23, 2011
PERFECT! I'll never buy canned sweetened condensed milk again! PLEASE NOTE: Several reviewers seem to be confused as to how much this recipe makes. I measured the amount myself after making it. THIS RECIPE MAKES 1-1/4 CUP, WHICH IS THE EXACT AMOUNT THAT IS IN A 14-OUNCE CAN. The can is measured in weight, not fluid ounces.
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34 users found this review helpful

Black Bean Brownies

Reviewed: Jul. 24, 2010
Surprisingly good! I added 1/2 tsp. baking soda and 1/2 tsp. baking powder and substituted 1/2 cup applesauce for the oil and Splenda for the sugar. I didn't add chocolate chips. Cutting out the oil, sugar and chocolate chips reduces the brownies to only 40 calories each. These are the best low-fat, low-calorie brownies I've ever eaten. They taste even better with a dollop of Cool Whip on top. NOTE: These need to be refrigerated. I had a few left over, which I left on the kitchen table for a few days, and they got moldy...yuck!
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Rhubarb Cake I

Reviewed: May 28, 2001
For some reason, the topping went to the bottom of the pan when it baked, but it came out very good anyway. It could have maybe used another cup of rhubarb. My family really liked this cake, and it DID taste even better the next day!
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21 users found this review helpful
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Hot Tamale Pie

Reviewed: May 5, 2012
Great recipe. My family really liked it. I used 4 large poblano peppers, which was just under a pound total. I only cooked it 50 minutes, and I could have probably taken it out of the oven after about 40 minutes, because it seemed slightly dry. Other than that, great recipe. Thanks, Chef John...another winner!
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17 users found this review helpful
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Peanut Blossoms III

Reviewed: Dec. 12, 2010
I've had this recipe since I was a kid. They're very good and easy to make. NOTE: The recipe calls for only 14 kisses, but you need about 48 because that's about how many cookies the recipe makes.
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17 users found this review helpful
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Toffee Bars

Reviewed: Nov. 28, 2009
Great recipe!! From the list of ingredients, I thought these would taste similar to chocolate chip cookies, but I was pleasantly surprised to find they tasted more like English toffee candy, including being crisp and buttery. I followed the recipe exactly, except I used 2 cups milk chocolate chips instead of candy bars. I found that using an angled Wilton spatula worked well for spreading the batter and chocolate. Thanks for the recipe; I'm sure I'll be making these often!!
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16 users found this review helpful

Rhubarb Stir Cake

Reviewed: Jun. 5, 2001
The cake came out great. The sugar on top gave it a sweet crunchy crust. The cake is very moist and not overly sweet. I'm sure I'll make it again.
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16 users found this review helpful
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Raspberry Linzer Cookies

Reviewed: Dec. 3, 2009
I would recommend not rolling the dough too thin, as the cookies are VERY delicate and break easily. Also, many of mine stuck to the pan, even though I sprayed it with Pam. Next time, I'll try putting them on parchment paper. I skipped the egg whites and almonds, and sprinkled the cookies with powdered sugar after they were done instead. Overall, they came out very light and delicious.
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15 users found this review helpful

Tiramisu Cheesecake

Reviewed: Sep. 24, 2011
I don't even like tiramisu, but I did like this cheesecake, and so did my famliy. I made half a recipe and used 50 mini vanilla wafers (25 for each layer). I used light cream cheese and light sour cream. I baked it in an 8-inch square pan for 39 minutes. I would make it again!
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14 users found this review helpful
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Irish Potato Cake

Reviewed: Dec. 27, 2009
Superb texture and flavor!! I only had 1 cup of mashed potatoes, so I cut the recipe in half and made 13 muffins. (Hint: to prevent muffins from sticking to paper liners, spray the liners with Pam.) They were perfectly done in 30 minutes. They smelled so good, I couldn't wait to try one. Tasted delicious warm. Great use for leftover mashed potatoes. I'm sure I'll be making these again. Thanks for the recipe!
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13 users found this review helpful
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Mexican Wedding Cookies

Reviewed: Nov. 28, 2009
My mother made cookies very similar to these for years. I used powdered sugar instead of regular sugar (as someone else suggested), chopped pecans instead of almonds, and almond extract instead of vanilla. There was no need to chill the dough before baking. The cookies were pretty cool when I rolled them in powdered sugar, and the sugar stuck just fine. If you roll them in sugar too soon, the cookies will crumble. Also, I know from experience, these cookies freeze well. Thanks for the recipe!!
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Chicken Enchiladas IV

Reviewed: Jun. 3, 2001
DELICIOUS!! My family loved this recipe. They couldn't wait to eat the leftovers. Even my picky 10-year-old son loved it. I used flour tortillas instead of corn, and enchilada sauce instead of salsa.
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13 users found this review helpful

Barbecued Beef

Reviewed: Feb. 19, 2011
This recipe works better if you cook the meat first, drain off the excess grease, shred the meat, then add the BBQ sauce and cook longer. Otherwise, the grease and meat juices mask the flavor of the BBQ sauce. The first time I made the sauce, it was absolutely delicious. The second time, it tasted too much like vinegar. The only difference was the second time I used a new bottle of Holland House brand vinegar, so maybe it depends on the brand and age of the vinegar. I would suggest using only half the amount of vinegar and adding more, if needed, after everything is mixed together. I also increased the salt to 1 teaspoon and the pepper to over half a teaspoon because I thought it was a little bland.
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12 users found this review helpful
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Forgotten Kisses

Reviewed: Jan. 5, 2010
I reduced the sugar to 1 cup, used 1/2 tsp. peppermint extract instead of vanilla, and tinted 1/2 the batter green and 1/2 pink. The batter was very grainy before I put them in the oven all night, but they were perfect when done. Good recipe!
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12 users found this review helpful

Chinese Chicken Salad

Reviewed: Jun. 2, 2001
I didn't care for the dressing at all. It tasted like pure vinegar.
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12 users found this review helpful
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Chef John's Shepherd's Pie

Reviewed: Apr. 21, 2012
Very easy to make, and tasted great. The potatoes were very creamy and flavorful, even with no butter added. The recipe didn't say when to add the salt and pepper, so I added it to the meat mixture. I also salted the water that I boiled the potatoes in. I wasn't sure what size casserole dish to use, but my 2-quart oval casserole worked perfectly. This is a great recipe for a quick, inexpensive meal. I'd like to try it using ground lamb also.
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11 users found this review helpful
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Peanut Butter Treats™

Reviewed: Aug. 15, 2010
I made these using chunky peanut butter, and I spread melted semi-sweet chocolate mixed with a little corn syrup on top. I usually don't like Rice Krispie treats, but with the addition of the peanut butter and chocolate, they were delicious! Quick, easy snack.
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Fresh Strawberry Sauce

Reviewed: May 7, 2012
I followed the recipe to a "T" and it came out great. It wasn't overly sweet and thickened up nicely. I served it over Italian cheesecake.
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10 users found this review helpful
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Simple White Cake

Reviewed: Apr. 1, 2012
I made a double recipe because I wanted a 9-inch layer cake. I'm a very experienced baker, and I found this cake to be heavy and dry. My husband commented that it was like a pound cake...I think he was being kind. Maybe using cake flour instead of all-purpose flour would have helped. In the future, I'm going to stick with my trusted Bonnie Butter Cake recipe for white cake. It's moist, light and delicious.
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10 users found this review helpful

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