BethNH's Reviews
265 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
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Best Loved Hershey's Recipes
By Publications International
Publications International - 2007
Super easy chocolate mousse pie. This pie has become a Thanksgiving tradition in our family.
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No more difficult than a cake mix and twice as delicious. Comes together in minutes with common pantry ingredients. Keeps well.
useful (1)
The Bon Appetit Cookbook: Fast Easy Fresh
By Barbara Fairchild
Wiley - 2008
Wonderful pumpkin bread with typical pumpkin pie spices. Full of flavor and very moist. Makes 2 large loaves. Freezes well.
Also makes 24 very large muffins.
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
Tastes like a Girl Scout Thin Mint though it looks nothing like it. Perfect combination of chocolate and mint. Everyone asks for the recipe after they taste them.
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Similar to a Gingersnap but with more molasses flavor. Perfect little crispy rounds that go well with a glass of milk or cup of tea.
Can be made just as easily without chilling the dough with no ill effects.
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How to Cook a Turkey: And All the Other Trimmings
By Fine Cooking Magazine
Taunton Press - 2007
Very easy to make with pantry ingredients. Smells delicious while baking. Beautiful coffee color.
I'll update the review later after everyone has had a chance to taste at tonight's Christmas Eve party.
Also in Fine Cooking #41.
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The Best Casserole Cookbook Ever
By Beatrice Ojakangas, Susie Cushner
Chronicle Books - 2008
I'm not sure what baked french toast is supposed to be like. I was surprised at how much the bread puffed up. The top of the bread was nice and firm while the middle was soft. I would have preferred a less soft middle but it firmed up a bit after it sat.
Even if I'm not sure about the texture, the dish was delicious and I'd make it again.
I halved the recipe and it made the perfect amount for three hungry people.
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Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
By Rachael Ray
Clarkson Potter - 2005
This is the recipe that taught me to cook mac and cheese. It's very easy and my family loves it.
I leave out the broccoli, add breadcrumbs and put it in a 350 oven for about 20 minutes.
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Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery
By Patricia Helding
Rodale Books - 2010
Baked in an 8x8 pan instead of 9x9 and it still felt like there was not enough topping to cover the base layer. The base layer was just a bit over cooked which lead to a very crumbly bar. The taste was yummy but they dried out quickly.
Next time, I'd bake the base layer a shorter time and increase the condensed milk just a bit.
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Website: King Arthur Flour
Wonderful! These buns are our all time favorite bread to go with any meal. They are soft, buttery and delicious. They keep well and reheat great.
I make them in two round pans, a 9x13 pan, or even muffin cups as clover leaf rolls.
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Disney's Family Cookbook: 250 Irresistible Recipes for You and Your Kids
By Deanna Cook, Experts At Familyfun Magazine
Disney Editions - 1996
Written by Mollie Katzen and first published in Parents magazine in November 1995, this has been my go to recipe for banana bread for over 15 years.
This recipe, which is easily doubled, makes a moist delicious loaf of bread.
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The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
By America's Test Kitchen, Daniel J. Van Ackere, Carl Tremblay
America's Test Kitchen - 2006
Very easy, one pot meal. Lots of flavor - just a bit of spice. The sauce covered the ziti really well and the chicken stayed moist.
Next time I'd add the broccoli closer to the end as I like my veggies with more crunch.
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The Best Casserole Cookbook Ever
By Beatrice Ojakangas, Susie Cushner
Chronicle Books - 2008
Yummy! Easy scalloped potatoes with cheddar cheese and homemade white sauce. There was plenty of sauce to cover all the potatoes.
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Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)
By Martha Stewart Living Magazine
Clarkson Potter - 2008
Meh. Not enough chocolate taste. The sugar coating is just too much crunch and overpowers the chocolate flavor. They taste fine - just fine. I wouldn't make them again.
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
The classic peanut butter cookie. It's quite good but every time I make it the dough seems just a tad too dry. I might add just one tablespoon of shortening.
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The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
By Ree Drummond
William Morrow Cookbooks - 2009
Oh. My. Bob. These muffins are totally delicious.
I've been wanting to make these for years - ever since I tasted them on Cape Cod about 17 years ago. I don't know why I waited so long.
They are very easy to make and are sinfully good. They're quite terrible for you but they're supposed to be a treat. Next time, I'd ignore Ree's advice to really soak the muffins in the butter. They're better with just a tad less butter on the outside before the rolling in cinnamon sugar.
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Website: Pioneer Woman Cooks
Oh. My. Bob. These muffins are totally delicious.
I've been wanting to make these for years - ever since I tasted them on Cape Cod about 17 years ago. I don't know why I waited so long.
They are very easy to make and are sinfully good. They're quite terrible for you but they're supposed to be a treat. Next time, I'd ignore Ree's advice to really soak the muffins in the butter. They're better with just a tad less butter on the outside before the rolling in cinnamon sugar.
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Mad Hungry: Feeding Men and Boys
By Lucinda Scala Quinn
Artisan - 2009
I made this one night when I had a terrible craving for chocolate pudding. It looked so beautiful in the little ramekins - all dark and smooth and chocolatey.
Sadly, the first spoonful left me wishing I had gone with instant pudding. This was disgusting and inedible. It left a terrible aftertaste.
Sad.
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Martha Stewart's Baking Handbook
By Martha Stewart
Clarkson Potter - 2005
Made with frozen blueberries picked last summer. Followed the recipe exactly and got 12 nice, large muffins. No special ingredients - came together in minutes.
Yum!
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The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks)
By Brinna Sands, King Arthur Flour
Countryman Press - 1992
Super chocolatey muffin!
More dessert than breakfast fare but we'll eat them for breakfast anyway.
Great recipe that calls for only common household ingredients. I used mini Ghiradelli chocolate chips (a household staple here).
Makes 12 giant muffins.
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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
By King Arthur Flour
Countryman - 2006
My go to recipe for whole wheat dinner rolls. This recipe uses 2/3 whole wheat flour and produces 16 wonderfully soft yeasty dinner rolls.
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How To Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2006
My husband is generally the waffle maker in our family and he's always used Bisquick for his waffles. This morning, however, there was no Bisquick and I suggested we just make our own.
I quickly skimmed a couple of books but this recipe required no special ingredients (not even buttermilk) and so it was chosen. The batter came together in no time and didn't need to rest before being used.
The recipe produced eight large waffles. The waffles were a little dense but had a nice crisp exterior. The taste was delicious and all three boys loved them.
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Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery
By Patricia Helding
Rodale Books - 2010
The best thing about cocoa brownies is their simplicity. These brownies start with melted butter and then all the other ingredients can be added to the pot in which the butter was melted.
The brownies are moist and filled with chocolate flavor. They are neither fudgey nor cakey but something in between. They do not have the nice shiny crackled top that many look for in a brownie.
This would make a nice go to brownie recipe when one does not want to mess with melting chocolate. Who doesn't have a can of cocoa sitting around?
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
It's a peanut butter brownie!
Very moist peanut butter bars with chocolate chips in the batter. The top is nice and crackly like a fudgy brownie. Strong but not overwhelming peanut butter flavor.
Very easy to make with only common pantry ingredients.
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King Arthur lists many variations of brownies in this cookbook including fudgy, cakey, and on-the-fence. I went with the fudgy brownies because I wanted brownies like the ones that come from a mix with the crackly top.
I followed the directions exactly - including the admonition to heat the butter twice (once to melt the butter and again after the sugar is added). I used Bensdorp Dutch Process cocoa which KA sells through their catalog and in their VT store.
The batter was so thick it was difficult to spread but using my wet hands I was able to get it spread nicely. The top is not nice and shiny and crackly like the recipe stated it would be. The brownies are not quite sweet enough either - though with 2 full cups of sugar they should be.
They're fine. We'll eat them. I just wouldn't make them again when there are other brownie recipes to try.
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Just like the classic toll house cookie but in bar form.
These are perfect for when you just don't have the time to bake sheets of cookies. You can whip these together, pop them in the oven, and go about your busy day while they cool.
Just don't over bake them or they'll be very dry.
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Essentially a fudgy brownie with mini marshmallows and chocolate chips on top.
The bars are very moist and chocolatey. Although the marshmallows give a nice Rocky Road flavor, they make cutting the bars pretty difficult. I'd recommend baking these in a foil lined pan so that the entire thing can be removed for cutting.
**The cooking time in the cookbook is wrong - the bars should be baked for 22 minutes before adding the toppings.
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The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
By America's Test Kitchen, Daniel J. Van Ackere, Carl Tremblay
America's Test Kitchen - 2006
I suppose most folks don't really need a recipe for fajitas but, having never made them before, I thought it might be nice to have a general guideline.
I made the Latin American Dry Spice rub (pg. 390) for the flank steak and it was quite good. The flank steak was grilled with the spice rub. Flank steak, sauteed onions and peppers, and flour tortillas - simple and delicious.
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Website: Dinner With Julie
You know those little brownie bites that you see in the stores? These are just like those only without a shelf life of many months.
Tiny little brownie bites, baked in mini muffin tins. They are low fat - calling for only half a stick of butter for 24 brownies. They use simple pantry ingredients and come together in no time at all. I used a Tablespoon cookie scoop to measure them out and they came out great with exactly enough batter for the 24 brownies.
Unlike brownies baked in bar form, these don't require hours to cool before you can eat them. You can bake, cool for just a bit, and pop them in your mouth.
Yum!
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The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks)
By Brinna Sands, King Arthur Flour
Countryman Press - 1992
This is a basic muffin mix which gives a recipe for a standard muffin to which any ingredients might be added. It uses only standard pantry ingredients and comes together in minutes.
I used the basic recipe and added 1 cup of cinnamon chips. I then baked them in muffin top pans - 1/4 cup of batter for each top baked for 15 minutes made 11 muffins.
These were made for my youngest son who prefers the muffin top. They are quite good though next time I'd add some cinnamon to the dry ingredients.
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
This recipe makes the perfect Snickerdoodle. They're light, crispy and have great cinnamon flavor.
I know that traditional Snickerdoodle recipes call for cream of tartar but this one uses baking powder and makes a very crisp cookie.
My middle son's all time favorite cookie.
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The Enchanted Broccoli Forest
By Mollie Katzen
Ten Speed Press - 1995
I really wanted to like this. I love broccoli and tarragon and was looking forward to a nice cool broccoli salad. Unfortunately, it just has very little flavor and the dressing is kind of runny instead of creamy.
Disappointing.
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Website: Smitten Kitchen
These did not end my search for the perfect brownie. I'm not ashamed to admit I'm looking for brownies with that nice shiny top that crackles and a fudgy interior - basically brownies just like those from a box.
These brownies did not satisfy. They are much too thin - about 3/4 inch. They are not nearly chocolatey enough. They just don't have the right taste.
They are decent tasting but they don't end my search and they're not even close to the best cocoa brownies I've ever made.
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The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
By America's Test Kitchen, Daniel J. Van Ackere, Carl Tremblay
America's Test Kitchen - 2006
Light, fluffy waffles. Perfect!
These require a bit more effort than using a mix as they require whipping egg whites and melting butter but they are SO much better. I used soured milk in place of buttermilk and you couldn't tell the difference.
I believe we have discovered our new family waffle recipe.
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Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery
By Patricia Helding
Rodale Books - 2010
What's not to love about bananas and chocolate together?
These bars take the best of brownies and mixes it with banana bread. The batter tastes like banana splits.
The brownies are moist and dense - more like banana bread than brownie. The taste is excellent with strong banana and chocolate flavor. The texture is kind of spongy and kind of threw me for a loop the first time I tasted them because I was expecting brownie texture. Once you accept that they're more like banana bread than brownie, they're actually quite good.
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
By Moosewood Collective
Fireside - 1994
One of my all time favorite pasta dishes. My husband and I enjoy eating this when we get the rare opportunity to eat a meal alone.
This comes together very quickly. In the time it takes to boil water and cook the pasta you have a wonderful meal. It's best made with ripe summer tomatoes.
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Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone
By Emeril Lagasse, Charles Yuen, Charles Yuen
HarperCollins - 2002
A mix of dried spices which can be used on almost any meat. We like to use it as a dry rub for pork chops.
The recipe makes about 3/4 cup and it keeps nicely in the pantry in an air tight container. I often add some to meatloaf, meatballs or even scrambled eggs.
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My son convinced me to buy one of those cast iron corn stick pans just so we could try this recipe. He got the pan for Christmas and we made the recipe soon afterward.
We were sorely disappointed. These are nasty corn dogs. Corn muffin batter + hot doges does not equal corn dogs. Perhaps corn dogs should only be fried.
The boys ate a few but we ended up throwing most of them away. At least the pan is good for making cornbread sticks.
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The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks)
By Brinna Sands, King Arthur Flour
Countryman Press - 1992
The 17 year old gave them two thumbs up.
Another muffin from the P.D.Q. pages. Comes together very quickly - tastes like gingerbread.
I baked these in my muffin top pans but forgot to decrease the temperature to 350. Next time I won't forget.
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Cooking Light
(April, 2011)
YUMMY!
Black beans, spices, cilantro ... all mashed up into a yummy vegetarian burger.
I baked them for 20 minutes in a 350 oven and then pan friend them to crisp them up a bit. They are very easy to make and are simply delicious.
The mango salsa could be a complete meal to me. It has just the right mix of fruity and hotness.
Also found here http://www.myrecipes.com/recipe/black-bean-burgers-with-mango-salsa-10000001973642/
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Still Life with Menu Cookbook
By Mollie Katzen
Ten Speed Press - 2004
Very simple, very wonderful recipe!
Essentially a green bean stir fry with garlic and red pepper flakes. Everyone in my family loved them and we'll eat green beans this way again very soon.
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Still Life with Menu Cookbook
By Mollie Katzen
Ten Speed Press - 1988
Very simple, very wonderful recipe!
Essentially a green bean stir fry with garlic and red pepper flakes. Everyone in my family loved them and we'll eat green beans this way again very soon.
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The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
By America's Test Kitchen, Daniel J. Van Ackere, Carl Tremblay
America's Test Kitchen - 2006
Tastes just like a regular Tollhouse cookie only bigger!
I was looking for a recipe for large chocolate chip cookies like the ones found in bakeries and this recipe fits the bill.
This recipe uses melted butter and additional egg yolks which are designed to ensure a chewy cookie. If you put the cookies in an airtight container soon after they cool the cookies will remain nice and chewy.
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Fine Cooking
(, 2006)
In my never ending quest for the perfect brownie recipe, I took advantage of the cool weather today to try this recipe.
The recipe uses both unsweetened powder and cocoa powder along with 1 1/2 cups of sugar. It bakes in an 8x8 inch pan.
Sadly, the top was not shiny or crackly in the slightest. The brownies were too thin and they were not nearly sweet enough. I sent them on their way with a bunch of hungry teenage boys and they ate them without complaint.
The recipe calls for baking the brownies for 35 - 45 minutes which I knew would be an error. I baked them for 25 minutes and could have probably baked them for a couple of minutes less.
My brownie quest continues. Alas.
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Website: Fine Cooking
In my never ending quest for the perfect brownie recipe, I took advantage of the cool weather today to try this recipe.
The recipe uses both unsweetened powder and cocoa powder along with 1 1/2 cups of sugar. It bakes in an 8x8 inch pan.
Sadly, the top was not shiny or crackly in the slightest. The brownies were too thin and they were not nearly sweet enough. I sent them on their way with a bunch of hungry teenage boys and they ate them without complaint.
The recipe calls for baking the brownies for 35 - 45 minutes which I knew would be an error. I baked them for 25 minutes and could have probably baked them for a couple of minutes less. Odd that not one review on the website mentions this obvious error.
My brownie quest continues. Alas.
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Like a giant peanut butter cup!
I made this for my husband who loves peanut butter cups. It has a press-in cookie crust, a layer of peanut butter filling, and a chocolate glaze.
This is surprisingly easy to make and is delicious!
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Website: All Recipes
Finding a bag of Trader Joe's white chocolate chips in my pantry, I searched for a recipe to use them in. This cookie recipe had great reviews at allrecipes.com so it seemed like a good one to try.
I altered the recipe slightly by lessening the sugar from 2 cups to 1.5 cups. I used white and brown sugar instead of all white. Otherwise I followed the recipe exactly.
The cookies came out of the oven looking very nice. They held their shape and didn't flatten even though I used all butter which had really gotten too soft on the counter.
They have a nice chocolate flavor and a balanced sweetness. They'll never be a favorite because I don't really care for white chocolate (and really don't know why I had a bag of it in the pantry) but they are quite good. Kind of like a fudgy brownie with white chocolate chips.
If you're a fan of white chocolate, I'd highly recommend these. Even if you're not, they're worth a try.
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
A very rich brownie like cookie with toffee bits.
These cookies are quite rich and very delicious. Without fail, adults love them. Kids, on the other hand, seem to find them a bit too "adult" tasting.
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Yummy peanut butter chocolate squares/bars. These start with a peanut buttery crust made crisp by the addition of bakers's ammonia (which is optional). This crust needs to cool and then a fudgy layer is added and baked. Finally, after this layer cools a peanut butter and chocolate "frosting" is added.
You'll want to cut these small as they're quite rich.
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I first made these cookies after eating a chili pepper chocolate bar. I was searching for a cookie with the same taste and found it here.
These are thin chocolate wafers with a kick supplied by black and cayenne pepper as well as cinnamon. At first bite, you don't really get the heat but by the second bite everyone wonders what the secret ingredient is.
If you like a little spice in your life you'll be sure to love these cookies.
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