BethNH's Reviews
265 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating 
| Recipe Title
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.
useful (0)
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.
useful (1)
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.
useful (1)
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.
useful (0)
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.
useful (2)
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.
useful (0)
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.
useful (1)
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.
useful (1)
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!
useful (3)
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.
useful (0)
Icebox Pies
By Lauren Chattman
Harvard Common Press - 2002
What a brilliant idea! A crust for an ice cream cake made out of pulverized ice cream cones. The sugar cones came out of the food processor looking just like graham cracker crumbs and when mixed with butter made a very nice crust.
Yum!
useful (3)
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.
useful (1)
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/
useful (0)
Fine Cooking
(, 2006)
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!
useful (0)
The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
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.
useful (1)
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.
useful (1)
Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
This is the first time I've ever made homemade baked beans.
I doubled the recipe because I'm bringing it to a large gathering. I followed the directions and cooked the onions and garlic on the stove and started the sauce there as well. I then added the sauce to the beans in a crockpot.
I cooked the beans in the crockpot on low for 6 hours before turning it down to warm. All the flavors came together perfectly - they're not too sweet nor do they taste of molasses. They're just right.
This recipe adapts perfectly to the crockpot and I'd recommend cooking them this way during the summer to avoid turning on the oven. They make the house smell wonderful.
EDIT: I have since made these in the crockpot again. This time I did not precook the onions and garlic on the stove - just tossed them raw into the crockpot - and the beans were still just as good.
useful (3)
Website: Pioneer Woman Cooks
YUM!
These are simply delicious and very easy to make. I got some vinyl gloves to protect my hands and was glad I did. I stuffed half the jalapenos with cheddar and half with cream cheese. Both were equally good.
I brought the leftovers to my neighbors and they loved them as much as we did. They're equally good hot or room temperature (we don't have any left to test them cold).
I will definitely make these again.
useful (0)
Baking: From My Home to Yours
By Dorie Greenspan
Houghton Mifflin Harcourt - 2006
A nearly perfect cookie. Chewy, fudgy, chocolatey, moist ... pretty much everything you need in a cookie.
The recipe is super simple - especially if you use the microwave to melt the butter, chocolate and brown sugar together. I was a little bit nervous when I baked the first sheet of cookies as the dough seemed very loose. I needn't have worried because when I returned to set out the second sheet, the dough had firmed up nicely and the cookies in the oven had set up into nice looking cookies.
useful (2)
Old Fashioned Country Cookies (Gooseberry Patch)
By Gooseberry Patch
Gooseberry Patch - 1994
One of my favorite cookies to bring to a cookie swap. These are basically thumbprint poppy seed cookies. The thumbprint is filled with melted chocolate.
useful (1)
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
By Alice Waters
Clarkson Potter - 2007
Excellent hot fudge sauce made to celebrate National Ice Cream Day. The sauce comes together in no time with only a minimal amount of heating needed. It does need a little bit of time to thicken so plan accordingly.
I used a mixture of dark chocolate, semisweet chocolate and bittersweet chocolate - all various Lindt bars I had in the pantry. Yummy!
The recipe makes a very large amount so now we need to come up with ideas for the leftovers. What a problem to have!
useful (0)
Cook's Illustrated
(Jul/Aug, 2008)
These are the best grilled sausages we've ever had.
The great thing about this method - which is basically cooking the sausages in a disposable pan over a bed of onions - is that everything is cooked at one time on the grill. The sausages are nice and moist with no risk of burning and the onions are nicely flavored with sausage drippings and no additional oil.
Generally we end up with charred sausages with uncooked interiors but this method makes perfect sausages and onions. Yum!
useful (2)
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
Everyone in my family is a big fan of pork but I've never really been able to make decent boneless pork chops until now. This recipe is wonderful! All the boys gave it two thumbs up.
The coating is made with crushed Melba toasts and spices and the chops are coated with mayonnaise before patting on the coating. It sounds strange and rather 70s but it's amazing. The pork stays very moist and the topping is delightfully crisp.
We'll be adding this to the regular rotation.
useful (1)
Website: Simply Recipes
Delicious! A wonderful marinade made with olive oil, red wine vinegar, honey, garlic and ginger. The kebabs had great flavor!
We'll use this marinade for our kebabs from now on.
useful (0)
Pillsbury: The Complete Book of Baking
By Editor
Viking - 1993
I couldn't really tell you whether or not this is the perfect apple pie but I can tell you that it's awfully good. This is the first recipe for apple pie I ever tried and I've been making it for years. It has just the right amount of sugar, cinnamon and nutmeg for our tastes.
useful (0)
The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
Perfect little round peanut butter cookies without the normal criss cross normally associated with them.
I was worried about these cookies as I scooped them onto the cookie sheets. Using a Tablespoon cookie scoop, I portioned out this very moist batter. I was worried the cookies would just spread out to a melted peanut butter mess.
Instead the cookies firm up nicely into nice round cookies. The cookies are soft and a bit chewy - not crunchy like regular peanut butter cookies - due to the addition of corn syrup.
A very nice cookie!
Check out the link to the cookie recipe on the King Arthur Flour website.
useful (1)
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
Absolutely, totally delicious marinade! There is no vinegar in this marinade - it's made with typical southwestern spices like cumin and cayenne pepper along with soy sauce and canola oil.
The steak tips marinated for about 7 hours and the flavor was very good when we grilled them.
useful (0)
The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks)
By Brinna Sands, King Arthur Flour
Countryman Press - 1992
Excellent baked pancake!
Each pancake is baked in a cake pan and rises nicely up the sides. These pancakes come out thin with crispy sides and a softer bottom. They are less eggy than other baked pancakes I've tried.
While the pancakes baked, I sauteed apples and bananas to serve on top. YUM!
Be sure to double this recipe if you're feeding more than two or have hearty appetites.
useful (1)
Website: King Arthur Flour
Wonderful!
This dough is super easy to make and work with. I kneaded it in the KitchenAid for 7 minutes. It rose well and was then divided into eight pieces for the hamburger buns. The buns themselves don't rise very much.
Hands on time for these buns is very little. They make a nice sturdy bun for messy things like pulled pork or hamburgers with lots of fixings.
Delicious!
useful (1)
Pillsbury: The Complete Book of Baking
By Editor
Viking - 1993
Perfect fall dessert!
This pound cake is baked in a bundt pan. It is very rich - as all pound cakes are - and wonderfully moist but not at all heavy. The pumpkin flavor and spices are subtle but noticeable which made the cake a hit with the pumpkin fans and non-fans in my family.
This was so easy to make that I'll be sure to make it again.
useful (1)
Website: cooks.com
www.cooks.com/rec/doc/0,1745,159186-246195,00.html
Very simple recipe that requires only almonds, water, sugar, egg white and cinnamon. I've been making these for years to give away at Christmas and they are a huge hit.
Beware - they are quite addictive!
useful (1)
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
Homemade cinnamon rolls for Christmas morning!
This is the first time I've attempted cinnamon rolls. I made the rolls the day before and placed in the fridge overnight. The sweet dough came together easily but took a full 2 hours to rise - even in the same room as the woodstove.
The dough rolled out easily but because I read the directions incorrectly I ended up with a longer roll than called for. This meant I had 3 extra rolls.
I warmed my oven to 200 degrees, turned it off, and put the rolls in there to rise in the morning after I took them out of the fridge. They were good to go in about an hour.
Although the recipe calls for a 30 minute cooking time, mine were done in about 20 minutes. Oh my! Warm, gooey, cinnamony rolls for Christmas breakfast.
I used this icing to top them off : http://www.food.com/recipe/cinnamon-bun-icing-19239
useful (0)
The Barefoot Contessa Cookbook
By Ina Garten, Martha Stewart
Clarkson Potter - 1999
There's not much to say that hasn't been said.
I cut the butter and oil in half which worked out fine. I also used low fat sour cream and lite mayonnaise and the dip was plenty rich.
If you're going to be in the kitchen anyway and can watch the onions for 30 minutes, there's just no reason to use onion dip from an envelope.
useful (1)
The Bon Appetit Cookbook: Fast Easy Fresh
By Barbara Fairchild
Wiley - 2008
Yummy!
This dinner came together in no time at all. The spice rub was made with ingredients I always have in my pantry. I also had a can of chipotles in the pantry and sour cream in the fridge.
I broiled the chicken instead of grilling because it was too cold and snowy outside. The spice rub was delicious! The chicken breasts were juicy and the chipotle cream was wonderful.
We all enjoyed this very simple dinner much more than we would have predicted.
useful (2)
Weight Watchers One Pot Cookbook
By Weight Watchers
Wiley - 2011
Every boy in my family gave this recipe 5 stars and were looking for more at the end of the meal.
This is a very simple recipe which uses the same glaze for both the roast and the green beans. The glaze is nice and spicy made with plenty of grated ginger, hoisin sauce, sesame oil and chili-garlic sauce.
The pork and green beans roast in the same pan in the oven for about 25 minutes. Served with a side of rice this makes a complete meal in about 30 minutes.
useful (0)
Best Loved Hershey's Recipes
By Publications International
Publications International - 2007
When plans fell through for my 14 year old, I offered to bake with him. This is one of his favorite cookbooks - probably because of the pictures - and he picked out this torte.
The cake portion is baked in a jelly roll pan and later cut in three parts horizontally. Simple enough and takes almost no time.
One is supposed to spread raspberry preserves between the layers but none of my boys like preserves of any kind so I used Nutella. Cake, nutella, whipped cream, cake, nutella, whipped cream, cake, cocoa glaze.
There was nothing difficult about this torte though making everything used a number of bowls, pans and utensils. It comes together pretty quickly and looks impressive to those who don't bake.
useful (0)
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
By Alice Waters
Clarkson Potter - 2007
Light & flaky & delicious!
To the best of my knowledge, I've never had authentic biscuits so I'm not really sure what they're supposed to be like. These biscuits were super easy to make. I tried very hard not to overwork the dough though it seemed like it didn't want to stay together.
I rolled out the dough and got 9 biscuits. I brushed cream on them before baking. They came out wonderfully! So light and flaky. My middle son ate 3 and kept trying to convince me not to save any for Dad to eat later.
I could eat these every day.
useful (1)
The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
A homemade version of the Girl Scout cookie Do-Si-Dos.
This is a peanut butter-oatmeal drop cookie made with peanut butter, flour and oats which is then sandwiched with a filling made of peanut butter, honey and confectioner's sugar.
This is WAY better than the boxed Girl Scout version and, sadly, way more addictive.
useful (0)
The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
By Editors at Cook's Illustrated Magazine
Cook's Illustrated - 2011
Excellent! Sliced potatoes are simmered on the stove top with onions, spices, chicken stock and cream until the potatoes are fork tender. Only then are the potatoes put in a gratin dish, covered with cheese and put in the oven.
I made this in my small Dutch oven which meant it was a one pot dish. Cooking on the stove top sped up the process and ensured the potatoes were cooked through and tender before putting them in the oven to get brown and bubbly. This makes for a much quicker side dish.
These were loved by one and all.
useful (1)
Spiral hams don't seem to need much of a recipe as they are already cooked and really only need to be warmed. That being said, I always end up with a dried out ham that is only partially warm.
Following the method outlined in this recipe, which involved soaking the ham prior to baking and using an oven bag, I was left with a wonderfully moist ham that was warm all the way through. I'm not very fond of ham but this was truly delicious. I'll never cook a spiral ham any other way.
useful (0)
It's easy to make an expensive roast taste delicious. It's much more difficult to take a cheap roast and cook it so that it's moist and tender.
Eye of Round roasts are always marked down at my supermarket. I've never known quite how to cook them so they don't turn into leather. This method has you salt the roast for 24 hours prior to cooking (actual time was more like 19 hours). The roast is then cooked in a very low oven and finally finished in the oven with the residual heat after the oven is turned off.
At the end of the appointed time, I had a wonderfully cooked roast that was pink, juicy and tender.
useful (0)
This is one of our favorite family recipes from Cooks Illustrated Magazine. I'm pretty happy that it's been included in this compendium so I don't have to find the correct magazine every time I want to make it.
We loved grilled sausages but always have a hard time grilling them as they either burn or remain raw in the middle. This method has the sausages cook in a disposable pan on a bed of onions. After this, the sausages are moved to the grill to brown while the onions remain in the pan until the liquid evaporates.
In the end, you get nicely cooked sausages and well flavored onions. It's a perfect summer time dinner.
useful (0)
These have to be the easiest biscuits ever.
Remembering that I had some heavy cream in the fridge that needed to be used up, I did a quick search for cream biscuits. The dough comes together in about 2 minutes - including gathering ingredients and measuring flour. Basically, the cream is added to the dry ingredients. This is mixed and then kneaded for 30 seconds before patting out the dough to be cut.
20 minutes total time gave us delicious, surprisingly flaky biscuits for dinner.
useful (1)
The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making
By Alana Chernila
Clarkson Potter - 2012
My goal is to stop buying bottled salad dressings. They're definitely easy enough to make at home.
This dressing is different than the others I've made at home so far as it uses olive oil, vinegar, lemon juice and lots of dried herbs. It looks like the Zesty Italian that you buy in the store.
She suggests letting the dressing sit for 15 minutes to let the dried herbs rehydrate which, now that I think about it, makes so much sense.
Delicious! A great salad dressing to add to my repertoire.
useful (3)
Food in Jars: Preserving in Small Batches Year-Round
By Marisa McClellan
Running Press - 2012
What a great idea for preserving some of the bounty from the garden!
Sea salt and chopped rosemary leaves are mixed and then baked in a low oven to dry the leaves and prevent the salt from clumping. The rosemary infused salt is then stored in half pint canning jars which are perfect for gift giving or adding to one's spice shelf.
This will be perfect rubbed over roasted or grilled chicken.
useful (2)
Desperation Entertaining!
By Beverly Mills, Alicia Ross
Workman Publishing Company - 2002
My husband suggested Spinach Salad for dinner and I decided we needed a homemade poppy seed dressing to top it. Normally, I use a mayonnaise based dressing that I got from my mother-in-law, but it's really much too sweet.
A trip to the coop got me some poppy seeds and a quick search with EatYourBooks found this recipe for me. I was surprised that there weren't more recipes for poppy seed dressing in my numerous cookbooks. The other recipes I found used raw egg which I wasn't too keen on.
This dressing comes together nicely in a blender and is sweetened by honey rather than sugar and flavored with onion powder and dry mustard. It's got a bit of a kick and is rather sweet - just like poppy seed dressing should be.
useful (1)
The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks
By The Editors of Cook's Country Magazine, Cook's Country Magazine
Boston Common Press - 2008
Outstanding!
This is a wonderful shortcake recipe with three distinct parts. The shortcake is a brown sugar sweetened biscuit. The biscuit is made mostly in the food processor and includes both butter, sour cream and brown sugar. The dough is moist but still has difficulty truly coming together even when one uses one's hands as directed in the recipe. This is not a problem as the biscuits are formed by using a large ice cream scoop which worked perfectly for this dough. The biscuits are brushed with butter and sprinkled with sugar before baking which leaves them with a lovely crunchy exterior.
The fruit is macerated with brown sugar also which lends a nice flavor to the juice.
Finally, the whipped cream is made with heavy cream, sour cream and brown sugar. I like it even better than regular whipped cream without the sour cream.
Together, these three things make the most delicious dessert. Mmmm!
I will add that my very strange children do not like most fruits and had no interest in the raspberries I used. Instead, they had biscuits with whipped cream and chocolate sauce and were equally happy. One boy even had a biscuit for breakfast.
Very little effort for maximum taste!
useful (0)
Website: All Recipes
After buying a bag of peanut butter chips on a whim, I decided to bake some chocolate cookies with peanut butter chips.
This recipe is wonderful. Nice chocolate flavor. Plenty of peanut butter chips. A perfect marriage of chocolate and peanut butter.
useful (1)
The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
By Editors at Cook's Illustrated Magazine
Cook's Illustrated - 2011
Perfect fish and chips!
Okay, to be honest, I didn't actually make the chips because I didn't have the time and I didn't want to spend that much time frying.
I did, however, follow the recipe for the fried fish and it came out beautifully. This is a beer battered fish that is first dredged in a flour, spices and cornstarch mixture, then in the beer batter, and finally in the flour mixture again.
The two secret ingredients - cornstarch and baking powder - contributed to a very crunchy exterior on the fish. The triple coating stayed on the fish nicely while the inside was nice and moist.
Delicious!!
useful (0)
Website: Dinner: A Love Story
Seriously delicious!
I don't know why I've never made fried shrimp at home before. This was super easy and very affordable. I could feed my entire family of 5 for what it would cost to buy one fried shrimp meal at a restaurant.
They were nice and crispy but moist on the inside. Perfect for a summer night dinner.
useful (0)