BethNH's Reviews
265 recipes reviewed. Showing 51 to 100Sort by: Book Title 
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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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I made this for dinner last night because we were having vegetarian friends for dinner. Using canned beans and tomatoes, it couldn't be easier to put together. I omitted the sun dried tomatoes because I don't like that much tomato flavor.
My friend raved about the soup and immediately took a picture of the recipe with her cell phone. We all thought the soup was very good though I would have preferred it a little thicker. Next time, I wouldn't add the water and I'd add a bit more spice.
Perfect dinner for a chilly Halloween.
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Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favourites
By Martha Stewart
Clarkson Potter - 2011
My boys chose this pie for Pi Day 2015. I followed the directions exactly and saw the filling thicken nicely on the stove. It then came off the stove and had butter and alcohol added.
At that point the pie went into the fridge to cool. Sadly the filling never thickened again. It was too thin to even be called pudding. I have no idea what went wrong.
To salvage the pie, I made the whipped cream topping and folded the pudding into it. I then put the whole thing in the freezer. The pie was then eaten as frozen pudding. The taste was good but as a pie it failed.
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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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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 Martha Stewart Cookbook: Collected Recipes for Every Day
By Martha Stewart
Clarkson Potter - 1995
So amazingly excellent!
This is actually a frozen margarita. I made it with fresh squeezed lime juice, Patron tequila and Patron orange liqueur. Half a recipe made two perfectly sized margaritas and they were SO GOOD.
It's a good thing these took some effort to make or I'd drink them way too often.
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Website: Martha Stewart
After finding FIVE bottles of paprika in my pantry, it was clear I needed to find some recipes to use it up. A friend recommended this recipe.
It's a pretty basic recipe - using only chicken, paprika, salt, pepper and olive oil. Although the chicken was delicious, it didn't taste much different than any other roast chicken. It certainly looked nice, however, and perhaps that is the point.
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Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
By Stephanie O'Dea
Hyperion - 2009
This was a super easy chicken dish that was a snap to pull together in the morning before work. It's really just chicken thighs and sauce. The sauce is honey, lime juice (or margarita mix), dijon mustard, and garlic.
I used frozen chicken thighs and cooked it on low for 8 hours and warm for about an hour longer. The chicken developed a nice brownish color and was easy to cut with just a fork. The sauce was quite good served over rice.
I'd add this to a regular Crockpot rotation that I'm planning for Tuesdays
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I really wanted these to be successful. There was lots of flavor added to the crockpot with these wings - hoisin sauce, lots of garlic, soy sauce, sesame oil, chili sauce. The wings themselves were fall off the bone tender. I had planned to stick them in the oven to crisp them up a bit but the boys were starving and wanted to eat them right out of the crockpot.
The texture was surprisingly good. The problem was that the sauce got so watered down that there was only a hint of asian flavor. The wings were put in the crock frozen so as they defrosted they must have diluted the sauce.
I'd give these a 3.5 if I could because they were good - just not spicy or flavorful enough.
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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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My boys drink a lot of hot cocoa and they're pretty happy with the stuff they can scoop into their mugs and add hot water. Tonight, however, we had no hot cocoa mix so I made some from scratch.
Of course making cocoa isn't difficult but it's more than my boys would want to do every night. The boys thought this was "fancy". Whisking milk, cocoa, sugar and a bit of cinnamon together in a saucepan made a yummy treat. It would probably have been better with whole milk but we rarely have that in the house.
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Lucky Peach Presents 101 Easy Asian Recipes
By Peter Meehan, the editors of Lucky Peach
Clarkson Potter - 2015
I cooked this on at night after a longish day at work when I didn't particularly care to cook dinner. It was very simple to pull together and was very quick. There was a lot of flavor and a good amount of heat that snuck up on you.
The recipe reminded me of the Dan Dan noodles fro the Chinese Takeout Cookbook but was easier.
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This dish has a very typical sauce made with soy sauce, black vinegar, rice wine and a few other ingredients poured over stir fried shrimp, peppers and celery.
The entire recipe was super simple to pull together and cook. If I were to cook it again I'd stream line things by changing the order in which things were cooked. It really wouldn't be necessary to cook and then remove things from the wok if the order was changed somewhat. The dish itself was quite good though I'd amp up the spice next time.
My son requested that we try it with chicken next time and I think that would be even bet
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Website: Let's Dish
These enchiladas are all the rage on Pinterest right now.
Yummy chicken and cheese enchiladas topped with a sour cream sauce. I had to make a couple of substitutions when I realized I was missing a couple of ingredients. I didn't have any green chilis but I did have some very nice pepper jack cheese that I grated to put on top.
The enchiladas were creamy and melty and delicious. Even though my boys claim not to like sour cream, they didn't notice that the sauce was made with it. Everyone in the family liked these a lot.
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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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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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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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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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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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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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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.
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Perfect combination of chocolate and coffee flavor!
I made these cookies for my coffee loving middle son. The cookies get the coffee flavor from espresso and the chocolate flavor from cocoa and chocolate chips. The cookie is moist and chewy with great mocha flavor.
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And the perfect brownie search continues ...
I thought these brownies held real promise - a mix between a fudgy and cakey brownie. I baked them in a 9x9 pan instead of the 13x9 pan called for because I know I like my brownies thick.
This recipe calls for dutch process cocoa and I guess I can now officially say, after many tries, I don't care for dutch process cocoa. The chocolate is too "dark" tasting for my boys and the brownies are just not sweet enough tasting for me. They're also missing that nice shiny crust on top.
They taste fine - in fact, I'm sure others would love them. They're chocolatey and moist. Fudgy and cakey. They're just not what I'm looking for.
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There is little more quintessentially Christmas than Gingerbread cookies.
This particular recipe starts with melted butter to which the sugar and molasses are added. This mixture, along with an egg and the dry ingredients are then mixed together. I found this made the dough come together quite nicely.
The dough sat in the fridge for a couple of hours before we rolled it out. We rolled the cookies to 1/4 inch as specified in the recipe and this made thicker than usual cookies that are chewy rather than crunchy.
The spice level is on the mild side - those who prefer gingerbread with more bite should add more cloves or allspice. The large cookies were baked in 10 minutes while the smaller ones took only 7.
I believe we've found our new gingerbread recipe.
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These are two stage bars. First an oatmeal, sugar, corn syrup base is baked. Then melted chocolate is poured over this cooled base and nuts are sprinkled on top.
My issues all came after the bars were finished. Even in a non- stick pan that was well greased, these bars did not want to come out of the pan. Cutting through the hardened chocolate and the very chewy oatmeal base was very difficult.
These bars should definitely have been baked on an aluminum foil sleeve parchment paper. I just about ruined my favorite jelly roll pan trying to get these out.
The bars themselves are very rich - not crunchy at all. The base is moist and chewy and very, very sweet. I'd probably like them more if I hadn't had to wrestle with them.
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I was looking for a cookie recipe that would only use ingredients that I had on hand. Although we generally prefer chocolate in our cookies, I thought a nice sugar cookie would fit the bill tonight.
These cookies are indeed chewy like the title suggests. They are puffy and moist rather than thin and chewy. I'd have liked more chewy and less moist.
The cookies are good. Fine. Definitely not essential.
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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.
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In need of something for a concession stand, I decided to make an all time favorite - Whoopie Pies.
I made whoopie pies from a different recipe a few weeks ago but thought I'd try a different one. This batter was actually much looser than the last but was still scoopable and able to hold its shape on the sheet.
I made these much smaller than called for as I didn't thin 5 inch whoopie pies were necessary for anyone. Instead, I used my Tablespoon cookie scoop to scoop out the batter and had enough for 40 cookies (for 20 whoopie pies). I adjusted the baking time to 8 minutes. I then used the same scoop to put in the filling.
I had just enough filling and batter for 20 whoopie pies. Using the cookie scoop for both cookie and filling made this recipe very manageable. All in all, it's a very easy recipe made with common pantry ingredients.
Loved by all!
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Maple-walnut always seems like a Dad flavor to me. When you go for ice cream, the kids order chocolate, vanilla, strawberry or some mixed flavor while Dads order maple-walnut or pistachio or something old-fashioned.
During a visit to the King Arthur store, I picked up some maple extract and was anxious to use it. The cookies themselves use both maple extract and maple syrup in addition to toasted walnuts.
The recipe says to flatten the cookies with a glass but the dough was much too crumbly and dry for that. Instead, I had to keep the cookies as balls. The dough didn't flatten or spread at all in the oven.
Basically, I ended up with cookie balls. Fortunately, the cookies have good maple and walnut flavor.
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Maple-walnut always seems like a Dad flavor to me. When you go for ice cream, the kids order chocolate, vanilla, strawberry or some mixed flavor while Dads order maple-walnut or pistachio or something old-fashioned.
During a visit to the King Arthur store, I picked up some maple extract and was anxious to use it. The cookies themselves use both maple extract and maple syrup in addition to toasted walnuts.
The recipe says to flatten the cookies with a glass but the dough was much too crumbly and dry for that. Instead, I had to keep the cookies as balls. The dough didn't flatten or spread at all in the oven.
Basically, I ended up with cookie balls. Fortunately, the cookies have good maple and walnut flavor.
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King Arthur Flour never disappoints. I got a new pizzelle maker for Christmas and knew that this would be my go-to resource for recipes.
The dough itself is super simple to make using only a bowl and a spoon. I used vanilla extract because my children aren't fond of anise. To form the pizzelles I used my Tablespoon cookie scoop.
This pizzelle maker is super fast - 30 seconds per batch - so I had to work fast. In less than 15 minutes I had 30 beautiful pizzelles. They are thin, crispy and delicious.
I'll have to work on my technique to get the dough in just the right place on the plates but I don't really care if the cookies are perfectly shaped for my family.
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Following the baking instructions goes a long way in making these come out well. I misread the temperature for the oven - these bake at a low temperature of 325 - so I burned the first batch.
These are a lovely oatmeal cookie on the thick side - they don't thin out much during baking. They are crunchy but not brittle.
Delicious with chocolate chips added!
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We have a friend who, despite all odds, is celebrating his birthday today. Jim LOVES whoopie pies more than anything so it seemed fitting I shoudl bake some for his birthday.
These Pumpkin whoopie pies seemed like the perfect thing for a mid October baking session. They are flavored with molasses, cloves, ginger and cinnamon and are a beautiful orange color once baked. They are a bit more moist than chocolate whoopie pies and I would recommend baking on parchment paper.
I chose to make the more typical shortening and fluff filling as opposed the the cream cheese filling as I didn't want to have to refrigerate them. I substituted maple extract for vanilla to complete the fall flavors.
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This cookbook often gives numerous variations on a single cookie recipe. In this case, there are soft molasses cookies, crisp molasses cookies, and on-the-fence molasses cookies. The texture of these cookies is described as "bendy" - neither crisp nor soft.
While the taste of these cookies is everything you'd expect from a molasses cookie, I can't say they are "bendy". They are crunchy. They don't shatter when you bite them but they do crunch and make crumbs.
They are spicy and delicious and the perfect cookie for a chilly fall evening.
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Classic chocolate fudge cookie covered in powdered sugar. These taste like a brownie in cookie form with the sugar on giving an extra hint of sweetness.
The dough can be a bit of a pain to come together but once it does it's a very simple cookie.
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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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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 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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When time is short or you're looking to make a hot dessert on a weeknight, Apple Crisp is a great go to choice.
Everything comes together in the time it takes to preheat the oven. I used a couple of extra apples (more like 6 or 7 cups of apples) with the same amount of topping.
The aroma that filled our home on a cold evening after the boys returned from sports practices was hard to beat.
Delicious!
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This is the exact same recipe as the Ruth Wakefield Cookie Bars in the King Arthur Flour Cookie Companion except it adds two teaspoons of vanilla. I didn't even realize I was making the same recipe I've made dozens of times before.
The biggest difference was that these were baked in a 9x13 pan while the cookie bars are baked in a jelly roll pan. I found these much easier to remove from the pan in addition to finding them a bit more moist.
As usual, I find these make perfect bake sale fare as they are sturdy and package and travel well.
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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.
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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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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!
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Website: King Arthur Flour
My youngest son has been clamoring for scones for months now and when this recipe popped up on my Facebook page I figured it was a good one to start with.
We actually went with double chocolate scones - cocoa and chocolate chips - and skipped the chocolate glaze. The dough was kind of difficult to get to come together and was fairly moist.
This recipe makes two 6 inch circles of dough which are divided into 6 wedges each. The scones had a very nice chocolate flavor and were very light. Definitely not an everyday breakfast item but they were quite good.
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