kalamansi's Reviews
94 recipes reviewed. Showing 1 to 50Sort by: Book Title 
| Date | Rating | Recipe Title
100 Days of Real Food: How We Did It, What We Learned, and 100 Easy, Wholesome Recipes Your Family Will Love
By Lisa Leake
William Morrow Cookbooks - 2014
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I'm not the kind of person who goes crazy over pumpkin-flavored foods every fall, but I really like the taste and texture of these. I used a 1/4-cup muffin scoop and the batter rose beautifully into perfect little domes in their paper liners. Another plus for me was that even though the muffins are tender, they didn't crumble to bits when taking the liners off.
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I used this recipe to make muffins. They definitely tasted virtuous; maybe if I'd added the frosting they would have been more on the cupcake side of the divide. I would have liked a more sinful-tasting recipe.
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All Around the World Cookbook
By Sheila Lukins
Workman Publishing - 1994
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It took a long time to scald the milk. When that part was finished, I realized from the smell that I could have substituted reconstituted evaporated milk and saved myself some time.
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Bar Cookies A to Z (A to Z Cookbooks)
By Marie Simmons
Houghton Mifflin - 1994
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Don't be confused by the recipe title; these aren't lemon squares covered with gooey topping. The base is a butter cookie batter flavored with lemon and coconut. The glaze is made of lemon juice, sugar, and coconut. Very simple and good.
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Beat That! Cookbook
By Ann Hodgman
Houghton Mifflin Harcourt - 1999
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Beat This! Cookbook: Absolutely Unbeatable Knock-'em-Dead Recipes for the Very Best Dishes
By Ann Hodgman
Houghton Mifflin Harcourt - 2011
I followed the author's advice and increased the recipe by 50% so that I could frost a round 9-inch 2-layer cake generously. I still had some left over. One of my guests said she liked the frosting because it wasn't too sweet; the sour cream gives it a little tang. I served this cake outdoors in the shade when it was about 85F out and the frosting held up pretty well; it didn't melt or weep.
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The Best Homemade Kids' Lunches on the Planet: Make Lunches Your Kids Will Love with More Than 200 Deliciously Nutritious Meal Ideas
By Laura Fuentes
Fair Winds Press - 2014
Yum--like eating a peanut butter cookie in bread form. I swapped a little less than half of the all-purpose flour with white whole wheat flour and the bread still rose nice and high.
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Lightly sweet, and the lemon zest adds a nice sunny note. I used frozen blueberries and had to tack on another ten minutes of baking time. I substituted white whole wheat flour for half of the all-purpose flour and the results were good.
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I was in search of a chocolate milk mix or syrup after Hershey discontinued their chocolate milk mix. (I still miss having that sugary chocolate sludge at the bottom of my cup.) Until recently, my usual supermarket stocked only chocolate syrups made with high fructose corn syrup. I experimented with recipes for hot cocoa mix but they didn't dissolve in cold milk. This recipe checked all my boxes; it's made out of kitchen staples, and because it starts with a simple sugar syrup, it dissolves well in hot or cold milk, and of course it's good on ice cream too (but not as decadent as hot fudge).
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Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice
By Alexandra Stafford
Clarkson Potter - 2017
My in-laws on Cape Ann, MA introduced me to anadama bread. When we're not visiting them, the only way for us to have anadama bread is to make it ourselves. I've tried a few different recipes which I like, but I do appreciate the no-knead simplicity of this one.
This recipe gets the fragrance and texture right. It feels a little odd to bake the loaves in bowls rather than standard loaf pans, and it makes loaves a little crustier than I'm used to, but we still love it.
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I wouldn't normally mix these two cheeses together, but as far as my family is concerned, you can't go wrong combining cheese and bread. I swap out about 1/3 of the all-purpose flour for white whole wheat to improve the nutrition profile a little since the bread is pretty rich.
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Cook's Country
(May, 2007)
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Cook's Country
(Jun/Jul, 2011)
I had to thaw and mash more of the frozen strawberries than was called for in order to get 3/4 cup of juice; maybe my sieve wasn't fine enough or I don't mash as aggressively as the recipe author. Still, the cake and frosting were delicious.
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Cook's Country
(Jun/Jul, 2009)
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Cook's Country
(Aug/Sep, 2007)
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Cook's Country
(May, 2009)
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Cook's Country
(Jun/Jul, 2010)
I was very pleased with how this recipe turned out. I wanted a fruity cake that didn't have frosting; this was for a birthday party that was outdoors on what could have been a hot day.
I tasted the jam shortly after I had cooked it down, and was worried that it was too tart, but after mellowing with the cake layers, the jam tasted similar to homemade jelly roll filling. The cake layers are dense and look almost cookie-like but soften after assembling with the jam.
I would make this cake again. The ability to make the cake ahead and in stages was a plus.
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Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food
By Jessica Seinfeld
Collins Living - 2007
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Website: Dukes and Duchesses
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Everyday Food
(October, 2009)
http://www.marthastewart.com/313548/ultimate-chocolate-chip-cookies
These turned out great! I swapped in white whole wheat for half the flour. Scoops of raw dough freeze well for baking later. My yield was 28 cookies instead of the stated 24 when I used my 1/4-cup scoop.
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Extending the Table: Recipes and Stories from Afghanistan to Zambia in the Spirit of More-With-Less (World Community Cookbook)
By Joetta Handrich Schlabach
Herald Press - 2014
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The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time
By Laurie David, Kirstin Uhrenholdt, Maryellen Baker, Jonathan Safran Foer, Dr. Harvey Karp
Grand Central Life & Style - 2010
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Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories
By Marlene Koch
M.Evans & Company - 2004
Cocoa mixes often benefit from being mixed with hot milk rather than water, but even mixed with milk this tasted watery.
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Filipino Cooking Here & Abroad
By Eleanor Laquian, Irene Sobrevinas
Philippine American Literary House - 1977
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Filipino Cuisine: Recipes from the Islands (Red Crane Cookbook Series)
By Dr. Gerry G. Gelle, Michael O'Shaughnessy
Red Crane Books - 1997
I grew up eating caldereta made from the Mama Sita mix packets. This recipe doesn't taste anything like that, but it's still good. I don't think my husband bought the right sausage, so the liver taste really came through.
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Heartsmart Flavours Of India
By Krishna Jamal
D&m Adult - 1998
I halved the amount of chili peppers in the recipe and it was still spicy for me, even though I have a respectable tolerance for heat.
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I'm so glad to have a way to make naan without a tandoor! Very easy, but you do have to plan ahead, since the dough needs 4-6 hours of rising time.
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How to Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 1998
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The I Hate to Cook Book
By Peg Bracken
Fawcett Publications Inc - 1960
I wouldn't say this is an amazing cake, but it's good; it tastes simple rather than decadent. The taste payoff does exceed the simple ingredient list, minimum effort, and short baking time. (This cake is also in Jennifer Reese's "Make the Bread, Buy the Butter" as Birthday Cake, and in Cook's Country Feb-Mar 2006 as Wacky Cake, slightly altered.)
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Website: Inspiralized
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Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
By Ali Maffucci
Clarkson Potter - 2015
Even if I weren't omnivorous, I wouldn't be fooled into thinking that spiralized carrots were macaroni or that pureed cashews were a cheese sauce. I was a little skeptical as I put the pan in the oven--the natural yeast smelled funkier than cheese sauce usually does--but once I had some, I was pleasantly surprised. The smell of the yeast mellowed, and the chipotle does indeed give the sauce a nice kick; and now I'm tempted to put some chipotle in my next batch of actual mac and cheese. Once I realigned my expectations from "mac and cheese" to "carrot casserole with creamy nut sauce," I enjoyed this dish much better.
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Website: JamieOliver.com
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Website: King Arthur Flour
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Website: King Arthur Flour
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Website: King Arthur Flour
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Website: King Arthur Flour
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Website: King Arthur Flour
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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
By King Arthur Flour
Countryman - 2006
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I made this as standard and mini cupcakes/muffins for better portion control with my kids. They taste great and I don't think anyone would know that all the flour was whole grain. They didn't rise very high, but I think that's because I mixed the batter manually with a spoon instead of a mixer because I didn't want to wake up my sleeping kids.
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Website: The Kitchn
I was in search of a cake pops recipe that started with cake and frosting from scratch rather than cake mix and canned frosting. I mechanized the process where possible (e.g. using a mixer, first with the paddle and then the dough hook) to combine the cake crumbs and frosting) but of course most of the labor is in shaping and dipping the pops. I was expecting to make about 50 pops, which is Bakerella's yield from a 9x13 cake, but my yield from two 9" rounds was 117 cake balls; I used a tablespoon cookie scoop. (Someone in the recipe's comment thread posted a yield of 54 pops, so your mileage may vary. Widely.) Because I had so many pops, I melted another 12 oz of chocolate chips, and then had enough chocolate left over to dip odds and ends such as mini pretzels. I used 1/3 of a cake of paraffin with each 12 oz of chocolate too (one paraffin cake=1/4 pound); that's the proportion that my husband's family's recipe for buckeyes has for chocolate coating. The recipe says refrigerating the dipped pops will lead to weeping chocolate, but I haven't found that to be the case. (Our dipped buckeyes don't weep either; maybe the wax helps?) Anyway, there's uncooked cream cheese in the pops, so I didn't want to leave them out at room temperature for too long, much less outdoors in the mid-80s for a Labor Day weekend picnic.
The recipe posted links to Bakerella's and Pioneer Woman's cake pops recipes. Bakerella prefers to put her pops stick-side down in a stand, and the Kitchn prefers putting the pops head down on a pan. Pioneer Woman likes to lay hers flat; I took that option because that fit best in my freezer.
The pops were good--definitely a treat, but not overly sweet. I would keep some milk nearby for a chaser after eating a couple, though! Our guests, both children and adults, enjoyed them.
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