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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.

My Amish Friend's Caramel Corn

Reviewed: Jan. 20, 2009
Not too happy about this one. Maybe I boiled the mixture too long, because it turned out tasting burnt. Someone suggested baking it at 200 instead of 250. I tried that for 30 minutes, but eventually turned it back up to 250 because the mixture would never soften up to spread around. It was in the oven for about an hour and a half. I tried saving it by sprinkling sugar over while it cooled, but the burnt taste was still there. :( Edited January 09-I made this again and didn't boil it as long. It came out wonderfully! I didn't add any peanuts because of family's preference, but I'm sure it would have added to it greatly!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.

Amish Friendship Bread I

Reviewed: Jan. 20, 2009
I've made this bread twice. The first time was with 1 package of cook and serve vanill at 350 for one hour. The bread browned too much and was very dry. The second time was with instant vanilla and 325 for a little over an hour. The texture is very much the same. Perhaps if I tried it without pudding? I'm just disappointed, because I tasted some friendship bread over Christmas and it was amazing and have been trying to recreate it, but no luck yet. I'll keep trying, though. That bread was worth it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.

Coconut Macaroons III

Reviewed: Dec. 12, 2008
For those who are having trouble with the consistency and sweetness of the macaroons, make sure you are using condensed milk, NOT evaporated. There is a HUGE difference between the two. Evaporated milk is thinner and not near as sweet.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

The Best Rolled Sugar Cookies

Reviewed: Nov. 26, 2008
For about 8 years I have tried this recipe, and every year it came out a bust-except this one! I finally figured out the right proportions for the recipe. Granted, I was only making a 4th of the recipe (15 servings). I added an extra 1/2 cup of flour and reduced the baking powder to a rounded 1/4 teaspoon-this reduces the puffiness and helps the cookies maintain their shape. I might lower the sugar content next time too, because there is this crusty, sticky layer that forms on the top after the cookies cool. Anybody else experience this? I would give it 5 stars, but I am hoping and praying that there is an even better sugar cookie recipe out there. This one is pretty awesome, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.

Peach Cobbler Dump Cake I

Reviewed: Apr. 21, 2008
Wow, this was awesome! I made this when my in-laws came over and had to hide the box of cake mix from my mother-in-law so she wouldn't see that it wasn't homemade. I agree with draining the peaches before using. I'd bet this recipe would work well with cherry pie filling and chocolate cake mix. Or blueberries and lemon cake...the possibilities are endless!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Up and Coming

Reviewed: Apr. 6, 2008
Very delicious! I've made it with just milk and it still tastes good (though not as creamy). Remember to use chilled apple cider, because hot will curdle the milk-yucky!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Banana Crumb Muffins

Reviewed: Feb. 26, 2008
I make this recipe about once a week and it comes out perfect every time! To reduce calories and fat I omit the crumb topping (I know, sad, but the muffins still turn out delicious!) and I reduce the oil to 2 Tbsp, add 1/4 cup unsweeetened applesauce. For the sugar I use a combination of 1/2 cup Splenda and 1/4 cup sugar. I found that using all Splenda keeps the muffins from browning very well, and the texture is not as moist. This recipe is definitely a staple in our household!
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