Edion Recipe Reviews (Pg. 1) - Allrecipes.com (10817358)

Broccoli Rice Casserole

Reviewed: Jan. 18, 2012

I wanted to make something different with broccoli and had a can of Cream of Chicken soup. I decided on this recipe based on the good reviews. What a disappointment. It was so overdone and mushy and sorry, almost inedible. 30 minutes of baking on ingredients already done is too much. I won't be making this again.

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Silver White Cake

Reviewed: Dec. 21, 2011

For me, this cake turned out moist and light. Reading the problems some reviewers had with a dry cake, I made sure to beat the egg whites to soft peaks only instead of stiff (and dry) as directed, a trick I got recently while watching a cooking show. I don't purchase cake flour anymore, instead I reduced my all-purpose flour to 2 cups. Only problem, I forgot to flour the pans and had a hard time unmolding. I plan to line my pans with parchment next time. Turned out great and I plan to make it again, anytime I have extra egg whites in my fridge.

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Coconut Bon Bons

Reviewed: Dec. 5, 2011

Made these as is at first. Rolling this sticky mess into balls was almost impossible and the balls kept sticking to my hands, the wax paper, and was losing their shape. I almost threw the whole thing out but decided to take a break and come and read suggestions and reviews. Lots recommended more coconut and I ended up adding double the amount, until the mixture was workable and retained a shape when pressed. I was able to roll all the balls one after the other without greasing, dusting or having to wash my hands during rolling. I could have dipped the balls in chocolate almost immediately. Most important, I know now the balls will keep their shape on a serving tray.

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Pumpkin Roll I

Reviewed: Nov. 15, 2011

I thought the recipe could use more information. Greasing the pan is not enough for success in unmolding the cake; I line it with parchment paper and grease again. I also sprinkle granulated sugar on the tea towel before inverting the still warm cake. The batter could also use a good pinch of salt to make the flavours come alive. The icing does not work for me in this cake. It's too soft and can't taste the cake over all that cream cheese. Will probably make the cake again, but not with this filling.

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Cranberry Upside-Down Coffee Cake

Reviewed: Feb. 8, 2011

I made this because of all the excellent reviews but I was disappointed. The cake is way too light and fluffy for a coffee cake. If I make this again, it will be with a different batter.

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Best Buckwheat Pancakes

Reviewed: Jan. 30, 2011

I didn't have the buttermilk, so I used vinegar and milk as a substitute which made a thinner batter and almost see-through "crepes" instead of pancakes; I would half the salt, and triple the sugar. Buckwheat has a very strong flavor which I am not a fan of and I like it better when I use 2-3 parts all-purpose to 1 part buckwheat flour.

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Slow Cooker Texas Pulled Pork

Reviewed: Dec. 31, 2010

From all the good reviews I thought the salt in the broth and BBQ sauce would be enough to season the meat, but the meat lacked something even with all the spices going in there. If I make this again, I will definitely salt the meat to bring out the flavors.

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Zucchini Brownies

Reviewed: Sep. 13, 2009

I have made these several times this fall they are so good... and an excellent way to use zucchini. Nothing needs to be changed although I don't add the nuts because of allergies. I peel and remove the seeds before shredding. I find the batter comes together much better when stirring the zucchini directly in the sugar mixture, then adding the flour mixture. The zucchini melts the sugar and gives a wet base for the dry ingredients. My baking time is usually 35 min. The icing is also really good. This is definitely a keeper.

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Chocolate Macaroon Cake

Reviewed: Jun. 21, 2009

The cake is very good but the icing is too fudgy and overpowering. Perhaps using milk chocolate chips would have been better and milder, or skip the icing altogether and just do a simple dusting of icing sugar.

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Pumpkin Gingerbread

Reviewed: Jun. 9, 2009

I used my own pureed pumpkin and maybe it wasn't as dry as the canned one. The batter was thin and it took 25 minutes extra to bake through. The sides were almost burned by the time the middle was done. I will certainly make this again, with less water, and in smaller pans at a lower temp as recommended by other viewers. The flavour is excellent as is.

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Crackle Top Molasses Cookies

Reviewed: Apr. 25, 2009

After making these several times, I decided to reduce the baking soda by half to get rid of the soda aftertaste and added 1/2 tsp salt to bring out the flavours. They are still turning out as nice and crinkled as before the changes. To me, these are a softer version of a gingersnaps, not molasses cookies.

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Glazed Lemon Muffins

Reviewed: Mar. 29, 2009

I made 32 large muffins out of this recipe. The crumbly topping, which in my opinion needs more butter to crumble that amount of flour/sugar mixture, could probably top 100 muffins. The dough was very thick but I was surprised how nice they raised in the oven. I won't be making these too often considering the amount of fat used, but it's a great way to use sour cream for someone who loves lemon.

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Hot Cross Buns I

Reviewed: Feb. 5, 2009

These are very good. I have been baking my own buns for probably over 30 years and have had many good recipies, but this one has become my newest best recipe for both as is for Easter and without the currants and cinnamon and icing for plain buns for other occasions. I use a heavy duty food processor for mixing the dough and I let it rise in my oven with just the oven light on to keep it warm. I prefer smaller buns, so I make 18 out of one recipe, but I always make two batches while I'm at it and freeze most of it for special occasions.

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Bechamel Sauce

Reviewed: Jan. 19, 2009

Love it. It's a bit runny, but perfect when making Chicken Alfredo

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Apple Turnovers

Reviewed: Nov. 14, 2008

I bought frozen puff pastry dough as I could'nt find anything that said puff pastry sheets. The dough was very easy to roll and made beautiful turnovers. I thought the filling would be too sweet with all that sugar, but this recipe is perfect as is, but I made a note to line the baking sheet with parchment paper for easier cleaning. I am sure to make these again.

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Toll House® White Chip Chocolate Cookies

Reviewed: Oct. 25, 2008

These are good, but they don't spread much unless you flatten the dough. I found the dough so stiff that it was hard to mix, and I have a good mixer. I could only make 36 normal size cookies out of this recipe. I'm not sure this is a keeper...

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Meatball Sandwich

Reviewed: Oct. 4, 2008

I did not like the meatballs. The meat needs some salt in my opinion.

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Iced Tea II

Reviewed: Jun. 7, 2008

This is really good. Since I didn't have fresh lemons, I had to use bottled juice (ReaLemon) and I was very pleased with the result. I will certainly make this again.

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Tropical Coffee Cake

Reviewed: May 19, 2008

Good, light and moist... the only thing wrong was the topping. The coconut came out dry and overdone. If I do this cake again, I will add melted butter to the coconut mixture and broil the topping for the last 5 minutes or so, until brown.

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Pumpkin Bars I

Reviewed: Nov. 1, 2007

This is an exellent moist & fluffy cake recipe but I am disappointed because I was expecting more of a cookielike heavier texture. I am glad I made only half as this is not what I am looking for in a "Bar". As a cake, it deserves 5 stars.

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