CALJAKE Recipe Reviews (Pg. 1) - Allrecipes.com (113672)

Lime Pear Gelatin Salad

Reviewed: Dec. 18, 2011

I'm giving this 5 stars before I even make this (I'm THAT much a molded salad "expert")...but for Christmas, I'm going to make the recipe in lime, and another in raspberry, and I want to try a red/green layered mold. I hope to make two molds (one for each family gathering I'm attending). I'll post photos later in the week!

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Candied Apples II

Reviewed: Nov. 13, 2011

this is a traditional candy apple (no cinnamon, THANK YOU!). Some tips: must use a candy thermometer...let mine get to 300 degrees and you need to work fast coating the apples. I also used red food paste while sugar was cooking (had no liquid food coloring). I used tiny cortlands (found at Trader Joe's). I bought them for the size, because the best-tasting apple to use is Granny Smith, but I went with size. I was able to coat 10 apples...used "pointed cookie pop sticks" found at A.C. Moore. I buttered a piece of parchment paper and put the paper onto the cookie sheet...apples hardened nicely and peeled off paper; then put them in cello bags with ribbon.

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Cinnamon Swirl Bundt Coffee Cake

Reviewed: Nov. 5, 2011

I had grown tired of the yellow cake mix coffee cake...began to taste too boxed, so I searched for a quick and easy "from scratch" version. This cake was very good--not too sweet, but an excellent cake for breakfast or with coffee/tea. My Bundt pan was actually a larger tube pan...so I adjusted the time (5 mins. at 400) and then it finished baking at 350 in about 30 mins. Also, one kid doesn't like walnuts, so I substituted mini chocolate chips. I drizzled a cream cheese frosting (like for cinnamon buns) and it was delicious!

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Cool Whipped Frosting

Reviewed: Sep. 3, 2011

I was looking for a whipped cream frosting that was lighter than traditional buttercream...but I should have substituted the vanilla pudding with white chocolate, because I wanted a pure white frosting, and this, while yummy, is a butter yellow due to the vanilla pudding dye. However, I found the taste to be certainly much better than one previous reviewer noted, and I didn't think it tasted artificial...it's a frosting! I could also see this being a great cream puff filling.

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Doughnut Muffins

Reviewed: Jul. 17, 2011

Delish!

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Buster Bar Ice Cream Dessert

Reviewed: Jul. 17, 2011

I made this with vanilla oreos (since the kids ate all the chocolate ones)...VERY TASTY. Of course, I was so eager to get this made, I kind of rushed the fudge sauce cooling...so it rises to the top of the dessert. Doesn't affect taste, but definitely make the fudge the day before if you can.

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5 users found this review helpful

Dannon Blueberry Coffee Cake

Reviewed: Jun. 24, 2011

Dense and moist cake...but I made some variations, a couple out of necessity: Didn't have 2 cups of plain yogurt, so I used 1 Chibani blueberry yogurt and the rest in sour cream. I also added the zest of one fresh lemon to the batter. Also, Bundt pan may have been too small...I had great luck with my large tube pan. Finally, I glazed the cake with icing made from the juice of one lemon and about 1.5 cups of confectioner's sugar. Oh, and I only baked for 1 hour.

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6 users found this review helpful

Donut Muffins

Reviewed: Jun. 23, 2011

These are so delicious for breakfast or a quick snack! Based on some previous reviews, I wanted to share my thoughts: first, I used some old Mirro aluminum mini pans that I found at a yard sale....the best ever, and they work better than the set of non-stick ones I own. I used the smalled Pampered Chef scoop and the recipe yielded EXACTLY 24 mini muffins. About the nutmeg. If you use a high quality spice (I used Penzey's), you can get away with 1/2 tsp. of nutmeg. If you have old or "store brand" spices, use the full amount specified in the recipe.

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California Cole Slaw

Reviewed: Jun. 3, 2011

I didn't have any bell peppers, so I chopped up an unpeeled apple. I also only had red onion, but I used it anyway. ABSOLUTELY FABULOUS SLAW! It's got to sit overnight for full flavor, but it's the best on pulled pork or pulled chicken sandwiches!

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3 users found this review helpful

Cake Pops

Reviewed: May 27, 2011

I'm such an idiot...I've already had 2 layers of cake baking when I found this! THANK YOU! It's going to be a breeze using plain donut holes. Thanks for the great idea and time-saver!

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14 users found this review helpful

Spiced Percolator Punch

Reviewed: Dec. 11, 2010

Made this for a faculty holiday coffee...fit perfectly in my 35 cup Melita urn. Put the sugar, spices and salt into a cheese cloth and placed into the percolator basket, though I'm sure lining it with paper filters would have worked. Punch was festive without being too sweet. A great alternative to mulled cider!

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Best Toffee Ever - Super Easy

Reviewed: Nov. 14, 2010

Great recipe, but the directions could have been a been more clear for those of us who are first time candy-makers. First off, it took much longer than 15 minutes from the point of boiling until the deep amber/caramel color. I was fearful of burning, so perhaps I cooked at a lower temp than I should have. I used Reynold's Release foil, so there was no need to grease it. Once the toffee was poured into the pan, I wasn't sure if I was supposed to pre-melt the chocolate before spreading. Following the directions, I sprinkled the chips on top and was horrified to see them sinking into the hot toffee. I decided to spread with a spatula anyway and it was then that I realized the melted chocolate just skims over the top. I don't suggest you use baggies on your hands to press nuts in...it actually smears the choc and makes it look messy. Simply sprinkle nuts right away when the choc is still soft and they will stick once chilled! Great recipe, thanks!

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6 users found this review helpful

Pesto Turkey Burgers

Reviewed: Oct. 30, 2010

Made these for book group...doubled the recipe and grilled them to perfection. Served on egg buns with a smear of additional pesto and fresh tomato slices.

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3 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Oct. 9, 2010

After reading many reviews, I thought I'd offer my two cents! Fabulous peanut brittle and yes, it's that easy! I agree with a previous reviewer that 1 cup of peanuts is plenty, especially if you like more of the candy! Also, the suggestion to line the pan with waxed paper was a BAD IDEA! I thought it would save me some steps, but the paper adhered to the cooled brittle and I spent more time trying to peel it off as I broke up the brittle. My suggestion? Spray cooking spray on the waxed paper first! I didn't need the pan--I put the waxed paper on my granite counter top and it worked fine (except that I should have greased the paper first). Thanks! I'm going to make cashew brittle with the same recipe!

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4 users found this review helpful

Tropical Coffee Cake

Reviewed: Sep. 29, 2010

Easy and delicious!

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2 users found this review helpful

Banana Cupcakes

Reviewed: Sep. 21, 2010

The best! I frost with cream cheese frosting, so just beat in a block of cream cheese to the given frosting recipe!

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Sugar Cookie Icing

Reviewed: Mar. 13, 2010

for those asking for suggestions...I put the icing into small plastic bottles (find them in the candy-making aisle at craft stores). Tint the frostings and then funnel them into the squeeze bottles. When you ice the cookies, outline the cookie and then squeeze a bit more icing into the center. Use a metal spatula to "fill in". Also, I've used the plastic paint brushes (the kind found in water color kits)...takes more time but offers more control. Now that I've been painting cookies for years, I can get the same effect just using a metal spatula (and it's quicker). Let cookies dry on rack before stacking on plate...

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12 users found this review helpful

Drunken Fruit Salsa

Reviewed: Mar. 13, 2010

I added some sliced carambola (star fruit) and since the recipe didn't specify what kind of rum, I used Myers dark rum... It was a big hit, especially served on top of a Spanish flan...

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17 users found this review helpful

Spanish Flan

Reviewed: Mar. 12, 2010

I perhaps have a smaller/thinner than usual flan pan (I ran out and bought it before making this). 60 minutes was too long to bake. I had the caramel overflowing and burning on the oven bottom (setting off smoke detectors). I should have watched it after 35-40 minutes. I will be trying it again this afternoon.

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3 users found this review helpful