PULCHRA Recipe Reviews (Pg. 1) - Allrecipes.com (1143630)

White Chocolate Cream Cake

Reviewed: Apr. 16, 2011

Finally I have found a cake recipe that I was so long seraching for! A fine crumb light cake that tastes good. Thank you so much for sharing. I shifted the flour 3 times with a sieb and I think that was the key to the excellent results. I was not sure how much 3 oz is and when I clicked metric the amount seemed "off" so I used 200 grams of white chocolate couverture. I can not get almond extract so I used Amaretto from Lake Garda. I think with proper Almond Extract this cake would just be dynamite! My son discovered the cake before I could even decorate it so we ate it as it was, without any frosting or topping and it rocked. The next time we had it with strawberries and whipped cream also excellent. I used this recipe with the white chocolate frosting for a christening cake and it was the hit! With recipes like this one I can not understand at all why people buy boxed cakes and then doctor them and think it tastes good. No box can compete with this cake.

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Ninety Minute Cinnamon Rolls

Reviewed: Mar. 7, 2011

Excellent, made it using my kitchen aid was easy peasy. The only thing I did different was to use butter and not margarine, as we only ever buy butter. Also I used fresh yeast in place of dried yeast. I was skeptical about the dough because it looked like a hard block but I rolled it out, was not difficult at all. Spread the cinnamon mixture over it, rolled it up cut it, and placed it in a 9x13 inch pan as many others have suggested. When the 30 minute rising time was up, they totally filled the pan. They looked wonderful and were not too sticky icky gooey but a real cinnamon roll! I put a bit of cream cheese on top mixed with a bit of powdered sugar and vanilla sugar. Excellent! Will make these again and again. Thanks for sharing.

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Fruit Cocktail Cake I

Reviewed: Feb. 24, 2011

I rate this in honor of my son, who loves this cake. Many people complain it is bland but for a kid its just perfect, not too sweet, no funky coconut or nuts to mess with picking out. For those who are snobby and rude about this recipe I just wish to point one thing out, what fruit cocktail is NOT bland. All the fruit tastes exactly the same, only the texture of the pears is something unique in the can. I first baked this when my son was eating "real" food, and it was a big hit. I forgot about it and then baked it again recently, he is now 4 and a half, and he flipped he just loves it, especially with whipped cream and sprinkles on top. We personally like it served still warm, and sometimes in the summer will top it with vanilla ice cream. Thanks for sharing Karen. I have made this both as she offers, and sometimes I add a package of vanilla sugar, and some lemon zest and a spot of cooking oil. This is a very moist and tasty treat that is super easy to prepare and never fails to please the little ones. And when I have no engery to bake something more complicated or time consuming, I choose this simple gem and never get complaints from my family. Even my husband loves this.

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3 users found this review helpful

Berry Sour Cream Cake

Reviewed: Feb. 16, 2011

I chose to make this cake based on the excellent reviews and that it used natural ingredients. I was disappointed. Its too much butter and sour cream in regard to the flour. When I tasted the cake it tasted moist and rich yes but far too fatty the texture was off and it didnt really resemble a cake. Also the volume of the glaze would be enough for at least 4 cakes. If I try to make this again, I think I would beat for a minimum of 10 minutes in my Kitchen Aid the eggs and sugar and then slowly add the butter and sour cream in reduced amounts. I suspect this would improve the texture of the cake. I must admit though I was really disappointed in the taste of the cake portion of this recipe because the raw batter tasted really good. It also took over an hour to back. Furthermore I think that 1 1/4 cups of sugar is too much considering the massive volume of the recommended Glaze. I would highly recommend to lightly dust the fruit with flour before topping the cake batter.

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Italian Sausage Soup

Reviewed: Feb. 10, 2011

I made this yesterday and its all gone today! Very good and not difficult to make at all, just chopping the veggies. I live in Germany so I can not buy Italian sausage so I used Gehacktes which is raw ground pork meat, very lean and has lots of garlic in it where I purchase it from. I hate when people modify a recipe and then rate it but I have no choice as I can not always get the ingredients. I opted against adding fennel to the Gehacktes as my husband hates it. I also added green and red peppers which needed to be used, and some celery stalks as they had to be used as well and which also made up for the lacking fennel. I did not use any salt and the soup was a dream. My husband raved about it all evening. Thanks for sharing this recipe will be making it again and again. Its also difficult to find such large quantites of Beef Broth over here so I used from Rewe Gemüsefond mit Verjus. Can never go wrong with that great broth. This soup is so hearty you don't even need bread or a salad to compliment it

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Simple White Cake

Reviewed: Sep. 17, 2010

I find it rather annoying when people just write how they modified the recipe and made it better. Orwhen someone gives it a bad rating for not following the directions or just failing to give it another try. That said, I did not find anything wrong with this recipe and I proudly give it 5 stars. Its a great cake recipe but I would not call it White as it has the egg yolks included so its yellow. It uses all natural ingredients though I can say its best to use full fat milk in it. If you want to cut down on fat eat a salad with lemon juice dressing for your meal. I live in Germany and used Irish butter and Full Fat milk 3.8% Fat, the cake did not have a cornbread texture at all. I do use a Kitchen Aid maybe that helps. The long whipping time of the butter, sugar gives the rich consistency but I would add, that a bit more milk might help, especially with my frailing oven. The only thing I did modify was to add a pinch of sea salt as I had unsalted butter. I made this for my sons 4th birthday, baked in the Nordicware Pirate Boat pan, I had to change the servings to 18 which fillled the pan perfectly! Thanks for sharing this recipe.

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Brigadeiro

Reviewed: Oct. 23, 2009

5 stars for simple 3 ingredients, easy to make and lots of fun, especially for kids to help. Toppings I have tried include, coconut, cocoa powder, crushed up shortbread, various sprinkles, and chocolate sprinkles, powdered sugar. Excellent! And I was suprised they are not so sickening sweet as I had anticipated. For those who need help with the Metric Conversion.... 14oz is roughly 400 ml (396 actually).

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3 users found this review helpful

Spooky Witches Fingers

Reviewed: Oct. 21, 2009

I made these for friends and family and they were a big hit. The perfect cookie for a cup of coffee during the Halloween time. I did what others suggested and added green food color to the dough. I totally disagree with other reviewers in that they are not sweet enough, no extra sugar is needed. I would recommend instead to use really good butter, I used Kerry Gold Butter from Ireland and they tasted out of this world. I at first made a baking tray with really skinny fingers, and then was running out of time so I made them raw, finger sized but after baking, they were too big so I said they were from fat witches. Thanks for this recipe its in my October recipe batch for years to come! One more tip I used skinned almonds, and a few from the package had splits or were jagged at the "tip of the nail" area, these I searched for because they gave a pefect witchy appearance compaired to the "perfect" almond finger nails. Next time I will buy several bags to get the perfect ones for the fingers, and save the other ones for Gingerbread cookies for Advent

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Kentucky Butter Cake

Reviewed: Mar. 31, 2009

Makes a great cake, I have used it several times, in fact it is one of my husbands favorites. The only thing I do is to put the mark of a bourbon vanilla pod into the batter instead of vanilla extract as I do not have extract available to buy where I live. Thanks for sharing!

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Oatmeal Raisin Cookies I

Reviewed: Oct. 19, 2008

Very good recipe. I have baked these several times, and I always double the recipe. I do not drop them however, instead I roll them into small balls and place them on a baking tray lined with Baking paper. They have never run, or have I had burned butter in them. They all come out perfect and I make them perhaps too small but they fit nicely into the small chubby hands of my Toddler. The cookies do not flatten out to much but have a nice thick, chewy middle. I use California Sunmade Raisins and have never needed to soften them. I made them last summer for a family get together, and no one believed that I baked them as they were all relatively the same shape, size and too perfect to be made by hand! One tip, when I am rolling them out, I have a small bowl of cold water, that I dip my fingers into so that the dough does not stick to my hands. When two trays are in the oven, I pre-roll for the next batch and line them up on another sheet of baking paper, so I can quickly return the baking sheets to the oven.

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Chicken, Fennel and Mushroom Soup

Reviewed: Oct. 19, 2008

Excellent! The Quality of the Sherry is the key I believe. Its a fantastic recipe, my husband really enjoys it. Its perfect for a fall dinner, and I usually have the ingredients on hand. Loved it and it will become one of our standards for soup making. Thanks for posting it

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Cream Cake

Reviewed: Oct. 18, 2008

I used this recipe for my Son's 2nd birthday. I used an Octopus shaped cakepan, and this was the perfect recipe as it was not to heavy, and staid together wonderfully. It had a really nice flavor, and was a nice color to decorate colorfully for a child's birthday. I live in Germany, and I can not buy Vanilla extract so I used some Bourbon Vanilla Sugar, plus some Butter Vanilla Aroma and did not notice a difference. It was so tasty and cool looking, I made 3 more over the weekend for other family gatherings and it was a huge hit! Thanks for sharing.

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Buttermilk Pancakes II

Reviewed: Jan. 27, 2008

I have made these a number of times now and each time they come out perfect. I made them when visiting my family and everyone who ate them said they were the BEST pancakes they ever had! My husband loves to snack on them later in the day and just eats them cold and plain. Excellent recipe, thanks for sharing it!!

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Whole Wheat Ginger Snaps

Reviewed: Nov. 2, 2006

Excellent and thanks for sharing. The cookies are moist and delicious, sometimes I add soft candied Ginger for an extra kick. Every time I make this, usually at Christmas for my husband, I buy a new bottle of ground ginger. This guarantees great gingery cookies.

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17 users found this review helpful

Vegetable Quiche Cups to Go

Reviewed: Oct. 15, 2004

This is similar to a recipe I use that calls for 3 eggs instead of egg substitute. I added 1 small cloves of garlic, sea salt, and fresh ground pepper and the Spinach Muffins as my husband calls them taste great! It also cuts down on Breakfast prep work which I like since for two people they last nearly a week!

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Mediterranean Tuna Salad

Reviewed: Oct. 15, 2004

Excellent! My husband and I prefer this salad more than the South Beach Tuna Salad. We live in Germany so if there are others on SB living here, we found it very easy to make this salad using the "Feta Snack" from the Lidl with Feta cubes and Kalmatata olives, its perfect size for two servings!

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No Fail Pie Crust III

Reviewed: Nov. 20, 2003

This pie crust came out excellent, it was easy to make. I selected this one since it had only natural ingredients and not some shortening in it which is difficult to find one with butter! It is flaky, easy to prepare, and worked out incredibally!

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3 users found this review helpful

Black Forest Cake II

Reviewed: Sep. 17, 2003

I live in Germany, and this is one American recipe that I must admit is nearly dead on. However in the Black Forest fresh cherries are used which have soaked overnight in the Kirschwasser (Cherry Water around 40+%). My husband always says that if it is made correctly the room will spend when you stand up!

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Gorgonzola and Apple Pork Chops

Reviewed: Sep. 17, 2003

I made this for my husband's family here in Germany. They absolutely LOVED it, I do not eat pork so I can not say personally how it tasted but there were no leftovers whatsoever.

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1 user found this review helpful