OPENDESTINY Recipe Reviews (Pg. 1) - Allrecipes.com (1443482)

Butterscotch Oatmeal

Reviewed: Nov. 28, 2011

I've never made homemade oatmeal before today, so I used this recipe as a base. I altered the recipe a bit (used 1 c. milk and 1 c. water because I ran out of milk, halved the sugar and added 2T high-quality Medium Grade A maple syrup). Because I followed another reviewers suggestion to up the milk, it is too runny for me - I like my oatmeal thick enough to hold its shape. Next time I think I'll cut the milk back to 1.5C. I must say though, that using half water half milk doesn't seem to have affected the flavour at all (for those of you trying to cut calories).

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David's Yellow Cake

Reviewed: Jul. 7, 2011

I might try this one again. I've never made yellow cake from scratch before, but something clearly didn't go right with it. I made cupcakes, and they fell by nearly half when I took them out of the oven. They were also dry and crumbly on the outside and dense on the inside. They tasted like overly moist sugar cookies more than they tasted like cake. I followed the directions step by step using all of the exact ingredients called for with the exception of vanilla extract, half of which I switched out for almond extract. I creamed the butter and sugar for about 10 minutes until it was really fluffy, and then added the egg yolks one at a time, followed by flour, milk, flour, milk, flour. It wasn't so much a batter as it was the consistency of cool whip when I spooned it into the cups (is this normal?)

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Orange Cream Frosting

Reviewed: Jun. 16, 2011

I made the recipe as is, but I halved it. There's not enough of an orange flavour for me, and I feel like its too soft for me - I like to pipe my frosting instead of spreading it. I felt like the orange juice dissolved the sugar once it was added, so even though my frosting was basically a dough before I added it, I just could not get it to be the consistency I wanted. Next time I'll use orange concentrate instead of juice, and just use half of what the recipe calls for.

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Fluffy Peanut Butter Frosting

Reviewed: Mar. 26, 2011

The first time I made this recipe, it didn't go so well - i use extra creamy peanut butter, and the icing refused to get fluffy, and was smooth and creamy like regular peanut butter. It still tasted good though, so I decided to re-try the recipe. I made a full recipe, and followed it exactly with the exception that I substituted the milk for cream, and I only used about half. I beat the bejeezus out of the peanut butter and butter before I added the icing sugar, and added the icing sugar in 4 stages, making sure to fully incorporate it before adding more. It is fantastic, and this is definitely a keeper for me!

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Pumpkin Pancakes

Reviewed: Feb. 20, 2011

These were far too dry, probably in part because there is almost no moisture in the air today, and they did not taste very much like pumpkin. I will make them again, but I'll up the wet ingredients by adding extra pumpkin and an extra egg, and I'll also reduce the flour by about 1/2 cup.

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Layered Peppermint Bark

Reviewed: Dec. 26, 2010

I made this three times this holiday season - once for home and two batches to give as gifts. I found it easiest to line a small baking pan with tin foil and then "paint" the first layer of chocolate on with a silicone spatula. I let it cool, threw it in the freezer for 10 minutes and then "painted" on the next layer, etc. The "painting" really helps create even layers and the freezing ensures the solid layers don't melt too much as you put the warmer melted chocolate on top. Delicious!

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Caramel Popcorn

Reviewed: Dec. 26, 2010

Fantastic. Really easy and everyone that had it absolutely raved! I even tried replacing the corn syrup with maple syrup - the texture was a bit weird but it was still really good! Update: If you want to make this recipe even more fantastic (and there are no nut allergies), add some pecan pieces, about 1 cup. Seriously.

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Peanut Butter Popcorn

Reviewed: Dec. 19, 2010

I'm giving this four stars because it is really good, however I feel that the user's comments really improve it. I doubled the peanut butter and baked it after coating for an hour at 250, stirring every 15 minutes. It was lovely!

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5 users found this review helpful

One Bowl Brownies

Reviewed: Jul. 13, 2010

This is my first time making brownies with melted chocolate instead of cocoa powder - normally I would just use Best Brownies from this website, because I make them dynomite every time, but I'm moving and have used up all my cocoa, so decided to go the chocolate route. I had to make two slight alterations because of what I had on hand: I used 1 bar of 85% organic fairtrade ecuadorian chocolate (and a handful of semi-sweet chocolate chips because the bar was not quite 4 oz). I didn't have white sugar, so I used 1.5 cups of light brown sugar instead. Other reviewers recommended a lower amount and my chocolate was slightly sweetened. I must say... they're probably the best brownies I have ever made. And I bake A LOT of brownies. This shall be my go-to recipe when I have dark chocolate on hand from now on. I use the "tin foil" trick, except I use parchment paper instead of tin foil as it is stronger and doesn't tear as easy, I find. Another acceptable alternative is to grease the entire pan, and then use 1-2 tbs cocoa to coat the sides - works much better than flour as you don't get any white power on your lovely dark brownies. :)

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10 users found this review helpful

Mom's Macaroni and Cheese

Reviewed: May 26, 2010

The recipe definitely calls for more cheese. I cut the roux (the butter and flour at the beginning) in half because I used evaporated milk, and added mustard powder, and onion and garlic powder.

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Creamy Italian Dressing II

Reviewed: May 26, 2010

Was still missing something, but was perfect considering you can't buy ranch dressing in the UK!

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Sugar Cookie Icing

Reviewed: Dec. 25, 2009

An easy icing to work with! It dried nice and colourful - I just mine had been nice and shiny! The lack of lustre is probably due to using "golden syrup" instead of corn syrup, as I haven't been able to find corn syrup here in the UK, and golden syrup was what I had on hand.

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Sky High Yorkshire Pudding

Reviewed: Sep. 28, 2009

Added salt (who cooks anything without salt?) but that was the only change I made. They definitely rose like no yorkshire pudding recipe I've ever used, though I only cooked them for 22 minutes in our convection oven to get them dark golden brown and crispy on the outside.

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Indian Sweet Bread

Reviewed: Sep. 9, 2009

This was good considering the number of ingredients in it! I've been stuck in a hostel for a week until the cheque clears so I can sign a lease and really wanted to make something sweet - this was perfect. Easy, and I didn't have to buy any perishibles.

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Clone of a Cinnabon

Reviewed: Apr. 22, 2009

Best cinnamon buns I've ever had.

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Gourmet Sweet Potato Souffle

Reviewed: Apr. 22, 2009

This was way, way sweet, and I even had more yams (I couldn't find sweet potatoes) than the recipe called for, and used only 2/3rds of the sugar. other than that it was good - I think next time I might omit the sugar completely.

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Caramel Apple Pork Chops

Reviewed: Mar. 10, 2009

It smells divine... but I too find it lacking in sauce. I also have a complaint... it took way less than 45 minutes to make! I'm still waiting on my roast potatoes, which went in before I started!

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Oven Roasted Potatoes

Reviewed: Mar. 8, 2009

It sounded like too many herbs to me so I cut it down to rosemary, thyme, and parsley, with some crushed garlic. I was really looking for techniques, anyway, not flavours, as I've never roasted potatoes before. They turned out wonderfully crispy on the outside and melt-in-your-mouth on the inside.

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KELLOGG'S* RICE KRISPIES* Squares Original Recipe

Reviewed: Mar. 8, 2009

Just like I remembered!

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Tasty Green Beans

Reviewed: Feb. 25, 2009

Cooking time was too long for my tates - would've taken them off earlier were I not distracted by other pending disasters. I omitted the boullion simply because I didn't have any on hand and thought they were a little salty, but not too bad. I mean, the sauce is basically soy sauce and butter, both of which can be quite salty...

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