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Chocolate Chex® Caramel Crunch

Reviewed: May 9, 2010

So. Addictive. I used corn Chex because our store does not carry fancy-flavored Chex, and after doing an all Chex batch I did one where I added popcorn and pecans. It was amazing. I also added some cinnamon and the pecans kind of roasted and became like those cinnamon roasted pecans at the fair. Delish.

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14 users found this review helpful

Basic Crepes

Reviewed: Feb. 15, 2010

These crepes are very egg-y, both in taste and texture. If that's not what you're going for, I would recommend using a different recipe. Otherwise, they were ok, but not brilliant.

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1 user found this review helpful

Banana Sour Cream Bread

Reviewed: Feb. 13, 2010

I am utterly disappointed. I prepared this recipe exactly as it was written and my loaves were totally undercooked and gooey. I baked them for an extra 20 minutes and still didn't help. And the taste was bland and unremarkable. I had to ditch the bread and it was supposed to be a birthday present for my friend.

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0 users found this review helpful

Badische Schupfnudeln (Potato Noodles)

Reviewed: Feb. 7, 2010

This recipe is NOT wrong, as other reviewers have suggested. Following the prep directions is very important. I cooked the potatoes with the skin on, peeled them after they had cooled slightly, and added the other ingredients (just a 1/2 cup of flour), just as the recipe says, and my dough was fine. If you keep the skins on while cooking it keeps the water out and you'll only need that 1/2 cup of flour, otherwise they get soggy and then it's necessary to use more.

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34 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 23, 2009

With a name like, "Big, Soft..." I expected these to be just that- soft, cake-like cookies. So, I was rather disappointed when they were flat and chewy. Next time I may add a smidge more flour or a bit less fat. They did, however, taste good, so 4 stars.

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1 user found this review helpful

No Bake Cookies V

Reviewed: Aug. 17, 2009

I've tried several different No-Bake recipes over the years and this one is perfection! The cookies set up, but retain their fudginess, they hold together, but are melt-in-your-mouth, and they are splendidly easy to make, but taste like they should have been complicated. Superb!

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2 users found this review helpful

Anzac Biscuits I

Reviewed: Sep. 4, 2006

These bisuits were very good and my sister-in-law from NZ said they were quite authentic. I was worried they would fall apart because they looked awfully crumbly, so I added a few extra tablespoons of butter and a T of oil. I cooked for 12 minutes like previously suggested and they were pefect! Crisp, golden brown and yummy.

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1 user found this review helpful

Cream Puffs I

Reviewed: Jul. 24, 2006

These cream puffs are good and easy to make but the cream could be better. It's a fairly standard custard but I find that you can taste the flour and it a bit bland.

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3 users found this review helpful

Seasoned Tortilla Chip Dip

Reviewed: Jul. 18, 2006

It was a good dip, but it got pretty thick in the fridge. I definitely recommend heating it up prior to eating. Various spices can be added to achieve desired taste. I mixed it up in a food processor for good smoothness.

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2 users found this review helpful

Mama's Potato Salad

Reviewed: Jul. 18, 2006

A classic potato salad that is very nostalgic and very yummy/addictive. Five stars, for both taste and the trip down memory lane.

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7 users found this review helpful

Fresh Cherry Crisp

Reviewed: Jul. 12, 2006

My mummy makes Cherry Crisp and I wanted to but she wasn't around and I couldn't find her recipe, so I turned to Allrecipes! I (and the lovely guests) loved this piece. I had to cut the flour as one was allergic, and I added tapioca, to make it hold together more, but otherwise, the same. Yum. Eat with Blue Bell vanilla ice cream.

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2 users found this review helpful

Cream Puffs

Reviewed: Jun. 22, 2006

These were good, but I did not much like the cream filling. It was much too runny, even after hours of refrigeration, so I made another cream recipe instead. Also, the taste was a bit bland. Otherwise, it was quite satisfactory.

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Chocolate Cheesecake I

Reviewed: Mar. 10, 2006

This is my very first go at a cheesecake so I was quite happy with the results. It wasn't FABULOUS but it was yummy. I didn't have a spring form pan and so baked it in a pie pan and it turned out fine. If you do this there will probably be some left over, so you can make mini cheesecakes like I did. Just place a cracker or cookie in the bottom of custard cups or muffin tins and pour some batter over. Watch how long you cook them though, they don't take long at all. 15-20 minutes at 350. Over all I was pleased but not overly impressed with this recipe. I WOULD recommed it to beginners as it's VERY EASY!

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2 users found this review helpful