SHARYN MCDONALD Recipe Reviews (Pg. 1) - Allrecipes.com (1944643)

Cranberry Salad I

Reviewed: Dec. 23, 2011

I am not a fan of cranberries, but wanted something different other than the jellied cranberries. Was so glad I had this for Thanksgiving, that I'm making it for Christmas too. I guess I didn't really read the recipe very well the first time, because I didn't let it sit for 12 hours. I added my Splenda Blend and proceeded with the rest of the recipe. I made it 2 days in advance and it came out wonderful. So this time I am going to let it sit, but maybe for 6 hours. It will be a wonderful addition to my Christmas table.

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Caramel Macchiato Banana Bread

Reviewed: Oct. 16, 2011

I had made this without the coffee (I like to drink it, don't like coffee in other foods) and used Splenda Blend. As with others, my "frosting didn't turn out (I boiled it for 3 min. - let it cool a little and added the vanilla which is what I thought was suggested). So I decided to add a little more of the cream and added powdered sugar - beat it until smooth and then drizzled it over the bread after cooling and froze it. Didn't get a chance to eat it until Sat. because I made it for a seminar. I really enjoyed it - very moist and excellent flavor. Next time will add more cream to the batter to get more caramel flavor. Great recipe - thanks.

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Grandma Johnson's Scones

Reviewed: Sep. 29, 2011

This was a fantastic recipe for scones. Have made scones before and this has got to be one of the best. I did add the raisins, but next time will just make them plain and use strawberry jam, or any other fruit spread. One thing that most scone recipes will say is to score the dough or cut about 1/2 way through - don't. Made the mistake of doing this and it took about 45 min. and then having to cut them all the way through to finish baking. Next time I will do as the recipe says and cut them all the way through. Thanks for this wonderful recipe.

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Garden Fresh Tomato Soup

Reviewed: Sep. 16, 2011

I enjoyed making tomato soup as a teenager, and in reading other tomato soup recipes they use GARLIC cloves not cloves, so that might be a misprint - although in reading other reviews maybe just a pinch of cloves wasn't too bad. As others have suggested though, I'm using garlic.

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Strawberry Rhubarb Pie

Reviewed: Jul. 1, 2010

I thought this tasted very good. My son-in-law had cut up some rhubarb for me and put it in the freezer, so I thawed it out and the 6 cups looked like 2. I drained them and probably could have used a little more of the juice. I did slice my strawberries, but think next time will just cut them in half. The filling was not a nice thick sauce, but very thick on the pieces of filling. I believe this is because I had left out much of the juice. I also used Splenda Blend instead of sugar. Will definitely make this again, but use fresh rhubarb. Actually, I'm about to go have another piece. Thanks for this recipe.

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Simple BBQ Ribs

Reviewed: Jun. 21, 2010

I haven't made this particular recipe, but this is how I make mine and have for a few years. Boiling them and then baking on a low temp, for an hour or so with all that BBQ sauce on top, covered to keep them moist - you are right on Lloyd - YUM!

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Waldorf Astoria Red Cake

Reviewed: Feb. 14, 2010

I baked this for our senior's valentine dinner at church. I made 2 9" cakes and then cut them in half - 4 layers. It was a hit! One gentleman asked if he could take a piece home and I said, "Of course." Then his wife who was standing behind me said, "Do I get to take a piece home too?" So I put them on plates for them to take home. I fortunately cut them into small pieces and so had 22 pieces instead of 20 (wasn't sure how many would be coming) and fortunately had a couple to take home. I find putting the cake in a cool place makes the frosting firmer and it tastes even better. when chilled Thanks for a great recipe.

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Oatmeal Raisin Cookies IX

Reviewed: Oct. 16, 2009

I made the original recipe and it turned out wonderful. The second batch I made I used brown sugar SplendaBlend, and the cookies did not spread out as much, not as sweet (I could have used a little more of the SplendaBlend), but they were still great. My husband loves oatmeal raisin cookies and I think this recipe is just the one for him.

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Rhubarb Pie IV

Reviewed: May 27, 2009

I used 6 cups of rhubarb instead of the 4 and used Splenda instead of sugar. Unfortunately I forgot to increase my sugar with the increase of rhubarb, so even though a little tart it is an easy recipe. I also decreased my flour to a little less than 1/2 c. even for the 6 cups of rhubarb and it still was a little dry. All in all, it is a good recipe. Thanks.

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Slow Cook Thai Chicken

Reviewed: Apr. 16, 2009

I made this for supper tonight, and I didn't really care for it, it was like something was missing (maybe the extra pb I left out). Husband said it was okay. I followed the recipe, but like several had mentioned about the peanut butter, I added only 1/2 cup instead of the 2/3. Not sure what I was expecting, but sorry I wasn't impressed as others were.

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Thai Chicken Curry with Pineapple

Reviewed: Mar. 25, 2009

I thought this was very good, although it did need salt. For my husband, it could probably have been hotter, but I liked it just mild. Didn't have any fish sauce, so added oyster sauce (isn't that a little fishy?), and used chicken breasts instead of thighs. My carrots were still a little crunchy so I'll probably blanche them next time. For those that thought the sauce was too watery, just add a little more corn starch. This is definitely a keeper. Thanks Kristy.

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Amazing Pecan Coffee Cake

Reviewed: Jan. 3, 2009

I think if I would have just made it in a 9 x 13 pan I would have been fine, but decided to do it in a bunt pan as others did. Most of it came out, but tried to put it together since I'm serving it to my Sunday School class. It looks terrible, but tastes pretty good. I didn't put the topping on the bottom, but only in the middle and on the top. I let it sit in the pan for 10 min. and then turned it out. It fell. So what was a tall cake is about 1/2 of what it was. Maybe too much topping, not sure. I will make it again, but this time in a 9 x 13 pan.

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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Nov. 21, 2008

I'm giving this 4 stars because of the healthiness of the recipe. I don't use soy milk, just used 1% and used Splenda Blend. Didn't have blueberries, so they were served "plain." My husband said they were okay. Kind of bland. I'm sure the blueberries would have made a great difference. They did turn out beautiful. I noticed someone else said they didn't freeze well. Guess I'll find out for myself because I have 8 left and put them in the freezer.

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Pillow-Soft Dinner Rolls

Reviewed: Nov. 20, 2008

In watching my mother many years ago making bread (she was tops), I never saw really sticky bread as she was kneading it. I'm sure I must have added at least 2 more cups of flour because I couldn't get a good rhythm going in kneading the dough because of the stickiness. And even when I finished kneading, it was still pretty sticky. I made these ahead for Thanksgiving and am freezing them. I made this recipe exactly as printed and even though the dough was very sticky (as it did say in the recipe) they came out very well and tasted good (had to try one before serving you know).

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Pumpkin Coffee Cake

Reviewed: Nov. 2, 2008

Was bringing treats to our Sunday School class and wanted a pumpkin coffee cake. (I froze pumpkin I had baked). 2 things I did different was that I used Splenda Blend and an 9 x 13 pan. I thought the cake was good, but next time will use real sugars. It ended up to be more like bars that weren't quite done (toothpick did come out clean, but didn't rise as much). Topping was great. If you use just Splenda, you should use about 1/4 to 1/2 extra of soda, which I didn't do because it was the Blend, but think it would have helped. Will definitely make this again.

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Honey Mustard Sauce

Reviewed: Jan. 9, 2008

Excellent recipe. I didn't have enough honey (about 1/3 c.) so added enough corn syrup to make it 1/2 c. Just like a restaurant mustard sauce I have had.

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Cheesy Egg Casserole

Reviewed: Jan. 9, 2008

I made 2 of these for my Sunday School class Christmas brunch. Made one with bacon (I used bacon bits) and one with just cheese. It took longer to cook with 2 in the oven, but by the time we got to church they had firmed up. Each one made 18 pieces and I had one left. Enjoyed that they could be made the night before. Very good - will make again. Thanks Dawn.

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Crispy-Chewy Oatmeal Raisin Cookies

Reviewed: Sep. 19, 2007

My husband loves oatmeal raisin cookies and I decided I had to try this one. I too made some changes after reading other reviews. I used 1/2 butter and 1/2 margarine. I didn't have old fashioned oats so used reg. oatmeal (used all 3 1/2 c.), and I used 1/2 c. of wheat instead of all white flour. Baked them for 11 min. Next time would like to try them with all Splenda (not the blend) and use another 1/2 tsp. of soda. They came out chewy and great tasting. Oh, yes, my husband said they were very good.

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Chicken Papadoris

Reviewed: Apr. 23, 2007

As many times as I have made this, I can't believe I haven't written to say how much I like this recipe. Everyone says how good it is. Thanks for a great recipe to serve to family and company.

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Corn Chowder I

Reviewed: Mar. 27, 2007

I too did some tweaking. I used 2 cans creamed corn and 1 can whole kernel. Used 1 c. chicken stock, 2 c. 2% milk, and the rest 1/2 and 1/2. I did have to add more salt and pepper to it than called for. Just keep tasting. It did thicken after letting it simmer awhile. Made this for the senior's soup and sandwich get together. Thankfully I did have some left to bring home and enjoy the next day. (There were 4 other soups).

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