Banana Pudding Cake

Reviewed: Mar. 25, 2009

The cake itself is fine...moist, with nice banana flavor. It tastes just like banana bread. The glaze is not a good accompaniment. It's too sugary sweet. A cream cheese frosting would work better. This was good, but I probably wouldn't make it again. I'd rather just make some banana bread loaves.

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JACLYN5

Cooking Level: Intermediate

Home Town: Woburn, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Salsa

Reviewed: Jan. 22, 2009

I really enjoyed this salsa. And even though I had to make it with dried cilantro, it still came out great! I look forward to making it again with fresh cilantro.

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Melissa B.

Cooking Level: Intermediate

Home Town: Woburn, Massachusetts, USA

Living In: Marshfield, Massachusetts, USA

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Too Much Chocolate Cake

Reviewed: Aug. 3, 2008

OMG this cake is amazing! I made it for a neighborhood party. My neighbors are not big dessert eaters so I was excited to have leftovers. Only problem, this cake is so good there weren't any. I was sad to see that last piece taken.

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JACLYN5

Cooking Level: Intermediate

Home Town: Woburn, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 14, 2008

So Easy and VERY good from an IRISH girl

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Christie

Cooking Level: Intermediate

Home Town: Woburn, Massachusetts, USA

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Greek Butter Cookies

Reviewed: Mar. 12, 2008

Looking forward to trying this, One I have you have to use actual Vanilla bean and that can be costly. Esp when make large amounts, Thanks!

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Christie

Cooking Level: Intermediate

Home Town: Woburn, Massachusetts, USA

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Caramelized-Onion Pork

Reviewed: Mar. 9, 2008

This dish was so easy and quick to make and so delicious. I am licking my lips thinking about the left overs. My 7 yr old cleaned her plate!

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Amy

Cooking Level: Intermediate

Living In: Woburn, Massachusetts, USA

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Sweet and Sour Meatballs

Reviewed: Mar. 3, 2008

These were a hit at my party!

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Amy

Cooking Level: Intermediate

Living In: Woburn, Massachusetts, USA

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Epicurean Deviled Eggs

Reviewed: Mar. 3, 2008

I made this recipe for my daughters birthday party. Every egg went quick. This is now the new way I make deviled eggs!

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Amy

Cooking Level: Intermediate

Living In: Woburn, Massachusetts, USA

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Coconut Blueberry Cake

Reviewed: Mar. 3, 2008

I made this for my daughters birthday party everyone loved it! My dad had 4 pieces and he never eats dessert. I also made one fort church. Everyone raved about it. I saw a women trying to eat the crumbs off the platter!!! This is a new family recipe. You HAVE to try this Thank You!!!!

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Amy

Cooking Level: Intermediate

Living In: Woburn, Massachusetts, USA

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Cinnamon Rolls III

Reviewed: Dec. 17, 2007

This is a 10 Star Recipe! They are absolutely sinful! I baked as per the recipe except I did use the entire package of vanilla pudding. I don't think that made a big difference either way. I don't have a breadmaker so I just proofed the yeast in the warm milk, water and sugar for 10 minutes. I blended in my stand mixer by adding the yeast mixture, butter and egg slowly to the dry ingredients. I used anothers reviewer's tip (possibly from another recipe) to cut into rolls. USE DENTAL FLOSS! Cut off about a 10" string of floss. Slide it under the roll, pull up the ends and criss cross as if you're tieing your shoes. This will slice the rolls without "squishing" the dough! Nifty trick! I found the cream cheese icing to be just the perfect amount. I got 12 nice sized rolls into my 9x13 pan. Some people might prefer a bit more icing but I think it would be overkill. These are almost TOO good!

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 9, 2007

These are very good cookies. I double the cinnamon (Just a personal preference.) This is the same recipe that appears on the Quaker Oats container with cloves added and substituting half the butter for shortening. The shortening does help the cookies not to spread as much. I don't use the butter flavored shortening becaue I just don't like the artificial butter flavor. I always soak my raisins in very hot water for about 10 minutes and then drain.

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Bread Machine Bagels

Reviewed: Dec. 6, 2007

These turned out very well. I was please as this was my first time to make bagels. I do not have a bread machine. I mixed the dough in my Kitchenaid stand mixer. Therefore, I mixed the flour and yeast together first with a little of the sugar and let it sit for 10 minutes. I let the dough rise for about an hour. Then I separated into 8 balls of dough. I punched a whole in the dough with my thumb and stretch the bagels with my hands. I then let them rise for 30 minutes on some silpat. I boiled the bagles for 3 minutes on each side. Then baked as per the recipe. I also added molasses instead of sugar to the water to give the bagels and nice rich color. They turned out nice and chewy and even looked better than I expected.

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Best Ever Pie Crust

Reviewed: Nov. 28, 2007

Excellent recipe. I used 1/2 unsalted butter and 1/2 shortening. I also used a couple of TBLSP of sugar, but that is just a personal preferance. As other reviewers have pointed out, everything (including shortening) should be chilled. Use ice water, only pour in what is necessary for the proper consistency. The dough should be soft but not tacky. Don't overwork the dough! I chill mine in the fridge for an hour before rolling out. I roll out between two sheets of parchment paper. I then put the dough back into the fridge for about 10 minutes before shaping into the pie plate. I have 2 Secrets For Pie Crust Success to share. I use Wondra Flour (yes the kind you use for gravy -- you must sift it into the measuring cup first). You can use pastry flour as well but it is not as readily available to the home baker. Also, I always bake my crust on the bottom of the oven for the first 20 minutes of baking to guarantee I never have a soggy crust! (Got that tip from the Pie & Pastry Bible!)

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Apple Crumble Pie

Reviewed: Nov. 28, 2007

Great recipes. I liked the crumble topping. I do have some tips to keep the crust from being soggy on the bottom. Sprinkle the apples with sugar and spices and then cook them on the stove for about 7 minutes. (You don't want the apples to be mushy.) Drain the apples in a colander, reserving the liquid. Then put the liquid back in the skillet and reduce by simmering about 10 minutes. (Let it caramelize to a nice brown color.) Mix the juices back with the apples and pour into prepared pie crust. You'll never have a runny pie again. ALSO, cook the pie on the floor of your oven for the first 20 minutes. The crust will be nice and crisp on the bottom.

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Buttery Soft Pretzels

Reviewed: Nov. 5, 2007

This is a very good recipe. The taste is fabulous. I baked these twice yesterday. The first batch I baked at 450 and the bottoms were burnt even at 7 minutes. I baked the second batch at 415. They browned nicely on the bottom, however were not very brown on top. I did use the 5 cups of flour as written. However, I added around 1/4 cup more water. The dough needs to be a little tacky. It shouldn't be dry. The second time I used 1/4 c sugar. There was no hint of sweetness at all. My husband preferred the version with less sugar. My kids and I preferred the ones with the 1/2 c sugar. Slightly less than 1/2 c may be the happy medium. Next time I will try making garlic bread sticks with this recipe. (Will only use 1/4 c sugar for that.) I did not brush with butter. Don't skip the baking soda process or the pretzels will not brown at all. I used my stand mixer to knead the dough. ***UPDATE: I've made these several times now. 1 3/4 c of water seems to work well. I put 1 tsp of molasses in with the baking soda bath. This gives them a browner color.

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Delicious Peanut Butter Cookies

Reviewed: Oct. 30, 2007

These are very delicious and moist. I took other's suggestions and used an entire cup of peanut butter. I chose not to substitute butter for the shortening. Your cookies will spread and flatten more if you use butter, so be sure to chill the dough first if you make this substitution. The flavor of this cookie is perfect. You won't compromise on taste by sticking with shortening. Before baking I rolled in Muscavado Sugar(Sugar in the Raw). This added nice touch. I baked at 350 for 10 minutes and they were perfect.

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Iced Pumpkin Cookies

Reviewed: Oct. 28, 2007

These cookies are really tasty. I used a cookie scoop to drop the cookies directly onto the cookie sheet. No need to flatten the cookies. They will come out perfectly. For the icing, I used a wire whisk. I kept the cookies on a baking rack (with a cookie sheet underneath). I just dipped the whisk into the icing and then drizzled over the cookies. These cookies are soft and delicious.

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Big Soft Ginger Cookies

Reviewed: Oct. 28, 2007

These cookies are delicious. Worth every star! I used orange juice instead of water and butter instead of margerine. I used a medium cookie scoop and just dropped the cookies onto waxed paper. I put a little shortening on the palms of my hands to make rolling into a ball easier. I used turbinado sugar to roll the cookies in. Two TBL of sugar was not enough for rolling. I used around 1/3 cup. The turbinado sugar really makes the coookies look nice.

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Black Cat Cookies

Reviewed: Oct. 21, 2007

Five stars for the "cute" factor and Four stars for the actual cookies overall taste. This is a good cookie. I rolled the dough into balls and then chilled in the refrigerator for 10 minutes. You won't be able to flatten and shape them if the dough is warm. Make sure you make the "whiskers" pretty deeply with the fork or they will disappear when baking. Big hit with the kids.

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Apple Strudel Muffins

Reviewed: Oct. 7, 2007

Good Recipe but as other reviews state, it needs tweeking. If you read the reviews, you'll be sure to come up with a 5star muffin. I added 1/3 c. vegetable oil and added 1 cup grated apple to the mix for moistness. I also added 1/2 tsp of cinnamon to the batter and double the strusel topping recipe. These muffins actually taste better the next day. That gives the apple flavor time to develop. (Store in an airtight container.)

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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