NC baking girl Recipe Reviews (Pg. 1) - Allrecipes.com (10032854)

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Cinnamon Rolls III

Reviewed: Jan. 21, 2007
These are delighfully fantastic, we loved them, so soft and wonderful, thank you very much will make over and over and send to people as well
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3 users found this review helpful

Buttery Soft Pretzels

Reviewed: Jan. 21, 2007
Mine didn't look too pretty, I need to roll them out more next time, but they tasted OUTRAGEOUS!!! Just like the ones in the stores, superb-- thank you so much!! Will get very fat from making these often :)
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1 user found this review helpful
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Chewy Coconut Cookies

Reviewed: Jan. 25, 2007
Really delicious cookies, my family is addicted, including the 2 and 4 year olds. Super easy to make and very good. Thank you! :)
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1 user found this review helpful

To Die For Fettuccine Alfredo

Reviewed: Jan. 25, 2007
Wow, this is superb!! My husband and friend and I all loved it and had a big helping plus 2nds. Warning: Not for the lactose intolerant without pills, warn others who might not know of the ingredients before serving it to them.
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2 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Nov. 25, 2007
My husband described these as "the best chocolate chip cookies he has ever had" I suggest watching them VERY closely however. They look like they have several minutes left and will quickly overcook within 1-2 minutes from then. But they are still good, just much crispier that way, not something that you should make when you are doing several other things at the same time. Thanks for sharing this recipe with us :)
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2 users found this review helpful
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Barbecued Beef

Reviewed: Jan. 16, 2007
WOW!!! (notice the 3 exclamation points) This was sooooo good, I added some BBQ sauce and a few big pieces of green pepper, and didn't add the dijon, it was fantastic. I made sandwiches using "french bread rolls to die for" and it went very nicely together, will be making this again next week for a party. Thank you for the deliciousness :)
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4 users found this review helpful

Tostones (Fried Plantains)

Reviewed: Jan. 20, 2007
Cool, I am so impressed that I was able to make these, thank you because I wanted to and had no idea how, thanks so much. Oh, and they were really good :)
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0 users found this review helpful
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Southwestern Egg Rolls

Reviewed: Jan. 18, 2007
WOW!!!! Outrageous, I added salsa, and cut them in half, then sprayed them with cooking spray and baked them at 450 for about 20 minutes. Use creamy garlic ranch dressing to dip them in --Yumfest thank you thank you :)
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0 users found this review helpful
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White Chocolate Raspberry Cheesecake

Reviewed: Jan. 29, 2007
AMAZING --- this was so good, I served it at a party and everyone said how great it was, yum yum :) will make again. Only note to make was that in my springform pan (only the 2nd time used) butter or something leaked out the bottom and onto the coils making smoke. So I put a cookie sheet on the rack under it, and to avoid a smoky taste I opened the oven door a crack and cooked it longer, still turned out fantastic, and it might have only leaked because I put a little extra butter in the crust, just beware in case. Thank you for a great recipe.
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4 users found this review helpful
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Cranberry Hootycreeks

Reviewed: Oct. 31, 2007
I didn't change a thing, my husband rated them among the top 10 best things he has EVER had, someone else described them as heaven in a cookie and I don't care for pecans or cranberries, but these are one of my favorite things. Great tip: Make several batches at once for yourself, (you will want them, I did this when I knew I had 4 months of bed rest coming up and would want some of these) each batch in a ziploc bag, then when time comes to make them, add the vanilla and butter, mash up still in bag then add room temperature egg and mash again. Taste best when making 14-16 large bulky cookies, smash them down a bit, and bake 11-13 minutes, if you take them out too soon they will look like you did something wrong and not taste good either.
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9 users found this review helpful
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Hawaiian Banana Nut Bread

Reviewed: Feb. 12, 2007
This is truly one of the best things I've ever had. I made it along with a ton of other things for a party and this is what everyone raved about. I left out the cherries and it was perfect, and keeps good for a long time, if it lasts. I will be making this weekly for myself and everyone who is begging for more of it. Thank you for such an awesome recipe. :)
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2 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Nov. 25, 2007
WOW!!!!! I can;t think of much more that can be said for these, WOW!!! pretty much covers it Thanks for this recipe
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1 user found this review helpful
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Cinnamon Streusel Orange Muffins

Reviewed: Oct. 31, 2007
I made some additions, but these were AWESOME!!! One of my new favorite things. Thank you for sharing such a fantastic recipe!!!
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2 users found this review helpful
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Crust for Veggie Pot Pie

Reviewed: Jan. 30, 2007
This crust is perfect!! Soooo good, great to work with, easy to make and delicious. Thanks for the recipe.
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2 users found this review helpful

Chocolate Frosting I

Reviewed: Jan. 29, 2007
the other 135 people weren't wrong, this is really good frosting, fluffy, delicious and easy to spread
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2 users found this review helpful

Spanish Rice II

Reviewed: Feb. 5, 2007
yum, I added some shredded cheddar cheese on top of mine and it was delicious, thanks for the recipe :)
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2 users found this review helpful
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Carrot Cake III

Reviewed: Feb. 2, 2007
Awesome, this was sooo good, perfect, I sprinkled mine with some powdered sugar and it was fantastic, I preferred this over the chocolate cake I made the same day. It was worth the grating carrots experience.
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2 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Jun. 8, 2008
This is really good, a few notes however, DO NOT use a stand mixer for this recipe, it will not reach all parts of the cream cheese and will leave chunks. Also I read others used pumpkin pie mix instead of the puree, I did this by accident and the person buying it no longer liked it, the pie mix has condensed sweetened milk in it and adds too much liquid and makes the top more a pumpkin pie over a cheesecake, make sure that is something you want before doing that, if you use the pumpkin puree both layers with be a cheesecake consistency but the top one will taste like pumpkin, everyone I've made it for loves it this way and didn't like it with the pie mix.
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21 users found this review helpful

Glazed Lemon Bundt Cake

Reviewed: Jan. 8, 2007
5 stars for the cake LOVED it!!! It was delicious, the glaze however I just couldn't make myself pour over it, it was way too wet, maybe I did something wrong, but I used "lemon glaze" instead, and the 2 went together beautifully. Thank you for this cake recipe, just what I was looking for. :) But a note to make, make sure you listen to the grease and FLOUR part, I had a new bundt pan and it said that flouring wasn't necessary --well it was for this recipe, the cake finally came out with some effort and no longer looked very pretty, but tasted excellent, just glad I wasn't serving it for guests. Lemon Glaze: 1 1/2 tb lemon juice, 1 1/2 c powdered sugar, 1 tb sugar, 3 tb melted butter, 1/2 t lemon extract, and yellow food coloring.
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Easy Biscuit Mixture

Reviewed: Jan. 9, 2007
great base, I added some milk then rolled them out and cut them into circles, then layered the circles into a stack of 4 with butter between each, then baked in the toaster oven for 10 min on 350. Hubby loved it! thank you :)
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5 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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