CINDYSRECIPES1 Recipe Reviews (Pg. 1) - (10038808)

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Chocolate Caramel Brownies

Reviewed: Jan. 16, 2007
This recipe is a very old one - it's been a favorite in my house for at least 15 years. Always delicious and absolutely decadent. A little tricky to get the top half of the batter on - it definitely does NOT cover the caramel - don't even TRY to do that. That is misleading they way they wrote the instructions. Just hand- place the batter on will taste wonderful.
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19 users found this review helpful

Soft, Moist and Gooey Cinnamon Buns

Reviewed: Mar. 21, 2008
Absolutely the best cinnamons I have made. The dough came out of the bread machine just beautifully. Easy to knead and not sticky at all - just perfect. I used the entire box of pudding mix (forgot to halve it) with no problem.
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3 users found this review helpful

Sugar Coated Pecans

Reviewed: Sep. 1, 2009
Wow! Surprised to find this recipe here. I have been making these pecans for over 15 years, and don't even remember where I got the recipe from. Nice to see that others are enjoying them too.
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0 users found this review helpful

Honey Bun Cake I

Reviewed: Aug. 18, 2010
I'm giving this 4 stars, but I plan on making it again, and I hope to re-rate it to 5. I took the other reviewers suggestions and made the cake in a bundt pan. When I tried to remove it from the pan, the top half came out first, so I had to piece the cake back together. Also, I sprinkled the brown sugar mixutre in the bottom of the pan, and it woundup with a slightly burned taste - very unappetizing to me. I removed that topping from the cake, and added the frosting. And voila! - a delicious struesel coffee cake (dont' know why it got named "honey bun" - doesn't taste anything like one). So, a very tasty cake, easy to make, but I won't use a bundt pan next time.
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1 user found this review helpful

Alabama Fire Crackers

Reviewed: Sep. 15, 2010
This is a great recipe that I have made several times - always a hit for traveling or a party. I searched all over the 'net until I finally found the recipe. Who knew something so simple could be so good??!!??
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8 users found this review helpful

Aunt Anne's Coffee Cake

Reviewed: Sep. 23, 2010
I think it's funny to read people complaining about the struesel sinking into the cake. I have been making a recipe simliar to this one (same ingredients, but the measurements are different) for over 20 years - and the MAIN thing that everyone raves about the most, is the topping that is inside the cake, in addition to the delicious taste I've never had another coffeecake recipe that bakes like this or that tastes so yummy. For that reason, it is my # 1 choice. I would never try and change things to get the struesel to stay on top - that is what is so good about it!!!
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2 users found this review helpful

Cake Balls

Reviewed: Oct. 26, 2010
As written, the recipe is flawed. Thankfully I did read the reviews and used only half a tub of frosting. The balls fall apart in the melted coating if not frozen, so FREEZE them. Also, 3 oz of coating? Seriously? No way would that coat the entire batch. The first time I used a full 16oz package, and really needed more. The 2nd time I made them, I froze the balls, and I used probably 5-6 oz of coating. Freezing them makes a HUGE difference.
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9 users found this review helpful

Playgroup Granola Bars

Reviewed: Nov. 3, 2010
This recipe makes a pretty decent granola bar. I added about a cup of Rice Krispies, just for extra crunch. My son and his buddies love them. They have been my breakfast quite a few days.
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3 users found this review helpful

Crackle Top Molasses Cookies

Reviewed: Jan. 19, 2011
Molassses Sugar Cookies. This is what our recipe is named. I've been making this cookie for YEARS...from a recipe that belonged to my grandma. Only diff in mine is I use no cloves, and there is a bit of salt added. Oh...and never never would I add vanilla to this cookie - the molasses and ginger and cinnamon are the stars here. Also the bake time is a bit long here - I never bake for more than 10 minutes, and usually take them out at 9. We like these soft and chewy, so if you do as well, then you won't want to bake them for over 10 minutes. This is an AWESOME cookie and has always been a favorite in my household. EDIT** This recipe identical to the Ginger Crinkles recipe here, except for these have cloves. I would think that both cookies would be deelish - but the cloves would provide a bit of a spicier cookie. You can't go wrong with either one!
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26 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 15, 2011
I was really expecting to love this with all the great reviews, but this recipe did not make a great cookie. I took this to work, and no one really loved them. The pudding gives too much of a cakey texture, and the flavor is off. Too cakey and thick. I won't make them again.
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3 users found this review helpful

Joanne's Super Hero Sandwich

Reviewed: Mar. 11, 2011
My son and his schoolmates loved this sandwich. I used one very large/long loaf of garlic/parmesan Italian bread (from Walmart!), I skipped the mushrooms and olives, and I had no lettuce so I skipped that too, and I used Malt Vinegar instead of the tarragon. Everything else I did as called for. I made it around 11pm, wrapped it up and stuck it in the fridge, and then sliced it up into several servings for my son to take to school for a Friday treat for his buds. I was afraid it would be soggy, but it wasn't! They all said it was AWESOME! I will definitely make this again!
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 17, 2013
This is hands down the very best chocolate chip cookie recipe that I have found, and I have made them all!! I go exactly by the recipe - no changes at all. I never refrigerate them, and they do not turn out flat - they are perfect as is! Love love love it!
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1 user found this review helpful

Black Magic Cake

Reviewed: May 23, 2014
This is absolutely my favorite chocolate cake EVER. No need to find another recipe - this is the one. The reviews where people have said that the cake fell (they undercooked it) or it overflowed the pans (they misread the instructions!) are just absurd. I don't know how anyone can screw up this cake. I have taken it to work twice, and people just rave about it. I have made it in a bundt pan, and as a 9x13 cake. For the first I used a chocolate ganache frosting, and the other I used the French Silk frosting on it - both are yummy, but I really prefer the French Silk frosting - which is kind of a buttercream frosting. Really really good cake...d@mn hard to beat.
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1 user found this review helpful

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