BARBARA A. Recipe Reviews (Pg. 1) - Allrecipes.com (1004899)

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BARBARA A.

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Autumn Cheesecake

Reviewed: Nov. 21, 2007
EXCELLENT!!! I got rave reviews on this one and a few "It looks like it came from a professional" comments. I would change the name to Apple Pie Cheesecake to more accurately described this dessert. I did made a few modifications after reading others' reviews. Here's how I made this one: I increased the ingredients by 1/2. Prepared the crust as directed. While the crust was pre-baking I peeled, cored, and thinly sliced the apples then tossed the slices with the cinnamon/sugar. Then I made the filling as directed. When everything was ready I poured about 1/2 the filling into the crust. I drained the apples and placed a layer on the filling. Then I poured in the remaining filling and placed the apples slices in circles around the top. I baked it IN A WATER BATH for 45 minutes. When the timer dinged I scattered about 1/4 c. chopped pecans around the top and baked for another 15 min. Once the timer dinged again, I turned off the oven AND LEFT IT ALONE for about 1 to 1-1/2 hours. After it had cooled I put in in the frig. The next morning I took it out of the pan and put the fully cooled cheesecake on a platter. It looked beautiful. I thought it need a little something extra so I drizzled caramel sauce over the top - just a little bit. The finished cake tasted so good. The inside layer of apples turned out tasting good but ended up making the cut piece separate so don't do that part. Sounds like a lot of work but it was really, really easy. I highly recomm
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6 users found this review helpful

Brazilian Bananas

Reviewed: Apr. 4, 2007
I was looking for something to do with some really ripe bananas and did want a bread. This seemed like a nice change. After reading reviews I decided to make some changes. First, I dissolved the sugar in the liquids prior to pouring over bananas. Second, I skipped adding the butter prior to baking. Then, after baking, I further reduced the remaining liquid (which was way too thin) to make more of a syrup consistency. All in all it was pretty good. My husband and I both thought toasting the coconut then sprinkling on top would be a good idea. I ate it alone and found tasty but a littlesweet. My husband put ice cream on top-which I found better tasting.
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11 users found this review helpful

Zucchini 'N' Carrot Coins

Reviewed: Mar. 26, 2007
Yummy! Cut the carrots a little too thick so it took longer, but otherwise would definitely make again. Try adding the basil a little at a time. I found 2 tsp. to be too much.
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2 users found this review helpful

Cranberry Pork Chops II

Reviewed: Feb. 3, 2007
I was looking for something different to do with pork chops and this was a very good choice. Made some changes - using chicken broth instead of water, canned whole cranberry sauce (couldn't find fresh or frozen) and adding a dash of cinnamon and nutmeg. Then, I thickened the sauce with cornstarch and poured it over the finished chops. Look really nice and tasted good.
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3 users found this review helpful

Oranged Cranberry Sauce

Reviewed: Mar. 30, 2006
Very good. I'm not a cranberry sauce fan but I like this one. My husband thought the cinnamon was a little much. Watch how much water you're adding or you'll end up having to cook it forever to get it thickened.
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2 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Mar. 30, 2006
Yummy. My husband raved about them so much I ended up cooking another batch the day after. Smelled so good while cooking. Took longer to cook than expected-I think I cut the potatoes too thick. Added half white-half brown sugar because I like the flavor the brown sugar adds.
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37 users found this review helpful

Cranberry Upside-Down Coffee Cake

Reviewed: Dec. 23, 2004
So good I made it twice. Added the cranberries and pecans to the pan before adding the brown sugar mixture - no leaking. I found the first batch a little flat but still really tasty. Added cranberries to the batter for the second and it was just excellent. Also try the streusel topping. When you flip it there's a nice slightly crunchy crust and a gooey top. Just perfect.
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1 user found this review helpful

Pumpkin Gingerbread

Reviewed: Dec. 23, 2004
Very good. Nice and moist with good flavor. I substituted pumpkin pie spice for the ginger (I'm not a fan). Made 1 large and 8 mini loafs (baked for only 30 minutes). All came out perfectly.
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0 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Dec. 23, 2004
Excellent cheesecake. I've made t the last several Thanksgivings and it gets raves. I make in a water bath and it seems to help reduce cracking. Definitely make the pecan-gingersnap crust...it makes all the difference.
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2 users found this review helpful

Butter Cookies IV

Reviewed: Dec. 18, 2000
Well, this sounded like a good idea when I made it. The cookies, however, turned out somewhat bland and floury tasting. I will say that the dough was easy to work with and made very nice looking cookies. I ended up dipping them in chocolate and various toppings -coconut, walnut, candy sprinkles, and crushed candy cane, which helped the taste a lot.
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18 users found this review helpful

Cinnamon Jumbles

Reviewed: Dec. 18, 2000
Oh my, these are so good. A light, cakey cookie that melts when you bite into it. Be prepared, the dough is sticky! I made some by dropping dough balls into the cinnamon sugar, spooning some on the dough balls and rolling them around. The "rolled around" cookies had a more dramatic look to them. Either way taste just fine.
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2 users found this review helpful

Apricot Cookies

Reviewed: Dec. 18, 2000
I re-named these "Turnover Cookies" because they look like mini turnovers. We used apricot and blackberry perserves as a filler and they came out GREAT. Very Yummy. The sprinkling of powdered sugar gives them a more fanciful look. I suggest a larger, flatter base so that you can add more filling without having it leak out the sides of the folded cookies and becoming a baked on mess. Plus, I wanted them to ooze more when you bite into them. They spread, so do not crowd your cookie sheet.
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30 users found this review helpful

Vanishing Oatmeal Cookies

Reviewed: Dec. 18, 2000
I found this to be a very simply recipe which baked into nicely rounded cookies. My husband felt the pumpkin pie spice was too strong. I should note that I used chocolate pieces rather than raisins. I don't know if that change had an effect. Were I to make these again, I'd probably use the raisins.
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4 users found this review helpful

 
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