Allrecipes Home > The Buzz > Cooks > opheliascout

cook's profile

Reviews

Photos

Menus

View All Reviews

Learn more

Colleen's Potato Crescent Rolls

Reviewed: May 26, 2008

It's true...these rolls are fantastic. I made mine with half whole wheat flour and they turned out soft and flavorful.

Was this review helpful? [ YES ]
2 users found this review helpful

Cottage Pudding - Upside Down Cake

Reviewed: May 16, 2008

The only reason this recipe doesn't get five stars is because one REALLY should double the butter/sugar topping. Also, as per other reviewers' advice, the sugar in the cake batter may be lessened. Other than that, this recipe is wonderful. For a more sophisticated version, use fresh pears and add 1/2 teaspoon of cardamom to the cake batter. You won't be sorry!

Was this review helpful? [ YES ]
0 users found this review helpful

Rum and Chocolate Cheesecake

Reviewed: May 6, 2008

This is a flawless recipe. I have been baking for years, but this was my first vegan dessert. The batter is creamy and easy to work with, and the proportions of ingredients are right on. For those of you who are interested in creating the rings, try this: pour 1/3 of the white batter into the pan and gently tilt pan to allow batter to cover the bottom. Pour 1/3 chocolate batter just into the CENTER of the white batter and allow that circle of batter to spread and widen a bit. Then pour another 1/3 white batter into the CENTER of the chocolate circle, and allow that to spread a bit. Repeat with remaining batter. I hope that helps!

Was this review helpful? [ YES ]
15 users found this review helpful

Citrus Salmon in Parchment

Reviewed: Oct. 14, 2007

Kudos to the author of this recipe! This is an excellent method for fish which produces beautiful results. The flavors are subtle and will depend on the quality of ingredients used. My only recommendation is to lightly salt the fish along with the pepper. Thank you for such a well written recipe!

Was this review helpful? [ YES ]
14 users found this review helpful

Clone of a Cinnabon

Reviewed: Oct. 3, 2007

Just chiming in here. Clearly, this is a solid recipe that will produce beautiful rolls. All the techniques people are suggesting to keep the filling in the rolls do work. Add a little flour (I add a spoon of barley malt powder), increase the cinnamon, and then, if needed, turn the rolls over after baking. You shouldn't have too much leaked filling to begin with, though. Sometimes I double the filling and it still stays in the rolls. No complaints from any cinnamon beneficiaries.

Was this review helpful? [ YES ]
0 users found this review helpful