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David's Yellow Cake

Reviewed: Oct. 21, 2013
Dude, your cake rocks! I followed your instructions to a tee and used the Hershey's recipe for chocolate frosting. It was for a birthday and less than one day later, there are only two slices left.....Hmmm, I see a family feud brewing. LOL! PS: Not that I would know, but it's great in the morning with a cup of coffee!
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Fluffy Pancakes

Reviewed: Nov. 25, 2012
Yes, yes, and yes again! My daughter is a pancake snob and we have searched high and low for the perfect pancake. We tried this and the pancake snob herself declared these the best (except for some from a diner in Marco Island, Florida). Definitely better than any of the boxed kind. And I must agree...crispy outside and like air inside, but full of flavor with no oil. Thank you, Kris!
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1 user found this review helpful

Lemon Ice-Box Cake II

Reviewed: May 29, 2007
Very good...yummy! I added 1/2 a box of lemon pie filling mix to the cake batter and baked according to directions. Then I added the other half of the pie filling to the condensed milk and lemon juice mixture. Next split that mixture in half. The first half is for the cake filling and the second half will be for the icing. Add 2 tblsp corn starch & 2 tblsp powdered sugar. Mix with electric beater and let firm in frig. When set, spread between cake layers (I only made two layers). It comes out like a lemon mousse filling!!! Now, put that in the fridge to set some more. Mix the second half of the milk/juice mixture with about 6 ounces of the whipped cream. This should set for a minute, too. Then spoon on top of cake and lightly smooth all over cake. It will have a beautiful shiny glaze.
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81 users found this review helpful

Golden Rum Cake

Reviewed: Jul. 9, 2008
Very good recipe and does not have that "boxy" taste. I never use water in my box-cake batters. Depending on the cake, I use sprite, ginger ale, orange juice, milk or buttermilk. For this one, I used ginger ale. Also added a little vanilla flavor and used almond slivers in place of the walnuts. Also, this was for a family dinner with a caribbean theme and kids were there, so I didn't want to overuse the rum. I added less than a 1/2 cup. I just added it to taste...no big deal! Definitely a keeper!
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1 user found this review helpful

Sweet Potato Bread I

Reviewed: Oct. 6, 2009
Just a few changes to suit my taste: 1)used half white sugar and half brown. Makes for a richer taste and the brown helps retain moistness. 2)half oil and half applesauce to reduce the fat. 3)added some vanilla. 4)used orange juice instead of water (also how I help sweeten my baked yams and apples). bake as directed and serve warmed with a little butter. It makes for a great morning meal or snack. And sweet potatoes are a good source of vitamins. Never mind the sugar :)
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2 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Jan. 2, 2009
Fantastic! I added a cup of raisins and a dash of nutmeg. That's it. My kids are eating them fresh off the cookie sheet. My super-finicky son is gobbling them up! (The only other thing I did differently was I lightly ground up my oats in an electric chopper before adding to the flour mixture. I don't like big oats in my cookies.) Great recipe!
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Creamy Rice Pudding

Reviewed: Jan. 4, 2009
Good, solid, rice pudding recipe. A few tips: 1)quick rice is ok if you don't have time for the slow cook variety. 2)salt your rice in the water 3)temper your eggs before adding to the hot milk/rice mixture. Do this by adding a little of the hot milk to your eggs to bring up the temperature. If you don't, you may wind up with scrambled eggs in your pudding. 4)Use evaporated milk for cooking and baking; it's creamier and makes for smoother baked goods and cream sauces. 5)season with sugar after you get the pudding to the right consistency. For a grown up "kick", soak your raisins in brandy, drain and then add to your pudding. Good winter dish!
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3 users found this review helpful

Lemon Cream Cheese Frosting

Reviewed: May 22, 2011
very nice. made minor changes to taste (but that is to be expected for any recipe). used 4 tbsp fresh lemon juice, only a little zest for color and used about 4 1/3 cups sugar. Added a little more sugar as for children. beautiful. frosting didn't need to be chilled before icing cupcakes; great consistency. kids at church will love it!
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1 user found this review helpful

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Reviewed: Feb. 22, 2009
Very good and thanks for such a great recipe. The consistency is PERFECT! Sweet, simple and a great dessert. I love Thai and this recipe is so similar to my southern favorite rice pudding. I've used mango, pineapple, raisins and even a sprinkle of corn.
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Chocolate Cupcakes

Reviewed: Mar. 13, 2009
This recipe saved my sanity and my daughter many tears. I promised her chocolate cupcakes for school (now today), but fell asleep around 10:00pm. No worry; I'll run the 24-hour market and get a box cake mix...except when I got there at 1:15am it was closed! New hours are that they close at 1:00am. OK, now I'm panicing and running to a 7/11. In defeat I came home, said a prayer and got on AR and found this recipe. I'M NO LONGER AFRAID OF BAKING CHOCOLATE CAKES!!!!! The cupcakes were incredibly easy to make, I had all the ingredients on hand and they are tasty (at least from the batter) and gorgeous. No sunken middles. I didn't change a thing. Thanks for a great recipe and for saving the day!!!!!!!
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19 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Mar. 5, 2009
This is a great recipe..and I don't generally like pumpkin. Great balance of flavor. I've make with sweet potatoes too and it was just as good. Since sweet potatoes are a little thicker, you will need to thin out some. And both are good with a dusting of conf sugar or a sugar/milk glaze.
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2 users found this review helpful

Buttery Soft Pretzels

Reviewed: Mar. 6, 2009
Very good. I made these in a braid form instead of the twist. My son loves them drizzled with butter. YUM! I'm from Philly and know a good pretzel. This is good. Oh, and if you want them for dipping prepare as stated, only cut them into two inch rods and bake. meanwhile prep a variety of sauces for diping...cheese, chocolate spicy mustard, sweet cream cheese...
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Southern Fried Cabbage

Reviewed: Oct. 5, 2009
Good basic recipe for fried cabbage like my mom always made. But here are a few tips: 1)Please don't use the extra veg oil - too greasy. The bacon fat will be more than enough if you follow tip two. 2)After cooking the bacon, remove it and put the chopped cabbage right into the the hot oil. Cover with a lid immediately and turn your heat down a little. This causes a fry/steam. The water in the cabbage keeps the cooking going without burning. 3)I add a pinch of sugar to cut down the acid/tang a bit. and 4)Add a pinch of baking soda to also cut the acid and reduce some of that gas that cabbage can produce.
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29 users found this review helpful

Best Breakfast Cookie

Reviewed: Sep. 30, 2009
Very good and a nice change of pace for kids' breakfast. As most do, I made a few alterations. I used about 3/4 applesauce in place of the prune puree. I ground the oats a little. Also omitted the dried apricots and walnuts. -->not for my kids :( Instead I used a full cup of raisins and a few milk chocolate chips for a hint of chocolate. (less than a 1/4 cup). I cut back on the sugar some since I was adding the chips. I also had to add a few drops of water to add a little moisture to stir the batter. Next time, I may add two of the egg yolks for a little added moisture, softness and protein. Also may add little apple chunks or pineapple chunks for variety. And could add some powdered milk for calcium or add flaxseed. The variations are endless! Anyway, very good recipe and the kids love them. They even asked for a few in their lunch! And still less sugar than most commercial cereals.
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Jam Filled Butter Cookies

Reviewed: Feb. 21, 2009
Add a pinch of salt, 1/4 tsp baking powder to give that nice rise/puff and a teaspoon of vanilla...nice basic butter cookie. 5 Stars! fill center with ANYTHING you please, i.e. choc chips, choc filling, marachino cherry, almonds...whatever you wish. Took several variations to a party last nite and several folks broke their diets to indulge.
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Jewish Apple Cake II

Reviewed: Jan. 4, 2009
Very, very good. I made a few changes. I used 5 apples, 8 tablespoons sugar and 1 full tablespoon cinnamon in the apples. I mixed all my dry ingredients seperately and added a teaspoon of cinnamon and a teaspoon of nutmeg for a little spicey kick. As for the wet ingredients...the only change I made was that I used 3/4 cup applesauce and 1/4 veg oil instead of 1 cup oil. With the applesauce I used a mix of regular applesauce and some orange/mango flavored applesauce that I had on hand. Nice flavor and it made the cake lighter than all oil. I made three batter/apple layers in a bundt pan and cooked it on the bottom rack of the oven. Cooking any higher causes the top to brown too quickly. This is a thick cake and needs lots of time!
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BBQ Glazed Homemade Meatballs

Reviewed: Jul. 10, 2008
This is good. I used ground turkey and bread crumbs instead of the beef and oatmeal. (Ground chicken works well too.) like cooking with a caribbean flavor, so I made a few changes. I only used about 4 or so tablespoons of sugar, and added a tablespoon of ginger and a tablespoon of rum for kick. Simmer all and the liquor burns off. Very good!
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Rainbow Rotini Salad

Reviewed: Feb. 25, 2009
Easily adaptable to your preferences. I use cherry tomatoes since I don't like raw tomatoes very much. I also omit the cucumbers, but use both red and green peppers. I also top with a healthy sprinkle of fresh parm cheese right before serving. Very refreshing and yummy. One tip: blanche the broccoli; it keeps it crispy under the dressing. this is great as a side dish for turkey burgers or italian sausage on a roll. Of course it's good all on it's own as well for a quick meal.
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3 users found this review helpful

Kathy's Southern Corn Pudding

Reviewed: Jan. 19, 2009
Yes, a southern favorite....as a dessert. My friend makes a great version of this and taught me the recipe, except she doesn't measure!!! So, I had to get my own measurements. These are pretty close, except I use about 3/4 cup of white sugar, or sometimes 1/2 cup white sugar and 1/4 cup light brown. Also I use evaporated milk for a creamier pudding. Flour works fine if you are out of cornstarch. Also a few flaor enhancing spices....1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg. Best thing about this is that it's a "dump" recipe - mix in one bowl and bake slowly. Enjoy with a cup of coffee for breakfast too!!!
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63 users found this review helpful

Cornbread Stuffing With Sausage

Reviewed: Nov. 18, 2008
Mine is just a little different and it comes out great. I use a roll of sage sausage and omit the additional sage seasoning. Also cook your cornbread a few days ahead of time, wrap tightly and store in the fridge. It dries out which is good for making stuffing :) Also, bread crumbs are to fine. I get a bag of dried bread chunks or toast old bread (white/wheat combo is fine) and add. I also only use one onion, about 1/2 cup celery and 1/2 cup green pepper and I don't cook it with the sausage. it goes into the stuffing mix raw and cooks in the oven. Finish off the mix with seasoning salt and fresh ground black pepper...the mixed peppercorns are great. add enough broth or water til sticky, but not drippy wet. Also if you are running short on time or don't like all the chopping, omit all the veggie chopping and use chicken broth with herb seasoning. College in makes a good variety.
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54 users found this review helpful

 
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