BROWNIEBAKER Recipe Reviews (Pg. 1) - Allrecipes.com (1038946)

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Chocolate Cookie Mix in a Jar

Reviewed: Apr. 4, 2002
WARNING: If your gift recipient waits a while before using the mix, the brown-sugar layer will have hardened into a solid chunk that has to be chipped out of the jar and won't blend well with other ingredients once it is in the mixing bowl. I discovered this when I used the mix three weeks after it was made, and I ended up with a bloody finger after having to pry the brown sugar out with a knife. My suggestion is, blend the brown and white sugars together before packing into the jar, so that the brown sugar can't harden into a chunk. Perhaps not as pretty, but definitely more practical -- and more safe. I have to say, though, that I am not crazy about the idea of giving a cookie mix as a gift. I mean, if you care enough to give, why not go to the trouble to bake a batch of cookies for someone?
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165 users found this review helpful

Classic Macaroni and Cheese

Reviewed: Feb. 14, 2002
Love this macaroni and cheese! It's like the old-timey macaroni-and-cheese pie, baked to a golden, crusty delicousness. The flavor and texture of the cheese really comes through in thsi simple recipe. (I could see trying this recipe using a ripe Camembert or Brie -- yum.) The evaporated milk gives the dish a nice tang. I use two 12-ounce cans because I like my mac and cheese extra rich. This is real comfort food!
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54 users found this review helpful

Mom's Best Fruitcake

Reviewed: Dec. 13, 2001
This is the best fruitcake ever! It's the kind of fruitcake I grew up with, and I had been searching for this recipe for a long time. The nuts really make the cake -- very crunchy and chewy and dense. Beautiful to look at too, each slice like a stained-glass window. The first time I made this, I ate half a loaf in one sitting -- it is that irresistible!
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44 users found this review helpful

Japanese Fruit Pie

Reviewed: Mar. 11, 2001
Utterly delicious! I grew up in the American South, where Japanese fruit pie is nearly as traditional as pecan pie. I like this pie even better than pecan pie. The combination of pecans, raisins, and coconut suspended in a chess-pie type of filling is wonderfully rich and toothsome. This is a pie for the Thanksgiving feast, for sure, and for Christmas dinner, too. In fact, I think this would be a good pie for any chilly autumn or winter day.
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23 users found this review helpful

Hummingbird Cake II

Reviewed: Sep. 24, 2001
One of my family's favorite cakes. Sooooo delicious, you have to try it if you never have! It is very rich and moist and flavorful and chockful of good things, and children love it, too. The cake ingredients are just stirred together, so it couldn't be simpler to make. The cream cheese frosting is also fool-proof and is the perfect complement to the fruit flavors in the cake ('though I make double the amount of frosting and use it all!). By the way, this makes a big, magnificent birthday cake.
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22 users found this review helpful

Texas Brazil Nut Fruitcake

Reviewed: Dec. 13, 2001
Yummy! Very crunchy and chewy and dense and sticky, just like a good fruitcake. Beautiful sliced, like stained glass.
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14 users found this review helpful

Exquisite Pie

Reviewed: Dec. 21, 2000
One of my family's favorite pies! In the South where I grew up, I have heard this pie called Japanese Fruit Pie and Oh-So-Good Pie.It's basically a golden chess pie filling chockful of good things like raisins, pecans, and coconuts. Very toothsome, very satisfying.
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12 users found this review helpful

Banana Sour Cream Bread

Reviewed: Mar. 3, 2001
If you like your banana bread to taste like a very sweet spice cake, you will like this recipe. This loaf tastes good, for a spice cake, which is what I would think I was eating if I did not know it was supposed to be a quickbread. My three criticisms are (1) that the banana flavor is obscured by the excessive amount of ground cinnamon, (2) that the texture is too soft and cake-like for a quickbread, and (3) that the large amount of sugar makes it overly sweet and, again, too cake-like. My family and I agreed that we prefer banana bread that is more banana-flavored, more toothsome, and slightly less sweet. I give it three stars because even though it is neither banana nor bread, it tastes good as a spice cake.
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8 users found this review helpful

Impossible Pumpkin Pie

Reviewed: Dec. 13, 2001
Didn't work for me, even though I followed the recipe to the letter. Turned out rather cake-like in texture, not at all like the custard-y filling of a traditional pumpkin pie. And where was the crust everyone talks about? All I had was what I get on the outside of a loaf of pumpkin bread. Very disappointing. I'd rather go to a little more trouble and make a traditional pumpkin pie.
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7 users found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Jun. 4, 2004
The best chocolate chip cookie! Now I can stop searching for the perfect chocolate chip cookie. This beats the Tollhouse cookie by a mile. I made the cookies larger: nine golfball-size balls of dough per standard 12" x 16" cookie sheet, baked for about 10 minutes, gave me three-inch-diameter cookies that had more contrast between a crispy exterior and a soft, chewy center. Smaller cookies tend to have less contrast in texture between the edge and the center. But please do try these cookies!
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3 users found this review helpful

Microwavable Chocolate Fudge

Reviewed: Jun. 4, 2004
Such easy and scrumptious fudge! To cut down on the calories and the sweetness level, I used 4 ounces semisweet chocolate and 4 ounces unsweetened chocolate instead of the two cups (about 12 ounces) of semisweet chocolate chips. It doesn't get better than this! Finally, fudge I can make anytime, for a quick treat.
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3 users found this review helpful

Libby's® Famous Pumpkin Pie

Reviewed: Nov. 13, 2001
Simply the best pumpkin pie around. Not tarted up with any funny flavors , so good pumpkin flavor really comes through. I've made this pie every Thanksgiving for years, and my family always says they wish I would make this pie year 'round!
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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Feb. 5, 2001
Just like the Cinnabon rolls at the mall! My family loves these rolls and I'll definitely make them again. Only caveat: for the icing, don't beat until fluffy, but simply stir, the ingredients together, making sure cream cheese and butter are softened to room temperature. Stirring makes it more like icing than frosting and, therefore, more like the icing on Cinnabons.
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3 users found this review helpful

Basic British Scones

Reviewed: Jul. 12, 2003
Now THIS is a good British scone! It is simple and delicious, just the right scone to have with the traditional clotted cream and strawberry jam. I also use this very recipe for strawberry shortcake by splitting the warm scones and layering them with sliced strawberries that have been macerated in sugar and heavy cream that has been whipped with a little sugar and vanilla extract -- delicious.
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2 users found this review helpful

Cafeteria Macaroni and Cheese

Reviewed: Feb. 14, 2002
Terrific, old-fashioned macaroni pie, all crusty and very tasty. Just like what one gets in a cafeteria, this takes me back to grade school dining hall (in a good way!). Totally different from the creamy, Kraft-dinner style, this style of macaroni and cheese stands on its own: the cheese flavor really comes through, unobstructed by the flavor or texture of thickeners used in creamy sauces such as eggs or flour. This is indeed comfort food!
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2 users found this review helpful

Deep Dark Chocolate Cake

Reviewed: Oct. 8, 2001
This has been my family's absolute favorite chocolate cake for years now. Incredibly deep and dark and moist. And so easy to make. I easily whip up a sheet cake for a terrific after-school snack. And an added bonus is that it's lower-calorie, lower-cholesterol, and and lower-fat than many other chocolate cake recipes -- yet it tastes just as decadently rich as the others! I can't believe I used to bother with butter-based cakes that turned out dry or crumbly. Do try this one if you haven't already!
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2 users found this review helpful

Best Peach Cobbler Ever

Reviewed: Jan. 30, 2001
The filling is absolutely perfect, with just the right amount of cornstarch for thickening and the right level of sweetness. Just the right amount of fruit, too, for the amount of crust. This is the peach cobbler I grew up with, and I'll definitely make it again!
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1 user found this review helpful

 
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