patty crocker Recipe Reviews (Pg. 1) - (1046979)

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Boston Baked Beans

Reviewed: Aug. 22, 2002
Out of all the baked bean recipes I found on this website, this is the only one made from scratch. I didn't want a "redo" of the canned stuff. These came out really good and even though you had to plan ahead, they were super easy. I also added some garlic, and cooked the beans with ham hocks for more flavor. I tripled the recipe for 25 people and had plenty left over. Everyone wanted the recipe! It's a keeper!
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966 users found this review helpful

Tater Tot Casserole III

Reviewed: Mar. 29, 2002
This was really good. However, I made a few changes. I didn't use any butter at all, I used Mozzerella cheese instead of cheddar because it's all I had, and Durkee onions on top because I didn't have any Cornflakes. It was still delicious and didn't miss the butter at all.
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597 users found this review helpful

Old Fashioned Peach Cobbler

Reviewed: Jun. 18, 2005
Great dessert. Instead of doing the lattice on top of the hot peaches, dust the bottom side of a cookie sheet and do it there. Then you can just slide it on top of the fruit and finish it off. This is a great trick with pies, too.
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165 users found this review helpful

Best Buttercream Frosting

Reviewed: May 16, 2006
For those of you who tried this and it didn't work, TRY AGAIN! This frosting is absolutely devine. Patience is the key here so take your time and your efforts will be rewarded 10-fold. My husband said he could have eaten all of it with a spoon. Don't try to form a ball when cooking. Instead, keep stirring it about 15 or 20 minutes (a Mini Whipper fro Pampered Chef is the best!)until it gets really thick and then take it off the heat. Cool until it's about 80 to 85 degrees and continue with the recipe. If you let it get too cold, you'll have lumps in the finished product.
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126 users found this review helpful

Potato and Cheese Frittata

Reviewed: Jun. 22, 2006
Very good! The potatoes are much better if you use leftover baked from the night before. Also, try beating the egg yolks and whites separately (beating the whites until they form soft peaks)...then mix the two together until combined. The eggs get really fluffy that way (a trick I learned from a chef I used to work with at a fine restaurant). Good luck!
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124 users found this review helpful

Baked Scalloped Potatoes

Reviewed: Dec. 20, 2001
This is a great recipe. It's just like the one my mom made when I was a kid. To make it a bit less bland, soak the raw potatoes in cold salt water for a couple hours. Drain them and par boil them with a can of chicken broth in the water. This gives the potatoes more flavor and cuts down on the baking time.
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121 users found this review helpful

Easy Rum Cake

Reviewed: Oct. 21, 2003
This is the same recipe my aunt gave me, but the cooking directions are different. Try boiling all glaze ingredients for a minute...then pour the hot glaze over the cake when it comes out of the oven (go slowly). Allow to cool for 30 minutes, and then turn onto serving plate. Every time I make this cake, it's gone in no time! YUM!!!
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101 users found this review helpful

Calico Beans

Reviewed: Oct. 4, 2005
These are fantastic. I don't know anyone who can eat only one helping...very addicting. I prefer to make mine in the crockpot so they don't burn. The texture seems to be better as well this way.
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68 users found this review helpful

Almond Rhubarb Coffee Cake

Reviewed: Oct. 20, 2005
This was really good. I made a batch and a half and used one 9-in pan and one 11-inch deep dish pan. The bigger one took about an hour in the oven and came out perfect. The almonds were the best part...they tasted like pralines with all the butter and sugar baked on them. I added cinnamon to the batter and the topping. I wasn't sure if it was a typo or deliberate, but rhubarb coffee cake with no cinnamon??? I don't think so. :)
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33 users found this review helpful

Honey Mustard Salad Dressing

Reviewed: Mar. 1, 2007
I would give this 10 stars if I could. It's absolutely delishious!!! Fine restaurant quality, but you can't use regular mustard (gross) MUST use a good Dijon for this one. A DEFINITE keeper.
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20 users found this review helpful

Hot Onion Pinwheels

Reviewed: Oct. 24, 2001
The end result was really good, however, the recipe itself needed a lot of adjustments. First of all, you have to double the flour. There is no way you can get by with only 2 cups. Also, only use half the onions. 4 onions would be way too much. I also had to increase oven temp to 400 to get them brown. I will make them again, but now I know what to do next time.
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19 users found this review helpful

Grilled Onions

Reviewed: May 18, 2003
These are fantastic, but I always use beef boullion for more flavor. I put them on the grill for about 45 minutes or until they caramelize on the outside. Tastes just like French Onion soup!
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16 users found this review helpful

Perfumed Coconut Cake

Reviewed: Jan. 23, 2011
I am a coconut-aholic, but this was just too sweet for me. The cake part was moist and good, but would be better with an icing that's toned down a bit. Very pretty, but just way too sweet.
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15 users found this review helpful

Candy Cane Cookies III

Reviewed: Dec. 22, 2005
These are very mild but tasty. They look great with an assortment on a tray...adds color and variety. I made green and white, red and white, and red and green. My kids really liked them. The hardest part was crushing the candy canes. I also used a full tsp. of peppermint extract...1/2 tsp. would not be enough.
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15 users found this review helpful

Rhubarb Stir Cake

Reviewed: Jun. 7, 2005
Excellent cake and very easy. However, I only used 2 1/2 cups of rhubarb and it was more than enough. For the topping, I melted a half a stick of butter to add to the sugar/cinnamon mixture with enough sugar to make it pasty and then spread on the top of the cake. Delish!
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14 users found this review helpful

Overnight Cinnamon Rolls I

Reviewed: Dec. 26, 2011
Perfect for company coming for coffee in the morning. I don't really care for icing on my cinnamon rolls. Instead, I put butter, brown sugar and pecans on the bottom of the pan and place the rolls on top. Bake like the directions say, but when they're done, flip them over on a tray, and you have delish sticky buns.
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13 users found this review helpful

Creamy Coconut Cake

Reviewed: Jul. 26, 2011
This is probably the best cake I've ever had! I made as a layer cake (sons birthday) and used real whipped cream instead of Cool Whip. I sweetened the whipped cream with powdered sugar and added coconut extract instead of vanilla. The cake itself I was as written and wouldn't change a thing. I'd give 10 stars if I could.
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13 users found this review helpful

Gloria's Rum Cake

Reviewed: Jun. 6, 2006
This is ALMOST like my Aunt Hazel's rum cake. You have to double the glaze part and pour slowly over the hot cake (I don't poke holes in cuz I like the nuts to get soaked with it). Also, be sure to use dark rum for the best flavor.
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13 users found this review helpful

Vanilla Wafer Cake IV

Reviewed: May 7, 2012
Wow! Simple yet just delicious. Very dense and sweet. I didn't frost and I'm glad...would have way too sweet that way. However fresh whipped cream would be perfect. Made for a luncheon and everyone loved it.
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11 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Oct. 3, 2011
Very yummy, but some reviewers are right..add just a little more cheese. And if you're worried about the potatoes being bland and want to reduce bake time, soak the sliced spuds in cold salt water for an hour or so and them put them on the stove to parboil (same water). That gives much more flavor that a salt shaker on the table just can't handle. I also used fresh potatoes from my garden; reds, whites, and blues for a neopolitan effect. Very pretty.
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10 users found this review helpful

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